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Easy Green Smoothie RecipesFor a burst of energy that is truly addictive, our easy green smoothie recipes provide fast healthy drinks packed with nutritional value and easy to digest. And because very little energy is required for digestion, they are also an ideal meal replacement when recuperating from an illness.

Looking for vegan green smoothie recipes? Not to worry, you will find that most of the following will meet your standards!

A few nutritional facts to consider: though none of our top five nutritional smoothie recipes contain any fat, smoothie calories and carbs increase as you progress down the list. Trying to lose weight? Keep in mind that fruit smoothie nutrition comes at a cost compared to green smoothies.

Anti-Aging Antioxidant Smoothie

The vegetables in this smoothie are full of antioxidants known for their ability to kill free radicals that beat down your immune system, damaging your organs and causing cancer as well as all sorts of skin issues like age spots and wrinkles. Free radicals are also associated with age-related health problems, including mental problems such as those dreaded “senior moments”.

1/2 cup arugula
1/2 cup asparagus
1/2 cup broccoli
1/2 cup spinach
1 garlic clove
2 cups chamomile tea

Blend together 1 cup of chamomile tea along with your arugula, garlic and spinach.

Add your second cup of tea. Blend while slowly adding your broccoli and asparagus till the desired consistency is achieved. Depending on the quality of your vegetables, you may have to add a little purified, filtered water.

* Nutrition per 1 cup: 13 cal, 0 g fat, 1 g protein, 14 mg sodium, 1 g fiber, 4 g carbohydrates

Tips: If you want a sweeter flavor, add a half of an orange or an entire green apple. Just remember to add water as well in order to get the desired texture. Using vegetables that are as fresh as possible will lead to a higher water yield from your produce, plus increased nutrients.

Green Tea Smoothie Recipe for Weight Loss

Smoothies make the perfect meal replacement if you’re trying to lose weight. Green tea is used in this recipe instead of water or milk; full of fat-burning antioxidants, it can help ramp up your weight loss.

1 cup watercress
1 lemon, peeled, seeded and sliced
2 cups cantaloupe, seeds and rind removed
1 cup raspberries
2 cups freshly brewed green tea

Add 1 cup of tea to your blender, followed by the watercress, lemon and raspberries. While continuing to blend, add the remaining cup of tea, and finally the cantaloupe.

* Nutrition per 1 cup: 50 cal, 0 g fat, 1 g protein, 18 mg sodium, 3 g fiber, 12 g carbohydrates

Tips: Always try to use purified, filtered water whenever you can. Make sure you purchase organic, high quality green tea bags (or use ground green tea leaves if you’re a purist), and let them steep for at least 5 to 10 minutes to extract more healthy nutrients and minerals.

Green Smoothie for Kids

Kids seem to be born with a natural aversion to vegetables and can get really grumpy when forced to eat them, so the earlier you instill good health habits in them, the better. This recipe offers a great way to get them to eat their veggies so they get the nutrients, minerals and vitamins their bodies need to grow healthy.

4 lemons, peeled, seeded and sliced
2 apples, peeled, cored and diced or sliced
1 cup spinach
1 tablespoon organic, raw honey or organic agave nectar
1 cup ice
2 cups green tea

Mix 1 cup of tea with your spinach and lemons. Blend well. Blend in your honey or agave nectar.
Add your remaining 1 cup of tea and blend well. Blend in your apples, adding ice as needed for the right consistency.

* Nutrition per 1 cup: 75 cal, 0 g fat, 1 g protein, 7 mg sodium, 3 g fiber, 22 g carbohydrates

Tips: Anything goes when it comes to getting children to love green smoothies. Let the kids pick out their own ingredients when food shopping and encourage them to help make their own smoothies with you. Kids love watching food get liquefied in a blender. The more involved they are in the process, the more these healthy habits are likely to stick with them.

Good Morning Green Smoothie

Perfect for a healthy breakfast on the go, this drink can double up as a busy evening dinner. Spinach and green apples make a wonderful combination if you’re trying to get used to green smoothies, plus they are packed with minerals, vitamins and essential amino acids which makes this particular smoothie as nutritious as it is delicious.

1 cup fresh spinach leaves, preferably organic
2 green apples, peeled, cored and diced or sliced
1 banana, peeled and sliced
1 cup purified or filtered water (replace with almond or coconut milk or coconut water for a healthy boost in flavor)

Add spinach leaves along with half of your water to your blender and blend well.
Add banana with remaining water, blending well.
Slowly add green apples, blending until the desired texture is achieved.

* Nutrition per 1 cup: 90 cal, 0 g fat, 1 g protein, 10 mg sodium, 3 g fiber, 22 g carbohydrates

Tips: Play with flavors by adding flaxseed, chia seeds, walnuts or almonds, kale, romaine lettuce or any other vegetables or fruit you have available. Add a little more liquid if you don’t like a thick smoothie.

Citrus-y Vegan Green Smoothie

New to the vegan lifestyle? You will love this recipe which combines vitamin C from oranges and grapefruit with healthy fiber, antioxidants and other wonderful nutrients and minerals from watercress and kale.

1 cup kale leaves
1 cup watercress
1 grapefruit, peeled, seeded and sliced
2 oranges, peeled, seeded and sliced
1 banana, peeled
1 cup purified, filtered water

Blend together half of your water, your watercress, kale and grapefruit.
Add the rest of your water, slowly incorporating your banana and oranges and blend well.

* Nutrition per 1 cup: 95 cal, 0 g fat, 3 g protein, 6 mg sodium, 6 g fiber, 24 g carbohydrates

Tips: For a heavier vegetable base, swap out one of your oranges with a cup or two of your favorite leafy green vegetable, remembering to adjust water quantity based on the size of your produce. Or substitute with coconut water or milk to achieve the perfect texture.

Spinach Fruit Smoothie

1 peeled orange
1/2 peeled banana
1 cup spinach
1/2 cup water
1 tsp flaxseed
Ice cubes

Avocado Green Smoothie

1/2 cup pineapple chunks
1/2 avocado, diced
1 cup (2 handfuls) fresh spinach
1/2 cup coconut water
1 tablespoon hemp seeds
1 frozen banana, sliced

Kale Fruit Smoothie for Detox

1 cup organic kale
1/2 cup parsley
1 cup cucumber
1/2 cup pineapple
juice of 1 lemon
1/2 avocado
1 cup unsweetened green tea
1 tablespoon fresh grated ginger

Pineapple Banana Smoothie

1/2 cup parsley
1/2 cup cucumber
1/2 banana sliced & frozen
1 stalks celery
1 cup pineapple chunks
1/2 cup peaches
1/2 tsp grated ginger
1 cup coconut water

Tropical smoothie recipesTropical smoothie recipes have become all the rage. No surprise there – who doesn’t dream of a tropical island vacation, specially when the tempo turns to hectic.

Switch your fruit smoothie ingredients up a notch or add a touch of tropical fruit to your green smoothie, and prepare to be amazed! There’s something about tropical fruit that simple elevates the experience.

Travel to a tropical island without leaving home for a ‘wake up call’ that is truly addictive. If you’re looking for morning smoothie recipes, you won’t find any better. What a great way to start the weekend – or breeze through a busy week!

Mango Banana Smoothie

1 cup fresh orange juice
1 cup almond milk
1 bunch kale
1 ripe peeled banana, frozen and cut into pieces
2 cups mango, frozen
¼ cup of mint leaves (to taste)

Peach Mango Smoothie

1 cup almond milk
2 tablespoon Greek yogurt
2 fresh peaches, pits removed (or 1 cup frozen)
1 cup fresh mango chunks (or 1 cup frozen)
3 tablespoon vanilla protein powder
2” piece fresh ginger, peeled
Crushed ice, as desired

Pineapple Banana Smoothie

1 cup coconut water
1 cup fresh or frozen pineapple
1 banana, cut into chunks and frozen
2 cup Romaine lettuce
1 sprig fresh mint
Crushed ice, as desired

Tropical Green Smoothie

1 small or half a medium banana, sliced and frozen
1/2 cup pineapple chunks
1/2 cup low fat, plain Greek yogurt
Splash of skim milk (or use coconut, soy or almond milk)
3/4 scoop vanilla protein powder
1 to 1 ½ cups baby spinach
Ice

Fruit & Veggie Smoothie RecipesOur fruit and veggie smoothie recipes offer blended drinks that are neither too sweet nor too bitter. Their well-balanced flavors are certain to please even the most demanding, as the sweetness of the fruit helps make some vegetables more palatable and kid friendly.

Here you will find some of the best smoothie combinations sure to please the most finicky palates – without the unhealthy sugar rush.

Spinach Fruit Smoothie

¼ fresh lime juice
¾ cup water
1 cup fresh or frozen cherries, pitted
1 whole kiwi, peeled
2 cup fresh spinach
1 sprig fresh lemon basil (or regular basil)
Crushed ice

Blueberry Green Smoothie

1 cup almond milk
1 cup fresh or frozen blueberries
1 cup fresh or frozen raspberries
2 cup Romaine lettuce
1 sprig fresh mint
Crushed ice

Pear Smoothie Recipe

1 cup orange juice, preferably fresh
1 pear, cored
1 orange, peeled
2 leaves Swiss chard
1 teaspoon ground cinnamon
Crushed ice

Spinach & Grape Smoothie

1 cup water
1 cup seedless grapes, frozen
1 banana, cut into chunks and frozen
2 cups fresh spinach
1 tablespoon flaxseed
3 tablespoon vanilla protein powder
Crushed ice

Morning Green Smoothie

½ cup unsweetened grapefruit juice
¼ cup fresh lemon juice
¼ cup water
½ pink grapefruit, peeled
10-12 frozen green grapes
3 Swiss chard leaves
½ teaspoon kosher salt
1 tablespoon honey
Crushed ice

Mango Coconut Smoothie

1 cup coconut water
½ cup papaya, peeled
1 cup mango, peeled
4 large Romaine leaves
2 sprigs fresh mint
Crushed ice

Fruity Kale and Spinach Smoothie

½ cup water
½ cup fresh orange juice
1 cup fresh or frozen strawberries
1 banana, cut into chunks and frozen
1 cup baby spinach
1 cup fresh kale, torn
2 tablespoon honey
Crushed ice

Kale Fruit Smoothie

1 cup water
1 green apple, cored
1 kiwi, peeled
2 green kale leaves
1 small handful fresh cilantro, washed
2 stalks celery
2” piece fresh ginger, peeled
Crushed ice

Fruit and Yogurt Smoothie

1 cup unsweetened apple juice
1 fresh apple, cored
2 fresh red kale leaves, washed
2 stalks celery
2 tablespoon honey
1 teaspoon cinnamon
Crushed ice

Triple Berry Smoothie with Yogurt

½ cup water
½ cup Greek yogurt
¾ cup fresh or frozen strawberries
¼ cup fresh or frozen blueberries
½ cup fresh or frozen raspberries
1 medium beet, washed and sliced
2 tablespoon honey
Crushed ice

Avocado Fruit Smoothie

1 frozen banana, peeled, cut into pieces
½ fresh avocado
½ cup almond milk
A touch of honey or agave

Fruit Veggie Smoothie Recipe

½ cup plain Greek yogurt
½ cup orange juice
1 small apple, cut into pieces
Broccoli, to taste
½ tbsp ground flaxseed
Ice

Spinach Breakfast Smoothie

1 cup water
1 apple, chopped
1 cup organic romaine lettuce, chopped
1/2 cup spinach
1/2 cup celery, chopped
1/2 sliced banana, frozen
1 pear, chopped

Blend lettuce, spinach and water till you get a smooth mix.
Add balance of the ingredients except the banana and blend.
Incorporate the banana and blend till smooth.

Mixed Vegetable Fruit Smoothie

2 large kale leaves
1/2 bunch of parsley
1/2 cup cucumber
1/2 cup pineapple chunks
1/2 apple
1 cup celery
1/2 cup water
1 tablespoon grated ginger

Kool Kiwi Tropical Smoothie

1 cup spinach
1 cup strawberries
1 cup cucumber
1 teaspoon hemp seeds (optional)
1 sliced banana, frozen
1 cup kiwi fruit
1 cup water

Making fruit smoothiesMaking fruit smoothies is the perfect way to incorporate fresh fruit in your diet quickly and easily. They can easily be used for meal replacement or snacking because they are portable. Real fruit smoothies are packed with flavor and popular with adults and kids alike, which makes them the perfect starting point for a healthier lifestyle.

Simple fruit smoothies such as a grape smoothie or a strawberry fruit smoothie can be made quickly by adding a little yogurt or milk for a delicious breakfast substitute.

Get a little bolder and start mixing and matching, incorporating other fruit to taste. Don’t forget that you can also use frozen fruit, making smoothies a year-round option while saving money on some fruit that can be expensive when bought fresh.

For a more filling version, add Greek or organic yogurt, some peanut butter, or a scoop of protein powder.

Watermelon Mint Smoothie

¼ cup fresh lime juice
½ cup water
2 cup fresh watermelon, rind removed
1 cup fresh or frozen strawberries
2 sprigs fresh mint
Crushed ice

Very Berry Smoothie with Yogurt

¾ cup water
3 tablespoon Greek yogurt
2 cup fresh or frozen mixed berries
1 tablespoon honey
3 tablespoon protein powder
Crushed ice

Protein Fruit Smoothie

1 scoop vanilla protein powder
1 ½ cup frozen strawberries
1 heaping tablespoon peanut butter
1 tablespoon uncooked quick oats
1 teaspoon natural sweetener
1 teaspoon vanilla extract

Raspberry Smoothie Recipe

1 cup frozen raspberries
¾ cup chilled milk (your favorite – almond, soy, coconut, etc)
¼ cup frozen cherries
1½ tablespoon honey
2 teaspoon finely grated fresh ginger
1 teaspoon ground flaxseed
2 teaspoon fresh lemon juice

Raspberry Banana Smoothie

1 avocado
2 frozen bananas, peeled and cut into pieces
½ cup frozen raspberries
1-2 tablespoon cocoa powder
2 cups non-dairy “milk” (coconut, almond, soy, etc.)

Orange Yogurt Smoothie

1 medium orange, peeled
3 tablespoon plain Greek yogurt
1 tablespoon frozen orange juice concentrate
¼ teaspoon vanilla extract
Ice

Strawberry Smoothie Recipe with Yogurt

1 cup plain Greek yogurt
1 banana
6 frozen strawberries
½ cup orange juice

Instant Pot beef recipes use pressure cooking in order to maximize the flavor of the ingredients. From tender pot roast to juicy Swiss steak to tantalizing hot beef sandwich, it’s easy to find dishes that will appeal to the most finicky eaters.

Hearty one pot beef meals such as Minestrone soup or Boeuf Bourguignon are quick to satisfy the appetite and keep those taste buds happy. Cover a beef stew with a simple phylo dough crust, and you have a beef pot pie you can be proud to offer your guests.

Instant Pot Pot Roast

Serves 4-6

Instant Pot Pot RoastIngredients:
1 medium onion, sliced
1 tbsp oil
2 lb rump roast (or your preferred cut)
¼ cup water
1 packet Au Jus gravy mix
1 packet Dry Ranch Dressing
1 tbsp cornstarch mixed with 1 tbsp water

Instructions

1. Turn pot on and set to sauté mode. Heat oil in pot, add onions and cook until caramelized.
2. Add water, scraping up any bits.
3. Place roast into pot. Sprinkle ranch dressing and Au Jus gravy mix over meat.
4. Cover pot, lock. Cook on high pressure for 15 minutes.
5. Natural or slow release.
6. Remove meat from pot and set to sauté mode. Stir in cornstarch mixture and let gravy come to a boil to thicken.
7. Return meat to pot; set to Keep Warm.

Instant Pot Steak Philly Cheese Sandwiches

Serves 4-6

Steak Philly Cheese SandwichIngredients:
2 lbs thin sliced beef, cut into strips
1 large green bell pepper, sliced
1 large onion, sliced
¼ tsp pepper
½ tsp salt
1 tbsp oil
½ cup water
8oz shredded mozzarella cheese
8 rolls

Instructions

1. Heat oil on Sauté mode. Stir in onions and peppers and cook until onions are caramelized.
2. Remove onions and peppers; set aside.
3. Add beef strips to pot along with salt and pepper; stir and let brown slightly. Do not fully cook beef.
4. Add water and cover pot. Set to cook on high pressure for 5 minutes.
5. Quick release; set pot to Sauté to cook down liquid. Once liquid is cooked down, add pepper and onions back into pot and stir.
6. Serve on rolls.
7. Top with shredded cheese and broil quickly to melt the cheese.

Swiss Steak

Serves 4-6

Swiss SteakIngredients:
2 lbs cube steak
1 can fire-roasted or diced tomatoes
1 medium onion, cubed
½ tsp salt
½ tsp paprika
½ tsp garlic powder
1 tsp pepper
1 tbsp oil

Instructions

1. Mix dry ingredients together and sprinkle over both sides of steak.
2. Turn pot on to Sauté mode. Heat oil.
3. Once pot shows as hot, brown steak on both sides still in Sauté mode.
4. Remove steak; set aside.
5. Add onions to oil and cook until softened.
6. Add tomatoes, scraping up browned bits if any. Continue in Sauté mode to cook down liquid until tomato mixture is thick.
7. Return steaks to pot, covering meat with thickened tomato mixture.
8. Cover and cook on high pressure for 12 minutes.

Cube Steak & Mashed Potatoes

NOTE: This recipe requires 1 smaller stainless steel inner pot.

Serves 4-6

Cube Steak & Mashed PotatoesIngredients:
2 lbs cube steak
1 pack McCormick Peppercorn & Garlic Marinade
¼ cup red wine vinegar
2 tbsp oil
1 cup water
1 tbsp dry Ranch seasoning
½ cup milk (add more for softer consistency)
4 medium potatoes, cubed
1 packet of brown gravy mix

Instructions

1. Season steak with marinade and red wine vinegar at let sit least 30 minutes.
2. Heat oil in sauté mode.
3. Brown steak on both sides without cooking through. Remove and set aside.
4. Add water, scraping up browned bits. Return meat to pot.
5. Place cut potatoes into inner pot and then place inner pot on top of meat.
6. Cover pot and set to cook for 12 minutes on high pressure.
7. Once cooking process is finished, quick release, cancel Keep Warm mode. Remove potatoes and meat.
8. There will be liquid in the pot which will be used to make the gravy. Set pot to Sauté mode. Add gravy mix to liquid, stirring to dissolve. Let liquid mixture come to a boil and thicken.
9. While gravy is thickening, add Ranch seasoning and milk to potatoes and mash well.
10. Once gravy comes to a boil, pour into a gravy boat.
11. Serve steak with mashed potatoes and gravy over top, accompanied by peas or carrots if you wish.

Here’s a medley of Instant Pot chicken recipes we’ve put together which should keep you happy for a long time, if you happen to be crazy about chicken – and who isn’t?

It’s well known that chicken is the crowd pleaser par excellence, so you should find something to keep you happy no matter what you’re in the mood for – from sandwiches to pizza to curry and more. You’ll even find a few easy leftover chicken recipes in the mix to help bring a little variety.

So here’s hoping you enjoy our wholesome, no fuss one pot chicken recipes, because one thing’s for sure: boring they are not!

Quick Shredded Buffalo Chicken Sandwiches

Serves 4-6

Buffalo Chicken SandwichesIngredients:
4 pieces chicken breasts
1 envelope dry Ranch seasoning or 2 tbsp homemade Ranch seasoning
½ cup or more buffalo sauce
Hamburger buns or flatbread

Instructions

1. Place chicken breasts in pressure cooker and sprinkle seasoning over chicken. Cook on high pressure for 10 minutes. Quick release.
2. Shred chicken with fork (a hand mixer works well for quick and easy shredding).
3. Pour buffalo sauce over chicken and mix well (add more for a spicier filling).
4. Serve hot on hamburger buns or on flat bread.
Optional: top with coleslaw.

Quick Leftover Chicken Pizza

Serves 4-6

Quick Leftover Chicken PizzaIngredients:
¾ cup spaghetti sauce
4 pieces frozen leftover (cooked) chicken
1 tube refrigerated pizza dough
1 cup shredded mozzarella cheese

Instructions

1. Spread spaghetti sauce inside cooker pot and place chicken breasts on top. Set pressure cooker to high for 10 minutes.
2. While chicken is cooking, heat oven to 350F. Lay out pizza dough on pan.
3. Quick release, shred chicken.
4. Spread chicken evenly over dough. Sprinkle cheese over top of chicken; add other
5. Bake at 350% for 10-12 minutes or following instructions for dough or until crust is crisp and browned.

Garlic Herbed Chicken

Serves 4-6

Garlic Herbed ChickenIngredients:
1 lb. boneless chicken breasts or chicken thighs
½ tsp pepper
½ tsp onion powder
½ tsp thyme
½ tsp basil
½ tsp paprika
1 tsp garlic powder
1 tsp salt
¾ cup water

Instructions

1. Mix dry ingredients together and rub over chicken.
2. Place steamer rack inside pot and arrange chicken on top of rack.
3. Cover and cook on poultry setting or high pressure for 10 minutes. Quick release.

Tip: Save broth at the bottom for other recipes or soup starters. Just be aware this broth might be more flavorful than canned chicken broth, so you might want to cut the salt if using it in other recipes.

Curry Chicken

Serves 4-6

Curry ChickenIngredients:
2 lbs boneless chicken breasts cut in bite-sized chunks
1 large onion finely chopped
¼ cup curry powder
1 tsp ground or whole cumin
1 tbsp ground or finely chopped fresh ginger
1 can coconut cream (preferred – or coconut milk)
1 tsp salt
1 small can of tomato sauce (optional)
2 tbsp salt

Instructions

1. Turn pot to sauté mode. Place cumin and ginger in dry pot. Stir fry for about 1 minute. Do not allow ingredients to brown.
2. Add oil and onion; sauté until translucent.
3. Add chicken, salt and curry powder and stir to mix all ingredients well, half cooking the chicken.
4. Add coconut milk and stir. If you wish, add tomato sauce to reduce spice.
5. Cover, lock pressure cooker and set to cook on high pressure for 10 minutes.

Chicken In Creamy Fire-Roasted Tomato Sauce

Serves 4-6

Chicken In Creamy Tomato SauceIngredients:
2 lbs boneless chicken breast or thighs
½ tsp pepper
1 tsp salt
½ tsp garlic powder
2 tbsp oil
1 large onion, finely sliced
1 large pack fresh spinach
1 can fire-roasted diced tomatoes
1 8oz pack cream cheese

Instructions

1. Heat oil in sauté mode.
2. While waiting for pot to get hot, mix salt, pepper and garlic powder; sprinkle over chicken.
3. Brown chicken on both sides, working in batches; set browned chicken aside.
4. To hot pot, add onions and sauté until translucent.
5. Add spinach and stir until spinach is half-cooked. Cancel sauté mode.
6. Place chicken back into pot on top of spinach and onions.
7. Place tomatoes and cream cheese over chicken.
8. Cover, lock lid and set pot to cook on high pressure for 5 minutes.
9. Quick release. Remove chicken.
10. Set pot to sauté mode. Bring spinach, tomatoes, and cream cheese mixture to a boil stirring regularly and breaking up any chunks of cream cheese if any to make sauce.
11. Serve cream sauce over chicken.

Nothing can possibly be as warming as a big bowl of chicken soup if you’re feeling under the weather. It’s hard to find something as easy to make as comforting one pot soup.

Here are some Instant Pot soup recipes to get you started, but keep in mind that leftovers are without a doubt your best starting point, making them economical as well.

Serve with slices of warmed up French baguette or bruschetta for a fantastic starter – or perhaps for a light lunch or evening meal. Enjoy!

Southwest Chicken Soup

Serves 4-6

Southwest Chicken SoupIngredients:
1lb boneless chicken breasts
1tsp salt
½ tsp pepper
1tsp chili powder
1tsp onion powder
1 14.5oz can of fire-roasted diced tomatoes (or 2 cans of Ro-Tel)
1 14.5oz can of corn, drained
1 14.5oz can of black beans, rinsed

Instructions

1. Set Instant Pot to sauté mode. Add oil to pot.
2. While waiting for oil to heat, sprinkle dry seasoning mixture over chicken breasts.
3. Once oil is heated, brown both sides of each piece of chicken. Set browned chicken aside.
4. Add tomatoes to pot, scraping up any brown bits from the bottom. Then add corn, beans and water. Stir and let simmer.
5. Meanwhile, cut chicken breasts into bite-sized cubes. Return chicken to pot. Add more water if desired.
6. Cancel sauté mode. Cover pot with lid and set to high pressure for 8 minutes. Natural release.
7. Serve hot.

Leftover Vegetable Soup

This recipe is perfect for leftover roast, Philly Cheese Steak and Swiss steak.

Serves 4-6

Leftover Vegetable SoupIngredients:
Leftover roast, Philly cheese steak, Swiss steak or any beef leftovers
1 bag of baby carrots or 2 large carrots cut into chunks
¼ lb fresh cut green beans or 1 can green beans
1 medium onion, quartered
2 large potatoes, cut into large chunks
1 large stalk of celery, sliced
2 cups water

Instructions

1. Place and all ingredients including leftovers in pot. Set to stew.
2. Natural release
Feel free to use any leftover vegetables you have, but make sure you maintain the proportions.

Creamy Chicken Leek Soup

Serves 4-6

Creamy Chicken Leek SoupIngredients:
1 lbs chicken breast
½ tsp pepper
1 tsp salt
1 12oz pack bacon
3 stalks celery, finely diced
½ cup heavy whipping cream
2 stalks leek, thinly sliced
1 medium onion, finely diced
2 ½ cups chicken broth
1 tbsp oil

Instructions

1. Mix pepper and salt together.
2. In sauté mode, cook bacon until crispy. Remove bacon and grease, leaving about 1 tbsp of grease in pot.
3. Season chicken breast with pepper and salt.
4. Brown chicken in bacon grease on both sides. Remove and set aside to cool.
5. Add celery, onions and leek. While still in sauté mode, cook onions until translucent.
6. Add ½ cup broth and deglaze. Cover and set to cook on high pressure for 8 minutes.
7. Meanwhile, cut chicken into bite-sized pieces.
8. Quick release after cooking process. Add chicken to pot with heavy cream and the rest of the broth, and stir.
9. Cover and set to cook again on high pressure for 5 minutes. Natural release after cooking process.
10. Serve with crumbled bacon

Quick and easy one pot meals are just the ticket for busy weekday dinners. After all, a dish that includes protein, vegetables and a starch will keep you going for a while.

But tasty one pot meals are also the perfect answer for stress free entertaining. Upgrade a few ingredients (such as replace green beans with artichokes in our one pot chicken dinner recipe below), add a little wine to the mix, and your guests will be singing your praise and looking forward to your next invitation.

All you’re left with is a one pot cleanup – certainly nothing to complain about there…

Here are some Instant Pot one pot recipes for you to enjoy!

Stuffed Peppers

Serves 4-6

Instant Pot Stuffed PeppersIngredients:
4 large peppers (green, red and/or yellow), cut and de-seeded
1 lb. ground lean beef or turkey
½ tsp salt
¼ tsp black pepper
1 medium onion (diced)
1 can french onion soup
2 x ¼ cup water
1 ½ cups uncooked rice
1 tbsp. coconut oil (or any cooking oil)

Instructions

1. Set your pressure cooker to Sauté mode.
2. When cooker is hot, add oil to pot, then add diced onions. Sauté onions until brown and caramelized.
3. Add ground meat, salt and pepper. Brown meat, breaking it into small pieces.
4. Add a french onion soup, rice and water. Mix. There will already be some liquid from the meat, so be careful not to add too much water to the mixture so the rice won’t get too wet.
5. Cancel sauté mode. Cover cooker, making sure to lock the lid. Set steam release to seal.
6. Set cooker to high pressure for 8 minutes.
7. Quick release after cooking is done. Stir rice & meat mixture.
8. Stuff green peppers with mixture.
9. Remove extra mixture from cooker. Add about ¼ cup water to cooker.
10. Return stuffed peppers to cooker, set cooker to steam or 4 minutes on high pressure.
11. Quick or natural release after cooking time.
12. Serve hot.

One Pot Creamy Chicken & Rice

Serves 4-6

One Pot Creamy Chicken & RiceIngredients:
1 tbsp cooking oil
2 piece chicken breast, cut into bite-sized chunks
1 tsp chopped garlic
1 tsp salt
¼ tsp black pepper
1 cup uncooked rice (washed)
1 cup chicken broth (or 1 tsp chicken base + 1 cup water)
½ cup heavy cream
2 cups green beans

Instructions

1. Set pressure cooker to sauté mode. Once hot, heat cooking oil. Add garlic, salt, pepper and cut chicken. Stir until chicken is about half cooked.
2. Add uncooked rice and chicken broth. Mix well. Cover and set pressure cooker to cook on high pressure for 8-10 minutes. Allow longer if using brown rice.
3. Quick release. Add cream and stir.
4. Add green beans. Cover and cook on high pressure for another 2 minutes.
5. Quick release. Serve hot.

Jambalaya

Serves 4-6

JambalayaIngredients:
1 case sausage
½ lb. raw large shrimp
1 lb. chicken cut into bite sized chunks
1 medium onion finely diced
3 medium bell peppers, finely diced
1 tbsp. creole seasoning
½ tsp salt
1 can crushed tomatoes
2 ½ cups chicken broth
1 ½ cup rice
1 tbsp. oil

Instructions

1. Set pot to sauté mode to heat oil.
2. Add chicken, creole seasoning and salt to heated oil; brown chicken, remove and set aside.
3. Place onions and bell peppers in pot and cook until translucent.
4. Return chicken to pot. Add rice, crushed tomatoes and chicken broth, and mix well.
5. Cover and set pot to rice (high pressure at 12 minutes).
6. Quick release. Add sausage in a layer on top of rice; then place shrimp in a layer on top of sausage.
7. Set pot to cook on manual mode for 2 minutes.
8. Once cooking is done, natural or quick release. Fluff rice, mixing sausage and shrimp well with rice.

Carnitas

Serves 4-6

CarnitasIngredients:
2 lbs pork shoulder
2 tbsp finely chopped garlic
1 medium onion finely chopped
1 tsp pepper
2 tsp salt
1 tsp chili powder
1 tsp chipotle powder
1 tsp cumin
2 bay leaves
1 cup orange juice
1 lime
1 small can green chiles
2 tbsp oil

Instructions

1. Set pot to sauté mode. Heat oil.
2. Mix pepper, salt, chili powder, cumin, chipotle powder. Sprinkle liberally over pork.
3. Brown pork on all sides in hot oil.
4. Remove pork and set aside.
5. In hot pot, add garlic, onion, green chiles and broth. Deglaze pot.
6. Place pork back into pot. Cover, lock and set to cook on high pressure for 30 minutes. Natural release.
7. Shred pork, squeeze lime over shredded pork.

Instant Pot One Pot pasta is a bit of a cop out in my humble opinion. I mean, who doesn’t just LOVE pasta to start with? But you know what, I’m not about to feel guilty about that. After all, who says you can’t take kudos for giving people exactly what they crave for in the first place?

Nothing answers comfort food cravings better than one pot pasta meals. Full-bodied flavors that have had time to develop, coupled with filling pasta – and so many combinations of sauces, herbs and spices that you never run out of options.

Here are some one pot pasta recipes that are guaranteed to put a smile on everyone’s face – pronto! Just be prepared for second servings.

Spaghetti And Meatballs

Serves 4-6

Spaghetti And MeatballsIngredients:
2 lbs ground beef or turkey
1 tsp chopped garlic or garlic powder
1 tsp onion powder
1 tsp salt
¼ tsp paprika
¼ tsp oregano
1 egg
½ lb dry, uncooked spaghetti
1 jar 67oz spaghetti sauce
1 tbsp cooking oil
½ tsp chopped garlic
Water

Instructions

1. Mix ground meat, dry seasonings and egg well. Use a small ice cream scoop to make evenly sized meatballs.
2. Set pressure cooker to sauté mode. Once hot, add oil and garlic.
3. Add meatballs in one layer. Turn over meatballs to brown evenly. Remove meatballs when browned and set aside. Continue working in batches until all meatballs are browned.
Note: They don’t have to be fully cooked as they will be cooked further later on.
4. Add water to cooker, scraping bottom to release browned bits. Add about ½ cup of spaghetti sauce to the water. Mix well.
5. Add uncooked spaghetti to pot. Add water until spaghetti is covered. Cook on high pressure at 4-5 minutes.
6. Quick release, remove cooked spaghetti from cooker. Return meatballs to pot, add rest of spaghetti sauce. Cook on high pressure for another 8 minutes.
7. Natural release. Serve meatballs and sauce on spaghetti.
Garnish with Parmesan cheese if you wish.

Chicken Alfredo with Pasta

Serves 4-6

NOTE: This recipe calls for 1 stainless steel smaller inner pot (for cooking pasta).

Chicken Alfredo with PastaIngredients:
1 lb boneless chicken breast halved
1 pack dry Italian seasoning
¾ cup water
1 ½ cup macaroni (or pasta of your choice)
Water
1 tbsp olive oil
½ jar Alfredo sauce

Instructions

1. Put ¾ cup water into pot with steamer rack. Set to sauté to bring the water to a boil.
2. While waiting for water to boil, sprinkle Italian seasoning over both sides of chicken breast.
3. Place chicken on rack. Stack chicken pieces on top of each other if you wish.
4. Cancel sauté mode.
5. In the inner pot, place macaroni. Add olive oil and just enough water to cover pasta and about ¼ inch over top. Stir.
6. Place inner pot on top of chicken. Set pot to cook on high pressure for 8 minutes.
7. Quick release.
8. Remove inner pot. Add Alfredo sauce to macaroni. Mix well.
9. Remove rack with chicken. Cut into bite-sized chunks. Sprinkle with parsley.
10. Optional: In a baking dish, add chicken to macaroni, mix well and pop into oven to brown top.

Italian Tomato Chicken & Penne

Serves 4-6

NOTE: This recipe calls for 1 stainless steel smaller inner pot.

Italian Tomato Chicken & PenneIngredients:
2 lbs boneless chicken breast or thighs
1 sachet dry Italian dressing
1 can crushed tomatoes
1 ½ cup dry penne pasta
1 tbsp. olive oil
Water

Instructions

1. In smaller inner pot, add dry pasta, olive oil and enough water to cover pasta plus about ¼ inch over the top. Stir to mix well.
2. Sprinkle Italian dressing over chicken pieces.
3. Place chicken into pot.
4. Mix about 1 cup water with crushed tomatoes and pour over chicken.
5. Put inner pot on top of chicken; cover and lock lid.
6. Set pot to cook on high pressure for 10 minutes. Quick release.
7. Remove inner pot with pasta and chicken from pot, leaving liquid in pot.
8. Set pot to sauté mode. Bring liquid to boil to make sauce.
9. Add pasta to sauce. Mix well. Serve with chicken.

Chicken Soup FlorentineInspired by classic Chicken Florentine recipes, this light and flavorful Instant Pot soup brings unique elements of its own. Pureed white beans and a chunk of Parmesan rind contribute to its creaminess, while a bit of baby arugula introduces an interesting peppery green note to the overall flavor profile. The result is a delicious combination you’ll want to make again and again.

For a slightly bolder flavor, try substituting economical boneless, skinless chicken thighs to the chicken breasts – just be sure to trim and remove any excess fat first.

Tip: To save time on busy weeknights, soak the sundried tomatoes in advance.

Prep time: 10 minutes
Cook time: 20 minutes + time to come to pressure
Serves: 4

Ingredients:
½ cup sundried tomatoes (not packed in oil)
2 cup water
2 15-oz cans cannellini beans
1/3 cup heavy cream
2 tablespoon extra virgin olive oil
1 small red onion, chopped small
3-4 cloves garlic, chopped
4 cup chicken broth
8 oz white mushrooms, cleaned and sliced
4” Parmesan cheese rind
2 teaspoon Italian seasoning
1½ lbs boneless, skinless chicken breasts
Sea salt and black pepper to taste
1 cup baby spinach
1 cup baby arugula
½ cup freshly grated Parmesan cheese, plus additional for serving

Directions

1. Place the sundried tomatoes in 2 cups water and set aside. Let soak until softened, about 30 minutes, then chop into small pieces. Reserve the soaking liquid and set aside.

2. Rinse and drain one can of cannellini beans, and puree the other with its liquid in a blender or food processor. Set aside.

3. Remove heavy cream from the refrigerator and set aside at room temperature until the soup is done cooking – this will prevent the cream from curdling when added to the hot soup later.

4. Add olive oil to Instant Pot and press the “Sauté” button. Set the heat setting to high and add the onion and garlic. Cook, stirring occasionally, until the onion is soft and translucent, approximately 4-5 minutes.

5. Add chicken broth and scrape any brown bits off the bottom of the container, then add the chopped sundried tomatoes and soaking liquid, the whole and pureed white beans, mushrooms, cheese rind, and Italian seasoning. Season with salt and black pepper to taste, and stir to combine.

6. Submerge the chicken breasts in the liquid and add lid. Securely lock into position and set the pressure value to the “Sealing” position.

7. Press the “Manual” button and adjust heat setting to high. Then, adjust the cook time to 10 minutes. After a brief pause, the Instant Pot will automatically start building pressure.

8. When cook time is complete, allow pressure to release naturally for 10 minutes, then flip the pressure value to “Venting” to release any remaining steam.

9. Carefully open lid and add spinach, arugula, heavy cream, and grated Parmesan cheese. Stir until the greens are wilted and the cheese is completely melted. Taste and adjust seasonings as desired.

10. Serve immediately with additional grated Parmesan cheese.

Chilled Cauliflower Leek SoupThis delicious chilled one pot soup is perfect for those warm summer evenings when you can’t imagine standing over a hot stove. Replace the traditional bacon and cheddar topping with colorful edible flowers for a lovely dinner party starter.

Tip: Don’t care for the distinctive tangy flavor of goat cheese? Try substituting ricotta or mascarpone, or simply add an extra dollop of cream cheese instead.

Prep time: 15 minutes
Cook time: 9 minutes + time to come to pressure
Serves: 4-6

Ingredients:
3 large leeks, sliced white part only
1 medium head cauliflower, cut into small chunks
3-4 whole garlic cloves, peeled
3 cup chicken broth, divided
1 teaspoon ground cinnamon
Sea salt and black pepper to taste
4 oz goat cheese
4 oz cream cheese
4 oz sharp cheddar cheese, grated

Optional toppings:
3 strips cooked bacon, crumbled
2-3 green onions, thinly sliced
½ c. sharp cheddar cheese, grated
Edible flowers

Directions

1. Add leeks, cauliflower, garlic, chicken broth, and cinnamon to Instant Pot. Season with salt and black pepper to taste.

2. Add lid and lock into place. Switch vent to “Sealing” position and set the “Manual” setting on high before adjusting the cook time to 9 minutes. After a brief pause, the Instant Pot will automatically start building pressure.

3. When finished cooking, do a quick release (QR) to allow the pressure to escape. Unlock and carefully remove lid. Add goat cheese, cream cheese, and sharp cheddar to the container and stir until cheese is completely melted.

4. Blend mixture with immersion blender until smooth (or transfer to blender or food processor if you don’t have an immersion blender). Taste and adjust seasonings as desired.

5. Transfer soup to an airtight container and store in the refrigerator until chilled. To serve, transfer to individual serving bowls and top with crumbled bacon, green onions, grated cheddar cheese, or edible flowers.

Peach Iced Tea with GingerCan you think of anything more refreshing than a tall glass of lovely peach iced tea on a hot summer afternoon? Add fresh ginger, and nirvana is right at your fingertips.

A fruit iced tea is not just a great way to beat the heat this summer, but also a quick tea idea for an elegant garden party. Using your Instant Pot, you can have it ready to sip in under 30 minutes!

Tip: Remove tea bags as soon as the pressure has been fully released to prevent bitterness. If you prefer stronger tea and want to leave the bags in longer, add a pinch of baking soda prior to brewing.

Prep time: 5 minutes
Cook time: 15-20 minutes + time to come to pressure
Serves: 6-8

Ingredients:
8 cup water
6 organic black tea bags, paper tags removed
4 fresh peaches, pitted and cut into chunks
1 tablespoon fresh ginger, finely minced
Local honey to taste

Optional garnish:
1 fresh peach, cut into thin slices
6-8 fresh mint sprigs

Directions

1. Add water, tea bags, peaches, and fresh ginger to Instant Pot and stir to combine.

2. Add lid and lock into place. Switch the vent to “Sealing” and set the “Manual” setting on normal for 5 minutes.

3. When finished, allow pressure to release naturally (NR) for 10-15 minutes, then do a quick release (QR) to allow the remaining pressure to escape.

4. Carefully strain hot tea mixture with a fine mesh strainer to remove the solids. Pour the remaining liquid into a large, heat-resistant pitcher.

5. Sweeten with honey to taste and stir to combine. Cool slightly before serving over ice with peach slices and sprigs of fresh mint.

Thai Chicken ThighsThese flavorful chicken thighs make a perfect one pot chicken dinner. Make more than you need and use the shredded leftovers in Thai Chicken Lettuce Wraps – a quick and easy one dish chicken meal for midweek.

Sauce Tip
If you decide to add more peanut butter to the sauce, be sure to adjust the amount of liquid prior to cooking. If the sauce is too thick, the Instant Pot may not be able to reach adequate pressure

Browning Tip
To get a nice browning effect, transfer the chicken thighs to a large, rimmed baking sheet lined with aluminum foil after cooking. Brush each side generously with the peanut sauce and place under a broiler set to high for 2-3 minutes or until nicely browned.

Prep time: 10 minutes
Cook time: 10 minutes (+ time to come to pressure)
Serves: 4-6

Thai Chicken WrapsIngredients:
2 tablespoon sesame oil
2 lbs boneless, skinless chicken thighs
2/3 cup chicken broth
¼ cup sugar-free peanut butter
¼ cup gluten-free soy sauce or coconut aminos
2 tablespoon fresh lime juice
2 tablespoon honey, preferably local
1½ tablespoon Sriracha sauce
2 teaspoon fresh ginger
1 teaspoon garlic powder
Sea salt and black pepper to taste

Garnish:
Fresh cilantro, chopped
½ c. roasted peanuts, chopped
3-4 green onions, cut into thin slices

Directions

1. Add sesame oil to the Instant Pot and set the “Sauté” setting to high. Working in batches if necessary, brown the chicken thighs, approximately 3-4 minutes per side. Repeat this process with remaining thighs. Remove and set aside on a platter.

2. Pour chicken broth into hot container and gently scrape up brown bits from bottom. Add peanut butter to the hot liquid and stir until completed melted. Add soy sauce, lime juice, honey, Sriracha sauce, ginger, and garlic powder. Season with salt and black pepper to taste, and stir to combine.

3. Add metal rack to the Instant Pot and place the browned chicken thighs on top.

4. Add lid and lock into place. Switch vent to “Sealing” position and set the “Manual” setting on high before adjusting the cook time to 10 minutes. After a brief pause, the Instant Pot will automatically start building pressure.

5. When finished, do a quick release (QR) to allow the pressure to escape. Unlock and carefully remove lid when finished and transfer the chicken to a platter.

6. To thicken sauce (optional), select the “Sauté” setting and heat, stirring continually, until the excess liquid is reduced and the sauce reaches the desired consistency.

7. Turn Instant Pot off and return the chicken thighs and the juices that accumulated on the platter to the sauce and turn to coat.

8. Remove chicken and transfer to a serving tray. Garnish with chopped fresh cilantro, chopped peanuts and green onions. Serve immediately with extra peanut sauce and your favorite sides.

Asian Beef & RiceTip: For best results, marinate the beef the night before for the meat to develop more flavor.

There is quite a bit of variation when it comes to cooking rice in an Instant Pot because the correct settings and cooking times vary from one type of rice to another.

According to the manufacturer, the “Rice” setting is intended for white or parboiled rice only. For the long-grain brown rice used in this recipe, use the “Manual” setting on high and set the cooking time to 22-25 minutes, “depending on your preferences and any local issues, like high elevation.”

This Instant Pot beef & rice recipe suggests 22 minutes as the active cooking time, but feel free to extend this time if you prefer softer rice. In addition, this version includes a little more liquid than the 1:1 ratio recommended by the manufacturer to account for the added ingredients.

Prep time: 10 minutes + time to marinade
Cook time: 32 minutes + time to come to pressure
Serves: 4

Ingredients:

3 tablespoon gluten-free soy sauce or coconut amino
¼ cup sesame oil, divided
2 tablespoon honey
2 tablespoon lime juice
½ teaspoon garlic powder
½ teaspoon onion powder
2 teaspoon fresh ginger, finely minced
1 teaspoon crushed red pepper flakes
Sea salt and black pepper to taste
1½ lbs. stew beef, cubed
1¼ cup water or beef broth
1 cup long-grain brown rice, rinsed and drained
1 tablespoon sesame seeds
3 tablespoon fresh parsley, finely chopped

Directions

1. Combine soy sauce, 2 tablespoons sesame oil, honey, lime juice, garlic powder, onion powder, fresh ginger, and red pepper flakes in a glass or other non-reactive bowl. Season with salt and black pepper to taste, and stir to combine. Set aside.

2. Place the beef cubes into a sealable plastic bag and pour the marinade on top. Seal and gently turn the bag to thoroughly coat the beef. Marinate at room temperature for at least 30 minutes or place in the refrigerator overnight. Turn bag occasionally for even distribution of the marinade.

3. To prepare, add remaining 2 tablespoons sesame oil to Instant Pot and press the “Sauté” button. Adjust the heat setting to high. Once hot, transfer the beef cubes to the Instant Pot and discard the remaining marinade. Brown the beef on all sides, approximately 3-4 minutes. Add the beef broth and scrape up the brown bits from the bottom of the container.

4. Turn off the Instant Pot and add the brown rice. Season with salt and black pepper to taste. Add lid and securely lock. Flip the pressure value to the “Sealing” position and press the “Manual” button. Adjust setting to high and set cook time for 22 minutes. After a brief pause, the Instant Pot will automatically start building pressure.

5. When cook time is complete, allow pressure to release naturally for 10 minutes, and then do a quick release for any remaining pressure.

6. Carefully remove lid and fluff the rice with a fork. Taste and adjust seasonings, as desired. Transfer to a platter and sprinkle with toasted sesame seeds and chopped parsley if desired. Serve immediately with your favorite sides.

Instant Pot Baby Back RibsThe Instant Pot makes these baby back ribs so tender and delicious you won’t believe how quick and easy they are to make. You can use your favorite barbecue sauce, but the cinnamon and rosemary in our dry rub complement the flavors in this savory Dark Cherry BBQ Sauce perfectly.

Tip: For extra flavor, finish the ribs under a hot broiler for a mouth-watering, caramelized crust.

Prep time: 10 minutes
Cook time: 30 minutes + time to come to pressure
Serves: 4

Dry Rub Ingredients:
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon dried rosemary
1 teaspoon ground cumin
½ teaspoon cinnamon
¼ teaspoon cayenne pepper
½ teaspoon smoked paprika
Salt and black pepper to taste

Other Ingredients:
2½-3 lbs baby back ribs
1 cup beef stock (or water)
Dark Cherry BBQ Sauce (make 2-3 days in advance for increased flavor)

Directions

1. Combine ingredients for the dry rub in a small bowl and stir to combine. Set aside.

2. Carefully remove membrane from back of baby back ribs with a sharp knife if necessary. Cut ribs into 3 or 4 equal-sized parts and work the dry rub into each section on both sides. Set aside.

3. Add beef broth or water to Instant Pot and insert the metal rack. Place the seasoned ribs on their sides on top of the insert. Do NOT stack them flat on top of each other.

4. Lock the Instant Pot lid into place and flip the pressure valve to “Sealing”. Set the “Manual” setting to high for 30 minutes.

5. Line a large, rimmed baking sheet with aluminum foil and set aside.

6. Once cooking time is complete, do a quick release (QR) by flipping the sealing valve to the “Venting” position. Unlock and remove the Instant Pot lid and carefully transfer ribs to your prepared baking sheet. Brush ribs with a generous amount of BBQ sauce on each side.

7. Pre-heat broiler to high and broil the ribs for 3-5 minutes or until nicely browned. Remove from oven and cool slightly before cutting into individual portions. Serve immediately with extra BBQ sauce for dipping.

Homemade Dark Cherry BBQ SauceIn order to give the flavors a chance to fully develop, this homemade barbecue sauce is best prepared one or two days in advance. This flavor-packed BBQ sauce combines the natural sweetness of cherries and maple syrup with the warmth of ginger, cinnamon, and rosemary.

Prep time: 5 minutes
Cook time: 10 minutes + time to come to pressure
Serves 6-8

Ingredients:
2 tablespoon extra virgin olive oil
1 medium shallot, finely chopped
3-4 cloves fresh garlic, finely minced
2½ cup fresh or frozen dark cherries, pitted
1 10-oz can diced tomatoes with green chilies, with liquid
3 tablespoon apple cider vinegar
2 teaspoon fresh ginger, finely minced
1½ teaspoon ground cinnamon
½ teaspoon smoked paprika
3 tablespoon maple syrup
1 tablespoon fresh rosemary, finely chopped
Sea salt and black pepper to taste
2 teaspoon liquid smoke (optional)

Directions

1. Add olive oil to Instant Pot and select the “Sauté” function on the high temperature setting. Add shallot and garlic and sauté until soft and slightly golden, approximately 3-4 minutes.

2. Turn Instant Pot off and add remaining ingredients, including the liquid from the tomatoes and the liquid smoke, if using. Stir to combine and season with salt and black pepper to taste.

3. Add lid and lock into place. Make sure the valve is set to the “Sealing” position and set the “Manual” setting to high for 10 minutes. After a brief pause, the Instant Pot will automatically start building pressure.

4. When finished cooking, do a quick release (QR) of the pressure according to the manufacturer’s suggestions before unlocking and removing the lid.

5. Transfer the sauce to a blender or food processor and purée until smooth. Use immediately or store in an airtight container in the refrigerator for 7 to 10 days.

Note: For a thicker sauce, return to the Instant Pot and bring to a low boil using the “Sauté” function set to high. Heat, stirring frequently, until the excess liquid is reduced and the sauce reaches the desired consistency.

Steel Oats Homemade Breakfast BowlsHere is a healthy breakfast idea that not only tastes great, but that you can dress up in seconds so that it looks super appetizing. Homemade breakfast bowls are all the rage, so how about an oatmeal bowl to start the day on the right foot?

And the best thing about it is that you can pretty much set and forget it while it cooks in the Instant Pot. This hot breakfast cereal is the perfect way to start a busy week day or go to breakfast when company is staying over.

Tip: In order to save time in the morning and reduce prep time, prepare a yogurt mixture the night before using blueberries and raspberries instead of the cut fruit suggested below.

Prep time: 10 minutes
Cook time: 25 minutes + time to come to pressure
Serves: 4

Ingredients:
Non-stick cooking spray
1 cup steel cut oats
3¼ cup water
2 cup Greek or coconut yogurt
1½ tablespoon chia seeds
1 tablespoon real maple syrup, plus additional for serving
1 cup fresh strawberries, hulled and cut into chunks
1 cup fresh blueberries, rinsed and patted dry

Directions

1. Spray the Instant Pot cooking container with non-stick cooking spray.

2. Add steel cut oats and water and stir to combine. Cover with lid and lock into position, then flip the pressure valve to the “Sealing” position.

3. Press the “Manual” button and select the high heat setting. Set cook time to 10 minutes. After a brief pause, the Instant Pot will automatically start building pressure.

4. While the oats cook, stir yogurt, chia seeds, and maple syrup in a small bowl to combine. Set aside.

5. When cook time is complete, turn off the Instant Pot to prevent scorching. Allow pressure to release naturally for 15 minutes, and then do a quick release for any remaining pressure.

6. Carefully remove lid and stir the contents. Transfer the cooked oats to individual serving bowls. Heap the oats a little higher on one side of the bowl and spoon the yogurt mixture onto the other half.

7. Arrange the strawberries and blueberries between the two halves for a nice presentation. Serve immediately with additional maple syrup on the side.

Creamy Rice PuddingThis creamy rice pudding is easy to make and so delicious, it just might become your new favorite dessert. Finish with a sprinkle of ground cinnamon and maple syrup or with some fresh berries and whipped cream for a wonderful treat.

Or serve warm and for a touch of decadence, top this custard-like pudding with some homemade Blueberry Maple compote.

Prep time: 5 minutes
Cook time: 25 minutes + time to come to pressure
Serves: 4-6

Ingredients:
2 tablespoon extra virgin olive oil
1 cup Arborio rice, rinsed and well drained
2½ cup almond milk, divided
2 tablespoon maple syrup
1 teaspoon real vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon salt
2 eggs

Optional toppings and garnish:
Fresh berries
Whipped cream
Warm berry compote
Ground cinnamon
Real maple syrup
Cinnamon sticks

Directions:
1. Add olive oil to Instant Pot and press the “Sauté” button. Adjust heat setting to normal. Add rice and stir until coated in the oil and lightly toasted, approximately 2 minutes.

2. Turn Instant Pot off and add 2 cups almond milk, maple syrup, vanilla extra, cinnamon, and salt. Stir to combine.

3. Add lid and lock into place. Press the “Manual” button and adjust setting to high. Set cook time to 10 minutes and set the pressure valve to “Sealing.” After a brief pause, the Instant Pot will automatically start building pressure.

4. Meanwhile, whisk the eggs with the remaining almond milk in a medium-sized mixing bowl and set aside.

5. When the cook time is complete, turn the Instant Pot off to prevent scorching. Allow pressure to release naturally for 15 minutes, and then release the remaining pressure manually.

6. Unlock and remove lid and transfer one heaping spoonful of the hot rice mixture to the beaten eggs and stir to combine. Repeat with another spoonful of rice before slowly whisking the tempered egg mixture into the Instant Pot.

7. Press the “Sauté” button and adjust the heat setting to normal. Stir the mixture continually until the pudding thickens and the egg is thoroughly incorporated, approximately 3-4 minutes.

8. Turn the Instant Pot off and immediately remove the cooking container to prevent scorching. Allow pudding to cool slightly before serving or transfer to a storage container and press a layer of plastic wrap across the surface before placing in the refrigerator.

9. Serve warm or chilled topped with fresh fruit or warm berry compote and a dollop of whipped cream.

Blueberry Maple CompoteWhile classic fruit compotes normally include large amounts of white sugar, this blueberry compote recipe relies on a modest amount of real maple syrup to add a touch of sweetness.

This compote recipe uses fresh blueberries, lemon juice and cinnamon, but feel free to substitute any combination of fresh berries and seasonings (and perhaps some lime juice instead of lemon) in order to create your own tasty fresh berry compotes.

Prep time: 5 minutes
Cook time: 13 minutes + time to come to pressure
Makes 3 cups

Ingredients:
3 cup fresh or frozen blueberries
¼ cup real maple syrup
2 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon salt

Directions

1. Add all ingredients to Instant Pot container and stir to combine. Add the lid and lock into position.

2. Set the pressure valve to the “Sealing” position and press the “Manual” button. Adjust the setting to high and select 3 minutes for the cook time. After a brief pause, the Instant Pot will automatically start building pressure at this point.

3. When the cook time has finished, turn the Instant Pot off to prevent scorching. Allow the pressure to release naturally for 10 minutes, then manually release the remaining pressure by carefully moving the valve to the “Venting” position.

4. Optional: To thicken the compote, select the “Sauté” function and cook over high heat, stirring constantly, until excess liquid is reduced. Turn the Instant Pot off and immediately remove container from the unit to cool.

5. Serve immediately or transfer to an airtight container and store in the refrigerator for up to 7 to 10 days. Serve over ice cream, yogurt, waffles, French toast, pancakes, oatmeal, pound cake, cheesecake, or rice pudding with a dollop of whipped cream.

Oven-Baked NachosFeeling a little peckish? No need to run to the nearest Mexican restaurant to enjoy a fulfilling platter of delicious nachos.

Oven-baked nachos are super easy to make right at home whether for a couple of people or for a crowd.

Ingredients:
.Tortilla chips
.Shredded cheddar and jack cheese combo
.Diced tomatoes
.Diced green peppers
.Sliced black olives
.Sliced jalapenos

Dips:
.Sour cream
.Salsa
.Guacamole

Preparation

Use a food processor to prep your veggies and shred your cheese.

Add a layer of chips to an oven-safe pan.

Sprinkle with tomatoes, peppers, olives and jalapenos.
Top with a layer of the shredded cheese.

Repeat the process for another layer or two.

Suggestions for large servings:
. increase the cook time and lower the temperature to make sure the chips don’t get burned;
. use a large pan and make no more than 3 layers for quick and even cooking.

Place in the oven for about 20 minutes or so depending on the size of your nacho plate.
Cook until the cheese starts to bubble and brown slightly.

Serve with salsa, sour cream and guacamole.