4 Easy Instant Pot Dinners
Garlic Herb Shrimp And Spaghetti Squash
Ingredients
for 4 servings
SPAGHETTI SQUASH
1 spaghetti squash
oil, to taste
salt, to taste
pepper, to taste
GARLIC HERB SHRIMP
1 lb raw shrimp, peeled and deveined
2 cloves garlic, minced
1 teaspoon onion powder
1 teaspoon dried parsley
1 teaspoon dried oregano
1 tablespoon dried basil
¼ teaspoon salt
¼ teaspoon pepper
1 tablespoon oil
parmesan cheese, optional
fresh parsley, for garnish
Preparation
- Using a fork or knife, carefully poke holes along the middle of the squash.
- Microwave for 5 minutes so the squash softens and is easier to cut.
- Cut in half horizontally and scoop out the seeds.
- Drizzle olive oil, salt, and pepper.
- Place in the Instant Pot and secure the lid until you hear the beep. Tip: Closing the lid can be tricky. Have the pressure knob at 11 o’clock and turn right.
- Set the pressure knob on the top of the lid to Sealing. Select “Manual” and reduce to 7 minutes. It will say “On” in a few seconds. Note: the Instant Pot will need to warm up for 5-10 minutes. Steam will be released and a few minutes later, the time will start counting down.
- While the squash is cooking, prepare the shrimp. Place the shrimp in a bowl and add the minced garlic, onion powder, parsley, oregano, basil, salt, and pepper. Mix until combined. Refrigerate until ready to cook.
- Once the 7 minutes is up, let the squash rest in the pot for 5 minutes. It will count up and read “L 0:05”.
- Using a towel or mit, release the pressure knob from “Sealing” to “Venting”. After the steam has been released, carefully take the squash out of the pot and let it rest in a bowl.
- Drain the excess liquid and clean the pot.
- To cook the shrimp, select “Saute” on the Instant Pot. Once it says “Hot”, add the oil. When the oil is shimmering, add the shrimp in a single layer (cook in batches if necessary). Cook for 3-5 minutes per side or until opaque.
- Press “Cancel” and remove the shrimp.
- Using a fork, shred the inside of the squash.
- Serve the spaghetti squash and shrimp together. If desired, top with parmesan cheese and fresh parsley.
- Enjoy!
Healthier Veggie Fried Rice
Ingredients
for 2 servings
2 cups brown rice
2 cups vegetable broth
2 carrots, diced
1 tablespoon oil
½ white onion, diced
2 cloves garlic, minced
½ cup frozen pea
salt, to taste
pepper, to taste
2 eggs, whisked
scallion, sliced, for garnish
Preparation
- Add the brown rice, vegetable broth, and diced carrots to your Instant Pot. Stir until combined.
- Close the lid until you hear the beep. Tip: Closing the lid can be tricky. Have the pressure knob at 11 o’clock and turn right.
- Turn pressure knob to “Sealing”. Select Manual and reduce the time to 24 minutes. It will say “On” in a few seconds. Note: the Instant
- Pot will need to warm up for 5-10 minutes. Steam will be released and a few minutes later, the time will start counting down.
- Once the time goes off, carefully turn the pressure knob to “Venting”. Let all of the stream release before opening the lid.
- Stir the rice, then transfer from the pot into a medium sized bowl and set aside.
- Select “Saute” on the Instant Pot. Once it says “Hot”, add the oil.
- When the oil is shimmering, add the onion. Cook for around 1 minute until slightly opaque.
- Add the minced garlic, frozen peas, salt, and pepper. Mix until incorporated.
- Add rice mixture and stir until everything is combined.
- Make a well in the middle of the rice for the eggs. Pour the beaten eggs into the well, stirring only the eggs until they are cooked.
- Mix everything together. Top with scallions.
- Enjoy!
Pot Roast With Mashed Cauliflower
Ingredients
for 4 servings
POT ROAST
1 ½ lb chuck roast
salt, to taste
pepper, to taste
1 tablespoon oil
1 white onion, diced
4 carrots, sliced 2 inch (5 cm) long
2 cloves garlic, minced
2 cups beef broth
2 tablespoons flour
MASHED CAULIFLOWER
1 cauliflower, cut into florets
1 cup beef broth
salt, to taste
pepper, to taste
1 clove garlic, minced
1 tablespoon sour cream
fresh chive, for garnish
Preparation
- Pat the chuck roast dry with paper towels. Season on all sides with salt and pepper.
- Put the Instant Pot on “Saute”. Once it says “Hot”, add the oil.
- When the oil is shimmering, add the chuck roast. Sear the meat until brown, about 3-5 minutes per side.
- Add the onion, carrots, and beef broth to the pot. Mix around until evenly distributed.
- Set the pressure knob to “Sealing” and close the lid until it beeps. Tip: Closing the lid can be tricky. Have the pressure knob at 11 o’clock and turn right.
- Select “Manual” and increase to 50 minutes. It will say “On” in a few seconds. Note: the Instant Pot will need to warm up for 5-10 minutes. Steam will be released and a few minutes later, the time will start counting down.
- After the time has expired, let the pot roast rest in the pot for 10 minutes. It will count up and read “L 0:10”.
- Using a towel or mit, release the pressure knob from “Sealing” to “Venting”. After the steam has been released, carefully take out the roast and veggies and transfer to a plate or cutting board, only leaving the liquid in the pot. Cover the roast and veggies with foil.
- Set the Instant Pot to “Saute” and once the liquid comes to a boil, add the flour. Whisk until mixed in and sauce has thickened, about 1-2 minutes.
- Hit “Cancel” and remove the pot. Pour the sauce into another small bowl and cover to keep warm. Then clean out the Instant Pot.
- Place the cauliflower florets in the pot. Pour in the beef broth.
- Seal the lid and set the pressure knob to “Sealing”.
- Select “Manual” and set time to 5 minutes.
- Once time is up, using a towel or mit, release the pressure knob from “Sealing” to “Venting”. After steam has been released, carefully remove pot and dump out the liquid.
- Using a potato masher or fork, mash the cauliflower until smooth.
- Add the salt, pepper, garlic, and sour cream. Stir until everything is combined.
- Serve with pot roast and gravy.
- Enjoy!
Shredded Chicken Tacos
Ingredients
for 4 servings
3 boneless, skinless chicken breasts
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon pepper
2 cloves garlic, minced
2 cups salsa, or 1 16 oz jar
tortilla, to serve
pico de gallo, to serve
guacamole, to serve
sour cream, to serve
Preparation
- Place chicken breasts inside the Instant Pot.
- Add the chili powder, ground cumin, pepper, and garlic and toss until the chicken is coated on both sides. Add the salsa.
- Seal the lid in place until you hear the beep. Tip: Closing the lid can be tricky. Have the pressure knob at 11 o’clock and turn right.
- Press “Poultry” and set time to 13 minutes. Set pressure knob to “Sealing”.
- Steam will release and the screen will say “On” before it starts counting down.
- Once the timer goes off, carefully turn the pressure knob to “Venting”. Let all of the stream release before opening the lid.
- Shred the chicken with two forks.
- Serve with tortillas, pico de gallo, guacamole, sour cream, or other desired toppings.
- Enjoy!
How to cook 4 Easy Instant Pot Dinners:
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