Must Try Instant Pot Recipes
In my kitchen one of my most frequently used tools is my Instant Pot. I swear it’s the most helpful tool a working mama can have! Not only can you bring meals to life quickly and efficiently but the recipes are very easy to scale to make enough to provide additional meal options throughout your week. Win win!
Below I’ll share my top 3 Instant Pot recipes that are on constant rotation in our house. Two are staples that provide nutritious components of many of our lunches and dinners, black beans and brown rice. The other is enchilada chicken, which is versatile and delicious, and can be used in tacos, salads or bowls. I hope you enjoy these suggestions and they come to life on your in your kitchen!
Bonus Tip: Did you know with the Instant Pot you can cook using frozen chicken? No need to even thaw, which is brilliant in my book!
Dried Black Beans
Tips:
Unlike cooking dried beans in a crock pot, these are done in a fraction of the time
No more worry over BPA cans
Store any leftovers for 5-7 days in an air-tight container in the refrigerator
Ingredients
6 cups water
2 cups dried black beans
Optional: taco seasoning, chili powder, garlic powder, smoked paprika. All are great, but without seasoning is wonderful.
Instructions
Place water and beans into Instant Pot
Set to High pressure cook for 23 minutes
Note actual cooking time will be closer to 45 minutes, due to the time to build pressure, but this depends upon the size of your Instant Pot.
If time allows use the slow release for 10 minutes
Rinse beans and they’re ready for use!
Brown Rice
Adapted from “A Couple Cooks”
Tips:
This is a great whole grain to have on hand. It can be made into a quick lunch, or pulled together in a simple dinner.
In the Instant Pot the rice cooks really evenly and quickly
You can very easily scale this recipe to make more if you like to have leftovers on hand
Store any leftovers for 5-7 days in an air-tight container in the refrigerator
Ingredients
2 1/2 cups water
2 cups long grain brown rice
¼ teaspoon kosher salt
Instructions
Place water and beans into Instant Pot
Set to High pressure cook for 20 minutes
Note actual cooking time will be closer to 45 minutes, due to the time to build pressure, but this depends upon the size of your Instant Pot.
Allow to natural release for 10 minutes
Fluff rice with fork and it’s ready to enjoy
5-Ingredient Enchilada Chicken
Adapted from “Real Food Whole Life”
Tips:
This is a super versatile protein. It works great in enchiladas, tacos, salads or bowls.
Store any leftovers for 3-5 days in an air-tight container in the refrigerator
Ingredients
2 tablespoon olive oil
2 medium onions, thinly sliced
1 teaspoon salt, divided
1 28-oz can no-sugar added tomato sauce
½ cup water
1 tablespoon cumin
2 teaspoons garlic powder
2 pounds boneless, skinless chicken breasts
Instructions
Set the sauté function for 8 minutes.
Add the olive oil, onions, ¼ teaspoon salt, and saute for 8 minutes, stirring occasionally.
Add all remaining ingredients (tomato sauce, water, cumin, garlic powder, and chicken) and combine.
Secure the lid, select the manual setting, and set it to high pressure for 15 minutes for fresh chicken. If using frozen chicken cook for 20 minutes, and ensure chicken is spread in an even layer, and not sticking together.
When the pressure cooker timer is done, quick release the pressure.
Remove the chicken, and shred or chop into bite sized pieces. Add back to the pressure cooker, stirring to combine. Taste, adding lime juice, hot sauce (if using), and additional salt or pepper if desired.