10 Healthy Instant Pot Recipes

1. Instant Pot Chicken Burrito Bowls

Prep Time: 10 min | Cook Time: 15 min
Servings: 4 | Storage: 4 days in airtight containers

Ingredients:

• 1.5 lbs boneless skinless chicken breast

• 1 cup uncooked brown rice (rinsed)

• 1 cup low-sodium chicken broth

• 1 can black beans (drained/rinsed)

• 1 cup salsa

• 1 tsp chili powder, 1 tsp cumin

• ½ tsp salt

Instructions:

1. Add all ingredients to Instant Pot.

2. Seal and set to Manual High Pressure for 12 minutes.

3. Let pressure naturally release for 10 min, then quick release.

4. Shred chicken with forks. Stir and divide into containers.

2. Turkey and Quinoa Chili

Prep Time: 10 min | Cook Time: 20 min
Servings: 5 | Storage: 4 days in fridge, 3 months frozen

Ingredients:

• 1 lb ground turkey (93% lean)

• 1 cup quinoa (rinsed)

• 1 (15oz) can crushed tomatoes

• 1 (15oz) can kidney beans

• 1 (15oz) can corn (no sugar added)

• 2 cups low-sodium broth

• 1 onion, chopped

• Spices: cumin, chili powder, paprika

Instructions:

1. Sauté turkey and onions in Instant Pot (sauté setting) until browned.

2. Add all remaining ingredients.

3. Pressure cook for 12 minutes. Natural release 10 min. Stir and cool.

3. Garlic Parmesan Chicken and Broccoli

Prep Time: 5 min | Cook Time: 10 min
Servings: 4 | Storage: 3 days

Ingredients:

• 1.5 lbs chicken breast, cubed

• 3 cups broccoli florets

• ½ cup grated parmesan

• 2 tbsp olive oil

• 4 cloves garlic, minced

• ½ cup chicken broth

• Salt, pepper to taste

Instructions:

1. Sauté garlic and chicken in olive oil until golden.

2. Add broth, top with broccoli. Pressure cook 3 min.

3. Quick release, sprinkle in parmesan. Stir to coat.

4. Buffalo Chicken Bowls

Prep Time: 5 min | Cook Time: 12 min
Servings: 4 | Storage: 4 days

Ingredients:

• 1.5 lbs chicken breast

• ½ cup buffalo sauce (low sugar)

• ½ cup water

• 1 tsp garlic powder

• 2 cups cauliflower rice (for serving)

Instructions:

1. Add chicken, buffalo sauce, water, and seasoning to Instant Pot.

2. Pressure cook 12 min. Quick release and shred.

3. Serve over steamed cauliflower rice.

5. Lemon Dill Salmon & Asparagus

Prep Time: 5 min | Cook Time: 4 min
Servings: 3 | Storage: 3 days

Ingredients:

• 3 (6 oz) salmon filets

• 1 bunch asparagus, trimmed

• Juice of 1 lemon + 1 tsp zest

• 1 tsp dried dill

• ¼ cup water

Instructions:

1. Place salmon and asparagus on trivet in Instant Pot with water.

2. Drizzle lemon, sprinkle dill.

3. Pressure cook 4 min. Quick release.

6. High-Protein Egg White Bites

Prep Time: 10 min | Cook Time: 8 min
Servings: 6 | Storage: 5 days refrigerated

Ingredients:

• 2 cups liquid egg whites

• ¼ cup low-fat cottage cheese

• ½ cup diced bell pepper

• ¼ cup chopped spinach

• Salt, pepper, garlic powder

Instructions:

1. Blend egg whites and cottage cheese until smooth.

2. Add veggies and spices.

3. Pour into silicone molds. Pressure cook 8 min. Natural release.

7. Shredded Salsa Verde Chicken

Prep Time: 5 min | Cook Time: 12 min
Servings: 4 | Storage: 4 days

Ingredients:

• 1.5 lbs chicken breast

• 1 cup salsa verde

• ½ tsp cumin, ½ tsp onion powder

• ½ cup water

Instructions:

1. Add all to Instant Pot. Cook on high pressure for 12 minutes.

2. Natural release 10 min. Shred chicken, stir well. Serve with rice or lettuce wraps.

8. Barbacoa Beef Bowls

Prep Time: 10 min | Cook Time: 45 min
Servings: 6 | Storage: 5 days

Ingredients:

• 2 lbs beef chuck roast, trimmed

• 1 chipotle pepper in adobo, chopped

• 3 cloves garlic

• Juice of 1 lime

• 1 tsp cumin, ½ tsp oregano

• 1 cup beef broth

Instructions:

1. Sear beef on sauté mode.

2. Add all remaining ingredients. Cook on high pressure 45 min.

3. Natural release. Shred and serve with quinoa or cauliflower rice.

9. Egg Roll in a Bowl

Prep Time: 5 min | Cook Time: 5 min
Servings: 4 | Storage: 4 days

Ingredients:

• 1 lb lean ground turkey or chicken

• 1 bag coleslaw mix

• 2 tbsp low-sodium soy sauce or coconut aminos

• 1 tsp sesame oil

• 1 clove garlic, minced

• 1 tsp ginger

Instructions:

1. Sauté ground meat with garlic/ginger.

2. Add coleslaw mix, soy sauce, and sesame oil.

3. Pressure cook 0 min (just steam), quick release. Stir and cool.

10. Lentil and Chicken Sausage Stew

Prep Time: 10 min | Cook Time: 15 min
Servings: 5 | Storage: 5 days

Ingredients:

• 2 chicken sausages (sliced)

• 1 cup dry lentils

• 1 cup diced carrots

• 1 celery stalk, diced

• 1 small onion

• 3 cups low-sodium chicken broth

• 1 tsp thyme

Instructions:

1. Sauté sausage and onion.

2. Add all remaining ingredients. Pressure cook for 15 minutes.

3. Natural release. Stir and portion.