Instant Pot Recipes
CHICKEN CACCIATORE
Ingredients
2 tablespoons olive oil
Flour and salt (for chicken)
1 – 1.5 pounds chicken Breasts or chicken thighs
1 onion, diced
3 cloves garlic, minced
16 ounces mushrooms, sliced
1 bell pepper, diced
1/2 cup dry white wine or chicken Broth
1 28 ounce can Diced Tomatoes
2 teaspoons salt
Finish with:
4 ounces capers, rinsed & drained (OK- I like capers a lot so sometimes I add two jars - whoops)
4 tablespoons butter
parsley, lemon and Parmesan for serving (optional)
capellini for serving
Instructions
Dredge the chicken in flour and a pinch of salt. Turn on the sauté function on the Instant Pot. Add oil, and sauté the chicken for a few minutes on each side. Remove and set aside (it’s okay if they’re not cooked all the way).
Add onion, mushrooms and garlic. Sauté until softened. Add wine and let it sizzle out.
Add chicken and all other ingredients to Instant Pot. Cook on high pressure for 15 minutes. Release the pressure.
Shred the chicken. Stir in the capers, butter, parsley and lemon.
Serve with angel hair pasta (for a little extra zazz, toss it with lemon juice and butter). Top the whole thing with more parsley and Parmesan.
CLASSIC SPAGHETTI
Ingredients
1 pound lean ground beef, or ground turkey
2 teaspoons Italian seasoning
1 teaspoon garlic powder
¾ teaspoon salt
¼ teaspoon black pepper
4 cups water
16 ounces uncooked spaghetti
15 ounce can tomato sauce
25 ounce jar marinara sauce
Instructions
Turn on the Instant Pot sauté function and add the ground beef. Cook, and break up the meat until browned. Turn the Instant Pot off.
Add the Italian seasoning, garlic powder, salt, pepper and water. Stir until well combined, scraping up any browned bits from the bottom of the pot.
Take small handfuls of the spaghetti noodles, break them in half, and lay them in the pot arranged in different directions (to prevent the spaghetti from sticking together). Do not stir.
Pour the tomato sauce and marinara sauce over the spaghetti. Do not stir.
Close Instant Pot lid and move the steam valve to the sealing position.
Pressure cook at high pressure for 7 minutes if using regular white spaghetti with a package cook time of 9-11 minutes. Pressure cook at high pressure for 5 minutes if using whole wheat spaghetti with a package cook time of 7-9 minutes. The Instant Pot will take about 15-20 minutes to come to pressure and then the cook time will start counting down.
As soon as the cook time ends, do a quick release (carefully move the steam release valve to the venting position. Then wait for all of the steam to escape and the pin to drop down).
Remove the lid, stir. You will see some liquid in the pot. This will absorb after just a few minutes. Let the pasta rest for 3-5 minutes and then serve.
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CHINESE TAKEOUT TOFU
Marinated Tofu:
14 oz extra firm tofu1 block
3 tbsp reduced- sodium tamari or soy sauce
2 tsp Sriracha or similar chili-garlic sauce
1 tsp toasted sesame oil
2 tsp rice vinegar
Ginger Chili Sauce
1/4 cup reduced- sodium tamari or soy sauce
1/4 cup agave nectar or coconut nectar (or maple syrup but that will have a more robust, less neutral flavor)
2 tbsp Water
1 1/2 tbsp Sriracha or similar chili-garlic sauce
1 tbsp toasted sesame oil
1 tbsp rice vinegar
1/2 inch piece fresh ginger grated or finely minced
For Finishing
1 1/2 tbsp grapeseed oil or other neutral high-heat cooking oil
2 medium heads broccoli cut into small florets (about 4 cups)
2 tbsp cornstarch
For Serving
White rice or brown rice
Instructions
Marinate the tofu: Drain the tofu and cut into 4 slabs . Place the tofu on a cutting board lined with paper towels. Place more paper towels on top of the tofu and weight them down with a few heavy cookbooks or a heavy skillet filled with a few cans of beans. Let sit for at least 30 minutes or ideally 1 hour , changing the paper towels in between to drain all of the moisture. Cut the tofu into 3/4-inch cubes.
Place the tofu in a gallon-size zip-top bag and add the tamari, Sriracha, sesame oil, and vinegar. Toss to combine and let the tofu rest in the marinade for 5 minutes , massaging occasionally.
Meanwhile, make the ginger-chili sauce: In a medium bowl, whisk together the tamari, agave nectar, water, the Sriracha, sesame oil, vinegar, and ginger until well combined.
Finish the dish: Select the Sauté setting on the Instant Pot and let the pot heat up for a few minutes before adding the grapeseed oil. Once the display reads “HOT,” use a slotted spoon or fork to carefully transfer the marinated tofu to the pot. Cook the tofu for 1 1/2 minutes undisturbed. Use a spatula to flip and cook the tofu until it starts to brown on all sides, 3 to 4 minutes total. Add the ginger-chili sauce and stir to combine. Select the Cancel setting.
Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the cook time to 3 minutes .
Once the 3-minute timer has completed and beeps, perform a quick pressure release by carefully switching the Pressure Release knob from Sealing to Venting.
Open the pot. Add the broccoli florets to the tofu and stir with the sauce to combine. Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting to low pressure and set the cook time to 1 minute . Once the 1-minute timer has completed and beeps, carefully perform another quick pressure release.
In a small bowl, stir together the cornstarch with 1/4 cup water, whisking until combined without any lumps. Select the Sauté setting and press the Sauté button again until you reach less heat. Add the cornstarch slurry to the Instant Pot and gently stir to combine. Cook, stirring gently, until the sauce thickens, 2 to 3 minutes.
Serve the tofu and broccoli over rice.
CHICKEN TANDOORI
Pair with naan to increase carbohydrate content!
Ingredients
2 pounds boneless skinless chicken thighs
2 cups cauliflower (or any other veggie combo)
2 tablespoons honey
2 tablespoons garam masala
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon cumin
2 teaspoons salt
2 teaspoons turmeric
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper
14 ounce can coconut milk
Instructions
Add everything to the Instant Pot. If it’s thawed, cook for 5 minutes manual high pressure + 10 minutes for natural release. If it’s frozen, cook for 15 minutes manual high pressure + 10 minutes natural release.
Shred and serve over rice!
RAMEN NOODLES
Top it off with a boiled egg & serve it up
in a bowl!
Ingredients
1 lb. boneless skinless chicken breasts
4 cups chicken broth
2 cups water
2 ginger cloves, miced
2 tsp fresh ginger, minced
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 cups bok choy
1/2 cup sliced shiitake mushrooms
1 cup snap peas
1/4 cup grated carrots
6 oz Ramen Noodles
Soft or medium boiled eggs For topping
Instructions
Add the chicken, broth, water, garlic, ginger, soy sauce, and rice wine vinegar to the Instant Pot.
Pressure cook for 10 minutes, with a natural release of steam for 10 minutes. Do not quick release the steam.
Open the pot, remove the chicken and slice it up and return it back to the pot.
Place the Instant Pot on the Saute function. Add in the bok choy, snap peas, shiitake mushrooms, grated carrots, and Ramen.
Stir and cook for 3-4 minutes or until the pasta is soft.
Serve in a bowl and top with an egg