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Instant Pot

February 16, 2021 Instant Pot

Instant Pot Sushi Rice

Instant Pot sushi rice is the easiest way to get consistently fluffy, flavorful rice anytime you’re in the mood for homemade sushi rolls or bowls. It’s a little sweet, a little sour, and a lotta delicious.

White sushi rice in a small silver bowl, taken from the side

What Makes This Instant Pot Sushi Rice Recipe So Good

  • Using the Instant Pot is a total game-changer, especially when it comes to rice. It’s so much faster than a stove-top method, and it gives you consistently perfect rice every time.
  • It’s fluffy, sticky, and a little firm – everything you want in sushi rice.
  • Flavored with a light rice-vinegar-mixture, it has just enough flavor to compliment any of your other sushi ingredients without overpowering.

Key Ingredients for Instant Pot Sushi Rice

Sushi Rice – Japanese-style short-grain white rice is the ideal sushi rice because it’s a little sticky and plumps up beautifully. Jasmine or basmati rice are similar, but not quite the same, so stick to anything short-grain or specifically labelled “sushi rice”.

Rice Vinegar – Don’t sleep on this! Rice vinegar gives the sushi rice that slightly sour, tangy flavor that we all know and love. If you leave this out, your rice will taste pretty bland. Use an unseasoned rice vinegar, which doesn’t contain added salt or sugar, since we’re adding our own in this recipe.

Instant Pot Sushi Rice

Chef’s Tips

  • Don’t skip the pre-cook rinse to remove any dirt and starches on the outside of the rice. Be sure to rinse until the water runs completely clear. Don’t over-rinse, though, as oversaturating the rice may change the texture.
  • The sugar and salt need to fully dissolve in the oil & vinegar mixture. If you need to, you can heat the mixture a little to make sure everything incorporates fully.
  • If you can, avoid using metal bowls or utensils when you’re mixing the liquids or letting the rice cool before serving. Some metals can react with the vinegar, giving your rice a funky taste. Metal bowls also heat up very quickly, so if you’re letting your rice cool in a metal bowl, you may be inadvertently warming it longer, which can change the consistency of your rice. Metal spoons can damage the rice, too.
  • Don’t stir the liquid into the rice, as the stirring motion can damage the rice and make it mushy. Instead, just gently fold the liquid in until it’s well incorporated.

What Do We Mean By “Healthy?”

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-fried tostada) for an easy homemade version.

Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!

Overhead photo of white sushi rice in a small silver bowl

More Instant Pot Recipes You’ll Love

  • Instant Pot Basmati Rice
  • Instant Pot Chickpeas (No Soak!)
  • Perfect Whole30 Instant Pot Tomato Soup
  • Instant Pot Quinoa
  • Instant Pot Dal

We hope you loved this recipe as much as we did! We’d love for you to give us a star ★ rating below, and follow us on Instagram! For more delicious, healthy recipes, be sure to check out 40 Aprons.

White sushi rice in a small silver bowl, taken from the side
Print Recipe

Instant Pot Sushi Rice

Instant Pot sushi rice is the easiest way to get consistently fluffy, flavorful rice anytime you're in the mood for homemade sushi rolls or bowls. It's a little sweet, a little sour, and a lotta delicious.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Basics, Side Dish
Cuisine: Asian
Keyword: easy recipe, pressure cooker, sticky rice
Servings: 4 servings
Calories: 216kcal
Author: Megan | Easy Healthy Recipes

Equipment

  • Instant Pot
  • Small glass bowl
  • Wooden mixing spoon
  • Damp towel

Ingredients

  • 1 cup Japanese sushi rice
  • 1 ¼ cups water
  • 3 tablespoons rice vinegar unseasoned
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1 tablespoon avocado oil

Instructions

  • Rinse rice for approximately 3 minutes, until water runs clear. Add rinsed rice and 1 ¼ cups water to Instant Pot. Stir to combine.
    Uncooked sushi rice in an Instant Pot
  • Place lid on Instant Pot and set valve to Sealing position. Cook on Manual High pressure for 10 minutes, then Natural Release for 10 minutes. Remove lid. Fluff rice with fork.
    Fluffed sushi rice in the Instant Pot
  • In small bowl, whisk together rice vinegar, salt, white sugar, and oil. Gently fold liquid mixture into rice. Let rice come to room temperature before using. Keep rice covered with damp towel if not using immediately.
    Rice vinegar, salt, white sugar, and oil in a small glass bowl for Instant Pot sushi rice

Notes

We used a 6-quart Instant Pot for this recipe.
Recipe yields approximately 4 servings. Nutritional values shown reflect information for 1 serving. Macros may vary slightly depending on the specific brands of ingredients used.
To determine the size of one serving, prepare the recipe as instructed, then weigh the entire finished recipe. Divide the total weight of the recipe (not including the weight of the bowl, pot, or plate the food is in) by 4. Result will be the weight of one serving.

Nutrition

Serving: 1serving | Calories: 216kcal | Carbohydrates: 41g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 589mg | Potassium: 36mg | Fiber: 1g | Sugar: 3g | Calcium: 8mg | Iron: 1mg | Net Carbs: 40g

October 29, 2020 Dairy-Free

Instant Pot Sausage and Peppers

These Instant Pot sausage and peppers are the perfect family-friendly dinner. Made easily in the pressure cooker with perfectly seasoned Italian sausage and veggies in a flavorful tomato sauce, this recipe is absolutely delicious over mashed potatoes, in sandwiches, or even by itself.

Two sandwiches filled with Instant Pot sausage and peppers

What Makes This Recipe So Good

  • This Instant Pot sausage and peppers recipe is the ultimate comfort food. Made with sautéed peppers and onions, flavorful sausage, all mixed into a rich, tomato-y sauce, this meal is sure to please adults and kids alike.
  • This recipe is so easy, thanks to the Instant Pot or pressure cooker! Ready in under 30 minutes, it’s great for an easy and fast weeknight dinner.

How To Make Sausage and Peppers in the Instant Pot

The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!

On Sauté mode, heat up the olive oil. Cook the sausages on both sides until browned.

Add the onions and cook until they are slightly soft, then add the garlic. Pour in the wine and bring to a boil until the liquid is reduced by half.

Add the peppers and place the sausages on top. Pour in the tomatoes and spices and secure the lid.

Cook at manual high pressure, then quick release. Cut the peppers into pieces and serve over mashed potatoes or in Italian sandwich rolls.

Instructions for Instant Pot sausage and peppers

Top Tips For Making

  • For lower carbs, eat the sausage and peppers alone, on low carb bread, or over mashed cauliflower.
  • You can use your favorite color of bell peppers with this recipe or a combination of several different kinds. Green in the least ripe bell pepper and has more of a green, sharp taste, while red is the ripest and sweetest. Yellow and orange are right in the middle and a great combination of both.

What Do We Mean By “Healthy?”

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-fried tostada) for an easy homemade version.

Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!

Two sandwiches filled with Instant Pot sausage and peppers

More Instant Pot Recipes

  • Instant Pot Oatmeal
  • Instant Pot Cauliflower
  • Instant Pot Carrots
  • Instant Pot Basmati Rice

We hope you loved this recipe as much as we did! We’d love for you to give us a star ★ rating below, and follow us on Instagram! For more delicious, healthy recipes, be sure to check out 40 Aprons.

Two sandwiches filled with Instant Pot sausage and peppers
Print Recipe

Instant Pot Sausage and Peppers

These perfectly seasoned Italian sausages and peppers are made easily in the Instant Pot
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course
Cuisine: American
Keyword: bell peppers, pressure cooker, under 30 minutes
Servings: 6 servings
Calories: 517kcal
Cost: $4

Equipment

  • Instant Pot or pressure cooker

Ingredients

  • 6 (4-ounce) links sweet Italian sausage
  • 2 tablespoons olive oil
  • 1 yellow onion sliced
  • 4 cloves garlic minced
  • 1/4 cup marsala wine or red wine, optional
  • 3 bell peppers sliced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 (14-ounce) can crushed tomatoes
  • 1 teaspoon salt

Instructions

  • Set Instant Pot to Sauté mode and add olive oil. Once heated, add sausages. Cook until browned on both sides, about 5 minutes.
  • Add onions and cook, stirring frequently, until slightly soft, about 4 minutes. Add garlic and cook 30 seconds or until fragrant. Pour in wine and bring to a boil. Cook about 1 minute or until reduced by half. Add sliced peppers and stir, then place sausage over onion-pepper mixture. Pour in crushed tomatoes, basil, salt, and oregano.
  • Secure lid with valve in sealed position and cook at manual high pressure for 5 minutes. Carefully quick release, stir, and remove to plate and cut into 6-7 pieces per link. Serve over mashed potatoes or on Italian sandwich rolls.

Notes

  • Lower carbs: Serve sausage and peppers plain, on low carb bread, or over mashed cauliflower.
  • Bell peppers: You can use your favorite color of bell peppers with this recipe or a combination of several different kinds.

Nutrition

Calories: 517kcal | Carbohydrates: 18g | Protein: 19g | Fat: 40g | Saturated Fat: 13g | Cholesterol: 85mg | Sodium: 1386mg | Potassium: 841mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2147IU | Vitamin C: 92mg | Calcium: 86mg | Iron: 4mg | Net Carbs: 14g

September 1, 2020 Dairy-Free

Instant Pot Cauliflower

This super easy recipe makes the most tender cauliflower ever, thanks to the Instant Pot! It’s absolutely perfect for making into cauliflower mash or adding seasoning and having as a delicious and healthy side dish.

Instant Pot cauliflower in a bowl

What You’ll Need To Make This Recipe

Head of cauliflower
Water
Instant Pot or pressure cooker

How To Make Cauliflower in the Instant Pot

Rinse the cauliflower and cut off the florets from the base. (You can just toss the base.)

Add the water and cauliflower florets to the Instant Pot. Close the lid and set the valve to “sealing.”

Cook on high pressure for 0 minutes. Once it’s down, quick release the steam. Remove the lid and carefully remove the steamer basket.

Uncooked cauliflower inside of the Instant Pot

Top Tips For Making

  • We love this recipe seasoned with olive oil, fresh parsley and salt, but you can use any seasoning you like! We also love it with a side of ranch dressing. Yum!
  • To make cauliflower mash, either throw your cooked cauliflower florets in a blender or food processor or make them with a potato masher. If you’re using a food processor or blender, you can add seasonings like butter, lemon zest, sour cream, or whatever you like after blending the cauliflower florets. If mixing by hand, add your seasonings to your bowl of mashed cauliflower and stir.

What Do We Mean By “Healthy?”

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-fried tostada) for an easy homemade version.

Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!

Close-up of cauliflower in a bowl

More Instant Pot Recipes

  • Instant Pot Carrots
  • Instant Pot Basmati Rice
  • Instant Pot Broccoli
  • Instant Pot Corn on the Cob with Honey Butter
  • Whole30 Instant Pot Turkey Breast with Gravy (Paleo)

We hope you loved this recipe as much as we did! We’d love for you to give us a star ★ rating below, and follow us on Instagram! For more delicious, healthy recipes, be sure to check out 40 Aprons.

Print Recipe
5 from 2 votes

Instant Pot Cauliflower

This easy and quick recipe makes the most delicious, tender cauliflower ever
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Side Dish
Cuisine: American
Keyword: pressure cooker, under 30 minutes, vegetables
Servings: 4 servings
Calories: 36kcal
Author: Jenny Hurley
Cost: $1

Equipment

  • Instant Pot or pressure cooker

Ingredients

  • 1 head cauliflower
  • 1/2 cup water

Instructions

  • Rinse the cauliflower and cut off the florets from the base. Discard the base.
  • Use steamer basket in Instant Pot. Pour water and add cauliflower.
  • Close lid and set to "Sealing." Cook on high pressure for 0 minutes. When finished, quick release the steam. Remove the lid and remove the steamer basket.

Notes

  • Seasoning suggestions: Olive oil, fresh parsley, salt, or with a side of ranch.
  • How to make cauliflower mash: Throw your cooked cauliflower florets in a blender or food processor or make them with a potato masher. If you’re using a food processor or blender, you can add seasonings like butter, lemon zest, sour cream, or whatever you like after blending the cauliflower florets. If mixing by hand, add your seasonings to your bowl of mashed cauliflower and stir.

Nutrition

Calories: 36kcal | Carbohydrates: 7g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 45mg | Potassium: 430mg | Fiber: 3g | Sugar: 3g | Vitamin C: 69mg | Calcium: 32mg | Iron: 1mg | Net Carbs: 4g

June 30, 2020 Easy

Instant Pot Carrots

Carrots made in the Instant Pot are so easy, tender, and delicious! This simple recipe makes the perfect carrots for sides or for use in other recipes. You’ll never make carrots another way!

Bowl of carrots

What You’ll Need For This Recipe

Baby carrots
Water
Maple syrup
Butter
Garlic cloves
Italian seasoning
Salt
Chili powder

How To Make Carrots in the Instant Pot

Add the carrots and water to the Instant Pot.

Close the lid and seal it, then turn the valve to “Sealing.”

“Pressure Cook” for 8 minutes.

Once the timer goes off, quick release the steam.

Drain the water.

Hit “Cancel,” then “Sauté” on the Instant Pot.

Add the butter to the carrots and let melt.

Add the garlic and seasoning, then add the maple syrup once the garlic has become fragrant.

Stir well to make sure carrots are fully coated.

Top Tips For Making

  • Omit the maple syrup, garlic, Italian seasoning, and chili powder if you are using these carrots in another recipe.
  • This recipe makes about 2 servings, but is easy to double or triple if you’d like more.

What Do We Mean By “Healthy?”

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-fried tostada) for an easy homemade version.

Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!

Close-up of Instant Pot carrots

More Easy Vegetable Recipes

  • Zucchini Salad
  • Instant Pot Chickpeas (No Soak!)
  • Garlic Butter Parsley Potatoes
  • Instant Pot Broccoli
  • Sauteed Zucchini

We hope you loved this recipe as much as we did! We’d love for you to give us a star ★ rating below, and follow us on Instagram! For more delicious, healthy recipes, be sure to check out 40 Aprons.

Print Recipe

Instant Pot Carrots

These super easy and flavorful carrots are perfectly tender and are a delicious side.
Cook Time18 mins
Total Time18 mins
Course: Side Dish
Cuisine: American
Keyword: easy side, pressure cooker, vegetables
Servings: 2 servings
Calories: 270kcal
Cost: $3

Equipment

  • Instant Pot or pressure cooker

Ingredients

  • 16 ounces baby carrots
  • 2 cups water
  • 3 tablespoons maple syrup
  • 2 tablespoons butter
  • 3 garlic cloves minced
  • 1 teaspoon Italian seasoning
  • 1/8 teaspoon chili powder
  • 1/2 teaspoon salt

Instructions

  • Add the carrots and water to the Instant Pot. Close the lid and seal it, then turn the valve to "Sealing." "Pressure Cook" for 8 minutes.
  • Once the timer goes off, quick release the steam. Drain the water. Hit "Cancel," then "Sauté" on the Instant Pot. Add the butter to the carrots and let melt. Add the garlic and seasoning, then add the maple syrup once the garlic has become fragrant. Stir well to make sure carrots are fully coated.

Notes

  • For use in other recipes: Omit the maple syrup, garlic, Italian seasoning, and chili powder.

Nutrition

Calories: 270kcal | Carbohydrates: 41g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 876mg | Potassium: 623mg | Fiber: 7g | Sugar: 29g | Vitamin A: 31662IU | Vitamin C: 7mg | Calcium: 136mg | Iron: 2mg | Net Carbs: 34g

May 12, 2020 Dairy-Free

Instant Pot Basmati Rice

Light, fluffy, and perfectly cooked, this basmati rice is just delicious! The Instant Pot makes the most tender rice you’ve ever made, and it couldn’t be easier.

Instant Pot basmati rice

Fragrant, long-grained basmati rice is the perfect accompaniment to all of our favorite Indian dishes. Cooking it in the Instant Pot ensures that it’s always fluffy, tender, and perfectly cooked.

Try it in our chicken tikka masala or chickpea tikka masala, Instant Pot dal, or Indian meatballs.

What You Need To Make This Recipe

Basmati rice
Water
Instant Pot or pressure cooker

How To Make Basmati Rice in the Instant Pot

  1. Rinse the basmati rice until the water runs clear and then drain. Add the water to the Instant Pot, then the rice. Mix them together well.
  2. Close the lid and set the valve to “Sealing.” Select “Manual” or “Pressure Cook” for 3 minutes high pressure. Wait 10 minutes or until the screen reads “L0:10” after the cooking time is complete. Set the valve to “Venting.” Open and the release the steam.
  3. Wait a few minutes, then use a fork to fluff the rice.
  • Rice in Instant Pot
  • Rice in Instant Pot

Top Tips For Making

  • Rinsing the rice well is super important to making the perfect basmati rice. This will remove the top layer of starch from the surface, and will keep the grains from sticking together.
  • Don’t skip letting the Instant Pot release pressure itself before you flip the valve. The rice is still cooking a little bit!

What Do We Mean By “Healthy?”

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-fried tostada) for an easy homemade version.

Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!

Basmati rice in a bowl

Other Easy Instant Pot Recipes

  • Instant Pot Broccoli
  • Instant Pot Burrito Bowls with Chicken
  • Instant Pot Pinto Beans (No Soak!)
  • Instant Pot Red Beans and Rice
  • Instant Pot Steel Cut Oats

We hope you loved this recipe as much as we did! We’d love for you to give us a star ★ rating below, and follow us on Instagram! For more delicious, healthy recipes, be sure to check out 40 Aprons.

Instant Pot basmati rice
Print Recipe

Instant Pot Basmati Rice

This fluffy, fragrant rice is so easy to make in the Instant Pot
Course: Side Dish
Cuisine: Indian
Keyword: basics, easy recipe, under 30 minutes
Servings: 8 servings
Author: cherylmalik
Cost: $1

Equipment

  • Instant Pot or pressure cooker

Ingredients

  • 2 cups basmati rice
  • 2 1/2 cups water

Instructions

  • Rinse rice until the water runs clear. Drain. Add water to the Instant Pot, then trice. Mix well.
  • Close lid and set the valve to "Sealing." Select “Manual” or “Pressure Cook” for 3 minutes high pressure. Wait 10 minutes or until the screen reads "L0:10" after the cooking time is complete. Set the valve to "Venting." Open and the release steam.
  • Wait a few minutes, then use a fork to fluff the rice.

Notes

  • Rinsing rice: This will remove the top layer of starch from the surface, and will keep the grains from sticking together.

May 3, 2020 Appetizer

Instant Pot Chickpeas (No Soak!)

Cooking chickpeas (also called garbanzo beans) in the Instant Pot is the absolute easiest! You get deliciously flavorful and tender chickpeas every time! Perfect for side dishes, recipes, and making into hummus. Yum!

Chickpeas in a bowl

Why This Recipe Is So Good

  • This recipe couldn’t be easier! Just toss your chickpeas and two simple ingredients in the Instant Pot, and go do literally anything else for about an hour. That’s it!
  • There’s no need to soak your chickpeas overnight with this recipe!
  • Cooking your chickpeas in the Instant Pot instead of buying cans is not only easy, it’s also good for your wallet! This recipe makes about 4-6 cans of chickpeas.

How To Cook Chickpeas in the Instant Pot

  1. In the Instant Pot, add the dry chickpeas and water or chicken stock.
  2. Select Manual or Pressure Cook. Cook at high pressure for 50 minutes. Naturally release pressure for 10 minutes. When the screen reads L0:10, move the steam release valve to “venting” to release the remaining pressure.
  3. Remove the lid and test the chickpeas’ tenderness.
  • Bag of garbanzo beans
  • Chickpeas in the Instant Pot

Top Tips For Making Instant Pot Chickpeas

  • Store the chickpeas in 1 1/2 cup portions in the fridge or freezer to replace 1 can of chickpeas.
  • This recipe is completely vegan so long as you use water instead of chicken stock.
  • Chickpeas are also called garbanzo beans, so look for both when shopping!

What Do We Mean By “Healthy?”

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-fried tostada) for an easy homemade version.

Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!

Bowl of Instant Pot chickpeas

More Recipes You’ll Love

  • Easy Tuna Salad
  • Keto Broccoli Salad
  • Chickpea Gyros
  • One-Pot Chicken Pesto Pasta
  • Chickpea Salad Sandwich

We hope you loved this recipe as much as we did! We’d love for you to give us a star ★ rating below, and follow us on Instagram! For more delicious, healthy recipes, be sure to check out 40 Aprons.

Chickpeas in a bowl
Print Recipe

Instant Pot Chickpeas (No Soak!)

Cooking chickpeas in the Instant Pot couldn't be easier. Tender and perfect for recipes or as a side.
Prep Time2 mins
Cook Time1 hr
Course: Vegetables
Cuisine: Mediterranean
Keyword: garbanzo beans, pressure cooker, vegan
Servings: 8 servings
Calories: 271kcal
Author: cherylmalik

Equipment

  • Instant Pot or pressure cooker

Ingredients

  • 1 pound dried chickpeas
  • 6 cups chicken stock or water
  • 1 teaspoon salt

Instructions

  • In Instant Pot, add the dry chickpeas and water or stock.
  • Select Manual or Pressure Cook. Cook at high pressure for 50 minutes. Naturally release pressure for 10 minutes.
  • When the screen reads L0:10, move the steam release valve to "venting" to release the remaining pressure.
  • Remove lid and check for tenderness.

Notes

  • Vegan: Use water instead of chicken stock.

Nutrition

Serving: 1serving | Calories: 271kcal | Carbohydrates: 41g | Protein: 15g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 562mg | Potassium: 685mg | Fiber: 10g | Sugar: 9g | Vitamin A: 43IU | Vitamin C: 3mg | Calcium: 65mg | Iron: 4mg | Net Carbs: 31g

April 7, 2020 Dairy-Free

Instant Pot Broccoli

Making perfectly steamed broccoli in the Instant Pot is so easy and fast! This basically foolproof method makes tender, delicious broccoli every single time.

Instant Pot broccoli

Why This Instant Pot Broccoli Recipe Is So Good

  • It’s so quick and easy! In less than 10 minutes, you have the perfect steamed broccoli. The actual cook time is anywhere from zero to one minute. ZERO TO ONE MINUTE!
  • The Instant Pot yields perfectly cooked broccoli every single time.
  • Broccoli is SO good for you, and it’s incredibly versatile! It’s delicious plain, with a little salt and pepper, creamy cheddar cheese, or even some ranch dressing. You can also try it with this incredible lemon butter sauce.

How To Cook Broccoli in the Instant Pot

  1. Wash off the broccoli and cut off the florets.
  2. Place trivet in the bottom of the Instant Pot. Add the water and broccoli florets.
  3. Cover the Instant Pot with the lid . Put vent in “sealing” position. Click on “manual” or “pressure cook” and set on high for 0-1 minutes.
  4. Allow Instant Pot to come to pressure. Then release the steam and open the lid.
  5. Remove the broccoli and serve.
  • Uncooked broccoli in a bowl
  • Broccoli florets in an Instant Pot

Chef’s Tips

  • For really tender broccoli, cook for 1 minute. We like ours a little bit more firm, so we cooked for 0 minutes.
  • Make sure the Instant Pot lid and vent are properly in place. The Instant Pot will take about 6 minutes to come to pressure.
  • This recipe only uses florets – the tree-like parts of the broccoli! If you’re using fresh broccoli, chop them off the large stem and discard the rest.

What Do We Mean By “Healthy?”

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-fried tostada) for an easy homemade version.

Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!

Instant Pot broccoli

More Easy Recipes

  • Air Fryer Chicken Legs
  • Mango Habanero Wings
  • Vegetarian Stuffed Mushrooms
  • 3 Ingredient Peanut Butter Cookies
  • Air Fryer Popcorn

We hope you loved this recipe as much as we did! We’d love for you to give us a star ★ rating below, and follow us on Instagram! For more delicious, healthy recipes, be sure to check out 40 Aprons.

Instant Pot broccoli
Print Recipe

Instant Pot Broccoli

Making perfectly steamed broccoli in the Instant Pot is so easy and fast! This basically foolproof method makes tender, delicious broccoli every single time.
Prep Time3 mins
Cook Time6 mins
Total Time9 mins
Course: Vegetables
Cuisine: American
Keyword: easy recipe, healthy side dish, pressure cooker
Servings: 4 servings
Calories: 39kcal
Author: cherylmalik
Cost: $0.45

Equipment

  • Instant Pot Pressure Cooker

Ingredients

  • 1 pound broccoli florets uncooked
  • ½ cup water

Instructions

  • If using fresh broccoli, rinse and cut off stems.
  • Place trivet in bottom of Instant Pot. Add water and broccoli florets.
  • Place lid on Instant Pot and set valve to Sealing position. Set to Manual High Pressure for 0 minutes (for firm broccoli) or 1 minute (for very tender broccoli).
  • Allow Instant Pot to come to pressure. After cooking is complete, Quick Release and remove lid.
  • Remove broccoli from Instant Pot. Serve as desired.

Notes

We used a 6-quart Instant Pot for this recipe.
 
Recipe yields approximately 4 servings. Nutritional values shown reflect information for 1 serving. Macros may vary slightly depending on the specific brands of ingredients used.
To determine the size of one serving, prepare the recipe as instructed, then weigh the entire finished recipe. Divide the total weight of the recipe (not including the weight of the bowl, pot, or plate the food is in) by 4. Result will be the weight of one serving.

Nutrition

Serving: 1serving | Calories: 39kcal | Carbohydrates: 8g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 37mg | Potassium: 358mg | Fiber: 3g | Sugar: 2g | Vitamin A: 706IU | Vitamin C: 101mg | Calcium: 53mg | Iron: 1mg | Net Carbs: 5g

September 9, 2019 Breakfast

Instant Pot Oatmeal

This Instant Pot Oatmeal recipe is out of this world! Why? This recipe ensures creamy, warm, and delicious oats that are made in 10 minutes. Not only are these oats super healthy and ready in no time, but the options of toppings are endless.

White bowl of oatmeal with strawberries, butter, hemp seeds, pecans, brown sugar, and maple syrup next to pink napkin and spoon.

Why is this Instant Pot Oatmeal recipe the best?

  • This Instant Pot oatmeal recipe is the best because the oats are super creamy and tender all thanks to the decadent almond milk.
  • Not only are these oats creamy and healthy, but they are super easy to create and can be made while you are brushing your teeth on a busy morning.
  • This Instant Pot oatmeal is totally hands off!
  • They’re vegan and dairy free.

What can I put on oatmeal?

Seriously, the options for toppings are limitless, and we love oatmeal because of how versatile it tends to be. We used strawberries, hemp seeds, maple syrup, pad of butter melted at 10 seconds, brown sugar, and pecans.

This is a great way for you to raid your dried goods to see what types of nuts and/or dehydrated fruit you have on hand. Shredded coconut, honey, chia seeds, frozen or fresh fruit, chocolate, pistachios, or preserves are all great options! This Instant Pot Oatmeal tastes incredible with just butter and maple syrup, too.

White bowl of oatmeal with strawberries, butter, hemp seeds, pecans, brown sugar, and maple syrup next to pink napkin and spoon.

How To Make This Instant Pot Oatmeal

  1. Place oats, milk, water, and salt in bowl of the Instant Pot. Combine. Close the lid and make sure the sealing valve is turned to the sealing position.
  2. Press the “manual” button and make sure the Instant Pot is on medium pressure. Adjust the cook time to 5 minutes.
  3. When the oatmeal is finished, use the Quick Pressure Release method by slowly turning the sealing valve from the sealing position to the venting position. Once the pressure has been released, serve with your favorite toppings.
Step by step tutorial on oats in instant pot topped with strawberries, butter, maple syrup, hemp seeds, pecans, and brown sugar.

Are oats healthy?

Oats are incredibly nutritious! Along with being extremely filling, oats are known for improving blood sugar control, containing high levels of antioxidants and fiber, lowering cholesterol levels, and helping people lose weight.

Other Recipes You Will Love

  • How to Make Vegan Overnight Oats : 4 Ways
  • Blueberry Baked Oatmeal
  • Instant Pot Artichokes
  • Paleo Instant Pot Cookbook

What Do We Mean By “Healthy?”

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-fried tostada) for an easy homemade version.

Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!

Have you made this recipe? We would love to hear your feedback! Please leave a rating and comment so we can chat. Be sure to follow us on Instagram, too!

Print Recipe
5 from 14 votes

Instant Pot Oatmeal

This Instant Pot Oatmeal recipe is out of this world. Why? This recipe ensures creamy, warm, and delicious oats that are made in 10 minutes. Not only are these oats ready in no time, but the options of toppings are endless.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Breakfast
Cuisine: American
Keyword: instant pot oatmeal, instant pot recipe, meal prep breakfast recipe, oats, pressure cooker
Servings: 5 people
Calories: 157kcal
Author: cherylmalik
Cost: $3

Equipment

  • Instant Pot Pressure Cooker

Ingredients

  • 2 cups Old Fashioned Oats
  • 2 cups Almond Milk
  • 3 cups Water
  • 1/2 teaspoon Salt
  • 1 tablespoon Butter

Instructions

  • Place oats, milk, water, and salt in bowl of the Instant Pot. Combine. Close the lid and make sure the sealing valve is turned to the sealing position.
  • Press the "manual" button and make sure the Instant Pot is on medium pressure. Adjust the cook time to 5 minutes.
  • When the oatmeal is finished, use the Quick Pressure Release method by slowly turning the sealing valve from the sealing position to the venting position. Once the pressure has been released, serve with your favorite toppings.

Notes

  • When turning the sealing valve to a different position, please be careful not to burn yourself with the steam.
  • If you do not have any milk, it’s fine to use only water.
  • For less creamy oats, the oats will solidify upon cooling in room temperature. 
  • This recipe will keep in the refrigerator for 5 days. 

Nutrition

Calories: 157kcal | Carbohydrates: 22g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 392mg | Potassium: 117mg | Fiber: 4g | Sugar: 1g | Vitamin A: 70IU | Calcium: 141mg | Iron: 1mg | Net Carbs: 18g

August 28, 2019 Dairy-Free

Instant Pot Quinoa

Making quinoa in the Instant Pot is so quick and easy, and it makes the most tender, fluffy quinoa! Made in 20 minutes with barely any prep involved and only a couple simple ingredients, making quinoa in the Instant Pot is a game changer for meal prep or weeknight dinners.

Why this Instant Pot Quinoa recipe is so good!

This Instant Pot quinoa is good because of the well rounded and delicious flavors this recipe emits. With it being made in the Instant Pot, this quinoa is finished in 10 minutes, and it only requires 3 additional ingredients! This quinoa is perfect especially if you are needing an extra side dish!

How to make Instant Pot Quinoa – step by step

Start off by rinsing the quinoa very well with water. Once the quinoa has been rinsed, transfer quinoa to the Instant Pot bowl and spray with avocado oil or any other neutral oil you may have. Add salt and pepper, then combine all ingredients with a spoon or rubber spatula until quinoa is evenly coated.

Make sure your Instant Pot is plugged in, and place the locking lid over the bowl and quinoa while making extra sure the lid hits its position as you twist to the right. Turn on manual pressure to “high” and cook for 2 minutes. After two minutes, wait 10 minutes before quickly releasing pressure. Done!

Step by step photos of Instant Pot quinoa.

Serve as a side dish or by itself. You could also save the quinoa to eat on during the week for your meal prep or plan!

Is quinoa healthy?

Yes! Quinoa is one of most nutritious foods on the planet as it is loaded with fiber, antioxidants, and minerals.

What can I eat with this Instant Pot quinoa?

You can eat quinoa by itself as a side (it is super yummy thanks to the salt and pepper!) or you can mix in some sauteed vegetables. Another idea for quinoa is to eat it in breakfast bowl form with soft boiled or scrambled eggs paired with some black beans and salsa. Delicious!

Chef’s tips

  • Be sure to rinse your quinoa.
  • Make sure you allow the steam to release the pressure manually before doing a quick release (10 minutes after 2 minutes is up).
  • Make sure your Instant Pot lid is truly locked (it will lock into position with the latch).
  • Make sure the steam valve is turned all the way to the right before you do a quick release, then turn the valve to the left. Lots of pressure should be released when you do this.

Other Recipes You Will Love

  • Instant Pot Healthy Chicken Pot Pie Soup (Paleo, Whole30)
  • Instant Pot Burrito Bowls With Chicken
  • Buy The Paleo Instant Pot Cookbook (Whole30 Compliant!)

What Do We Mean By “Healthy?”

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-fried tostada) for an easy homemade version.

Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!

I would love to hear if you have tried this Instant Pot Quinoa recipe – do leave me a star rating and comment down below!

Be sure to share your photos of your creations on Instagram too!

Quinoa on gray plate with navy blue napkin and wooden fork.
Print Recipe
5 from 6 votes

Instant Pot Quinoa

This tasty quinoa made in the Instant Pot is perfect in so many ways, and it is perfect for meal planning. With only a few ingredients, the true nutty flavors of quinoa truly stand out with just salt and pepper.
Prep Time2 mins
Cook Time2 mins
Pressure Time20 mins
Course: Breakfast, Main Course, Side Dish
Cuisine: American
Keyword: healthy, instant pot quinoa, meal planning, pressure cooker
Servings: 5
Calories: 153kcal
Author: Savannah McGhee
Cost: $5

Equipment

  • Instant Pot Pressure Cooker

Ingredients

  • 1 cup quinoa
  • 1 1/2 cups water
  • spray cooking oil like avocado oil
  • 1 teaspoon salt
  • pepper to taste

Instructions

  • Rinse quinoa very well with water. Spray evenly with avocado oil.
  • Transfer quinoa to pressure cooker and add salt and pepper. Combine evenly with spoon or rubber spatula.
  • Turn on Instant Pot to manual high pressure. Cook for 2 minutes. Let Instant Pot naturally release pressure for 10 minutes before doing a quick release. Serve.

Notes

  • Make sure the Instant Pot lid is in the locked position so it can cook the quinoa. 
  • Let the quinoa manually release pressure for 10 minutes (valve turned as far as it will go to the right-almost to 11 o’clock). 
  • To do quick release pressure, turn the steam valve down to the left. You will hear the pressure release.

Nutrition

Calories: 153kcal | Carbohydrates: 23g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Sodium: 1401mg | Potassium: 207mg | Fiber: 3g | Sugar: 1g | Calcium: 24mg | Iron: 2mg | Net Carbs: 20g

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Hey y’all!

I'm Cheryl Malik, blogger at 40 Aprons. I started Easy Healthy Recipes to share delicious recipes that are quick, simple, and easy, making it easier than ever to feed your family healthy meals without the fuss! Privacy Policy

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