Tag Archives: instant pot

Chicken and Rice Burrito Bowls (Instant Pot)

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1 1/2 tablespoons canola or vegetable oil
1 medium onion, diced
2 cloves garlic, minced
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 cup low-sodium chicken broth, divided
1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
Kosher salt
Freshly ground black pepper
1 (15-ounce) can black beans, drained and rinsed
1 cup frozen corn kernels
1 (16-ounce) jar salsa
1 cup long-grain white rice
1/2 cup shredded sharp cheddar cheese
1/4 cup coarsely chopped fresh cilantro

Add the oil to the Instant Pot, turn on sauté setting, and heat until the oil is shimmering. Add the onion and garlic and cook, stirring occasionally, until softened, 4 minutes. Stir in the chili powder and cumin. Cook until fragrant, about 30 seconds. Add 1/4 cup of the chicken broth and cook, gently scraping the bottom of the pot with a wooden spoon to loosen any stuck-on bits, and simmer for 1 minute.

Season the chicken all over with salt and pepper. Add the chicken, beans, corn, salsa, and stir to combine. Sprinkle the rice on top of the chicken and beans mixture and pour the remaining 3/4 cup broth on top of the rice, but do not stir. Using the pressure cooker’s manual setting, set the pressure to HIGH for 10 minutes. Close and lock the lid. It should take the pressure cooker about 10 to 12 minutes to come to pressure and begin the 10 minute countdown. When cooking time is complete, do a quick release of the pressure.

Gently stir everything together. Divide between bowls and top with the cheese and cilantro.

Quinoa Breakfast Bowls (Instant Pot)

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  • 1 1/2 cups quinoa, soaked in water for at least an hour
  • 1 15 oz. can coconut milk
  • 1 1/2 cups water
  • 1 tsp. ground cinnamon
  • 1/4 cup pure maple syrup
  • 2 tsp. vanilla extract
  • 1/4 tsp. salt

Drain the soaked quinoa and rinse well.  Place the quinoa in the bowl of your instant pot, along with the coconut milk, water, cinnamon, maple syrup, vanilla and salt.  Seal the lid and press the rice setting (low for 12 minutes).

Allow the pressure to naturally release, then open the vent and remove the lid.  Divide into 6 portions and store in fridge for up to a week.

When serving, top with milk, fresh fruit, coconut flakes, hemp hearts, or any other toppings.

 

Breakfast Potato Hash (Instant Pot)

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  • 1 large potato, diced
  • 1 large sweet potato, diced
  • 1 cup red pepper
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 1 tbsp. olive oil
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 tsp. cumin
  • 1 tsp. paprika
  • pinch of cayenne
  • 1/2 cup water

Toss prepared vegetables in olive oil and spices.

Add everything to Instant Pot with 1/2 cup water.  Set it to manual – high pressure.  Adjust the time to zero.  When the timer goes off, turn the steam release handle to venting.

Open the pot and turn on the saute function.  Saute for 5-6 minutes or until potatoes start to brown.

Asian Spaghetti Squash (instant pot)

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  • 2 + Cups cooked spaghetti squash loosened with fork
  • 1 Hard Boiled Egg cut in half
  • 1/2 C Tamari or Liquid Aminos
  • 1 Tbsp Sesame Oil
  • 1/2 small purple onion thinly sliced
  • 1 minced garlic clove
  • 1 Tbsp finely chopped scallions
  • 1 tsp sesame seeds
  • 1 + Tbsp chopped cilantro firmly packed, save a pinch to garnish.
  • 1 Tbsp garlic chili sauce this kind is preferred but spicy red pepper flakes will do
  • 1 Tbsp sliced jalapenos or spicy green chiles
  1. Pour one cup of water in the inner pot of Instant Pot.
  2. Place the trivet inside the inner pot and put the whole spaghetti squash on top of the trivet.
  3. Place the inner pot in the Instant Pot, lock the lid closed, and close the vent.
  4. Press “Manual,” set the timer to 8 minutes (I like it al dente, so I use 6 minutes as in the video, but some people said they like it softer so if the squash is big enough to barely fit in the pot, cook for 8 minutes)
  5. When the timer goes off, let the pressure release naturally (NPR).
  6. Carefully, take out the squash, cut it in half across the middle of the squash as int he video, and scrape out the seeds.
  7. Take a fork and scrape the strands out of the squash and place them in a large serving bowl.
Asian Sauce for Spaghetti Squash
  1. In a small bowl, combine all the ingredients, except the squash and egg.
  2. Mix all the ingredients thoroughly.
  3. Place the halved egg on top of the spaghetti.
  4. Pour the sauce over the egg and squash.
  5. Garnish with cilantro and serve immediately.