Instant Pot

July 6, 2021 Dairy-Free

Instant Pot Boiled Peanuts

These Instant Pot boiled peanuts are a healthy and delicious savory snack! This foolproof method yields perfectly cooked peanuts with hardly any effort. Easily cook up a batch of these peanuts at the start of your week and enjoy this nutritious snack all week long!

What Makes These Instant Pot Boiled Peanuts So Good

It’s seriously the easiest boiled peanuts method out there! Chuck everything in the Instant Pot, then leave it to do all the hard work. Return to perfectly soft and savory peanuts every time.
They’re an incredibly healthy snack! Boiled peanuts are proven to have nearly four times more antioxidants than other peanuts. So the next time you need a delicious but good-for-you snack, I highly recommend you give this recipe a try!
They’re perfectly savory with the right amount of salt to balance out the natural sweetness of the peanuts. I will warn you, this snack is highly addictive, though lucky for you it’s healthy too!

Key Ingredients for Instant Pot Boiled Peanuts

Peanuts – You can make this recipe using either dried or undried peanuts. I unfortunately do not have access to undried peanuts, so I used dried peanuts and they still turned out delicious! The most important thing when selecting your peanuts is that they have the shell on, are raw and do not contain any salt. All of these things will equate to perfect, ready-for-boiling peanuts!

Salt – Feel free to adjust the salt based on your preferences. However, boiled peanuts are traditionally rather salty and this Instant Pot recipe is no exception. If you prefer a less salty nut, reduce the amount of salt by as little as half!

Chef’s Tips

Be patient and allow the steam to naturally release from these Instant Pot boiled peanuts! Once the 80 minutes it up, the pot will take about 20 minutes to naturally release all of its steam. You’ll know the lid is ready to be removed once the pressure valve has dropped down to its starting position.
You can easily half this recipe if you’d like! This makes quite a few peanuts, so if you’re looking for a small batch simply use half a pound of peanuts instead. If using half a pound of peanuts, then use just 1/4 cup of salt.
Strain these Instant Pot boiled peanuts from their water and store them in an airtight container or zip-top bag in the fridge for up to one week. You can enjoy these hot, at room temperature, or cold – really however you’d like!

close up image of instant pot boiled peanuts in a bowl

More Simple Instant Pot Recipes

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Print Recipe

Instant Pot Boiled Peanuts

These Instant Pot boiled peanuts are a healthy and delicious savory snack! This foolproof method yields perfectly cooked peanuts with hardly any effort. Easily cook up a batch of these Instant Pot boiled peanuts at the start of your week and enjoy this nutritious snack all week long!

Prep Time5 mins

Cook Time1 hr 20 mins

Total Time1 hr 25 mins

Course: Snack

Cuisine: American

Keyword: easy snack, healthy, instant pot recipe

Servings: servings

Calories: 215kcal

Author: Cheryl Malik

Equipment

Instant Pot

Ingredients

1 pound peanuts raw, shelled, and unsalted
½ cup salt
water

Instructions

Rinse peanuts well under cold water then add to the Instant Pot along with the salt and fill with enough water to cover peanuts.
Place trivet inside Instant Pot and place a heatproof bowl over the top to hold it down. Cover with lid and set to high pressure for 80 minutes.
Allow pressure to release naturally before removing lid.

Notes

The Instant Pot pictured above is a 6 quart Instant Pot, be careful not to fill your Instant Pot beyond the max fill line.

Recipe yields approximately 12 servings. Nutritional values shown are general guidelines and reflect information for 1 serving out of 12. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 12. Result will be the weight of one serving.

Nutrition

June 15, 2021 Dairy-Free

Instant Pot Carne Asada

Instant Pot carne asada is one of my favorite ways to prepare a perfect flank steak. Easy and quick, this recipe is full of simple ingredients that give you incredible flavors. Use it as the protein in tacos, nachos, or carne asada fries, or enjoy it on its own with a few complementing sides.

What Makes This Instant Pot Carne Asada So Good

Carne asada is actually grilled meat, and true, if you’re cooking in the Instant Pot you’re not really grilling. Sometimes you want a carne-asada-style dinner, though, and don’t have the time (or equipment) to grill a flank steak. That’s where this recipe comes in! It’s quick, it’s easy, and it’s not weather-dependent.
Carne asada is super versatile! You can change up the spices and liquids you use to get different flavors, no problem. It’s perfect for tacos, nachos, and carne asada fries. It’s also delicious with just a side of cilantro lime cauliflower rice, refried black beans, or guacamole salad.
The Instant Pot keeps the flank steak super juicy and makes it perfectly tender. Everything cooks quickly and clean-up is a snap. If you’re on the fence about getting an Instant Pot, let this be your sign!
This recipe is a wonderful option for all you meal-preppers! Instant Pot carne asada is a great make-ahead recipe. Store any uneaten carne asada in an airtight container in the fridge and it’ll keep up to 7 days. You can freeze it, too! Just let it cool completely, pack it in an airtight container, freeze it, and eat it within 3 months.

Key Ingredients for Instant Pot Carne Asada

Flank Steak – Flank steak is a lean cut of meat that’s really versatile and easy to work with. Since it’s leaner, it can be tough if you overcook it. That’s what’s great about cooking it in the Instant Pot with a lot of liquid, though – it reduces the odds of overcooking and drying out the meat. You can use a skirt steak instead of flank steak if you prefer it or just can’t find flank steak.

Orange Juice – Unexpected? Maybe. Delicious? Definitely. The acid in orange juice (and in the lime juice) helps tenderize the flank steak, so long as you don’t use too much. Too much acidity can actually make the steak tougher. The OJ is also citrusy and just a tiny bit sweet, which adds another great level of flavor to the marinade and keeps it from tasting too acidic.

Chef’s Tips

If you’d like your flank steak less done, lower the cook time by about 5-10 minutes. Your exact cook time will depend on how rare/done you like your steak. As always, internal temperature is the best test of doneness. For medium steak, you’ll want an internal temperature of 140°-145° Fahrenheit. Medium rare, 130°-135° Fahrenheit. Medium well, 150°-155° Fahrenheit. Since you can’t really pause the Instant Pot and open the lid to check the temperature of the meat, you might try a test run with a small amount of flank steak before you cook the whole 2 pounds. The test run won’t be exact since it’s a smaller amount, but it’ll give you a ballpark cook time to try!
This part isn’t super necessary, BUT if you have time, I recommend letting the flank steak sit with the spice mixture on it for 15-30 minutes. After 15-30 minutes, move on to step 3 of the instructions below. This just gives the spice mixture more time to mingle with the steak and lets those flavors really develop.
To really lock in the flavors and juices of your Instant Pot carne asada, let the flank steak rest on a cutting board for 5ish minutes after you take it out of the Instant Pot, before you slice it. Again, not necessary, but a simple step that can have an impact!

Zoomed out photo of sliced Instant Pot carne asada on a white plate sitting on a white table

Other Instant Pot Recipes You’ll Love

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Instant Pot Carne Asada

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Main Course

Cuisine: Latin, Mexican

Keyword: game day, pressure cooker, taco tuesday

Servings:

Calories: 263kcal

Author: Cheryl Malik

Equipment

Small bowl
Instant Pot
Tongs
Cutting board
Sharp knife

Ingredients

1 teaspoon salt
½ teaspoon pepper
1 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon cumin
2 pounds flank steak
2 tablespoons olive oil
½ cup beef broth
¼ cup lime juice
¼ cup orange juice see Notes
3 cloves garlic minced
½ cup cilantro chopped, plus more for serving if desired
½ of one small onion sliced

Instructions

In small bowl, mix together salt, pepper, chili powder, onion powder, and cumin.
Generously season both sides of flank steak with spice mixture, making sure to rub spices into steak very well.
Add olive oil to Instant Pot and turn on Sauté function. Add flank steak to Instant Pot. If needed, cut flank steak (against the grain) into two large pieces to fit in Instant Pot. Brown flank steak on both sides for approximately 6 minutes total (2-3 minutes per side).
After browning flank steak, add beef broth, lime juice, orange juice, and garlic to Instant Pot.
Place cilantro and onion on top of flank steak. Secure lid on Instant Pot and set to Manual High Pressure for 20 minutes (for well done steak – see Notes). After 20 minute cook time is up, let pressure naturally release for 10 minutes.
Vent to release any remaining pressure and carefully remove lid. Transfer flank steak to cutting board. Slice into thin strips, always cutting against the grain.
Top sliced flank steak with additional chopped cilantro if desired and serve.

Notes

Cook Time: Cook times vary from one Instant Pot to another, so you may need to adjust the cook time based on your pressure cooker and on the size and thickness of your flank steak. For less well-done steak, lower the cook time by 5-10 minutes depending on desired doneness. Check temperature with internal meat thermometer before cutting steak.
To Cut the Flank Steak: Using a sharp knife, slice against the grain of the meat, slicing at a diagonal angle. What does against the grain mean? Look for the lines of muscle running through the meat, and slice perpendicularly to those. You may have to adjust the way you’re slicing on different sections of meat depending on the direction the fibers run.
Make it Gluten Free: Make sure your broth is gluten free.
Make it Keto: The orange juice and onion are the only non-keto ingredients in this recipe. Some keto-eaters don’t worry about onions, but you can skip them altogether if you want. Depending on your keto style, you can try an organic orange juice with no added sugar – since you’re only using ¼ cup here, the OJ will only add about 6 carbs total to the entire recipe, or 1 carb per serving. If you’re strict keto, you can skip the orange juice altogether and use more beef broth and lemon juice or more lime juice in its place. You’ll end up with a slightly different flavor but it’ll still be great!

Recipe yields approximately 6 servings. Nutritional values shown are general guidelines and reflect information for 1 serving. Actual macros may vary slightly depending on specific brands and types of ingredients used.

Nutrition

May 11, 2021 Dairy-Free

Instant Pot Asparagus

This Instant Pot Asparagus will be your new favorite quick and easy method to cooking this delicious vegetable! Asparagus is lightly seasoned with garlic and lemon, then perfectly cooked in under 10 minutes.

What Makes This Instant Pot Asparagus Recipe So Good

The Instant Pot takes all the guesswork out of cooking asparagus! Simply set the timer and walk away, then return to tender asparagus every time.
It’s lightly seasoned making it a perfect addition to virtually any meal. Serve this easy veggie alongside salmon, chicken, or whatever protein you’d like for an easy and healthy low-carb lunch or dinner.
It’s the fastest, most efficient way to cook asparagus! This recipe doesn’t only ensure quick cooking, but quick clean-up too.

Key Ingredients for Instant Pot Asparagus

Asparagus – Be sure to trim the bottom 2-3 inches off each asparagus stem before cooking. The reason for this is because the bottom part of asparagus can be rather tough and chewy, even after cooking. To prepare the asparagus for this recipe, simply wash then chop off the ends.

Butter – Feel free to leave out the butter in this recipe, if you’d like. The butter just adds a bit more delicious savory flavor, but is not necessary in cooking this Instant Pot asparagus.

Lemon Juice – Lemon juice adds a bit of brightness to this recipe. The acidity brings out the freshness of the asparagus, and gives it that delightful citrus flavor.

Chef’s Tips

Set the timer on your Instant Pot to 0 minutes – yes, 0 minutes! It will take about 10 minutes to warm up, and it’s during that time that the asparagus will cook.
Although a steamer rack is not required to cook this Instant Pot asparagus, if you have a steamer rack then feel free to use it! I have tested this recipe both with and without a steamer rack, and noticed no difference between the two variations.
Add any other seasonings you’d like to this recipe! Some red pepper flakes would taste great in addition to the spices in this recipe. You can even top the asparagus with some shredded parmesan cheese after cooking for a delicious keto side dish!

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!

More Easy Instant Pot Recipes

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Instant Pot Asparagus

Cook Time10 mins

Total Time10 mins

Course: Side Dish

Cuisine: American

Keyword: easy vegetable, less than 10 minutes, low carb

Servings: servings

Calories: 129kcal

Author: Cheryl Malik

Equipment

Instant Pot

Ingredients

1 pound asparagus ends trimmed
1 cup water
¼ cup butter
3 garlic cloves minced
1 tablespoon lemon juice
½ teaspoon salt

Instructions

Add all ingredients to an Instant Pot, close lid and set steam release knob to sealing position.
Pressure cook on high for 0 minutes, then quick release the steam.
Remove asparagus and serve immediately.

Notes

Make it Vegan: Use vegan butter or olive oil in place of the butter in this recipe.

Recipe yields approximately 4 servings. Nutritional values shown reflect information for one serving of asparagus. Macros may vary slightly depending on specific brands of ingredients used.

Nutrition

April 13, 2021 Asian

Japanese Curry in the Instant Pot

Japanese curry in the Instant Pot is a fast-but-delicious dinner option for busy evenings when you don’t really feel like cooking. With juicy chicken thighs and lots of veggies, you can serve it on its own or with a side of rice for a total meal.

What Makes This Instant Pot Japanese Curry So Good

There’s not a lot of hands-on, active cooking with pressure cooker Japanese curry, which makes it a perfect dinner idea when you don’t feel like cooking or just don’t have a ton of time on your hands.
The overall flavor of this recipe is a little spicy but also a little sweet. Serve it with a side of rice (like our Instant Pot Sushi Rice) to balance out the flavors even more.
If you have leftovers, refrigerate them in an airtight container. They’ll be good for 2 to 3 days. You could freeze them in an airtight container, too!

Key Ingredients for Japanese Curry in the Instant Pot

Japanese Curry Roux – Definitely don’t skip this ingredient! The roux thickens up the liquid so it’s not as soup-like. You can use store-bought curry roux (or curry sauce mix) in this recipe if you want, but I actually recommend making your own! My favorite homemade Japanese curry roux is this easy 5-ingredient recipe from Just One Cookbook.

Chicken Thighs – We’re making a Japanese chicken curry here, so we’re using chicken thighs! Chicken thighs are a little fattier than chicken breasts, which means they’re also juicier and more flavorful. They’re typically less expensive, too. If you’d rather use another protein (beef, pork, etc.) or even just chicken breasts instead of thighs, you totally can, but you may need to adjust your cook time.

Japanese Curry in the Instant Pot

Chef’s Tips

The curry will thicken as it stands, so don’t worry if it seems a little thin or liquidy at first.
If you’re used to making Indian curry, pay attention to the instruction card below. With Indian curry, the spices are added at the beginning. For Japanese curry, though, you’ll add the curry roux at the end!
Adding a little milk gives your mixture an extra creaminess, but it’s totally optional. If you’re dairy free or just don’t want to use it, don’t! You can skip it altogether or try a little coconut milk or coconut cream.

What Do We Mean By Healthy?

An angled view of a bowl of Instant Pot Japanese curry

Other Instant Pot Recipes You’ll Love

A bowl of Instant Pot Japanese curry with a spoon

Print Recipe

Japanese Curry in the Instant Pot

Japanese curry in the Instant Pot is a fast-but-delicious dinner option for busy evenings when you don't really feel like cooking. With juicy chicken thighs and lots of veggies, you can serve it on its own or with a side of rice for a total meal.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Main Course

Cuisine: American, Japanese

Keyword: easy dinner, one pot meal, pressure cooker

Servings:

Calories: 410kcal

Author: Cheryl Malik

Equipment

Instant Pot

Ingredients

2 tablespoons neutral oil avocado oil, extra virgin olive oil, etc.
1 ½ pounds boneless, skinless chicken thighs cut into bite-sized chunks
1 1-inch piece ginger grated
3 cloves garlic minced
1 tablespoon tomato paste
2 carrots sliced
1 onion sliced
2 Yukon gold potatoes cubed
2 cups water
2 cups chicken stock
2 bay leaves
⅓ cup Japanese curry roux see Notes
3 tablespoons milk optional, see Notes
salt and pepper to taste
vinegar optional, to taste
tamari or soy sauce optional, to taste

Instructions

Set Instant Pot to Sauté. Once hot, add oil then chicken thighs. Brown chicken thighs on each side, then remove from Instant Pot.
Add ginger and garlic to Instant Pot. Sauté until fragrant, then add tomato paste and mix until combined.
Add chicken thighs, carrots, onions, potatoes, water, chicken stock, and bay leaves to Instant Pot. Cover with lid and cook 10 minutes on Manual High Pressure.
When timer is up, Quick Release pressure. Remove bay leaves. Stir in curry roux and milk (optional) until liquid has thickened. Season with salt and pepper to taste. If desired, stir in vinegar and tamari or soy sauce to taste.
Divide into portions and serve hot.

Notes

The milk adds an extra creaminess to the mixture, but it’s totally optional, so feel free to skip it if you want or need to.
Highly recommend using the Japanese Curry Roux recipe from Just One Cookbook for this recipe! It’s super easy to make, with only 5 ingredients.
Make it Dairy Free: Skip the milk completely, or use a little coconut milk or coconut cream.

Recipe yields approximately 4 servings. Nutritional values shown reflect information for one serving out of 4, not including any optional ingredients or additional sides. Macros may vary slightly based on specific brands or types of ingredients used.

To determine the size of one serving, prepare the recipe as instructed, then weigh the entire recipe when finished. Divide the total weight (not including the weight of the container the food is in) by 4. Result will be the weight of one serving.

Nutrition

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?”

Overhead photo of white sushi rice in a small silver bowl

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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: servings

Calories: 216kcal

Author: Cheryl Malik

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.
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.
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.

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

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.

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?”

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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: 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

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.

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?”

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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: 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

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!

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?”

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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: 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

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.

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

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.
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.
Wait a few minutes, then use a fork to fluff the rice.

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?”

Other Easy Instant Pot Recipes

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: servings

Author: Cheryl Malik

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!

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

In the Instant Pot, add the dry chickpeas and water or chicken 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 the lid and test the chickpeas’ tenderness.

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?”

More Recipes You’ll Love

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: servings

Calories: 271kcal

Author: Cheryl Malik

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