It can be stressful to cook breakfast, lunch, or dinner every night. This requires planning, shopping, and cooking, as well as cleaning. Your instant pot makes it easy to prepare all your favorite meals that take hours to prepare. You can still enjoy your food while keeping it simple and not having to clean up the mess. These must-try instant pot recipes are high in protein and suitable for vegetarians, vegans, and carnivores.

Mushroom And Spinach Risotto

Mushroom And Spinach Risotto

This authentic Italian-style risotto is delicious, comforting, and therapeutic to stir. It works well with grilled tofu, meats, and chicken dishes.

Servings: 4

Ingredients

  • 2 tbsp olive oil
  • 1 medium onion chopped
  • 1 8 oz pkg cremini mushrooms
  • Add a pinch of salt and pepper
  • 2 cloves minced garlic
  • 2 cups mushroom broth (chicken, vegetable, or both)
  • 1 cup Arborio rice
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1/2 tsp dried parsley
  • 3 Tbsp unsalted butter
  • 1/3 cup grated Parmesan cheese
  • Large quantity of fresh spinach leaves

Instructions

Use the saute function to heat the olive oil in the large pressure cooker. Cook the onions for a few minutes until they are lightly browned.

Cook mushrooms with salt and pepper for a few minutes. Stir frequently. Then add garlic and cook for 1 more minute.

Mix in the broth, rice, parsley, thyme, and basil. Heat on high. Keep stirring to prevent the rice from sticking to the bottom of your cooker.

Secure the lid. Bring to high pressure over high heat. Cook for 6 minutes at low heat.

Gently stir the spinach, butter, and Parmesan cheese into the container. Cover the bowl and let it sit for at least two minutes more, or until you are ready to serve.

Serve warm, with olive oil drizzled over and additional cheese if desired.

Nutrition: Serving: 1 | Calories: 347kcal | Carbohydrates: 51g | Protein: 11g | Fat: 9g

Chicken Tortilla Soup

Chicken Tortilla Soup

This high-protein, delicious instant pot recipe is simple to prepare and satisfying. This recipe is great for meal prep and takes only half the time in the instant pot.

Servings: 8

Ingredients

  • 2 tbsp olive oil
  • 1 onion, diced
  • 5 minced garlic cloves
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 x 14.5 oz. can diced tomatoes, or 1 1/2 cups diced tomatoes
  • 1 poblano chili, diced
  • 2 lb chicken breast
  • 1.5 cans of black beans
  • 4 cups chicken broth (vegetable brothers work as well).
  • 2 cups of water
  • Salt a pinch
  • 2 tsp cumin
  • 2 tsp chili powder
  • 1 teaspoon dried oregano
  • Get the juice from 1 lime

Instructions

Use the saute function to heat the olive oil in a large pressure cooker. Stir in the onions. Add the minced garlic.

Stir in the chili, tomatoes, and chili powder. Stir well. Mix well.

Put the lid on, close it and cook at high pressure for 9 minutes. Wait 5-10 minutes to let the pressure release.

Take off the lid and then shred the chicken. You can do this in a bowl using two forks.

Stir in the corn and return the shredded chicken to the pot. Season the chicken with salt and pepper. Add lime juice or other toppings (e.g., cheese, avocado, etc.) to your liking.

Nutrition: Serving: 1 | Calories: 247kcal | Carbohydrates: 25g | Protein: 25g | Fat: 5g

Chicken Fettuccine Alfredo

Chicken Fettuccine Alfredo

This is the classic pasta dish everyone loves. This delicious, gourmet Italian dinner is a must-try. It’s simple and high in protein. You can substitute dairy and chicken for plant-based alternatives if you’re vegan.

Servings: 8

Ingredients

  • 2 tbsp olive oil
  • Add a pinch of salt and black pepper
  • 1 teaspoon garlic powder
  • 2 large breasts of chicken, about 1.5 pounds each
  • 4 cloves minced garlic
  • 1 quart of low-sodium chicken broth
  • 1-pint heavy cream
  • 1 pound uncooked penne pasta
  • 8 oz freshly shredded Parmesan cheese
  • Flat-leaf parsley chopped for garnish

Instructions

Season chicken breasts using salt, pepper, and garlic powder.

Olive oil and chicken breasts in Instant Pot. Cook for several minutes on each side until golden brown.

Take the chicken out of the pot.

Cook the garlic in the pot for approximately one minute.

Use a wooden spoon or a pot scraper to remove any browned bits. Next, add the heavy cream, uncooked pasta, and salt.

In the Instant Pot, return the chicken breasts. Stir all ingredients together.

Cook at High Pressure for 6 Minutes. After the pressure has dropped, open the lid and take out the chicken breasts. To ensure that they reach 165 F, use a meat thermometer. Put them aside to rest.

Mix the pasta with the cream mixture and slowly add freshly grated Parmesan cheese.

Combine chicken breasts with pasta. Add freshly ground pepper, shredded Parmesan, and chopped flat-leaf parsley to your dish.

Nutrition: Serving: 1 | Calories: 643kcal | Carbohydrates: 47g | Protein: 33g | Fat: 36g

Butternut Squash Soup

Butternut Squash Soup

Sometimes all we need is a warm, satisfying bowl. This butternut squash soup has a rich, creamy flavor that pairs well with a sandwich, salad, or toast.

Servings: 8

Ingredients

  • 1/2 tbsp olive oil
  • 1 small onion chopped
  • 1 large butternut squash, peeled and sliced into 1-inch cubes
  • 2 cloves minced garlic
  • 3 cups apple cider/apple juice
  • 2 cups vegetable broth
  • 1 teaspoon cinnamon
  • 1/2 tsp curry powder
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 tsp ginger root, grated
  • Add a pinch of salt and pepper
  • 1/2 cup plain Greek yogurt

Instructions

Set Instant Pot to saute mode, and, once it is hot enough, add olive oil.

Sauté onions until tender and translucent, approximately 3 minutes. Sauté garlic for one minute more

Add stock to the pot and scrape up any brown bits.

Mix in the cubed butternut squash, apple cider, and seasonings.

Seal the Instant Pot’s lid and ensure that the vent knob is closed. Cook at high pressure for 15 minutes.

After pressure has been released, let pressure release for 10 minutes before manually releasing it.

Blend soup using an immersion blender or regular blender until smooth. Blend until smooth. Enjoy warm!

Nutrition: Serving: 1 | Calories: 76kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g

Pot Roast And Mashed Cauliflower

Pot Roast And Mashed Cauliflower

Comfort food is a classic! Put your meat in the Instant Pot. Then, let it cool down and return to your home for a delicious dinner. For even more deliciousness, serve with mashed cauliflower.

Servings: 4

Ingredients

  • 1 1/2 lb chuck roast (680g)
  • Add a pinch of salt and pepper
  • 1 tablespoon oil
  • 1 chopped white onion
  • 4 carrots, cut 2 inches (5 cm) long
  • 2 cloves garlic, minced
  • 2 cups beef broth (475mL).
  • 2 Tbsp flour

Instructions

Season the chuck roast with salt, pepper, and oil on all sides.

When the oil is hot, add the chuck roast. Sear the meat for about 3-5 minutes on each side.

Add the carrots, beef broth, and onion to the pot. Mix until well distributed. Cover the pan and cook for 50 minutes.

Let the pot roast cool for 10 minutes after the timer is up. This will allow the pressure to release.

Remove the vegetables and roast carefully, and place on a plate. Place the roast and vegetables on the side.

Turn on the saute feature and add the flour. Mix until the sauce thickens, approximately 1-2 minutes. Cover the sauce with a small bowl. Keep warm. Clean out the Instant Pot.

Place the cauliflower florets into the pot. Place the cauliflower florets in the pot.

Take the pot out and drain the liquid when the timer is up. Use a potato masher or a fork to mash the cauliflower. Mix all ingredients together with salt, pepper, and garlic.

Serve the mash with gravy and pot roast.

Nutrition: Serving: 1 | Calories: 320kcal | Carbohydrates: 9g | Protein: 39g | Fat: 13g

Steel Cut Oatmeal With Apples

Steel Cut Oatmeal With Apples

This creamy steel-cut oatmeal is the perfect choice for sweet breakfasts. This high-protein instant pot recipe is a must-try. It makes four servings, so you can share it with friends or save the leftovers for the next week.

Servings: 4

Ingredients

  • 2 cups steel-cut oats
  • 4 and 1/2 cups water, or your milk choice, for a creamier texture
  • 2 medium apples, medium diced
  • 2 tablespoons agave syrup
  • 2 teaspoons cinnamon
  • 2 cinnamon sticks
  • 1/4 teaspoon of nutmeg

Instructions

Add the milk or water to your instant pot. Add the apples, agave, and cinnamon to your instant pot. Cover the pot with a lid and stir only once. Allow it to cook at high pressure for four minutes.

After the timer is over, let the pressure release naturally. This may take a few minutes more. Once the oatmeal is ready, take off the lid gently and stir it.

Before serving, remove the cinnamon sticks. Add more cinnamon, diced apples, nut butter, or other toppings you like.

Nutrition: Serving: 1 | Calories: 371kcal | Carbohydrates: 69g | Protein: 13g | Fat: 5g

Lemon Dill Salmon And Garlic Potatoes

Lemon Dill Salmon And Garlic Potatoes

It doesn’t take a lot of ingredients or time to cook great food. Sometimes it’s just the simplicity of a few ingredients that allows you to concentrate on the real taste. Lemon Dill Salmon with Garlic Potatoes is a satisfying seafood meal that you’ll be proud to serve.

Servings: 4

Ingredients

  • 1 1/4 lb small red-skinned potatoes.
  • 4 tbsp unsalted butter
  • Add a pinch of salt and pepper
  • Four salmon fillets cut to 5-6 oz (3/4 inch to 1 inch in thickness)
  • 1/4 teaspoon paprika
  • 2 Tbsp fresh chopped dill
  • 1/2 tsp grated zest and lemon wedges for the serving
  • 4 cloves garlic, minced
  • 4 cups mixed baby spinach and arugula in a cup (about 3 1/2 ounces).

Instructions

Place the potatoes in the saucepan. 1 cup water, 2 tablespoons butter, and a pinch of salt and black pepper to the pot. The steam rack should be placed over the potatoes.

Season the salmon fillets by rubbing the lemon zest, paprika, and dill on the sides and top. Place the skin side down on the rack. Place the rack skin-side down on the rack. Wait a few minutes until the pressure releases.

Set the cooker to saute at medium heat. Once the potatoes begin to sizzle, add the garlic. Stir until the potatoes are softened for 1 to 2 minutes. Stir in 2 tablespoons of butter. Use a fork to mash the potatoes.

Turn off the cooker. Mix the greens with the potatoes. Stir until the potatoes are wilted for 1 to 2 minutes. Salt and pepper to taste. Divide the salmon mixture and potato mixture between plates. Serve with lemon wedges.

Nutrition: Serving: 1 | Calories: 337kcal | Carbohydrates: 16g | Protein: 32g | Fat: 16g

Vegan Chili

Vegan Chili

This vegan chili instant pot recipe is high in protein and hearty. It will please everyone, even carnivores. This will be a household staple. Thanks to Mother Earth’s baked beans, this recipe is loaded with fiber and protein.

Servings: 8

Ingredients

  • 1 diced red onion
  • 3 carrots diced
  • 3 celery stalks diced
  • 1 diced red bell pepper
  • Three cloves of garlic minced
  • 1 (28 oz.) 1 (28 oz.)
  • 1 cup red lentils
  • 2 cups of water
  • 1 (15 oz.) 1 (15 oz.)
  • 1 (15 oz.) 1 (15 oz.)
  • 1 tbsp chili Powder
  • Ground cumin: 2 tsp
  • 1/2 teaspoon smoked paprika
  • Salt and a pinch of cayenne pepper
  • For serving, fresh lime slices

Instructions

Add the onion, carrots, celery, tomatoes, beans, kidney beans, chili powders, cumin, paprika, and cayenne peppers to the Instant Pot. Mix well. The veggies will release water when they cook if you don’t add any water.

Close the lid and turn the steam release valve until sealing. Cook on high pressure for 10 min.

Let the pressure naturally release for ten minutes after the cook cycle has ended. To release any remaining pressure, move the steam release valve to Vent.

Remove the lid carefully when the floating valve on the lid has fallen. Stir the chili to ensure that all the lentils are dissolved in the chili. This will thicken it. To taste, season the chili with salt.

Warm, serve with your favorite toppings, such as chopped green onions, sliced avocado, and shredded cheese.

Nutrition: Serving: 1 | Calories: 106kcal | Carbohydrates: 19g | Protein: 13g | Fat: 0g

Frittata

Frittata

Frittatas can be the perfect solution to your dinner dilemmas. This Instant Pot frittata can be made in minutes and doesn’t require any additional pans or sauteing. This one is easy, low-carb, and deliciously creamy.

Servings: 6

Ingredients

  • 1 tsp olive oil
  • 4 strips of bacon diced
  • 1/2 cup chopped onion
  • 1/2 cup chopped red bell pepper
  • 7 large eggs
  • 1 1/2 cups baby spinach leaves chopped
  • 1/2 cup shredded cheddar cheese
  • Add a pinch of salt and pepper
  • Thinly slice 4 to 6 grape tomatoes
  • For serving (optional), sliced green onion

Instructions

Use cooking spray to grease a 7-inch baking dish. Line the bottom of the pan with parchment paper. Grease the pan generously if you don’t have parchment.

Use the Instant Pot’s saute function to heat the olive oil. Once it has heated up, add the bacon pieces. After cooking the bacon for approximately 4 minutes, add the bell pepper and onion to the Instant Pot and cook for 1 to 2 more minutes.

Place the vegetables and bacon on a plate. Add 1 cup of water to the pot.

Mix the eggs in a bowl until well combined. Add the cheese, spinach, salt, pepper, and sauteed bacon, onion, and bell pepper to the eggs. Mix well.

Place the egg mixture in a baking dish. Add the tomatoes sliced on top.

Place the baking dish onto the trivet and lower it into your Instant Pot. Make sure to secure the lid. It should be cooked at high pressure for 12 min.

Let the pressure naturally fall for 10 minutes. Then, turn the valve to vent to let out any remaining pressure. Take off the lid. Grab the handles of your trivet to lift the frittata from the Instant Pot. Although the top of your frittata may look wet, it will quickly dry.

Allow it to cool down for 5 minutes, then cut into wedges and serve.

Nutrition: Serving: 1 | Calories: 320kcal | Carbohydrates: 9g | Protein: 39g | Fat: 13g

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