Yes, the slow cooker is practically designed for warm recipes. But when you need dinner on the table—fast—the entire “slow” element doesn’t exactly help you. Although it’s wonderful to be ready to put things in the slow cooker for a few hours, the Instant Pot will come in handy if you aren’t even remotely prepared but are still in the need for a hearty meal.
The Instant Pot is not only incredibly useful for making quick meals, but it may also be a fantastic tool for weight loss. It’s much simpler than you may imagine to prepare nutritious foods in the Instant Pot, and, to be honest, they go great with any kind of meal.
1.Instant Pot Buffalo Chicken Wings
You may not think you can make chicken wings in an Instant Pot, but this recipe is a quicker, healthier way of enjoying wings than what many people are used to. Just grab chicken, seasonings, and butter and you’ll have deliciously crispy buffalo wings in no time.
Ingredients
20 chicken wings
1 tsp garlic powder
1 tsp paprika
1 tsp salt
1/2 tsp pepper
1/2 cup water
1 stick butter
1/2 cup Buffalo Sauce
procedure
- Mix the garlic powder, paprika, salt, and pepper in a small bowl.
- With clean hands, rub the seasonings onto both sides of the chicken wings.
- Add the 1/2 cup water to the Instant pot, then place the trivet inside the Instant Pot.
- Add the seasoned wings to the rack, then close the Instant Pot with the lid.
- Cook at high pressure on manual (Pressure Cook) for 10 minutes. Wait for the Instant Pot to come to pressure, then it will cook the amount of time you set.
- While the chicken is cooking, melt the butter in a medium-sized bowl in the microwave. Once melted, whisk in the buffalo sauce.
- When the timer goes off, release the pressure right away, then open the lid.
- Set the oven to Broil.
- Line a baking sheet with parchment paper.
- Carefully take the wings out of the Instant Pot with tongs. Dip the wings into the buffalo sauce until they are fully covered, then place onto the lined baking sheet.
- Broil in the oven for 5-10 minutes, or until the skins get nice and crispy.
- Serve with blue cheese and celery.
Although tilapia occasionally lacks flavor on its own, this recipe adds flavor with butter and vegetable broth. You can add only vegetables to this meal to keep it keto-friendly, or you can add another side like potatoes for some extra carbs.
Ingredients
2 fresh tilapia fillets
1 cup carrots, sliced
1 cup green beans
1/4 cup vegetable broth
1 Tbsp butter
Parsley, to garnish
Fresh cracked pepper
procedure
- Dump the carrots and the green beans at the bottom of the Instant Pot.
- Add the trivet, then place the two tilapia fillets on top.
- Pour in the vegetable broth over the tilapia. Cube the butter and sprinkle it on top of the tilapia.
- Seal the lid and cook on high pressure (Manual or Pressure Cook) for 8 minutes. When the Instant Pot beeps, release the pressure immediately.
- Garnish the top of the fish with parsley and fresh cracked pepper before serving.
3.Spicy Peanut Soup With Sweet Potato and Kale
If you’re eating it in the colder months, this creamy soup is the ideal comfort food. It has a lot of nutritional benefits in addition to being delicious.
Ingredients
- 2 tablespoons olive oil
- half an onion, diced
- 1 jalapeño, minced
- 2 cloves garlic, minced
- 3 large sweet potatoes, peeled and cubed
- one 14-ounce can fire roasted tomatoes
- one 14-ounce can light coconut milk
- 2 cups water
- 1 teaspoon salt
- 1 teaspoon curry and/or turmeric
- 1/2 cup chopped peanuts
- 1/4 cup peanut butter
- 1–2 cups kale, stems removed, chopped
procedure
- Heat the olive oil in a large soup pot over medium heat and add the onion, garlic, and jalapeño. Saute until soft and fragrant.
- Add sweet potatoes. I like to brown them a little bit with the aromatics to get them nice and flavorful.
- Add tomatoes, coconut milk, water, spices, and peanuts. Simmer until sweet potatoes are fork-tender.
- Add peanut butter and kale. Simmer until everything is thick, creamy, and delicious. Top with more peanuts and a little cilantro if you’re obsessed like me.
4.10-Minute Chocolate Pudding Cake
You want to be able to occasionally treat yourself to your favorite treats while trying to reduce weight. For chocolate fans, there is no better recipe than this Instant Pot chocolate cake, which is also Whole30 compliant.
Ingredients
3/4 cup almond meal
1/3 cup full-fat coconut milk
1/4 cup raw cacao powder
1 egg
3 Tbsp coconut oil
3 Tbsp date syrup
1/2 tsp vanilla extract
1/2 tsp apple cider vinegar
1/4 tsp sea salt
procedure
- Make the batter: Grease three 4-inch ramekins. In a medium bowl, combine the almond meal, coconut milk, cacao powder, egg, coconut oil, date syrup, vanilla extract, vinegar, and salt. Mix until well combined. Divide the batter evenly among the ramekins.
- Make the sauce: In a small bowl, whisk together the hot water, date syrup, and cacao powder. Pour some sauce carefully over each ramekin.
- Place a steamer rack inside your instant pot. Pour in two cups of water, then place the ramekins carefully on the rack. Seal and lock the lid and set the instant pot to “manual, high pressure” setting for 8 minutes.
- Once the 8 minutes are up, do a quick release on the instant pot. Carefully remove the ramekins (they will be hot) and let cool slightly before serving.
Use your Instant Pot to make the base of this delicious French onion soup—the perfect cozy little appetizer to serve on any occasion.
Ingredients
2 yellow onions, sliced thin
2 sweet onions, sliced thin
4 Tbsp butter
2 minced garlic cloves
1/2 tsp dried thyme
1/2 cup dry wine
4 1/2 cups beef broth
1 small French baguette
1/4 cup olive oil
6 slices Gruyere
procedure
- Add sliced onions, butter, minced garlic, thyme, salt, and 1/4 cup of water to the Instant Pot.
- Seal and cook on high pressure (Manual/Pressure Cook) for 5 minutes. Release the pressure immediately after.
- Turn on the Saute feature. Using a rubber spatula, continue to mix until the onions start to carmelize—about 3 minutes.
- Add in the wine, then let it simmer for about 10 minutes, or until the wine cooks through.
- Pour in the beef broth. Let it simmer for 20 minutes while you prepare the bread. While you wait, preheat the oven to 400 degrees.
- Cut thick slices of the French baguette, about 2 slices per bowl.
- Brush the olive oil on both sides of the baguette slices, then place on a baking sheet.
- Toast in the oven on both sides for 6 minutes, flipping the slices after the first 3.
- Once removed, set the oven to broil.
- Ladle the soup into oven save bowls or large ramekins. Add slices of baguette to the tops of each bowl, then a slice of Gruyere cheese.
- Place the bowls on a clean baking sheet. Carefully place in the oven and broil for 3 to 5 minutes, or until the cheese starts to get bubbly.
- Be careful when serving, the ramekins will be hot!
Looking for a warm soup to make at home on a peaceful weeknight? Making this chicken and rice soup is quite simple, and it only takes a few minutes to have a satisfying supper on the table.
Ingredients
2 garlic cloves, minced
1 yellow onion, diced
3 carrots, diced
2 celery stalks, diced
1 lb. chicken breast
5 cups chicken broth
1 cup wild rice
1/2 tsp dried thyme
2 bay leaves
1/2 tsp salt
1/4 tsp pepper
1/4 cup unbleached all-purpose flour
1 cup milk
5 Tbsp butter
procedure
- Turn the Sauté feature on the Instant Pot. Once hot, melt 1 tablespoon of butter in the pot. Add the diced onion, minced garlic, carrots, and celery. Cook for three minutes.
- Add in the chicken breast, chicken broth, wild rice, dried thyme, and the bay leaves. Sprinkle in the salt and pepper, then seal the lid of the Instant Pot.
- Switch to high pressure (Manual/Pressure Cook) for 20 minutes.
- When the Instant Pot timer goes off, let it depressurize by itself for 10 minutes. Once finished, release the rest of the pressure from the valve.
- While the soup is cooking, make a roux on the stove. Melt the other 4 tablespoons of butter in a saucepan.
- Once melted, sprinkle in the flour and whisk continuously for one minute.
- When the flour is browned, pour in the milk slowly. Whisk continuously until a thick sauce (a roux) has formed.
- Remove the bay leaves with tongs from the Instant Pot.
- Remove the chicken to a cutting board and shred with two forks.
- Switch it back to the Sauté feature. Pour in the roux into the Instant Pot, then the shredded chicken. Stir until the roux has broken up and a thick soup has formed.
A tiny small cake in a jar is the epitome of cozy. You can make these cakes in a variety of flavors with your own additions.
Ingredients
1/3 cup almond flour
1 large egg
2 Tbsp pure maple syrup or monk fruit sweetener
1/2 tsp vanilla, almond, or lemon extract
1/2 tsp refined coconut oil (store-bought ), melted (optional)
1/4 tsp baking powder
1/8 tsp salt
1/8 tsp ground cinnamon
procedure
- Combine the almond flour, egg, maple syrup or sweetener, extract, coconut oil or ghee (if using), baking powder, salt, and cinnamon in an 8-ounce Mason jar. Stir very well to make sure all the flour is incorporated and not stuck to the sides and bottom.
- Add any mix-ins of your choosing and stir well so they’re mixed with the batter. Whatever you add, just make sure the jar isn’t more than three-quarters of the way filled.
- Cover the Mason jar with aluminum foil (do not use the lid that came with the jar while pressure cooking).
- Place the trivet in the Instant Pot, pour in 2 cups of water, and carefully rest the foil-topped Mason jar on it.
- Secure the lid, move the valve to the sealing position, and hit Manual or Pressure Cook on High Pressure for 15–25 minutes: 15 minutes will give you a runnier, more pudding-like consistency, 20 minutes will give you a light and fluffy-cake consistency, and 25 minutes will give you a dense and firm cake consistency. Quick release when done.
- Immediately remove the foil from the jar and let cool for 10 minutes. Either serve right away or put the Mason jar lid on the jar, pop in the fridge, and serve chilled.
This chicken zoodle soup will sate your appetite while maintaining a low carbohydrate intake if you’re searching for something warm and comforting.
Ingredients
2 Tbsp olive oil
1 yellow onion, diced
4 large carrots, peeled and sliced in thick rounds
2 cups chopped celery
6 cups chicken stock
1 1/2 lb boneless, skinless chicken breasts or thighs
1 tsp fresh thyme
1 tsp salt
1/4 tsp black pepper
3 cups zucchini noodles
procedure
- Set the instant pot to “sauté” and pour in the olive oil. Add the onion, carrots, and celery, and cook uncovered for 2 minutes.
- Add the chicken stock, chicken, thyme, salt, and pepper, then cancel the “sauté” function. Lock the top into place and seal the instant pot. Select the “manual, high pressure” function and set the timer for 10 minutes.
- After 10 minutes, allow the pressure to naturally release. Remove the lid and use two forks to shred the chicken.
- While hot, add the zucchini noodles, then serve.
9.Parmesan-Mushroom Risotto with Peas
Making a mushroom risotto on a weeknight just got a lot simpler with the help of the Instant Pot.
Ingredients
1 Tbsp butter
3/4 tsp minced garlic
1 tsp dried onion flakes
1 cup sliced mushrooms
1/8 tsp ground black pepper
1/4 tsp salt
1/8 tsp dried thyme
1/8 tsp dried basil
1/2 cup uncooked Arborio rice
1 1/4 cups vegetable broth
1 1/2 Tbsps white wine
1/4 cup frozen peas
1/4 cup shredded vegetarian Parmesan cheese
procedure
- On the Instant Pot®, press the Sauté button and adjust to High.
- Add butter, garlic, onion flakes, mushrooms, pepper, salt, thyme, and basil. Sauté about 3 to 5 minutes until the mushrooms are browned.
- Add rice and stir 2 to 3 minutes until rice is toasted. Add broth and wine and deglaze the pot, scraping all the browned bits off the bottom of the pot. Press the Cancel button to turn off the heat.
- Close the lid; turn the knob to Sealing.
- Press the Manual or Pressure Cook button and adjust the time to 10 minutes.
- When the timer beeps, allow 10 minutes to naturally release the pressure, then remove the lid.
- Stir in peas and Parmesan. Transfer to a bowl and serve.
10.Molten Lava Chocolate-Cherry Cake
Making a mushroom risotto throughout the week just became a whole lot simpler thanks to the Instant Pot.
Ingredients
Nonstick cooking spray
2/3 cup granulated sugar
1/2 cup white whole wheat flour
1/2 cup all-purpose flour
6 Tbsp unsweetened cocoa powder
2 tsp baking powder
1/2 tsp salt
1/3 cup dried tart red cherries, coarsely chopped
1/2 cup fat-free milk
1/4 cup unsweetened applesauce
1/2 tsp almond extract
1/3 cup packed brown sugar
1 1/2 cups boiling water
Vanilla frozen yogurt (optional)
procedure
- Coat a 6-quart electric pressure cooker with cooking spray. In a medium bowl, mix granulated sugar, flours, 2 tablespoons of the cocoa powder, the baking powder, and salt. Stir in dried cherries.
- In a small bowl, combine milk, applesauce, and almond extract. Stir into flour mixture. Dough will be thick. Spread in bottom of pressure cooker.
- In a medium bowl, combine brown sugar and remaining 4 tablespoons cocoa powder. Slowly pour in boiling water; whisk to mix well. Gently pour over batter in pressure cooker. Lock lid in place.
- Set cooker on high pressure to cook 12 minutes. Let pressure release naturally for 15 minutes. Carefully release any remaining pressure. Open lid carefully. Cool cake for 15 minutes in the pot.
- Serve with sauce from the bottom of the pot and, if desired, frozen yogurt.
Weeknight mushroom risotto preparation has never been simpler than it is now, thanks to the Instant Pot.
Ingredients
1 lb. ground beef
1 cup diced onions
1 cup chopped carrots
1 cup diced celery
3 cups beef broth
1/2 tsp paprika
1 cup heavy cream
1/2 cup sour cream
1 cup cheddar cheese
Chopped fresh parsley
Bacon crumbles
1 lb. boneless, skinless chicken thighs
1/2 tsp salt
1/2 tsp pepper
1 garlic clove, minced
1/2 onion, diced
3 tbsp butter
Juice of 1 lemon
1/2 tsp Italian seasoning
1 cup chicken broth
5-6 thyme sprigs
procedure
- Turn on the Sauté feature for the Instant Pot. Once warm, cook the ground beef inside the Instant Pot. Drain the excess grease into a can.
- Add in onions and cook for 1 minute. Then add in the carrots, celery, beef broth, and paprika.
- Place the lid on top and switch the Instant Pot to manual (Pressure Cook). Cook on high pressure for 5 minutes, seal closed.
- Once the timer goes off, let the pot depressurize by itself for 10 minutes, then release the rest of the pressure.
- Switch it back to the Sauté feature and add the heavy cream, cheddar cheese, and sour cream. Stir until fully combined and warmed through.
- Scoop into bowls and top with bacon bits, parsley, and extra cheddar cheese if desired.
Easy weeknight dinner: this lemon chicken! Serve alongside roasted potatoes or Brussels sprouts. , or both!
Ingredients
1 lb. boneless, skinless chicken thighs
1/2 tsp salt
1/2 tsp pepper
1 garlic clove, minced
1/2 onion, diced
3 tbsp butter
Juice of 1 lemon
1/2 tsp Italian seasoning
1 cup chicken broth
5-6 thyme sprigs
procedure
- Season both sides of the chicken thighs with salt and pepper.
- Set the Instant pot to saute. Once warm, add the olive oil and the chicken thighs.
- Cook the chicken thighs on each side for 3 minutes. Remove to a plate.
- Melt the butter and add the minced garlic and the diced onion.
- Add in the lemon juice and mix to combine. Place the chicken thighs in the Instant Pot and sprinkle the Italian seasoning on the tops. Pour in the chicken broth, then place the thyme sprigs on the chicken.
- Close the lid and make sure the seal is secure. Set the time on manual (Pressure Cook) for 7 minutes. Let the Instant Pot come to pressure, then let it cook.
- Once the timer goes off, leave the chicken in the Instant Pot for 2 to 3 minutes before releasing the pressure.
Taco night is always a guaranteed crowd-pleaser if you’re searching for a cozy activity. especially with these simple beef fajitas from the Instant Pot!
Ingredients
1 tsp olive oil
1 flank steak, sliced thin
1 red pepper, sliced
1 green pepper, sliced
1 onion, sliced
1 Tbsp
1/2 cup beef broth
1 Tbsp tomato paste
Tortillas and lime wedges, for serving
procedure
- Turn on the Saute feature on the Instant Pot. Once warmed, add the olive oil.
- Saute the steak in the Instant Pot for 2 minutes, no more. The steak won’t be cooked all the way—that’s okay!
- Pour in the beef broth and add the tomato paste. Mix until the tomato paste has fully been worked into the broth.
- Add in the sliced red pepper, green pepper, onion, and taco seasoning.
- Place the lid on the Instant Pot and set it to be sealed. Cook the steak at high pressure on manual (Pressure Cook) for 10 minutes. Wait for the Instant Pot to come to pressure, then it will cook the amount of time you set.
- When the timer goes off, release the pressure right away.
- Serve with tortillas or, to keep it low-carb, in a bowl with a bed of greens.
14.Creamy Cauliflower “Mac” and Cheese.
For an easy, cheesy side, this creamy cauliflower is the perfect side dish for any meal.
Ingredients
1 head cauliflower
1/4 cup water
1/2 cup heavy cream
1 block cream cheese, cut in cubes
1 1/2 cups cheddar cheese, shredded
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/4 tsp pepper
procedure
- Add the water to the bottom of the Instant Pot. Place the trivet in the pot, then the full cauliflower. The head of the cauliflower should be facing up, the leaves on the bottom.
- Close the Instant Pot and seal it. Cook it on manual (Pressure Cook) for 2 minutes with high pressure. Once finished, release the pressure immediately.
- Carefully remove the cauliflower from the Instant Pot using the sides of the trivet. Break apart the head of the cauliflower into tiny florets using your hands.
- Switch the Instant Pot to the Sauté feature.
- Add in the heavy cream, cream cheese cubes, cheddar cheese, garlic powder, onion powder, salt, and pepper. Whisk together until everything is combined and the cheese is fully melted.
- Add in the cauliflower florets to the Instant Pot. Mix until the cauliflower is fully covered in the cheese.
15.Keto Chili
Just because you’re craving something cozy doesn’t mean you have to settle for a starchy meal! This keto chili keeps it low carb without sacrificing any of the flavors you love.
Ingredients
1 Tbsp. olive oil
2 garlic cloves, minced
1 onion, diced
1 green bell pepper, diced
2 lbs. ground beef
2 Tbsp. chili powder
2 tsp. paprika
2 tsp. cumin
2 tsp. salt
1/2 tsp. pepper
2 15 oz. cans of tomato sauce
2 10 oz. cans of diced tomatoes & green chiles
procedure
- Turn on the Sauté feature for the Instant Pot. Once warm, pour the olive oil into the Instant Pot.
- Cook the minced garlic, then the onions and peppers for 3 minutes.
- Add the ground beef. Sprinkle in the chili powder, paprika, cumin, salt, and pepper. Cook until the beef is no longer pink, about 5 to 7 minutes.
- Pour in the tomato sauce and the diced tomatoes with green chiles. Mix, then place the lid on the Instant Pot.
- Switch to manual (Pressure Cook) and cook on high pressure for 20 minutes. Let it naturally depressurize for 10 minutes, then release the rest of the pressure.
- Serve with shredded cheese and sour cream, or any other desired toppings.
This spicy, savory shrimp dish is the perfect when you’re looking for a takeout alternative.
Ingredients
1 lb. shrimp, fresh or frozen
2 broccoli crowns
1/4 cup soy sauce
2 garlic cloves, minced
2 Tbsp. fresh ginger, grated
2 Tbsp. oyster sauce
2 tsp. brown sugar
1 tsp. rice wine vinegar
Sesame seeds
Sriracha
Green onion
procedure
- Cut the broccoli crowns into smaller florets.
- If you bought fresh shrimp, deshell the shrimp with clean hands. If you bought it frozen, make sure to thaw them overnight in the refrigerator. If they need deshelling, do that as well.
- In your Instant Pot, mix together the soy sauce, minced garlic, ginger, oyster sauce, brown sugar, and rice wine vinegar. Whisk to combine.
- Add in the broccoli and the shrimp to the Instant Pot. Seal the Instant Pot and set it on high pressure (Manual or Pressure Cook) for 1 minute.
- When the buzzer goes off, release the pressure immediately.
- Serve the shrimp and broccoli with rice, or cauliflower rice to keep it low-carb, as well as sriracha, sesame seeds, and sliced green onion.
17.Creamy Chicken with Spinach
This cozy creamy chicken recipe is quick enough for a weeknight meal, but tasty enough to impress a dinner party.
Ingredients
1 lb. shrimp, fresh or frozen
2 broccoli crowns
1/4 cup soy sauce
2 garlic cloves, minced
2 Tbsp. fresh ginger, grated
2 Tbsp. oyster sauce
2 tsp. brown sugar
1 tsp. rice wine vinegar
Sesame seeds
Sriracha
Green onion
procedure
- Cut the broccoli crowns into smaller florets.
- If you bought fresh shrimp, deshell the shrimp with clean hands. If you bought it frozen, make sure to thaw them overnight in the refrigerator. If they need deshelling, do that as well.
- In your Instant Pot, mix together the soy sauce, minced garlic, ginger, oyster sauce, brown sugar, and rice wine vinegar. Whisk to combine.
- Add in the broccoli and the shrimp to the Instant Pot. Seal the Instant Pot and set it on high pressure (Manual or Pressure Cook) for 1 minute.
- When the buzzer goes off, release the pressure immediately.
- Serve the shrimp and broccoli with rice, or cauliflower rice to keep it low-carb, as well as sriracha, sesame seeds, and sliced green onion.
If you’re looking for something savory, spicy, creamy, and of course, cozy, this chicken tikka masala recipe has it all.
Ingredients
1 tsp olive oil
1/2 sweet onion, diced
3 garlic cloves, minced
1 Tbsp freshly grated ginger
2 Tbsp. Tomato paste
1 tsp garam masala
1 tsp chili powder
1 tsp cumin
1 tsp coriander
1/2 tsp ground turmeric
1/4 tsp cayenne pepper
1 cup chicken stock
1 15 oz. can of tomato sauce
1/2 cup heavy cream
Basmati rice, or cauliflower rice
Naan, if desired
procedure
- Dice the chicken thighs. Mix together the rest of the chicken marinade ingredients in a bowl. Add the diced chicken thighs and marinate the chicken in the fridge for 4 hours.
- Turn on the Saute feature for the Instant Pot. Once heated, add the olive oil and cook the marinated chicken in the Instant Pot for 5 minutes.
- Add in the rest of the tikka masala ingredients except for the heavy cream, stir to combine. Cover the Instant Pot with the lid and cook on high pressure (Manual or Pressure Cook) for 10 minutes. Release the pressure.
- Switch the Instant Pot back to the Saute feature and add the heavy cream. Stir to combine.
- Once heated through, serve the chicken tikka masala with basmati rice and toasted naan bread.
For a different twist on your usual cozy chili, this Instant Pot recipe gives the chili a creamy finish that you’ll absolutely love.
Ingredients
1 small onion diced
2 minced garlic cloves
1 tsp olive oil
2 chicken breasts
2 cups chicken stock
1 can cannellini beans
1 can corn
1 small can green chiles
1 tsp chili powder
1 tsp oregano
¼ tsp cayenne pepper
1 tsp paprika
1 tsp cumin
1/2 tsp salt
1/4 cup heavy cream
For chili toppings (optional)
Cilantro
Tortilla chips
Avocado
Shredded taco cheese
Greek yogurt
procedure
- Turn on the saute feature. Saute the diced onions and garlic together with the olive oil. Turn off the saute feature.
- Add chicken stock, beans, corn, minced garlic, green chiles, onion, oregano, cayenne pepper, paprika, cumin, and salt. Stir.
- Place the chicken breasts in the Instant Pot.
- Seal the lid and set it on high pressure (Manual/Pressure Cook) for 20 minutes. Once finished, release the pressure.
- Remove the chicken breasts and shred on a cutting board. Add the shredded chicken back to the Instant Pot.
- Turn on the Saute feature. Pour in the heavy cream and stir until warmed through.
- Serve with tortilla chips, avocado slices, shredded taco cheese, greek yogurt, and cilantro, if desired.
Dreaming about the zuppa toscana from Olive Garden, are you? Our Instant Pot version of this soup is about to be your new favorite soup to cozy up with.
Ingredients
1 lb. spicy Italian sausage, ground
4 slices bacon, diced
1 onion, diced
2 garlic cloves, minced
4 cups chicken stock
4 russet potatoes, peeled and diced
4 cups of kale, loosely packed
1 cup light cream
Salt and pepper
Red pepper flakes
procedure
- Turn on the Sauté feature of the Instant Pot. Add 1 tsp of olive oil, the ground Italian sausage, and the bacon slices. Cook for about 3 minutes.
- Add in the onion and garlic cloves. Saute for another 3 minutes, or until the sausage has browned.
- Add in the russet potatoes and chicken stock. Seal the lid and cook on high pressure (Manual/High Pressure) for 10 minutes. Release the pressure immediately.
- Turn the Sauté feature back on.
- Add the kale and the heavy cream. Stir until warmed through and the kale has wilted (another 3 to 5 minutes). Sprinkle in salt and pepper to taste.
- Serve with red pepper flakes sprinkled on top and fresh parmesan cheese, if desired.
Looking for a few cozy vegetarian Instant Pot recipes? This tofu tikka masala is here to the rescue!
Ingredients
2 yellow onions, sliced thin
2 sweet onions, sliced thin
4 Tbsp butter
2 minced garlic cloves
1/2 tsp dried thyme
1/2 cup dry wine
4 1/2 cups beef broth
1 small French baguette
1/4 cup olive oil
6 slices Gruyere
procedure
- Add sliced onions, butter, minced garlic, thyme, salt, and 1/4 cup of water to the Instant Pot.
- Seal and cook on high pressure (Manual/Pressure Cook) for 5 minutes. Release the pressure immediately after.
- Turn on the Saute feature. Using a rubber spatula, continue to mix until the onions start to carmelize—about 3 minutes.
- Add in the wine, then let it simmer for about 10 minutes, or until the wine cooks through.
- Pour in the beef broth. Let it simmer for 20 minutes while you prepare the bread. While you wait, preheat the oven to 400 degrees.
- Cut thick slices of the French baguette, about 2 slices per bowl.
- Brush the olive oil on both sides of the baguette slices, then place on a baking sheet.
- Toast in the oven on both sides for 6 minutes, flipping the slices after the first 3.
- Once removed, set the oven to broil.
- Ladle the soup into oven save bowls or large ramekins. Add slices of baguette to the tops of each bowl, then a slice of Gruyere cheese.
- Place the bowls on a clean baking sheet. Carefully place in the oven and broil for 3 to 5 minutes, or until the cheese starts to get bubbly.
- Be careful when serving, the ramekins will be hot!
22.Cacio e Pepe Spaghetti Squash
Another delicious vegetarian option is this Cacio e Pepe spaghetti squash! Made with very few ingredients, this squash is the perfect mix of cozy, tasty, and healthy.
Ingredients
1 (3-4-pound) spaghetti squash
2 Tbsp extra-virgin olive oil
2 Tbsp (store-bought )
2 Tbsp grated Parmesan cheese
2 Tbsp grated Pecorino Romano cheese or additional Parmesan
Freshly ground black pepper, to taste
procedure
- Using a sharp chef’s knife, slice the spaghetti squash lengthwise in half. Then scoop out the stringy, seedy center and discard. (I find an ice cream scooper works best.)
- Place the trivet in the Instant Pot, pour in 1 cup of water, and place the squash halves on top, cut side up.
- Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel, and then hit Manual or Pressure Cook on High Pressure for 10 minutes. Quick release when done, then hit Keep Warm/Cancel to turn off the pot.
- Using tongs, carefully remove the squash and use a fork to shred it into spaghetti.
- Transfer the shredded squash to a bowl and discard the squash skins (or save them to serve the finished dish in for extra “wow!” factor). Empty the liner pot, wipe it completely dry, and return it to the Instant Pot.
- Add the oil and ghee to the Instant Pot, hit Sauté, and adjust so it’s on the More or High setting. Once the oil’s bubbling and the ghee’s melted (about 3 minutes), hit Keep Warm/Cancel to turn off the pot again.
- Return the shredded spaghetti squash to the pot and toss with the ghee and oil while adding both cheeses and your desired amount of black pepper. Toss to combine.
- Serve topped with additional black pepper.
23.Greek Chicken Rice Bowl with Tzatziki Sauce
Looking for a warm cozy lunch bowl to replace your cold, boring salad? This chicken and rice bowl is here to save you!
Ingredients
For the tzatziki sauce:
4 1/2 Tbsp unsweetened plain Greek-style yogurt
3 Tbsp grated cucumber, liquid squeezed out
1 tsp lemon juice
1/8 tsp salt
1/16 tsp ground black pepper
1/4 tsp dried dill
1/8 tsp minced garlic
1 tsp olive oil
For the Chicken Bowl:
1 Tbsp olive oil
1 Tbsp butter
Juice and zest of 1 medium lemon
1 cup chicken broth
1/2 cup uncooked long-grain white rice
1 tsp dried oregano
1 tsp minced garlic
1/4 tsp salt
1/8 tsp ground black pepper
1 cup chopped chicken breast
1 tsp ground lemon pepper
For the Topping:
2 Tbsp diced tomato
2 Tbsp diced red bell pepper
2 Tbsp crumbled feta cheese
2 Tbsp diced red onion
2 Tbsp diced cucumber
2 Tbsp chopped Kalamata olives
procedure
- To make the Tzatziki Sauce, in a small bowl or jar, combine all sauce ingredients and refrigerate until ready to eat.
- To make the Chicken Bowl, to the Instant Pot®, add oil, butter, lemon juice and zest, broth, rice, oregano, garlic, salt, and black pepper. Stir to combine. In a small bowl, toss the chicken in lemon pepper, then spread evenly over rice.
- Close the lid; turn the knob to Sealing.
- Press Manual or Pressure Cook button and adjust the time to 10 minutes.
- When the timer beeps, allow 5 minutes to naturally release the pressure, then remove the lid.
- Scoop the chicken and rice into a serving bowl, then top with tomato, bell pepper, feta, onion, cucumber, and olives. Serve immediately with Tzatziki Sauce.
24.Two Layered Creamy Pumpkin Yogurt
Dying to use the Yogurt feature on your Instant Pot? This creamy pumpkin yogurt makes the perfect opportunity to finally give it a try!
Ingredients
3/4 cup ultra-pasteurized whole milk
1/4 tsp yogurt starter, such as store-bought plain yogurt
1 Tbsp sugar
1/8 tsp vanilla extract
1 1/2 Tbsps pumpkin puree
1/16 tsp pumpkin pie spice
1 cup water
procedure
- In an 8-ounce Mason jar or ramekin, mix all ingredients except water very thoroughly. Cover with plastic wrap or foil.
- Pour water into Instant Pot® and add the trivet. Place jar on the trivet.
- Close the lid; turn the knob to Venting.
- Press the Yogurt button and adjust to Normal. Adjust time to 6 hours.
- When the yogurt cycle has completed, the display will read “YOGT.” Remove the lid and remove the jar from the Instant Pot®. Cover the jar with plastic wrap or the jar lid and then transfer to the refrigerator. Chill overnight, then serve.
For an easy-peasy dessert that doesn’t overdo it on the calories, this lemon cake will satisfy that sweet craving—and still help you reach those weight loss goals.
Ingredients
1 cup almond flour
1/2 cup tapioca flour
1/2 cup coconut flour
1 1/2 tsp baking soda
1/2 tsp salt
3 eggs
Zest and juice of 3 lemons
1/2 cup date syrup
1/2 cup canned coconut milk
1/2 cup melted coconut oil, plus more for greasing the pan
1 teaspoon vanilla extract
procedure
- In a large bowl, whisk together the almond flour, tapioca flour, coconut flour, baking soda, and salt.
- In a separate bowl, whisk together the eggs, lemon zest, lemon juice, date syrup, coconut milk, coconut oil, and vanilla extract.
- Stir the wet ingredients into the dry ingredients and mix gently until well combined.
- Grease the inside of a 7-inch springform pan thoroughly. Pour the batter in and cover the top of the pan tightly with foil. Place a trivet inside your Instant Pot, then pour two cups of water into the Instant Pot. Place the cake pan carefully on top of the trivet, lock the lid, and close the pressure valve. Set the Instant Pot to cook on manual at high pressure for 35 minutes.
- After 35 minutes, manually release the pressure valve (a “quick release”) by turning it to venting and allowing the steam to escape until the pressure valve drops. Unlock the lid and carefully remove the cake pan by pulling the trivet out of the Instant Pot.
- Carefully remove the foil (it will be hot) and allow the cake to cool for 15 minutes before removing the outer ring of the springform pan.
This fancy beef ragu meal is the perfect meal to throw together for a dinner party and takes almost no effort at all.
Ingredients
1 lb. beef chuck
1 28 oz. can crushed tomatoes
1 6 oz. can tomato paste
1 cup carrots, peeled and diced
1 cup celery stalks, diced
2 garlic cloves, minced
1 medium onion, diced
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
1 cup of beef stock (or red wine)
1 bag/box of pappardelle pasta
Shaved parmesan
procedure
- Season the beef with salt and pepper.
- Add in seasoned beef, crushed tomatoes, tomato paste, carrots, celery, garlic cloves, onion, and Italian seasoning into a slow cooker.
- Pour in the beef stock (or if you have some leftover red wine, use that).
- Cook on low for 6 hours (8 hours max). If you cook for longer, the beef will get mushy, so be careful!
- Right before serving, cook the pappardelle pasta in boiling water that has been lightly salted. Cook time varies based on packaging instructions.
- Take the beef out and shred it with two forks. Place back in the sauce.
- Serve beef ragu on prepared pappardelle pasta with shaved parmesan cheese.
27.Crock-Pot Chicken Noodle Soup Recipe
Nothing says cozy like a bowl of chicken noodle soup, right?
Ingredients
1 lb. boneless, skinless chicken breast
3 stalks of celery, sliced
3 carrots, peeled and sliced
1 medium onion, diced
2 garlic cloves, minced
1 tbsp thyme
1 tbsp rosemary
1 teaspoon salt
8 cups chicken stock
8 oz. egg noodles
procedure
- Add the chicken, celery, carrots, onion, garlic cloves, thyme, and rosemary into the slow cooker.
- Pour in the chicken stock.
- Cook on high for 3-4 hours or low for 6-8 hours.
- During the last 15 minutes, remove the chicken breast. Shred with a fork.
- Add the chicken breast back in, as well as the egg noodles. Cook for the last 15 minutes.
28.Crock-Pot Beef and Broccoli Recipe
Save some money and skip the Chinese takeout by making your own beef and broccoli recipe right in your slow cooker!
Ingredients
1 16 oz. flank steak, sliced thin
2 broccoli crowns, cut into florets (around 4-5 cups)
1/2 cup soy sauce
1 tablespoon rice vinegar
1 tablespoon brown sugar
2 teaspoons grated ginger
2 garlic cloves, minced
1 teaspoon Sriracha
1/2 teaspoon chili flakes
1 teaspoon honey
1 cup beef stock
1 tablespoon cornstarch
procedure
- Add in the flank steak and broccoli florets to the slow cooker.
- In a small bowl, whisk together the soy sauce, rice vinegar, brown sugar, sriracha, chili flakes, grated ginger, garlic, and honey.
- Add in the sauce to the slow cooker, mix with the steak and broccoli.
- Pour in the beef stock.
- Turn the slow cooker on low for 2 hours.
- During the last 30 minutes, mix together the cornstarch with 1/4 cup of water to make a slurry. Add the mixture to the crock-pot.
- Serve on rice, and sprinkle sesame seeds, if desired.
29.Crock-Pot Italian Meatballs Recipe
Use up some of your favorite frozen Italian meatballs and cook them in a slow cooker full of a homemade tomato sauce.
Ingredients
1 bag frozen Italian meatballs
1 28 oz. can crushed tomatoes
1 medium onion, diced
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1 cup beef stock
procedure
- Defrost the bag of Italian meatballs overnight.
- Add the meatballs to the slow cooker. Add the sliced onions as well.
- Pour in the crushed tomatoes and sprinkle on all of the seasonings. Mix until the ingredients are evenly distributed.
- Pour in the beef stock.
- Cook on high for 2 hours, or low for 4 hours.
- Serve on prepared spaghetti noodles, or zucchini “zoodles,” with some parmesan cheese.
Making jambalaya at home just got a lot easier with this delicious—and spicy—slow cooker recipe.
Ingredients
1 Andouille sausage, sliced
1 lb. frozen deveined shrimp, thawed
1 lb. boneless, skinless chicken breast, diced
1 red bell pepper, seeded and diced
1 onion, diced
2 celery ribs, diced
1 jalapeño, seeded and diced
1 garlic clove, minced
1 tablespoon cajun seasoning
1 28 oz. can diced tomatoes
1 teaspoon salt
1/2 teaspoon pepper
2 cups chicken stock
2 cups white rice, measured dry
procedure
- Place the sausage, chicken breast, bell pepper, onion, celery, jalapeño, garlic, seasoning, and crushed tomatoes into the slow cooker. Sprinkle in the salt and pepper and stir to combine. Do not add the shrimp yet!
- Pour in the chicken stock and cook on high for 3 to 4 hours, or low from 6 to 8.
- Add shrimp to the slow cooker during the last 30 minutes. Don’t bother removing the shells yet, you can do that after.
- After throwing in the shrimp, prepare the rice. Two cups of rice will make eight 1/2 cup servings.
- Serve jambalaya with servings of rice, removing the shells before eating.
frequently asked questions
What are good meals for weight loss?
Great Food Combos for Losing Weight
- Power Pairs. 1/15. …
- Avocado and Dark Leafy Greens. 2/15. …
- Chicken and Cayenne Pepper. 3/15. …
- Oatmeal and Walnuts. 4/15. …
- Eggs, Black Beans, and Peppers. 5/15. …
- Bean and Vegetable Soup. 6/15. …
- Steak and Broccoli. 7/15. …
- Green Tea and Lemon. 8/15.
How do you cook when trying to lose weight?
Here are nine kitchen techniques to aid in weight loss:
- Cut Vegetables into Bigger Pieces. …
- Don’t Overcook Pasta. …
- Experiment With Herbs and Spices. …
- Keep the Skins On. …
- Poach Fish. …
- Pressure Cook Meats. …
- Steam Vegetables in the Microwave. …
- Use a Rack When Roasting Meat.
Is eating from Crock-Pot healthy?
Yes, if you use them correctly. The slow cooker cooks foods slowly at a low temperature, generally between 170 and 280 degrees F, over several hours. The combination of direct heat from the pot, lengthy cooking and steam, destroys bacteria making the slow cooker a safe process for cooking foods.
What is 3 time food for weight loss?
The 3-Hour Diet is a trademarked food plan that involves eating small portions of food every three hours throughout the day. This is a highly controlled plan with a regimented eating schedule. By eating at specific times throughout the day, Cruise says dieters keep their metabolism running on high, reducing body fat.
What is 2 times meal for weight loss?
The premise of 2 Meal Day is that by eating just two meals in a day — either breakfast and lunch or lunch and dinner, thus introducing a daily 16-hour fasting period — you can retrain your body to become “fat adapted,” meaning you burn stored body fat for energy, rather than being dependent on sugars from food.
How many meals a day to lose weight?
Some suggest that having 5-6 small meals in a day is better than having 3 large meals in a day as it helps to boost metabolism, resulting in quick weight loss.
References
The Real Mojito cocktail Recipe
43 BEST FRUITS FOR WEIGHT LOSS
The Healthiest Breads To Eat for Weight Loss, According to Dietitians
25 + Protein-Packed Dinners for Losing Weight & Building Muscle
Conclusion
There is frequently one major obstacle in the way of producing healthful, delectable meals: time. But your Crock-Pot has you covered if you want a meal that you can set aside to cook slowly during the day or while you do errands. Additionally, it reduces the chance of food burning and conserves energy.These nutritious slow cooker recipes are accessible to everyone, regardless of culinary prowess.
These healthy Crock-Pot recipes will help you put dinner on the table while also reducing your waistline. They range from soups and meat dishes to oats and cider. You’re guaranteed a wonderful supper with any of these low-calorie Crock-Pot recipes, so sit back, unwind, and enjoy.