10 Healthy Instant Pot Recipes

Starting fresh with a fiber-rich breakfast can set the tone for a healthy day, and this Quinoa and Kale Breakfast Porridge does just that. Packed with nutrients, this dish offers a delightful combination of flavors and textures, making it a perfect morning boost.

• 1 cup quinoa, rinsed
• 2 cups water
• 1 cup almond milk (or milk of choice)
• 1 tablespoon honey or maple syrup
• 1 teaspoon vanilla extract
• 1 cup chopped kale, stems removed
• 1/4 cup chopped nuts (such as almonds or walnuts)
• 1/4 cup dried cranberries or raisins
• 1 teaspoon cinnamon
• Pinch of salt

1. Start by adding the rinsed quinoa and water to your Instant Pot. Secure the lid, set the valve to sealing, and cook on high pressure for 1 minute.
2. Once the timer goes off, allow for a natural release for 10 minutes, then carefully switch the valve to venting. Remove the lid and stir in the almond milk, honey, vanilla extract, and salt.
3. Add the chopped kale, nuts, dried cranberries, and cinnamon to the pot. Stir well, then switch to the sauté function and cook for an additional 3-5 minutes until the kale is wilted and the porridge is creamy.
4. Taste and adjust sweetness or seasoning if needed. Serve warm, garnished with extra nuts or fruit if desired.

This breakfast porridge is not only delicious but also a powerhouse of nutrients. Quinoa and kale are both high in fiber, promoting digestive health and keeping you full longer.

For an extra touch of flavor, consider adding a dash of nutmeg or cardamom. Alternatively, swap out the dried cranberries for fresh berries or seasonal fruit to change things up.

Looking for a vibrant and wholesome meal to power your day? This Mediterranean Chickpea Salad is packed with flavor and nutrients, making it a perfect heart-healthy lunchtime fuel. With its rich array of vegetables and legumes, it offers a delightful combination of textures and tastes that are both satisfying and nourishing.

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 red onion, finely chopped
• 1/4 cup Kalamata olives, sliced
• 1/4 cup crumbled feta cheese (optional)
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh parsley, for garnish

1. In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, olives, and feta cheese.
2. In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper to create the dressing.
3. Pour the dressing over the salad ingredients and toss gently to combine, ensuring everything is evenly coated.
4. Let the salad sit for at least 10 minutes to allow the flavors to meld together before serving.

This salad is a powerhouse of nutrition, offering around 300 calories per serving with a generous amount of fiber and plant-based protein. Chickpeas provide a good source of protein and fiber, while the olive oil and olives contribute heart-healthy fats. The fresh vegetables add essential vitamins and minerals, making this a balanced dish for any meal.

For a twist, consider adding grilled chicken or quinoa to boost the protein content. This salad is versatile and can be enjoyed as a main dish or a side, and it pairs wonderfully with grilled fish or a crusty whole-grain bread. Enjoy it chilled or at room temperature, making it an ideal option for meal prep or a picnic.

This Spicy Lentil and Vegetable Soup is an ideal comfort dish that’s as nourishing as it is delicious. Packed with immune-boosting ingredients, this recipe is perfect for those looking to support their health with vibrant flavors.

• 1 cup dried lentils, rinsed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 6 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 cup chopped kale
• Salt and pepper to taste
• Juice of 1 lemon
• Fresh cilantro for garnish

1. Set the Instant Pot to sauté mode and heat the olive oil. Add the onion, carrots, and celery, cooking for about 5 minutes until softened.
2. Stir in the garlic, cumin, smoked paprika, and cayenne pepper, cooking for another minute until fragrant.
3. Add the lentils, vegetable broth, diced tomatoes, and season with salt and pepper. Secure the lid, set to high pressure, and cook for 15 minutes.
4. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes before quick-releasing any remaining pressure.
5. Stir in the kale and lemon juice, allowing the kale to wilt. Adjust seasoning as needed and serve garnished with cilantro.

This soup is not only delicious but also a powerhouse of nutrition. High in fiber and plant-based protein, it will keep you full and satisfied while supporting your immune system.

For a heartier meal, serve the soup with whole-grain bread or a side of brown rice. You can also vary the vegetables, using whatever is in season or on hand, to keep this recipe fresh and exciting each time you make it.

If you’re looking for a dish that’s both tasty and packed with nutrients, this Lemon Herb Chicken with Brown Rice is a perfect choice. This recipe combines lean protein with whole grains, making it a satisfying meal that supports muscle health and energy levels.

• 4 boneless, skinless chicken breasts
• 1 cup brown rice
• 2 cups low-sodium chicken broth
• Juice of 2 lemons
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 3 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley for garnish

1. Season the chicken breasts with salt, pepper, oregano, and thyme. Heat the olive oil in the Instant Pot using the sauté function and brown the chicken for about 3 minutes on each side.
2. Remove the chicken and set aside. Add garlic to the pot and sauté for 1 minute, then deglaze with lemon juice.
3. Stir in the brown rice and chicken broth, ensuring the rice is submerged. Place the browned chicken on top of the rice mixture.
4. Secure the Instant Pot lid and set to cook on high pressure for 20 minutes. Allow a natural pressure release for 10 minutes before performing a quick release for any remaining pressure.
5. Fluff the rice with a fork and serve the chicken over it, garnished with fresh parsley for a burst of color and flavor. Enjoy your meal!

This dish is a lean protein powerhouse, offering approximately 400 calories and 35 grams of protein per serving. The combination of brown rice and chicken provides a balance of carbohydrates and protein, ideal for sustained energy.

To enhance your dining experience, consider serving this dish with a side of steamed vegetables such as broccoli or green beans. For a twist, try marinating the chicken overnight in lemon juice and herbs for an even deeper flavor profile.

Sweet Potato and Black Bean Chili is a flavorful, nutrient-dense dish that comes together effortlessly in an Instant Pot. Packed with antioxidants from sweet potatoes and black beans, this chili is as nourishing as it is delicious, offering a hearty, plant-based meal option.

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 large sweet potato, peeled and cubed
• 1 red bell pepper, chopped
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (14.5 ounces) diced tomatoes
• 2 cups vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro, for garnish

1. Set your Instant Pot to the sauté function and heat the olive oil. Add the onion and garlic, cooking until the onion is translucent, about 3 minutes.
2. Add the sweet potato, red bell pepper, black beans, diced tomatoes, and vegetable broth to the pot. Stir in the chili powder, cumin, salt, and pepper.
3. Secure the lid on the Instant Pot and set it to manual pressure for 10 minutes. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes before carefully venting the remaining pressure.
4. Stir in the lime juice and taste for seasoning adjustments. Serve hot, garnished with fresh cilantro.

This chili is a powerhouse of nutrition, offering a high dose of vitamins A and C from sweet potatoes and bell peppers. The black beans provide a great source of plant-based protein and fiber, making it a filling and satisfying meal.

For a complete meal, serve this chili over a bed of quinoa or brown rice, adding an extra layer of texture and nutrients. Alternatively, stir in some corn or diced avocado before serving to enhance the flavor and add a creamy contrast to the chili’s warmth.

Garlic Ginger Tofu Stir-Fry is a vibrant, flavorful dish that highlights the healthful benefits of plant-based proteins. Perfect for those looking to incorporate more vegetables into their diet, this stir-fry offers a satisfying blend of textures and tastes, while delivering a punch of nutrients.

• 14 oz firm tofu, drained and pressed
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 red bell pepper, thinly sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 2 green onions, chopped
• 1 tablespoon sesame oil
• 1 tablespoon sesame seeds

1. Cut the tofu into bite-sized cubes and toss them in soy sauce and cornstarch until evenly coated.
2. Set your Instant Pot to the sauté setting, add vegetable oil, and sauté the tofu until golden brown on all sides, about 8-10 minutes.
3. Add garlic and ginger to the pot, stirring for 1 minute until fragrant, then incorporate the bell pepper, broccoli, and carrot.
4. Stir-fry the vegetables for 3-5 minutes until they are tender-crisp, then turn off the sauté setting.
5. Drizzle with sesame oil, sprinkle with sesame seeds and green onions, and gently toss to combine.

This dish is rich in plant-based protein from tofu and offers a low-calorie meal packed with vitamins from a variety of vegetables. With each serving providing approximately 250 calories, 14 grams of protein, and a healthy dose of fiber, this recipe is an excellent choice for a balanced diet.

Serve your Garlic Ginger Tofu Stir-Fry over a bed of brown rice or quinoa for a complete meal. For a twist, consider adding a dash of chili flakes for heat or incorporating seasonal vegetables to keep the dish fresh and exciting.

Embrace the vibrant flavors of Turmeric Spiced Cauliflower Steaks, a dish that combines taste and health in perfect harmony. These cauliflower steaks are not only visually stunning but also packed with anti-inflammatory properties thanks to the golden hue of turmeric.

• 1 large head of cauliflower, cut into 1-inch thick steaks
• 2 tablespoons olive oil
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lemon wedges for serving

1. Begin by preheating your Instant Pot on the sauté setting and add the olive oil.
2. Mix the turmeric, cumin, garlic powder, salt, and pepper in a small bowl.
3. Brush the cauliflower steaks with the spice mixture on both sides.
4. Once the oil is hot, place the steaks in the Instant Pot and cook for about 3 minutes on each side, or until golden brown.
5. Switch to the pressure cook setting, add 1/4 cup of water, and seal the lid.
6. Cook on high pressure for 5 minutes, then quick release the steam.
7. Carefully remove the cauliflower steaks and serve garnished with fresh cilantro and lemon wedges.

This dish offers a low-calorie, nutrient-dense option that is perfect for those mindful of their diet. Turmeric adds a punch of flavor and health benefits, such as reducing inflammation and boosting the immune system.

Consider serving these cauliflower steaks alongside a fresh green salad or quinoa for a complete meal. For a twist, try adding a sprinkle of chili flakes for an extra kick or a dollop of yogurt for a creamy contrast.

Embrace a fresh, vibrant dish with our Zucchini Noodle Primavera, a perfect choice for those seeking a low-carb meal without compromising on flavor. This delightful recipe is packed with nutrient-rich vegetables, making it an excellent option for a light yet satisfying meal.

• 2 medium zucchinis, spiralized into noodles
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 cup cherry tomatoes, halved
• 1 cup broccoli florets
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon dried Italian herbs
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (optional for serving)

1. Start by setting your Instant Pot to ‘Sauté’ mode and add the olive oil. Once hot, add the minced garlic and sauté for about 1 minute until fragrant.
2. Add the sliced bell peppers and broccoli florets, cooking for 3-4 minutes until just tender. Stir in the cherry tomatoes and dried Italian herbs, mixing well to combine.
3. Turn off the ‘Sauté’ mode and add the zucchini noodles to the pot. Toss everything together gently, ensuring the zucchini noodles are evenly mixed with the vegetables.
4. Secure the Instant Pot lid and set to ‘Manual’ for 1 minute, then perform a quick release to avoid overcooking the zucchini noodles. Serve immediately, garnished with Parmesan cheese if desired.

This dish is a powerhouse of nutrients, providing a generous dose of vitamins and antioxidants. The zucchinis are particularly low in calories while being high in fiber, making this a perfect meal for weight management and digestive health.

For a burst of flavor, consider adding a sprinkle of red pepper flakes or a squeeze of fresh lemon juice before serving. Transform this dish by adding grilled chicken or shrimp for extra protein, making it a more substantial meal while keeping it healthy and balanced.

Transform your dinner routine with this Coconut Curry Shrimp with Spinach, a meal that not only delights the taste buds but also supports brain health. Rich in omega-3 fatty acids from shrimp and antioxidants from spinach, this dish is designed to nourish both your body and mind.

• 1 tablespoon coconut oil
• 1 pound large shrimp, peeled and deveined
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon red curry paste
• 1 can (14 ounces) coconut milk
• 3 cups fresh spinach
• 1 tablespoon lime juice
• Salt and pepper to taste
• Fresh cilantro for garnish

1. Set your Instant Pot to sauté mode and melt the coconut oil. Add the onion, garlic, and ginger, cooking until the onion becomes translucent, about 3 minutes.
2. Stir in the red curry paste, mixing well with the aromatics. Pour in the coconut milk, bringing the mixture to a simmer.
3. Add the shrimp and spinach, stirring to combine. Seal the Instant Pot, and cook on high pressure for 2 minutes, then perform a quick release.
4. Once the pressure has released, open the lid and stir in the lime juice. Season with salt and pepper to taste and garnish with fresh cilantro before serving.

This dish is not only flavorful but also packs a punch of nutrition, offering approximately 250 calories per serving with 25 grams of protein. The combination of shrimp and spinach makes it a powerhouse of brain-boosting nutrients, perfect for enhancing cognitive function.

For a complete meal, serve this curry over a bed of quinoa or brown rice to soak up the delicious sauce. Alternatively, you can add more vegetables like bell peppers or zucchini for extra crunch and color, making this dish as versatile as it is nutritious.

Apple Cinnamon Quinoa Pudding is a delightful, gluten-free dessert that combines the warmth of cinnamon with the natural sweetness of apples. This comforting dish is not only tasty but also packed with nutrients, making it a perfect guilt-free treat for health-conscious dessert lovers.

• 1 cup quinoa, rinsed
• 2 cups unsweetened almond milk
• 2 medium apples, peeled and diced
• 1/4 cup pure maple syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• Pinch of salt

1. Start by adding the rinsed quinoa and almond milk to your Instant Pot.
2. Next, stir in the diced apples, maple syrup, cinnamon, vanilla extract, and a pinch of salt.
3. Secure the lid and set the Instant Pot to ‘Manual’ or ‘Pressure Cook’ on high for 2 minutes.
4. Once the cooking time is up, allow the pressure to release naturally for about 10 minutes, then carefully release any remaining pressure.
5. Open the lid and give the pudding a good stir to combine all ingredients evenly.
6. Serve warm, or let it cool down to enjoy as a chilled dessert.

This pudding is rich in protein and fiber thanks to the quinoa, making it a satisfying choice that helps maintain a balanced diet. Apples contribute antioxidants and dietary fiber, while cinnamon may aid in regulating blood sugar levels, adding to the health benefits of this dish.

For a delicious twist, consider topping the pudding with a sprinkle of chopped nuts or a dollop of Greek yogurt for added creaminess and texture. You can also customize the flavor by substituting pears for apples or adding a handful of raisins for extra sweetness. Enjoy this versatile dessert as a healthy treat that nourishes both body and soul.