4 soothing multicooker dinners
Multicookers—also known as electric pressure cookers or by the brand name Instant Pot—allow you to quickly cook meals that would take much longer on the stovetop. Cozy up with these easy multicooker recipes that will take the chill off frosty evenings. Relax, nourish yourself and enjoy!
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Ingredients
Preparation
- Using the sauté setting on your multicooker, heat half of the oil. Brown chicken in batches, removing to a plate.
- Add the remaining oil and add onion, cooking for several minutes until it begins to soften. Add garlic and spices and cook for another minute.
- Return chicken to the pot, along with the chicken broth and salsa. Cover and set steam valve to sealed position. Cook under high pressure for 8 minutes.
- Once done, manually release the pressure and remove the lid. Shred the chicken using two forks.
- Serve chicken with tortillas and toppings.
Nutrition
(per serving)- 322 Calories
- 9g Total Fat
- 2g Saturated Fat
- 342mg Sodium
- 95mg Cholesterol
- 36g Total Carbs
- 6g Fiber
- 2g Sugars
- 27g Protein
- 274mg Potassium
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Ingredients
Preparation
- Using the sauté setting on your multicooker, heat oil.
- Add celery, onion and carrots and sauté until softened. Add garlic and cook another minute. Add beans, water, broth, tomatoes and bay leaf. Cover and set steam valve to sealed position.
- Cook under high pressure for 60 minutes.
- Release naturally for 15 minutes, and then release manually.
- Remove bay leaf and serve with pesto.
Nutrition
(per serving)- 270 Calories
- 4g Total Fat
- 1g Saturated Fat
- 330mg Sodium
- 0mg Cholesterol
- 440g Total Carbs
- 172g Fiber
- 7g Sugars
- 16g Protein
- 940mg Potassium
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Ingredients
Preparation
- Using the sauté setting on your multicooker, heat oil.
- Add onion, garlic and ginger and cook for a couple minutes. Add tomato and stir. Add cumin, cayenne, turmeric, coriander and salt, and cook for another minute. Add lentils and water.
- Put lid on multicooker and cook on high for 7 minutes. Let release naturally for 10 minutes, and then manually release.
- Remove the lid and stir in spinach until wilted. Stir in lemon juice, to taste.
- Serve with cilantro.
Nutrition
(per serving)- 222 Calories
- 4g Total Fat
- 0g Saturated Fat
- 314mg Sodium
- 0mg Cholesterol
- 33g Total Carbs
- 16g Fiber
- 2g Sugars
- 13g Protein
- 642mg Potassium
Cook mode (prevents screen from going to sleep)
Ingredients
Preparation
- Using the sauté setting on your multicooker, heat olive oil.
- Add zucchini, carrots and beef. Break up beef with wooden spoon, sprinkle with salt, onion powder and garlic powder, red pepper, and stir.
- Cook for several minutes until beef browns and vegetables soften, stirring to break up meat into smaller pieces. Turn off heat.
- Add ½ cup water and stir, scraping the bottom of the pot. Add marinara sauce and stir. Break spaghetti in half and lay on top of the sauce. Pour 1½ cups water over the pasta (do not stir!).
- Seal the lid on the pressure cooker and set to cook for 8 minutes on high. When cooking is done, manually release pressure.
- Open the lid, stir together and serve immediately.
Nutrition
(per serving)- 492 Calories
- 14g Total Fat
- 4g Saturated Fat
- 442mg Sodium
- 74mg Cholesterol
- 60g Total Carbs
- 9g Fiber
- 13g Sugars
- 35g Protein
- 1352mg Potassium
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This content is not intended to be a substitute for professional medical advice, diagnosis or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition.