“Healthy Fast Food”
I have to tell you, my Instant Pot has become a lifesaver around here. With our busy schedules and weekends on the road, my meal prep time has been cut short. And if I am being completely honest, I am in a rut. My creative juices are not flowing in the kitchen like they used to be.
The Instant Pot is a time-saver to keep my family fed. If we don’t eat good food, we can’t say healthy. It’s my version of “healthy fast food.” Toss ingredients in the pot, go back to what I was doing, and a little while later it’s ready to eat.
Here are a few of my favorites:
Sweet Potato Chili
1. Place Instant Pot on sauté. Add 1-T of cooking oil (I use avocado oil), followed by a diced onion (whatever you have on hand) and minced garlic. Sauté until tender
2. Then add 1 ½ pounds of ground meat (I use a beef and turkey combo)
3. When meat is browned, turn off Instant Pot and add diced sweet potatoes (4 medium size), sliced carrots (2-3 medium size), and diced peppers if you have on hand. I have used green peppers or poblano peppers for a little spice.
4. Next add the seasonings. Dump in 1-can of tomato sauce, 1-can of fire roasted diced tomatoes, 1-cup of beef broth, ¼ – 1/2 cup of chili powder depending on how spicy you like it, 2-tsp of salt, and 1-tsp of Trader Joes 21 seasoning salute.
5. Give it a quick stir, lid goes on, valve is set in sealing position and set manual timer for 10-min. Allow to release pressure naturally.
6. Serve with any additional toppings of your choice!
Egg Roll Bowl
1. Place Instant Pot on sauté. Wait until hot and add meat of choice. I used 1-pound of turkey sausage the other day. It gave it a nice texture but anything you have on hand will work.
2. Add some seasonings. This is where it gets tricky. I don’t always measure. I just dump or sprinkle depending on my mood. For this recipe I used ~1 tsp of salt, pepper, ginger and minced garlic.
3. When meat is done, turn off IP and add ½ cup bone broth/stock. Then dump in a bag of Cole Slaw on top. DO NOT stir.
4. Lid goes on, valve is set in sealing position and set the instant pot on manual timer for 0-min…yes 0-minutes!
5. When timer is up, do a quick release so cabbage does not overcook or you will have a not so fun smell in the house.
6. Spoon into bowls and ENJOY. I customized my bowl by adding some pepitas on top and a drizzle of coconut aminos for a little crunch and extra flavor. The kids on the other hand drench theirs in soy sauce☺
1. Add 1-pound of Frozen chicken breasts/tenderloins/thighs to Instant Pot. Or if you are like me, I just dump ½ bag of frozen tenderloins from Costco into Pot. Sprinkles some seasoning over the top. I use salt, pepper and garlic powder. Taco seasoning or chili powder could also be used.
2. Next pour ½ cup of bone broth/stock and 2-cups of salsa over the top
3. Close lid, valve is set in sealing position and set IP on manual timer for 25-minutes. Let it do a natural pressure release for 10-minutes.
4. Remove chicken and shred.
While chicken is cooking make your tostadas:
• Preheat oven to 400 degrees. Brush each side of corn tortilla with olive oil. Lightly season with salt, place on cookie sheet and bake 4-5-minutes per side.
I start with a guacamole spread on top of baked tortilla. This helps everything stick. My kids prefer sour cream;-) Then we just throw together our favorite toppings along with the instant pot chicken. The possibilities are endless. We have even made chicken nachos from this recipe.
Hope you ENJOY!😋
A. Overhead Squat
B. For Time:
800m Row then…
10 DB Overhead Squat
then… 800m Row
Posted by: Nicole