We love our Instant Pot®. Meals that often take hours to slowly simmer are ready in mere minutes. It's like living ever so slightly in the future. So yes, getting dinner on the table fast is a must. But we also want meals that are healthy for the family, not just delivered quickly. And on that score, the Instant Pot is there for you, too. We've pulled together some of our favorite healthy Instant Pot recipes, from simple soups, savory stews, and hearty salads to salmon and chicken dinners, all ready on the quick.
The Best Healthy Recipes for the Instant Pot
Dry black beans, garlic, yellow bell peppers, and Hatch chile peppers hit the Instant Pot with vegetable broth and seasonings. "This recipe works perfectly," says Buckwheat Queen. "It’s chock full of flavor."
"Try this quick, easy, and incredibly tender chicken stew cooked with diced tomatoes,' says Fioa. "I added chopped kale for extra green power! Serve over cauliflower rice for a complete and perfect keto meal."
Farro, cauliflower, cranberries, and pistachios combine in this healthy grain salad. "This warm vegetarian farro salad is gourmet, simple and tasty, all in one dish," says Fioa.
This simple steamed salmon goes from frozen to finished in a flash! "Salmon doesn’t get much easier than this," says thedailygourmet. "This turned out so moist and I like how it can be seasoned to individual preference."
"Thai red curry chicken is a quick and delicious soup with chicken, onions, and bell peppers," says Jessica DiPonziano. "Enjoy hot with jasmine rice. If you like, add Thai basil leaves."
Lots of healthy stuff in this chili -- ground turkey, jalapeno pepper, fire-roasted diced tomatoes, kidney beans, tomato sauce, unsweetened cocoa powder, cinnamon, chipotle pepper, adobo sauce, and seasonings. "It doesn't get easier than this!" says France C. "Brown some meat, then toss in the rest of the ingredients and hit start! The cocoa powder and cinnamon really transform the dish!"
Sweet potatoes, crushed tomatoes, collard greens, red bell peppers, peanut butter, a little minced ginger root, and garlic. "One of my go-to favorites; hubby would eat it weekly, and he's not vegan," says Dea. "Serve with cilantro and chopped peanuts."
You'll make a quick salsa verde with tomatillos, poblano pepper, jalapeno pepper, cilantro, lime juice, and garlic. Add the salsa to the Instant Pot along with sauteed chicken, seasonings, hominy, and chicken broth, and set the timer for 20 minutes. Garnish this flavorful soup with avocado slices, lime wedges, sliced radishes, and jalapeno slices. "This was really good," says GANDWISH. "I do recommend actually chopping the tomatillos prior to putting them in the blender — it will work better that way! It had great flavor but not too spicy."
"Steel-cut oats and the Instant Pot are two of my favorite 'discoveries' from the last 10 years," says MoMosGoGo. "Top with ground flax seed, hemp seed, cinnamon, fruit, honey, syrup, vanilla extract, nut butter, etc."
"Barley, zucchinis, carrots, tomatoes, and corn combine to make this hearty, versatile, filling vegan soup that is just so easy to make in your Instant Pot®," says Fioa.
Ten minutes to prep, and 45 minutes to cook. If you like, add some chopped spinach or other greens at the very end. "This vegan version of the traditional 15-bean soup is the perfect comfort food," says Fioa. "Hearty and rich, this tasty soup is so easy to make in your Instant Pot®."
This vegan soup isn't just for detoxing. With cabbage, vegetable broth, diced tomatoes, carrots, celery, onion, garlic, apple cider vinegar, lemon juice, and sage, it's "simple and very tasty," says Hil. "I was surprised the vinegar was not too strong, but it really wasn't. Makes a wonderful, light meal."
"I don't buy canned beans anymore," says LauraF. "I use my pressure cooker to cook them from dry every time. I don't even have to think about soaking them ahead of time, since that's not needed. If you do decide to soak, check your appliance manual because cooking time will be shorter." Cooked beans freeze well! Pour cooled beans into an airtight container with some of the cooking liquid. Leave room at the top for expansion; cover with the lid and freeze. Or pour into a heavy-duty zip-top bag with some of the cooking liquid. Seal and place on a plate to freeze flat. Once frozen, the flat bags are easier to store.
"I haven't cooked rice on the stove since buying my electric pressure cooker!" says LauraF. "It's so easy and you can vary it up however you like; add spices or seasonings before cooking or fold in nuts and dried fruit after cooking."