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!

Multicooker Chicken Tacos

Makes 8 servings

Prep: 5 min Cook: 25 min

Ingredients

• 1 Tbsp canola oil
• 2 lb boneless, skinless chicken thighs
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 Tbsp chili powder
• 1 tsp cumin
• 1 tsp oregano
• ½ cup low-sodium chicken broth
• 1 cup salsa
• 24 soft corn tortillas, for serving
• Diced avocado, for serving, optional
• Shredded cabbage for serving, optional
• Sour cream, for serving, optional
• Lime wedges, for serving, optional

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 Information

Serving size: 3 tacos

Per serving

Calories: 322; Total fat: 9 g; Saturated fat: 2 g; Sodium: 342 g; Cholesterol: 95 mg; Total carbs: 36 g; Fiber: 6 g; Sugars: 2 g; Protein: 27 g; Potassium: 274 mg

Multicooker White Bean Soup

Makes 8 servings

Prep: 10 min Cook: 90 min

Ingredients

• 2 Tbsp olive oil
• 4 stalks celery, diced
• 1 large onion, diced
• 3 large carrots, diced
• 4 cloves garlic
• 1 lb dried cannellini beans
• 3 cups water
• 4 cups low-sodium vegetable broth
• 15-oz can crushed tomatoes
• 1 bay leaf
• ½ tsp salt
• Jarred pesto, for serving, optional

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 Information

Serving size: About 2 cups

Per serving

Calories: 270; Total fat: 4 g; Saturated fat: 1 g; Sodium: 330 mg; Cholesterol: 0 mg; Total carbs: 440 g; Fiber: 172; Sugars: 7g; Protein: 16g; Potassium: 940 mg

Multicooker Red Lentil Dal with Spinach

Makes 4 servings

Prep: 15 min Cook: 40 min

Ingredients

• 1 Tbsp canola oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2-inch piece ginger, peeled and chopped
• 1 tomato, chopped
• 1 tsp cumin seeds
• ¼ tsp cayenne (or to taste)
• ¼ tsp turmeric
• ½ tsp coriander
• ½ tsp salt
• 1 cup red lentils
• 3 cups water
• 2 cups chopped spinach
• Lemon juice, to taste
• Cilantro to garnish, optional

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 Information

Serving size: Around 1 ½ cups

Per serving

Calories: 222; Total fat: 4g; Saturated fat: 0 g; Sodium: 314 g; Cholesterol: 0 mg; Total carbs: 33 g; Fiber: 16 g; Sugars: 2 g; Protein: 13 g; Potassium: 642 mg

Multicooker Spaghetti with Meat Sauce and Veggies

Makes 4 servings

Prep: 5 min Cook: 30 min

Ingredients

• 1 Tbsp olive oil
• 1 small zucchini, diced
• 2 carrots, diced
• 1 lb 90% lean ground beef
• ½ tsp salt
• 1 tsp onion powder
• ½ tsp garlic powder
• 1 pinch crushed red pepper (optional)
• 1 24-oz jar low-sodium marinara sauce
• 8 oz whole wheat spaghetti

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 Information

Serving size: ¼ recipe

Per serving

Calories: 492; Total fat: 14 g; Saturated fat: 4 g; Sodium: 442 g; Cholesterol: 74mg; Total carbs: 60 g; Fiber: 9 g; Sugars: 13 g; Protein: 35 g; Potassium: 1,352 mg