4 Easy Instant Pot Dinners


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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

  1. Using a fork or knife, carefully poke holes along the middle of the squash.
  2. Microwave for 5 minutes so the squash softens and is easier to cut.
  3. Cut in half horizontally and scoop out the seeds.
  4. Drizzle olive oil, salt, and pepper.
  5. 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.
  6. 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.
  7. 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.
  8. 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”.
  9. 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.
  10. Drain the excess liquid and clean the pot.
  11. 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.
  12. Press “Cancel” and remove the shrimp.
  13. Using a fork, shred the inside of the squash.
  14. Serve the spaghetti squash and shrimp together. If desired, top with parmesan cheese and fresh parsley.
  15. 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

  1. Add the brown rice, vegetable broth, and diced carrots to your Instant Pot. Stir until combined.
  2. 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.
  3. 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
  4. 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.
  5. Once the time goes off, carefully turn the pressure knob to “Venting”. Let all of the stream release before opening the lid.
  6. Stir the rice, then transfer from the pot into a medium sized bowl and set aside.
  7. Select “Saute” on the Instant Pot. Once it says “Hot”, add the oil.
  8. When the oil is shimmering, add the onion. Cook for around 1 minute until slightly opaque.
  9. Add the minced garlic, frozen peas, salt, and pepper. Mix until incorporated.
  10. Add rice mixture and stir until everything is combined.
  11. 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.
  12. Mix everything together. Top with scallions.
  13. 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

  1. Pat the chuck roast dry with paper towels. Season on all sides with salt and pepper.
  2. Put the Instant Pot on “Saute”. Once it says “Hot”, add the oil.
  3. When the oil is shimmering, add the chuck roast. Sear the meat until brown, about 3-5 minutes per side.
  4. Add the onion, carrots, and beef broth to the pot. Mix around until evenly distributed.
  5. 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.
  6. 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.
  7. 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”.
  8. 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.
  9. 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.
  10. Hit “Cancel” and remove the pot. Pour the sauce into another small bowl and cover to keep warm. Then clean out the Instant Pot.
  11. Place the cauliflower florets in the pot. Pour in the beef broth.
  12. Seal the lid and set the pressure knob to “Sealing”.
  13. Select “Manual” and set time to 5 minutes.
  14. 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.
  15. Using a potato masher or fork, mash the cauliflower until smooth.
  16. Add the salt, pepper, garlic, and sour cream. Stir until everything is combined.
  17. Serve with pot roast and gravy.
  18. 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

  1. Place chicken breasts inside the Instant Pot.
  2. Add the chili powder, ground cumin, pepper, and garlic and toss until the chicken is coated on both sides. Add the salsa.
  3. 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.
  4. Press “Poultry” and set time to 13 minutes. Set pressure knob to “Sealing”.
  5. Steam will release and the screen will say “On” before it starts counting down.
  6. Once the timer goes off, carefully turn the pressure knob to “Venting”. Let all of the stream release before opening the lid.
  7. Shred the chicken with two forks.
  8. Serve with tortillas, pico de gallo, guacamole, sour cream, or other desired toppings.
  9. Enjoy!