Healthy Instant Pot Recipes

When my Instant Pot first came into my life, my world transformed. Meal prep was suddenly stress-free and I had what I needed to get a (delicious) dinner on the table in under 30 minutes. With the help of my favorite kitchen appliance, I could curate a quick and healthy meal any night of the week. And because we’re not ones to gatekeep, I’m sharing my favorite healthy Instant Pot recipes that highlight all this hands-off kitchen gadget has to offer.

Garlic press? Check. Greens and herbs stripper? Definitely a necessity. Avocado slicer? I have three. But nothing has changed the game more than my Instant Pot, and I’m definitely not alone. It’s the top electric pressure cooker that spans the ability of all culinary functions (steam, sauté, slow cook, ferment, bake, braise—you name it!). And the recipes you can make… don’t get me started. But start I will, and there’s no better place to begin than with these 20 healthy Instant Pot recipes.

Healthy Instant Pot Recipes: Instant Pot Vegetable Soup

This Instant Pot Vegetable Soup is one of our favorite healthy Instant Pot recipes!

Prep: 20min

Total: 50min

Yield: 7

Serving Size: 1.5 cups

Nutrition Facts: servingSize 1.5 cups, calories 188 kcal, Carbohydrate 30 g, Protein 5 g, Fat 7 g, Saturated Fat 1 g, Sodium 917 mg, Fiber 6 g, Sugar 7 g

Ingredients:

• 3 tablespoons olive oil
• 1 medium yellow onion (chopped)
• 3 ribs celery (chopped)
• 4 cloves garlic (minced)
• 4 cups low sodium vegetable broth
• 3 medium carrots (sliced into ¼-inch thick rounds or half rounds if large)
• 1 pound Yukon gold potatoes (about 4 medium, cut into ¾-inch pieces)
• 1 cup chopped green beans (1 inch pieces, fresh or frozen)
• ¾ cup frozen corn
• ¾ cup frozen peas
• 14.5 ounce can fire roasted diced tomatoes
• 2 teaspoons dried Italian seasoning
• 1 teaspoon sweet paprika
• ¾ teaspoon salt (or to taste)
• ¼ teaspoon black pepper
• 2 bay leaves

Instruction:

1. Turn on the Instant Pot’s saute function and add the olive oil. When hot, add the chopped onion and celery. Saute, stirring often, until softened, 4-5 minutes. Add the garlic, turn off the Instant Pot, and stir for 30 seconds.
2. Pour the vegetable broth into the pot and stir, scraping up any bits stuck to the bottom of the pot. Add all of the remaining ingredients: carrots, potatoes, green beans, corn, peas, diced tomatoes, Italian seasoning, paprika, salt, pepper and bay leaves. Stir.
3. Close the Instant Pot lid and move the steam release valve to the sealing position. Set the cook time to 4 minutes at high pressure. The Instant Pot will take about 20 minutes to reach pressure and then the cook time will start counting down.
4. When the cook time ends, allow the pressure to release naturally for 5 minutes by just leaving the Instant Pot alone. Then, quick release the remaining pressure by carefully moving the steam release valve to the venting position. Once all of the steam has escaped and the pin drops down, carefully open the Instant Pot lid.
5. Remove the bay leaves. Stir the soup, serve and enjoy!

3 Healthy (and DELICIOUS) Instant Pot Recipes – Plus INSTANT POT GIVEAWAY!

FAQ

Is cooking with an Instant Pot healthy?

What foods should not be cooked in an Instant Pot?

1. Creamy Sauces. If there’s one food group you should avoid in the Instant Pot, it’s dairy. …
2. Fried Chicken. The best fried chicken is crisp on the outside, juicy on the inside and perfectly golden brown. …
3. Cookies. …
4. Burgers. …
5. Pie. …
6. Steak.

Does pressure cooking destroy nutrients?

What are the pros and cons of an Instant Pot?