If you’re the proud owner of an Instant Pot, you already know that having one in your kitchen is basically like having a superpower – with the ability to cook almost anything in any style, you’re suddenly transformed from a regular home chef to a kitchen wizard. Even better? It makes meal prep a total breeze! Your Instant Pot is the perfect way to make a bunch of healthy meals in a short amount of time; there’s nothing easier than throwing all the ingredients into a pot, let them cook, and then dividing the dish up into grab-and-go containers for the work week ahead. Here are some of our favorite Instant Pot meal prep recipes!
Instant Pot Quinoa Enchilada Casserole
This meal is ridiculously easy to prep – in fact, we recommend making it ahead of time and stashing it in the fridge or freezer, so all you have to do is grab-and-go! This recipe is all about the toppings. Feel free to load it up with fresh cherry tomatoes, cilantro, avocado slices, salsa, sour cream, and guacamole, or really any topping of your choice. [via Sweet Peas & Saffron].
- 1 cup enchilada sauce
- ½ red onion diced
- 1 can green chiles (4.3 oz)
- 1 can corn kernels drained (11.5 oz)
- 1 can black beans drained & rinsed (19 oz)
- 1 cup fresh tomatoes chopped
- 2 teaspoons Taco Party Seasoning
- 1 cup uncooked quinoa
- 1 ½ cups water
- Place all ingredients in a 6-quart Instant Pot.
- Cook on manual high pressure for 1 minute. Allow the pressure to release naturally for 15-20 minutes.
- Release remaining pressure and stir in the cheese.
- Serve with cilantro, avocado, and additional diced tomatoes.
To prepare ahead and freeze:
- Place all ingredients except the quinoa (and water) in a gallon-size freezer bag.
- Freeze for up to 3 months.
- Thaw completely before adding all ingredients to the Instant Pot with the quinoa and water and cooking as indicated above.
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Do you want to bring an extra kick of flavor and authenticity to your next Tex-Mex dinner?
Try our Taco Party spice mix! It starts nice and easy with hints of cumin, paprika, and garlic before a welcome burst of heat from some dried chilies gives you a kick that burns slightly at the back of your throat.
Instant Pot Honey Garlic Chicken Meal Prep Bowls
These Instant Pot Meal Prep Bowls are an easy make-ahead lunch idea that comes together in one pot – and the sweet and sticky sauce is delicious! They definitely hit the mark in terms of a healthy meal with minimal ingredients that most everyone will love, and they also reheat well. [via The Girl on Bloor].
- 1 tbsp olive oil
- 2 medium-sized chicken breasts, diced
- 2 tbsp low sodium soy sauce
- 2 tbsp honey
- 1 tsp rice vinegar
- 4 cloves garlic minced
- ½ cup water
- 2 tbsp cornstarch
- 2 cups of cooked white rice
- 1 head broccoli, chopped into small florets
- Add olive oil, chicken, soy sauce, honey, rice vinegar, garlic and ½ cup water to Instant Pot in that order. Cook on high pressure for 4 minutes then do a quick release of the pressure. Instant Pot will take about 15 minutes to preheat then pressure cook the 4 min.
- Meanwhile, cook the rice in a rice cooker according to package directions and mix the cornstarch with cold water.
- Open the lid of Instant Pot and add the cornstarch slurry, then the rice and broccoli. Mix together well then let sit with the lid on for 5 minutes. Serve and enjoy!
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Himalayan Pink Salt
Delicately-formed crystals, still in the fresh, pink bloom of youth, even though estimated to be around 800 million years old, Himalayan pink salt is an interesting historical, natural, and geological phenomenon, which has been hand-mined and hand-harvested for millennia, according to traditional methods. It gets its natural rose tint from the trace minerals like potassium, magnesium, and calcium naturally found in it.
Instant Pot Sweet Potato Curry
This is a quick and easy dinner recipe that’s perfect for the curry lovers out there! Instant Pot sweet potato curry basically cooks itself, and it’s perfect for meal prepping – it can be refrigerated for up to four days, and easily stashed in the freezer for longer. [via Green Healthy Cooking]
- 3 cups 12-hour soaked, drained, rinsed uncooked chickpeas (1.5 cups dried)
- 1 onion
- 2 cloves garlic
- 1 tbsp avocado oil
- 2-3 tbsp red Thai curry paste
- 1 can coconut milk (400 ml)
- 2 sweet potatoes
- 100g baby spinach
- Himalayan Pink Salt
- The night before cover 1.5 cups dried chickpeas with abundant water and let soak 12-18 hours. Drain and rinse well. Set aside.
- Peel and cube sweet potato.
- Press “sauté” and wait for the Instant Pot to say “hot.” Add avocado oil, chopped onion, and minced garlic and sauté until translucent.
- Add red Thai curry paste and coconut milk and stir well until combined. Season with himalayan pink salt.
- Add chickpeas and sweet potato cubes put on the lid and turn the valve to sealing position.
- Set to “manual” high pressure for 18 minutes and let pressure release naturally (will take 15-20 minutes).
- Once the safety pin drops open the pot and immediately add baby spinach and stir.
- Serve over brown rice and enjoy or store in meal prep container and store in the fridge for 3-4 days or freeze for up to 1 month.
For more great recipes and meal prep ideas, check out our other blogs!
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