Colcannon is a traditional Irish dish made with mashed potatoes and either kale or cabbage. This version, made in the Instant Pot, is a quick and easy side dish for St. Patrick’s Day or any day of the year.

St. Patrick’s Day is coming up and I’m looking forward to some of my favorite dishes, like Shepherd’s Pie, Corned Beef and Cabbage and lots of green. If you would like to prepare a more traditional recipe, you need to try this Instant Pot Colcannon. This side dish is simple to make and cooks quickly with the help of the pressure cooker.

Whether you are Irish or not, it is fun to celebrate St. Patrick’s Day with some traditions, fun treats, and comfort foods. If you like mashed potatoes and have never tried Colcannon, then this recipe is for you. Adding some cabbage to mashed potatoes is a great way to eat your veggies; even the kids will love it.

I also like to whip up some rainbow foods like this Rainbow Buddha Bowls for something fun for my kids – they love the colors, and I love the nutrition they get from eating a rainbow. Another family favorite is this colcannon.

What is Colcannon?

If you’ve never heard of Colcannon be prepared for something delicious! This traditional Irish recipe combines potatoes, kale or cabbage, butter and milk for a creamy and delicious side dish.

Key Ingredients for this Instant Pot Colcannon:

• Potatoes: I used Russet potatoes for this recipe, but you could use whatever variety of potatoes you prefer for mashed potatoes, like Yukon gold and red potatoes.
• Cabbage: We prefer the cabbage version of colcannon, but you could sub for kale too.
• Onion: Onion adds lots of great flavor, but isn’t 100% necessary to a delicious colcannon if you don’t have on hand.
• Dairy: Milk and butter are a must for rich, creamy mashed potatoes.

Nutrition Tip: It may look like iceberg lettuce, but cabbage is not a nutritional lightweight! It’s a surprising source of vitamin C, contains a little bit of calcium and potassium, and has cancer-fighting compounds like broccoli.

Check out our favorite Instant Pot!

Health benefits of cabbage

Cabbage is great for our digestive tracks. It is loaded with fiber and is low in calories. Cabbage is loaded with nutrients, anti-cancer compounds, and packed with Vitamin C! This power veggie is also very versatile in recipes and generally very cost efficient.

How to Make Colcannon in the Instant Pot

1. Saute your cabbage and onions with butter until softened. Add potatoes, water, salt and pepper.
2. Place lid on Instant Pot, set to sealing and cook on High 5 minutes.
3. Quick release the pressure, add your milk and mash mash mash.

I love topping colcannon with green onions, bacon or cheese for a delicious addition!

New to the Instant Pot? We have you covered with Instant Pot tips and recipes!

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Instant Pot Colcannon

Colcannon is a traditional Irish dish made with mashed potatoes and either kale or cabbage. This version is made in the Instant Pot for a quick and easy side dish for St. Patrick’s Day.

Course Sides

Keyword colcannon, instant pot, irish food, potatoes, side dish, st patricks day

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 12 servings

Calories 174kcal

Author Amber Gray

Equipment

• Instant Pot

Ingredients

• 2 tablespoons unsalted butter
• 1 head green cabbage sliced
• 1 small sweet onion diced
• 4 pounds Russet potatoes peeled, diced
• 1 cup water
• 1 cup 2% milk

Get Recipe Ingredients

Instructions

• Set Instant Pot to saute. Add butter and let melt. Add cabbage and onions. Cook 5 minutes, stirring occasionally, until softened. Add potatoes and water and season with salt and pepper.
• Place lid on Instant Pot and set valve to sealing. Cook on high pressure 5 minutes (Instant Pot will take 10 minutes to come up to pressure before counting down). When done cooking, quick release pressure.
• Add milk and mash with potato masher.

Nutrition

Calories: 174kcal | Carbohydrates: 35g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 34mg | Potassium: 820mg | Fiber: 4g | Sugar: 6g | Vitamin A: 154IU | Vitamin C: 38mg | Calcium: 80mg | Iron: 2mg

More recipes to try:

Instant Pot Mashed Sweet Potatoes & Carrots

Fun St. Patrick’s Day Recipes for Kids

Baked Cheesy Mashed Potato Bites

The post Instant Pot Colcannon appeared first on Healthy Family Project.

There’s nothing like a comforting bowl of oatmeal in the morning. Preparing Instant Pot Pear Oatmeal is a breeze; mix ingredients, set, and get ready to enjoy!

Oatmeal is full of fiber, protein, and whole grains, which helps it fill you up and fuel you all day. For this recipe, we use pears, cinnamon, ginger, and vanilla. However, you can easily swap out whatever fruit and spices you have on hand, too!

Nutrition Tip: Whether you buy old-fashioned, quick, or steel-cut, oats are a healthy whole grain. Oats contain two different kinds of fiber, one that keeps the digestive system humming and one that helps naturally lower cholesterol.

Oatmeal: A Great Choice and Complete Meal

The sweet, tender pears combined with the warm spices create a delightful breakfast that’s perfect for chilly mornings. This oatmeal is not only delicious but also packed with fiber and nutrients to keep you energized throughout the day.

This Instant Pot Spiced Pear Oatmeal takes approximately 3 minutes of cooking time, plus about 5-8 minutes for the pot to come to pressure, followed by a 5-minute natural release. For this recipe, it’s best to use old-fashioned oats. You can absolutely use fresh pears instead of canned; one large green Anjou pear, peeled and diced, is ideal. While our recipe uses almond milk, which some consider not fully vegan due to its effects on bees, you can easily substitute with another plant-based milk to make it vegan-friendly. This recipe yields about 4 servings.

How To Make Stove Top Oatmeal

If you don’t have an Instant Pot, don’t worry! You can easily make this pear oatmeal on the stovetop. Simply combine the almond milk, water, oats, cinnamon, ginger, and salt in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally. Add the diced pear and cook for about 5-7 minutes, or until the oats are cooked and the pears are tender. Stir in the vanilla extract and serve warm.

Enjoy your warm, spiced pear oatmeal! It’s the perfect way to start a cozy morning.

If you are looking for more oatmeal recipes, make sure to check out these suggestions:
– Chocolate Chip Banana Oatmeal Cookies
– Banana Oatmeal Pancakes
– Rise’n Shine Oatmeal
– Baked Oatmeal with Blueberries

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Instant Pot Spiced Pear Oatmeal

Making oatmeal in the Instant Pot is a breeze: Mix, set, and enjoy! For this recipe, we use pears, cinnamon, ginger, and vanilla. You can easily substitute whatever fruit and spices you have on hand, too!

Course Breakfast & Brunch

Keyword breakfast, oatmeal

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 214kcal

Author Amber Gray

Equipment

• 1 Instant Pot

Ingredients

• 2 cups sweetened vanilla almond milk
• 2 cups water
• 2 cups old-fashioned oats
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/8 teaspoon salt
• 1 large green Anjou pear peeled, diced
• 1 teaspoon vanilla

Get Recipe Ingredients

Instructions

• Add almond milk and water to Instant Pot insert. Add oats, salt, cinnamon and ginger and stir until combined. Add pear and vanilla and stir.
• Close lid and set knob to sealing position. Press manual button and set to low pressure. Set time to 3 minutes.
• Instant Pot will take 5-8 minutes to come to pressure before cook time starts. After 3 minute cook time, allow oatmeal to sit in pot and natural release for 5 minutes. Carefully flip knob to venting (use tongs or large spoon to release pressure and keep face away from lid) and release remaining pressure. Remove lid.
• Stir oatmeal and serve in bowl with desired toppings.

Nutrition

Calories: 214kcal | Carbohydrates: 41g | Protein: 6g | Fat: 4g | Sodium: 150mg | Fiber: 9g | Sugar: 7g

The post Instant Pot Spiced Pear Oatmeal appeared first on Healthy Family Project.

This easy one pot homemade alphabet vegetable soup is loaded with nutrients thanks to all those fresh veggies. Prepped in just 10 minutes this healthy soup recipe is perfect for an easy weeknight meal or lunchbox idea.

There is just something about a nice bowl of soup that warms you up from the inside out. And when you add in all those fresh veggies, you are making a healthy meal for you and your family! The addition of the alphabet pasta make this healthy soup recipe one that will make your kiddos smile. Keep your little ones warm in the wintertime with this healthy and hearty Alphabet Vegetable Soup. Kids will have fun spelling out words with the pasta letters and trying out a variety of veggies!

A good bowl of soup is like a big hug during colder months. This is also the time of year people tend to catch colds, so loading up on lots of fruits and veggies is a great way to keep your immune system going strong.

Nutrition Tip: Vegetables provide your body with vitamins A and C, which help fight illness and promote healing.

Key Ingredients

• Vegetable broth
• Alphabet pasta
• Veggies – and lots of them!

This soup comes together in one pot and is packed with carrots, kale, green beans, potatoes, RealSweet® sweet onions and tomatoes. Pump up the protein by adding your favorite beans. You can also easily swap out veggies with your favorites or whatever you have on hand.

Protein-Filled Additions

• Shredded chicken, if you have any leftover rotisserie chicken in the refrigerator, it would be great in this soup!
• Ground Beef
• Ground Turkey

Don’t think that you can only make soup in the winter months! This yummy alphabet vegetable soup is good all year round and makes for a nutritious non-sandwich lunch idea for the kiddos (and us parents!). Just make sure you have a good thermos so that the soup stays warm until lunch.

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Alphabet Vegetable Soup

Keep your little ones warm in the winter time with this healthy and hearty Alphabet Soup.

Course Lunchbox Ideas, Soup

Keyword healthy lunch, Power Your Lunchbox, soup, vegetable

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 8 servings

Calories 132kcal

Author Amber Gray

Equipment

• Thermos
• Cast Iron Dutch Oven
• Instant Pot

Ingredients

• 1 tablespoon olive oil
• 8 ounces green beans chopped
• 3 carrots diced
• 2 cups baby kale
• 1 russet potato peeled, diced
• 1/2 medium RealSweet® sweet onion finely chopped
• 2 quarts low-sodium vegetable broth
• 1 14 oz. can no-salt-added diced tomatoes
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1 cup uncooked alphabet pasta

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Instructions

Stovetop Directions:

• Heat oil in large pot over medium heat. Add green beans, carrots, kale, potatoes and onion, and cook 5 minutes, or until softened. Add broth, tomatoes, salt, pepper and garlic powder. Bring to a boil, reduce heat to low and simmer, covered, 20 minutes. Stir in pasta and cook 10 minutes, or until cooked.

Instant Pot Directions:

• Add green beans, carrots, kale, potatoes, onion, broth, tomatoes, salt, pepper and garlic powder to Instant Pot. Stir, cover with lid and set valve to sealing.
• Set to pressure cook on high 5 minutes. Once done, quick release steam. Remove lid.
• Stir in pasta. Press saute and cook 5 minutes, or until pasta is cooked.
  

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Nutrition

Calories: 132kcal | Carbohydrates: 25g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 318mg | Potassium: 383mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5692IU | Vitamin C: 27mg | Calcium: 54mg | Iron: 1mg

The post Alphabet Vegetable Soup appeared first on Healthy Family Project.

This Instant Pot Sweetpotato Carrot Ginger Soup is ready in about 30 minutes, loaded with vitamins and nutrients and was developed by Julie Harrington-Lopez, RD and chef. You and your family will enjoy it as much as we do! This recipe and post was generously sponsored by North Carolina SweetPotato Commission. With over 60 years of growing experience North Carolina SweetPotato Commission is dedicated to increase sweetpotato consumption through education, promotional activities, research and honorable horticultural practices among its producers.

Were you gifted an Instant Pot and overwhelmed with what to start cooking with it first? Or do you have one and it’s just collecting dust on your countertop? Take advantage of their many functions. It can handle the tasks of a slow cooker, electric pressure cooker, rice cooker, steamer, yogurt maker, sauté/browning pan, and a warming pot. Plus, now many Instant Pots have additional attachments for even more features! Think of all those appliances taking up space in your kitchen that can be replaced by one. 

7 Things you need to know about your Instant Pot

While your trusty slow cooker is great for soups and stews, I love using the Instant Pot because you can build more flavors with the sauté function directly in the Instant Pot before it is pressure cooked. With cold and flu season upon us, cooking up immune-boosting and comforting recipes like this Sweetpotato Carrot Ginger Soup Is going to support your health through these winter months.

Let’s talk about the star of this recipe – sweetpotatoes! 

Versatility

I’m sure you’ve realized if you regularly cook with sweetpotatoes, that they have a unique combination of mild sweetness, soft creaminess, and robust heartiness. Sweetpotatoes can be baked, boiled, broiled, grilled, fried, steamed, sauteed, and pureed. They work well with both sweet and savory dishes.
Get inspired with these sweetpotato recipes

Nutrition

When eaten with the skin on, one medium sweetpotato contains over 100% of the recommended daily amount of vitamin A, which plays a role in vision, bone development and immune function. For maximum absorption of vitamin A, be sure to pair your sweetpotato with foods that contain some fat – such as olive oil or avocado.

Additionally, sweetpotatoes are a good source of fiber.

This can contribute to feelings of satiety, or feeling “full” and can aid in digestion, by helping to help keep you regular. Diets rich in foods containing fiber, such as some vegetables and fruits, may reduce the risk of heart disease, and some types of cancer (a disease associated with many factors). A medium sweetpotato baked in its skin has 4 grams of fiber, more than a packet of instant oatmeal.

Varieties

Did you know there are hundreds of different sweetpotatoes, ranging from white and mild to deep red and super sweet. There are even purple sweetpotatoes! Many of the more unusual varieties are grown in small quantities—and sometimes you can find them at farmers market. The most common varieties that you will see in the grocery store are Covington, O’Henry, and Japanese sweetpotatoes.

A favorite for mashing or roasting, the Covington Sweetpotato has rose colored skin and super sweet orange flesh. Eat it whole with your favorite toppings or cut into wedges and bake as a side dish.

The O’Henry Sweetpotato has a pale copper skin, almost like a potato, but don’t be fooled. This tater’s white flesh is sweet, creamy and ideal for soups and stews.

Japanese sweetpotatoes have red skin and dry, white flesh. Roast these up with a few of your favorite root veggies for a colorful side dish.

What to learn more? North Carolina Sweet Potato Commission can help you conquer the kitchen and learn the easy tricks of cooking sweet potatoes. Cash in on their heavenly sweetness by checking out our list of ways to incorporate sweet potatoes into your cooking all the way from A to Z.

Commonly Asked Questions About Our Instant Pot Sweet Potato Carrot Ginger Soup

Q: How long do you cook Instant Pot Sweet Potato Carrot Ginger Soup?
A: Cook for 10 minutes at high pressure.

Q: What ingredients are in Instant Pot Sweet Potato Carrot Ginger Soup?
A: Sweet potatoes, carrots, onion, garlic, ginger, vegetable broth, coconut milk.

Q: Is Instant Pot Sweet Potato Carrot Ginger Soup vegan?
A: Yes, it’s vegan if you use vegetable broth and coconut milk in lieu of heavy cream.

Q: How many servings does Instant Pot Sweet Potato Carrot Ginger Soup make?
A: This recipe makes 6 servings.

Q: Do you have to peel the sweet potatoes for Instant Pot Sweet Potato Carrot Ginger Soup?
A: No, you can leave the skins on the sweet potatoes.

Q: What is a natural pressure release for Instant Pot Sweet Potato Carrot Ginger Soup?
A: Letting pressure come down naturally without quick-releasing.

Q: How long does it take to make Instant Pot Sweet Potato Carrot Ginger Soup?
A: Total time is around 30 minutes.

Q: What toppings can you add to Instant Pot Sweet Potato Carrot Ginger Soup?
A: Coconut milk, cilantro, pepitas or pumpkin seeds.

Now, let’s get to that yummy soup, shall we?!

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Instant Pot Sweetpotato Carrot Ginger Soup

This Instant Sweetpotato Carrot Ginger Soup is ready in under 30 minutes, loaded with vitamins and nutrients! Your family will love it!

Course 30 Minutes or Less, dinner, Lunch, Soup

Keyword heallthy, healthy dinner, healthy lunch, healthy recipe, instant pot, soup, sweet potato, sweetpotato

Prep Time 5 minutes minutes

Cook Time 28 minutes minutes

Servings 6

Calories 250kcal

Author Julie Lopez, RD

Equipment

• 1 Instant Pot

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion diced
• 4 cloves garlic minced
• 2 tablespoons fresh ginger minced
• 4 cups low-sodium vegetable broth plus more if needed
• 1 cup full fat canned coconut milk or heavy cream
• 4 cups sweetpotatoes diced
• 2 cups carrots peeled and chopped
• 1/2 teaspoon salt
• 1/3 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper optional
• 1/8 teaspoon ground cloves
• Pinch ground black pepper

Optional toppings:

• Drizzle of coconut milk
• Chopped fresh cilantro
• Pepitas

Get Recipe Ingredients

Instructions

• Select SAUTE function on HIGH and wait for it to read HOT. Add oil and once shimmering, cook the onion for 2 minutes.
• Add garlic, and ginger and cook for another 30 seconds.
• Add the broth, coconut milk, sweetpotatoes, carrots, salt, cinnamon, cayenne pepper (if using), and black pepper. Stir to combine.
• Close and lock the lid, point the valve to Sealed, then, manually set the timer to pressure cook for 10 minutes on high pressure.
• Once done, do a 15-minute natural pressure release, then, open the lid carefully.
• Puree the soup using an immersion blender or a high-powered blender. If the soup is too thick add more warm broth. Note: If using a traditional blender, allow the soup to slightly cool before blending and blend small batches at a time.
• Garnish with a drizzle of coconut milk, cilantro, and pepitas.

Notes

Do you have to peel the sweetpotatoes?
Nope! Keep them on for extra fiber. If your blender is powerful enough it will blend right up. If you prefer to peel then, you can do that too!

What is natural release?
It’s when you allow the pressure to go down on its own (not opening the pressure valve). As the temperature inside the Instant Pot decreases, the pressure decreases slowly. Then release the pressure valve to release the remaining pressure.

Nutrition

Calories: 250kcal | Carbohydrates: 29g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 280mg | Potassium: 588mg | Fiber: 6g | Sugar: 9g | Vitamin A: 19743IU | Vitamin C: 8mg | Calcium: 57mg | Iron: 1mg

The post Food Rx: Instant Pot Sweetpotato Carrot Ginger Soup appeared first on Healthy Family Project.

This homemade Watermelon Rind BBQ sauce can be made in the Instant Pot in just 30 minutes or on the stove top in about an hour. Made with just a few ingredients this homemade BBQ sauce is a delicious way to use watermelon rind. Recipe sponsored by the National Watermelon Promotional Board.

We love making homemade BBQ sauce. It’s easy to make, fun to customize and you can add in fresh fruit for added flavor. We actually used watermelon rind in this BBQ sauce recipe. Did you know that you could use watermelon rind in recipes?  In fact, watermelon rind is edible on it’s own! Don’t toss those watermelon rinds! There are lots of uses for all parts of a watermelon, including the rind. Here are 3 ways to use the whole watermelon that you may have never thought of.

Key Ingredients to making Watermelon Rind BBQ Sauce:

• Watermelon rind
• Tomato paste
• White vinegar
• Brown sugar
• Worcestershire sauce
• Oil and seasonings

How do you make homemade BBQ sauce?

We used the Instant Pot in this recipe, so you just peel and toss in the Instant Pot along with the other ingredients to make this delicious and tangy Watermelon Rind BBQ Sauce.

Do you have to use an Instant Pot to make homemade BBQ?

Nope! If you are making this delicious sauce on the stove top you will:

• Add all the ingredients to a medium size pot on the stove over medium heat.
• Bring to a boil, stirring constantly.
• Reduce heat and simmer for about an hour. Your homemade watermelon BBQ sauce will start to thicken.
• Remove the sauce from the heat and place into a food processor or blender and puree.
• Cool to room temperature, and then refrigerate until ready to use.

Commonly Asked Questions About Our Watermelon Rind BBQ Sauce

Q: What are the main ingredients in this Watermelon Rind BBQ Sauce?
A: The main ingredients are chopped watermelon rind, tomato paste, white vinegar, brown sugar, and Worcestershire sauce.

Q: How long does it take to make Watermelon Rind BBQ Sauce?
A: The total time is 30 minutes – 10 minutes prep and 20 minutes cooking.

Q: What cooking method is used for Watermelon Rind BBQ Sauce?
A: This sauce is made in an Instant Pot.

Q: How many servings does this Watermelon Rind BBQ Sauce recipe make?
A: This recipe makes 8 servings.

Q: How long can Watermelon Rind BBQ Sauce sauce be stored?
A: The sauce can be stored in an airtight container in the refrigerator for 7-10 days.

Q; What do you use Watermelon Rind BBQ Sauce on?
A: We love it on chicken and pork, and are looking forward to trying it on ribs.

Here are a few other of our favorite watermelon recipes:

• Grilled Chicken with Watermelon Glaze
• Watermelon Salsa
• Baked Fish Tacos with Watermelon Rind Slaw
• Watermelon Cucumber Smoothie

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Watermelon Rind BBQ Sauce

Just peel the watermelon rind and toss in the Instant Pot along with the other ingredients to make this delicious Watermelon Rind BBQ Sauce.

Course Egg Free, sauces

Keyword bbq sauce, cookout, watermelon

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 89kcal

Author Amanda Keefer

Ingredients

• 1 cup chopped watermelon rind
• 6 oz tomato paste
• 1/4 cup distilled white vinegar
• 1/4 cup packed brown sugar
• 1/4 cup Worcestershire sauce
• 2 tablespoons olive oil
• 2 cloves garlic
• 1/2 teaspoon salt

Get Recipe Ingredients

Instructions

• Add watermelon rind, tomato paste, vinegar, sugar, Worcestershire, oil and garlic to Instant Pot. Place lid on Instant Pot and set value to Sealing position. Cook on high 10 minutes. Once done cooking, quick release steam and remove lid.
• Let cool before transferring to food processor or blender and blend until smooth.

Notes

If you are making this delicious sauce on the stove top you will:

• Add all the ingredients to a medium size pot on the stove over medium heat.
• Bring to a boil, stirring constantly.
• Reduce heat and simmer for about an hour. Your homemade watermelon BBQ sauce will start to thicken.
• Remove the sauce from the heat and place into a food processor or blender and puree.
• Cool to room temperature, and then refrigerate until ready to use.

Nutrition

Calories: 89kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 428mg | Potassium: 318mg | Fiber: 1g | Sugar: 11g | Vitamin A: 439IU | Vitamin C: 8mg | Calcium: 26mg | Iron: 1mg

The post Watermelon Rind BBQ Sauce appeared first on Healthy Family Project.

When cooler weather comes, nothing is more comforting than this Healthy Instant Pot Beef Stew recipe! 

While many recipes of this classic dish take hours to prepare, this version is made in the Instant Pot for a delicious, healthy meal in less time. Plus, clean-up is a breeze since you can brown the meat and cook the stew all in one pot!

Nutrition Tip: Beef is high in iron, which is key for growing kids. The kind of iron found in beef is especially easy for the body to soak up and use.

Many may not consider beef stew as a “healthy” recipe. But if you think about it, stew is usually loaded with hearty root vegetables and beef is a great source of both protein and iron which is especially great for growing kids! Let’s talk about some more benefits of this easy beef stew recipe!

Key Ingredients for this Instant Pot Beef Stew

Beef– We used beef stew meat which is often budget friendly and tender if cooked low and slow in the slow cooker or pressure cooked in this Instant Pot recipe. Beef is also high in Iron which is great for growing kids!

Potatoes– We used red potatoes in this easy beef stew recipe but whatever potatoes you have on hand will work just fine.

Carrots– we love carrots in our house. This kids eat them without complaints and they are loaded with Vitamins A & C!

Onion– onions provide wonderful flavor and depth in recipes. PLUS they are loaded with dietary fiber and Vitamin C!

What We Love About Using the Instant Pot

If you are new to cooking in the Instant Pot, this recipe is for you! Always start with one pot meals that all cooks together. This beef stew recipe will use the “Sauté” mode for browning the meat. Then you will use the “Soup” setting or “High Pressure” setting. Carefully read the directions for your model of the Instant Pot before using the appliance for best results! Then once you feel comfortable you will be making all types of Instant Pot recipes!

Check out our Instant Pot Tips for Beginners + 30 Instant Pot Recipes!

How to Make this Instant Pot Beef Stew Recipe

Set Instant Pot to sauté. Once warm, add olive oil, meat, salt and pepper. Cook 5 minutes, stirring occasionally, or until meat is browned.

Add garlic, beef broth, Worcestershire sauce, balsamic vinegar, paprika, sugar, thyme. Stir to combine. Add onions, potatoes and carrots.

Place lid on Instant Pot and set valve to airtight. Press soup setting and cook 30 minutes. Allow pressure to naturally release 10 minutes before releasing the steam valve.

Whisk cornstarch and cold water in small cup. Add to Instant Pot to thicken sauce serve warm and enjoy!

Frequently Asked Questions For Our Instant Pot Beef Stew

How long does it take to cook Instant Pot Beef Stew?
Our stew recipe takes about 50 minutes total, including 10 minutes prep and 40 minutes cook time.

What cut of beef is best for this Instant Pot Beef Stew?
The recipe calls for beef stew meat, which is typically chuck roast cut into cubes.

Can I add other vegetables to this Instant Pot Beef Stew?
Yes, while our recipe includes onions, potatoes, and carrots, you can add other stew-friendly vegetables like celery or peas.

How many servings does this Instant Pot Beef Stew recipe make?
Our recipe makes 8 servings.

Can I freeze this Instant Pot Beef Stew?
Yes, this stew freezes well. Cool completely before storing in airtight containers for up to 3 months.

Make sure to PIN IT!

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Instant Pot Beef Stew

When cooler weather comes, nothing is more comforting than a hearty bowl of beef stew. While many recipes of this classic dish take hours to prepare, this version is made in the Instant Pot for a delicious, healthy meal in less time. Plus, clean-up is a breeze since you can brown the meat and cook the stew all in one pot!

Course Dairy Free

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 8

Calories 262kcal

Author Amanda Keefer

Ingredients

• 1/2 tablespoon olive oil
• 2 pounds beef stew meat
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 cloves garlic minced
• 1- quart unsalted beef broth
• 1 tablespoon Worcestershire sauce
• 1 tablespoon balsamic vinegar
• 1 teaspoon paprika
• 1 teaspoon sugar
• 1/2 teaspoon thyme
• 1 large sweet onion chopped
• 1 pound red potatoes
• 1/2 pound carrots peeled, sliced
• 1/4 cup cornstarch
• 1/4 cup water

Get Recipe Ingredients

Instructions

• Set Instant Pot to sauté. Once warm, add olive oil, meat, salt and pepper. Cook 5 minutes, stirring occasionally, or until meat is browned.
• Add garlic, beef broth, Worcestershire sauce, balsamic vinegar, paprika, sugar, thyme. Stir to combine. Add onions, potatoes and carrots.
• Place lid on Instant Pot and set valve to airtight. Press soup setting and cook 30 minutes. Allow pressure to naturally release 10 minutes before releasing the steam valve.
• Whisk cornstarch and cold water in small cup. Add to Instant Pot to thicken sauce.

Nutrition

Calories: 262kcal | Carbohydrates: 20g | Protein: 29g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 70mg | Sodium: 488mg | Potassium: 1050mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4768IU | Vitamin C: 10mg | Calcium: 52mg | Iron: 3mg

More recipes to try:

Instant Pot Sweetpotato Carrot Ginger Soup

15 Veggie-Packed Soup, Stew & Chili Recipes

Instant Pot Chicken with Hatch Chili Cauliflower Sauce

The post Instant Pot Beef Stew appeared first on Healthy Family Project.

We’re crazy for Hatch chili season! Even though the season only lasts a few weeks in August, these chilis can be roasted and frozen for later. For this tasty recipe, we combine Hatch chilis, cauliflower and cheese for a spicy, creamy sauce to spoon over chicken. The chicken and sauce cook together in the Instant Pot for easy clean-up. Serve over rice for a dinner the whole family will love.

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Instant Pot Chicken with Hatch Chili Cauliflower Sauce

We’re crazy for Hatch chili season! Even though the season only lasts a few weeks in August, these chilis can be roasted and frozen for later. For this tasty recipe, we combine Hatch chilis, cauliflower and cheese for a spicy, creamy sauce to spoon over chicken. The chicken and sauce cook together in the Instant Pot for easy clean-up. Serve over rice for a dinner the whole family will love.

Course Entree & Main Dishes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 230kcal

Author Grace Vilches

Ingredients

• 2 cups low-sodium chicken stock
• 12 oz. chopped cauliflower
• 1/2 cup chopped roasted hatch chilies
• 1 small sweet onion chopped
• 2 garlic cloves minced
• 1/2 tsp salt
• 1/4 tsp cumin
• 1 lb. boneless skinless chicken breasts
• 1/2 cup sour cream
• 1 cup shredded lowfat Cheddar cheese
• 2 green onions sliced

Get Recipe Ingredients

Instructions

• Add stock, cauliflower, chilies, onion, garlic, salt and cumin to Instant pot and stir. Add chicken.
• Set Instant Pot to pressure cook on high 10 minutes. Once it heats up and finishes cooking, turn the valve to venting to do a forced pressure release.
• Remove chicken. Use an immersion blender to blend cauliflower mixture in pot until smooth. Stir in sour cream and cheddar cheese.
• Serve chicken topped with sauce and green onions.

Nutrition

Calories: 230kcal | Carbohydrates: 8g | Protein: 26g | Fat: 10g | Cholesterol: 66mg | Sodium: 371mg | Fiber: 2g | Sugar: 1g

The post Instant Pot Chicken with Hatch Chili Cauliflower Sauce appeared first on Healthy Family Project.

Ready for a classic comfort soup that is perfect any time of the year? This Instant Pot Baked Potato Soup gets a healthier makeover with the addition of cauliflower. Enjoy the same creamy goodness without the fuss of pre-baking the potatoes by making this soup in just 20 minutes in an Instant Pot! Topped with a little sour cream, shredded cheese and green onions for that loaded baked potato taste we all love. 

The kids are back in school and I am on the look out for quick and easy weeknight meals. Between running around, picking them up, taking them to practice, and of course homework sometimes we just don’t have time for complicated recipes. The Instant Pot is great to help put things together quickly in one pot. This Instant Pot Baked Potato Soup is an all in one pot meal where the potatoes cook quickly. So if you are new to cooking with your pressure cooker or Instant Pot, try this potato soup for a great starter recipe.

Nutrition Tip: Did you know that the first vegetable grown in space was the potato? Whether enjoyed in space or on earth, this cholesterol-free and fiber-rich tuber supports a healthy heart.

We added some cauliflower rice into this soup recipe for an extra serving of vegetables. The family won’t even know they are eating cauliflower and everyone can still enjoy all the favorite flavors of loaded baked potato soup.

Key Ingredients for this Instant Pot Baked Potato Soup Recipe

• Russet Potatoes
• Cauliflower Rice
• Unsalted Chicken Stock
• Canadian Bacon
• Sour Cream
• Green Onions

What we love about russet potatoes

Surprisingly, potatoes are a wonderful source of Vitamin C and Iron. They are a great source of fiber which can help aid in a healthy digestive track and can also help lower cholesterol. Russet potatoes are also loaded with B Vitamins and potassium. So sometimes potatoes are thought of as not the healthiest vegetable, but actually they have some great benefits.

How to make Baked Potato Soup in the Instant Pot

First wash and cut up the potatoes and onions. Then place the potatoes, cauliflower rice, Canadian bacon, onion, chicken stock and salt into the Instant Pot.

Add the water until everything is just covered. Cover and lock and seal the lid. Then set the Instant Pot to pressure cook for 10 minutes. It will heat up, then pressure cook for 10 minutes. When the time is up, turn the valve to venting and allow steam to escape. Carefully remove the lid.

Next mash up the potatoes with a potato masher until the desired consistency is reached. Then stir in ¾ cup of sour cream.

Ladle the soup into bowls and top with cheese, remaining sour cream, and some green onion. Enjoy!

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New to the Instant Pot? Check out these tips for beginners + 30 delicious recipes!

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Instant Pot Baked Potato Soup

Traditional baked potato soup gets a healthier makeover with the addition of cauliflower. Enjoy the same creamy goodness without the fuss of pre-baking the potatoes by making this soup in just 20 minutes in an Instant Pot! Topped with a little sour cream, shredded cheese and green onions.

Course Entree & Main Dishes, Soup

Keyword instant pot, potato, soup

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 10

Calories 263kcal

Author Amanda Keefer

Equipment

• Instant Pot

Ingredients

• 4 pounds RPE Inc. Russet potatoes, 1-inch cubed
• 16 ounces cauliflower rice
• 4 sliced Canadian bacon finely chopped
• 1/2 small RealSweet® sweet onion diced
• 4 cups unsalted chicken stock
• 1/2 teaspoon salt
• 1 1/2 cup sour cream divided
• 1 cup shredded lowfat Cheddar cheese
• 3 River Fresh Farms green onions sliced

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Instructions

• Place potatoes, cauliflower rice, Canadian bacon, onion, chicken stock and salt into Instant Pot. Add water until everything is just covered. Set Instant Pot to pressure cook 10 minutes. It will heat up, then pressure cook 10 minutes. When time is up, turn valve to venting and allow steam to escape. Remove lid.
• Mash potatoes with potato masher until desired consistency is reached. Stir in ¾ cup sour cream.
• Ladle into bowls and top with cheese, remaining sour cream and green onion.

Nutrition

Calories: 263kcal | Carbohydrates: 39g | Protein: 10g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 270mg | Potassium: 1061mg | Fiber: 4g | Sugar: 4g | Vitamin A: 276IU | Vitamin C: 34mg | Calcium: 128mg | Iron: 2mg

More recipes to try:

Slow Cooker Butternut Squash Soup & Roasted Carrot Chips

Fiesta Taco Baked Potatoes

Buffalo Chicken Stuffed Baked Potato Skins

The post Instant Pot Baked Potato Soup appeared first on Healthy Family Project.

Looking for a super easy and flavorful new weeknight meal that the whole family will love? Check out this Instant Pot Chicken Ramen one pot dish. This ramen is a serious upgrade to those packets of ramen from college. We added a healthy dose of protein with chicken and loaded up on veggies like onions, bok choy and carrots. And there’s no need for the sodium-filled packet of seasoning that comes with the noodle, it’s easy to flavor this ramen with a few simple ingredients.

Nutrition Tip: Chicken is a great source of high-quality protein, meaning that it contains the essential amino acids your body needs for protein —and would be a delicious addition to your next cookout.

Whether you are looking for something to warm you up on cold winter nights or just need an easy weeknight meal for those busy school nights, This Instant Pot Chicken Ramen is perfect. With just a few ingredients, some fresh veggies, chicken, and some ramen noodles, you can have a new dinner on the table in no time. Making this dish in the Instant Pot makes it a quick meal with easy clean up.

What we love about cooking in the Instant Pot

New to cooking in your Instant Pot? That’s okay! This is the perfect meal to help get you started. The Instant Pot (or other brands) are great because you can sauté, pressure cook, boil, all in one pot quickly. If you don’t have an Instant Pot that is okay. All of the steps can be done on the stove top, too. The Instant Pot just cooks chicken quickly and keeps it moist. Just leave yourself a little time for the Instant Pot to come to pressure.

Key Ingredients for this Instant Pot Chicken Ramen

• Chicken
• Onion
• Garlic
• Reduced Sodium Chicken Broth
• Ramen Noodles
• Bok Choy
• Matchstick carrots
• Green Onions

What is Bok Choy?

If you are not familiar with boy choy, it is a type of Chinese Cabbage. It is a leafy green that is kind of in between spinach and water chestnuts. The taste is a little sweeter, too. Bok choy has some major health benefits such as some cancer fighting properties, it can help in maintaining healthy bones, and is loaded with fiber. That is just to name a few!

How to make this Instant Pot Chicken Ramen

First start by washing and prepping all of the vegetables you are using. I also rinsed and trimmed the chicken breasts.

Next set the Instant Pot to sauté and add the oil, diced onion, garlic and ginger. Sauté for a few minutes until fragrant. Then add in the chicken, chicken broth, onion, rice wine vinegar, soy sauce, and chili paste.

Then seal and lock the lid and set the Instant Pot to pressure cook for 15 minutes. Once it has finished cooking let the steam natural release 5 minutes, then quick release. Carefully remove the chicken and shred.

Set the Instant pot back to sauté mode. Then stir in the ramen noodles, the bok choy, and carrots. Let sit for 5 minutes or until the noodles are softened. Add in the shredded chicken.

Top with green onion and cilantro and serve hot. Enjoy!

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Instant Pot Chicken Ramen

This easy Instant Pot ramen is a serious upgrade to those packets of ramen from college. We added a healthy dose of protein with chicken and loaded up on veggies like onions, bok choy and carrot. And there’s no need for the sodium-filled packet of seasoning that comes with the noodle, it’s easy to flavor this ramen with a few simple ingredients.

Course Dairy Free, Entree & Main Dishes

Keyword bok choy, chicken, instant pot, ramen

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 420kcal

Author Amanda Keefer

Equipment

• Instant Pot

Ingredients

• 1 tablespoon sesame oil
• 1 small sweet onion diced
• 2 cloves garlic minced
• 1 teaspoon minced ginger
• 1 pound boneless skinless chicken breasts
• 4 cups reduced-sodium chicken broth
• 2 tablespoons rice wine vinegar
• 1 tablespoon low-sodium soy sauce
• 2 teaspoon chili paste
• 6 ounces ramen noodles discard seasoning packets
• 1 cup chopped bok choy
• 1/2 cup matchstick carrots
• 2 green onions sliced
• 2 tablespoons chopped cilantro

Get Recipe Ingredients

Instructions

• Set Instant Pot to saute and add oil, onion, garlic and ginger. Saute until fragrant. Add chicken, chicken broth, onion, rice wine vinegar, soy sauce and chili paste. Lock lid and pressure cook 15 minutes. Natural release 5 minutes, then quick release. Remove chicken and shred.
• Set the Instant pot to sauté. Stir in noodles, bok choy, and carrots. Let sit 5 minutes or until the noodles are softened. Add shredded chicken.
• Top with green onion and cilantro.

Nutrition

Calories: 420kcal | Carbohydrates: 37g | Protein: 33g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 71mg | Sodium: 2016mg | Potassium: 791mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3073IU | Vitamin C: 14mg | Calcium: 76mg | Iron: 3mg

More recipes to try:

• Instant Pot Chicken with Hatch Chili Cauliflower Sauce
• Mandarin Chicken Stir-Fry with Green Beans
• Chopped Chinese Chicken Salad

The post Instant Pot Chicken Ramen appeared first on Healthy Family Project.

Are you the proud new owner of an Instant Pot? Need help getting started with using it? We can help! Here’s a full guide of Instant Pot tips and Tricks for beginners. Plus, we’ve included a roundup of 30 healthy Instant Pot recipes to get you started!

Disclosure: This post contains Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended.

What Are the Perks of Using an Instant Pot?

The Instant Pot seems to be everywhere these days! This hot new kitchen tool claims to replace seven appliances and cook food up to 70% faster while using less energy than conventional appliances, making it perfect for busy weeknights. You’ll get that cooked-all-day taste in a fraction of the time!

As a busy mom with an affinity for hoarding, *ahem* I mean collecting, kitchen gadgets, this peaked my interest.

What Exactly Is an Instant Pot?

So, what is an Instant Pot? It’s a multi-use programmable pressure cooker that can be a: pressure cooker, slow cooker, rice cooker, steamer, sauté pan, warmer, and yogurt maker. (Yes, it makes yogurt!)

After receiving one as an early Christmas present, I put this baby to the test. And I have found a whole new world of amazing recipes to try.

Before heading straight into the roundup of 30 Instant Pot recipes, check out this amazing guide from our friend Kristen of A Mind “Full” Mom. There, she breaks down everything you need to know about your new Instant Pot, including a description of every part, how to determine cook time, and her favorite Instant Pot accessories.

Instant Pot Tips for Beginners:

• Your Instant Pot comes with a removable silicone ring that is placed on the inside of the lid and helps to seal in the pressure. Remove and clean this ring after every use. Make sure the ring is securely attached to the lid before turning the valve to “seal.” At this point, the Instant Pot will take 5 to 20 minutes to pressurize.
• Refer to the Instant Pot cooking timetable when deciding on what length of time to cook your food.
• There’s no need to defrost your food! Simply throw it in the Instant Pot and adjust the cook time as frozen food to prolong pre-heating.
• High or low pressure? High is commonly used for most recipes and low is reserved for more delicate ingredients such as seafood and eggs.
• Natural vs. quick release? Once the timer us up, the Instant Pot will switch to warm and will slowly lose pressure. If your recipe calls for quick release, simply turn the steam valve to its venting position. Keep your hands away as the machine will quickly release a burst of steam and lose all pressure in about one minute.

This might seem like a lot of information for one appliance. But I promise you’ll get the hang of it in no time, especially the more you use it!

Now that you’ve had your crash course in Instant Pot 101, check out our round-up of 30 delicious recipes featuring everything from homemade chicken stock, oatmeal, veggie-packed meatballs, soups, mashed potatoes, and more!

Instant Pot Recipes

1

Instant Pot Colcannon

Colcannon is a traditional Irish dish made with mashed potatoes and either kale or cabbage. This version is made with cabbage and Russet potatoes in the Instant Pot for a quick and easy side dish for St. Patrick’s Day or any day of the year.

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2

Instant Pot Chicken Tikka Masala with Cauliflower and Peas

Photo Credit: www.skinnytaste.com

This lightened up, dairy-free Chicken Tikka Masala with Cauliflower and Peas is made in the Instant Pot to satisfy Indian food cravings!

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3

Instant Pot Mexican Chicken Soup

Photo Credit: aggieskitchen.com

Enjoy a comforting bowl of Mexican Chicken Soup seasoned with chili, cumin and smoked paprika and filled with chicken, beans and vegetables. This soup recipe is made in the Instant Pot for an easy, hands-off dinner.

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4

Instant Pot Chicken Ramen

This easy Instant Pot ramen is a serious upgrade to those packets of ramen from college. We added a healthy dose of protein with chicken and loaded up on veggies like onions, bok choy and carrot.

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5

Instant Pot Steamed Artichokes

Photo Credit: www.gimmesomeoven.com

This Instant Pot Steamed Artichokes recipe is ultra-easy to make, full of great flavor, and super-speedy in your pressure cooker!

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6

Instant Pot Baked Potatoes

Photo Credit: amindfullmom.com

Make fluffy, fork tender potatoes in the electric pressure cooker every singe time!

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7

Instant Pot Homemade Warm Apple Cider

There’s something about a cup of warm apple cider on a chilly fall or winter night that makes this time of year magical. Make a homemade batch of this apple cider in the Instant Pot, grab a mug and curl up with your family for movie night.

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8

Instant Pot Steel Cut Oats

Photo Credit: lifemadesweeter.com

These Instant Pot Steel Cut Oats are perfectly creamy and so easy to make in no time in your pressure cooker.

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9

Instant Pot Sausage, Kale, and Sweet Potato Soup

Photo Credit: www.wholesomelicious.com

Let your Instant Pot do all the work for you in this flavorful soup packed with veggies and sausage! So easy with very little prep time.

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10

Instant Pot Bruschetta Chicken

Photo Credit: www.artfrommytable.com

Tender chicken breasts cooked perfectly in the instant pot topped with chopped marinated fresh tomatoes, garlic and basil. Put this Instant Pot Bruschetta Chicken in your meal time rotation.

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11

Pasta e Fagioli Soup

Photo Credit: www.apinchofhealthy.com

Pasta e fagioli soup is so hearty, healthy and delicious, and you can make it in your Instant Pot

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12

Hard Boiled and Soft Boiled Eggs in the Instant Pot

Photo Credit: julieharringtonrd.com

Here's how to make PERFECT hard-boiled and soft-boiled eggs in the Instant Pot.

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13

Instant Pot Spiced Pear Oatmeal

Making oatmeal in the Instant Pot is a breeze, just mix, set and enjoy! For this recipe, we use pears, cinnamon, ginger and vanilla.

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14

Instant Pot Hummus

Photo Credit: www.everydaymaven.com

Use your Instant Pot to make the best light and creamy hummus from dried beans in under an hour. Plus, this Hummus Recipe requires no soak time!

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15

How to Make Yogurt in an Instant Pot

Photo Credit: www.superhealthykids.com

Just two ingredients, a bit of time, and a thermometer are all you’ll need to make the tastiest and most economical yogurt you’ve ever had. Here’s the skinny on how to make yogurt in an Instant Pot.

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16

Instant Pot Beef Stew

When cooler weather comes, nothing is more comforting than a hearty bowl of beef stew. While many recipes of this classic dish take hours to prepare, this version is made in the Instant Pot for a delicious, healthy meal in less time.

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17

Instant Pot Carrot Ginger Soup 

Photo Credit: sweetpeasandsaffron.com

Warm up with a bowl of creamy Instant Pot carrot ginger soup! Made with carrots, ginger, coconut milk, thyme leaves, and a squeeze of lime, this soup is both easy to prepare, and tasty to eat.

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18

Instant Pot Turkey Taco Pasta

Photo Credit: www.acedarspoon.com

Instant Pot Turkey Taco Pasta is a zesty meal that the whole family will love. This meal cooked in no time when using your Instant Pot or pressure cooker. The ground turkey, taco seasoning, fired roasted tomatoes paired with pasta make this a fun alternative to taco night. 

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19

Instant Pot Chicken with Hatch Chili Cauliflower Sauce

For this tasty recipe, we combine Hatch chilis, cauliflower and cheese for a spicy, creamy sauce to spoon over chicken. The chicken and sauce cook together in the Instant Pot for easy clean-up. Serve over rice for a dinner the whole family will love.

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20

Instant Pot Pad Thai 

Photo Credit: thebetteredblondie.com

The easiest and most delicious Instant Pot Pad Thai, made in less than 30 minutes!

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21

Instant Pot Lemon Garlic Chicken

Photo Credit: therecipecritic.com

Instant Pot Lemon Garlic Chicken is simple and easy to make in the pressure cooker and perfect for busy weeknights. The chicken cooks up tender and juicy in a buttery lemon garlic sauce.

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22

Instant Pot Baked Potato Soup

Traditional baked potato soup gets a healthier makeover with the addition of cauliflower. Enjoy the same creamy goodness without the fuss of pre-baking the potatoes by making this soup in just 20 minutes in an Instant Pot!

Get the Recipe

23

Instant Pot Steak Fajita Bowls

Photo Credit: thebetteredblondie.com

Use your Instant Pot to make the most delicious and tender fajita steak and peppers! This is sure to be a new favorite healthy weeknight staple in your home.

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24

Instant Pot Chicken Noodle Soup

Photo Credit: kristineskitchenblog.com

An easy recipe for Instant Pot Chicken Noodle Soup, perfect for cold winter days! This delicious chicken soup is quick and easy to make in your pressure cooker.

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25

Instant Pot Mashed Sweet Potatoes & Carrots

This easy Instant Pot recipe is perfect for beginners. It combines sweet potatoes and carrots for a delicious and colorful side dish that’s perfect to pair with any meal.

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26

Instant Pot Minestrone Soup

Photo Credit: www.platingsandpairings.com

Instant Pot Minestrone Soup cooks in just 5 minutes! Loaded with veggies, beans, and delicious pasta, then topped with lots of nutty parmesan cheese and fresh parsley.

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27

Instant Pot Egg Bites

Photo Credit: ifoodreal.com

These Instant Pot Egg Bites make healthy breakfast on-the-go easy. They are copycat Starbucks sous vide egg bites with one main ingredient and same fluffy with no blender.

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28

Watermelon Rind BBQ Sauce

Don’t toss those watermelon rinds! Did you know there are lots of uses for all parts of a watermelon, including the rind? Just peel and toss in the Instant Pot along with the other ingredients to make this delicious and tangy Watermelon Rind BBQ Sauce.

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29

Instant Pot Lentil Stew

Photo Credit: thebetteredblondie.com

Healthy, delicious and creamy lentil stew made in the Instant Pot in less than 30 minutes! This family-friendly recipe will be your new favorite easy weeknight meal. 

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30

Instant Pot Stuffed Bell Peppers

Photo Credit: www.happyfoodstube.com

Making instant pot stuffed bell peppers can’t get any easier than this! No pre-cooking of peppers or sautéing onion is needed. Simply fill with them and cook under pressure. Easy-peasy comfort food ready in no time!

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