You already know I LOVE using my instant pot. It's quick, simple and easy to clean up (everything that makes cooking easier). Here are 3 easy recipes to try:
1. Chicken & Rice
Ingredients
1 tbsp. olive oil
1/2 yellow onion, chopped
2 cloves garlic, minced
1 tsp. dried oregano
1 tsp. smoked paprika
1 c. white rice
Kosher salt
Freshly ground black pepper
1 1/4 c. low-sodium chicken broth or water
2 medium carrots, diced
1 red bell pepper, chopped
3 boneless skinless chicken breasts
chopped parsley, for garnish
Directions
1. Preheat Instant Pot by setting to “Sauté”. Add olive oil and cook onion until slightly softened, 3 to 4 minutes. Add garlic, oregano, and paprika and cook until fragrant, 1 minute.
2. Stir in rice and broth and season with salt and pepper. Add carrots, bell pepper, and chicken, and season generously again with salt and pepper.
3. Close lid, change setting to manual or "Pressure Cook" and set for 8 minutes on high. Make sure the steam release valve on the lid is turned to the sealed position. When 8 minutes is up, let pot decompress naturally for 10 minutes, then release pressure, remove lid, and shred chicken. Top with parsley before serving.
2. Beef Tacos
Ingredients
1 lb ground beef
2 tbsp olive oil
1 red onion diced
1 bell pepper diced
2 cloves of garlic minced
1 tbsp garlic salt
cilantro garnish
Directions
1. Preheat Instant Pot by setting to “Sauté”. Add olive oil and cook onion, bell pepper and garlic and fry, 5 to 6 minutes.
2. Add the ground beef and season with garlic salt until mostly brown.
3. Close lid, change setting to manual or "Pressure Cook" and set for 10 minutes on high. Make sure the steam release valve on the lid is turned to the sealed position. When 10 minutes is up, let pot decompress naturally for 10 minutes, then release pressure, and remove lid. Top with cilantro before serving.
3. Spaghetti Squash
Ingredients
1 spaghetti squash
1 cup of water
Directions
1. Slice the spaghetti squash in half and scoop out the seeds in the center.
2. Place a trivet or steamer basket in the bottom of the Instant Pot and add a cup of water into the bottom. Arrange the cut squash halves on top of the trivet and secure the lid. Make sure the steam release valve on the lid is turned to the sealed position.
3. Use the pressure cook or manual button to set the pressure cooker to cook at high pressure for 10 minutes. When the timer goes off, let the pot decompress naturally for 10 minutes, then release the pressure, and remove the lid. Scrape out the spaghetti squash and add some low sodium marinara sauce and serve.