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Slimming Instant Pot Recipes That Save You Time and Money

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Now that you have an Instant Pot, it's time to master the basics! These easy Instant Pot recipes will feed your hungry family — and they have the added bonus of helping you stay slim. Rest assured that there's no need to cut out your favorite foods when you start using this kitchen staple; in fact, once you master how to use an Instant Pot, you'll be able to create faster, healthier versions of your family's go-to dishes, like loaded "baked" potatoes, creamy polenta, and French onion soup. Yum!

Cooking with an Instant Pot or a similar pressure cooker is so easy, the only question you'll have is how you ever lived without one before. (And we totally feel you on that.) Ready to join the rest of the Instant Pot fanatics out there? Here's how to get started.

How to Make Rice in an Instant Pot

Eating brown rice helps balance blood sugar and reduce cholesterol by 14 percent. There's so much you can do with this healthy staple: Layer it in bowls with cooked black beans, shredded chicken, diced avocado, salsa, and vegetables, or toss with chopped carrots, green onions, and sesame dressing.

Instructions:

  1. In pot, combine 2 cups brown rice and 2 1⁄2 cups water or broth.

  2. Lock lid; cook on rice setting 20 minutes.

  3. Let pressure release naturally.

  4. Refrigerate up to five days or freeze up to six months.

How to Make Chicken Breasts in an Instant Pot

Eating chicken can banish belly bloat and double your memory and recall speed. And chicken isn't boring! Toss yours with salsa, beans, crushed tortilla chips, shredded cheese, and shredded lettuce for a taco salad, or simmer in coconut milk with chopped vegetables and curry paste.

Instructions:

  1. In pot on sauté setting, heat 1 tablespoons olive oil.

  2. Add 2 pounds chicken breasts.

  3. Sear 2 minutes per side.

  4. Add 1⁄2 cup water.

  5. Lock lid; cook on high pressure 3 minutes.

  6. Quick-release pressure.

  7. Refrigerate up to four days; freeze up to three months.

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How to Make Soup in an Instant Pot

Forget needing an entire day to create a tasty broth: Bone broth, which can erase wrinkles by 24 percent and help ease your aches and pains, can be made in about two hours using your pressure cooker. Simmer it with chopped vegetables, fresh herbs and shredded chicken for a quick soup. Heat with one tablespoon turmeric and 1⁄2 cup almond milk for a revitalizing "latte" to power you through the day.

Instructions:

  1. In pot, combine 2 pounds chicken or beef bones, 1 onion, 2 carrots, 1 tablespoon apple cider vinegar, and 10 cups water.

  2. Lock lid; cook on high pressure two hours.

  3. Let pressure release naturally. Strain.

  4. Refrigerate two weeks or freeze up to one year.

How to Make Beans in an Instant Pot

Filling and rich in fiber, beans can rev belly-fat burn by 30 percent and curb cravings for four hours after you eat them. To kick things up a notch, purée cannellini beans or chickpeas with olive oil, tahini, and lemon juice, or simmer with onions, ground beef and crushed tomatoes for a quick chili.

Instructions:

  1. In pot, combine 1 pound dry beans, 2 teaspoons salt, and 2 quarts water.

  2. Lock lid; cook on high pressure for 30 minutes.

  3. Let pressure release naturally.

  4. Refrigerate up to five days or freeze up to six months.

How to Make Hard-Boiled Eggs in an Instant Pot

Did you know that eating protein-rich hard-boiled eggs helps boost weight loss by 165 percent and can increase brain function by 55 percent? And your eggs don't have to be boring; try tossing chopped eggs with Greek yogurt, diced celery, mustard, salt, and pepper for a healthy egg salad. Another yummy option: Spread halved eggs with hummus or pesto for an easy breakfast or snack.

Instructions:

  1. Pour 1 cup water into pot; place steamer rack over water and arrange up to 12 eggs on rack.

  2. Lock lid; cook on high pressure 5 minutes.

  3. Quick release pressure; carefully transfer eggs to ice bath.

  4. Refrigerate up to 10 days.

How to Make Baked Potatoes in an Instant Pot

Making "baked" potatoes was never quite so easy. Did you know that eating them helps strengthen immunity by 53 percent and can reduce your muscle cramps? For a flavorful treat, dice the potatoes once they're cooked, then toss with tuna, blanched green beans, diced hardboiled eggs, and mustard vinaigrette. Or, stuff potatoes with chili, sour cream, and green onions for a hearty dinner.

Instructions:

  1. Pour 1 cup water into pot; add steamer rack.

  2. Arrange 3 pounds regular or sweet potatoes on rack.

  3. Lock lid; cook on high pressure 10 minutes.

  4. Quick-release pressure.

  5. Refrigerate up to one week or freeze up to three months.

How to Make Polenta in an Instant Pot

Need a boost? Eating creamy polenta helps improve vision and can fend off fatigue for 90 minutes. Use cooked polenta as a base for braised short ribs or saucy shredded pork, or spread on parchment and chill, then cut into squares and fry until crisp.

Instructions:

  1. In pot on sauté setting, simmer 1 quart stock and 2 tablespoons butter.

  2. Add 1 cup polenta; whisk 2 minutes.

  3. Lock lid; cook on porridge setting 8 minutes.

  4. Let pressure release naturally.

  5. Refrigerate up to five days.

How to Make Quinoa in an Instant Pot

Packed with fiber and nutritionally complete protein, quinoa is a filling food that stimulates thyroid function and can soothe inflammation. Layer your cooked quinoa with with yogurt, chopped apples and cinnamon for a sweet breakfast, or mix with egg, shredded zucchini and cheddar and bake in muffin wells for an easy morning meal or snack.

Instructions:

  1. In pot, combine 2 cups dry quinoa and 2 1⁄2 cups water.

  2. Lock lid; cook on multigrain setting for 1 minute.

  3. Quick-release pressure.

  4. Refrigerate up to five days or freeze up to six months.

How to Make Caramelized Onions in an Instant Pot

Onions help repair damaged muscle tissues can flush excess water weight, so they're a fantastic food to add to your healthier, slimmer lifestyle. Simmer them with beef broth and a splash of red wine for French onion soup, or pile the onions on top of goat cheese crostini or puff pastry squares for an easy, elegant appetizer.

Instructions:

  1. In pot on sauté setting, melt 1⁄2 stick butter.

  2. Add 3 pounds of thinly sliced onions, 1⁄2 teaspoon baking soda and 1 teaspoon salt; cook 5 minutes.

  3. Lock lid; cook on low pressure 30 minutes.

  4. Quick-release pressure.

  5. Refrigerate up to one week; freeze up to three months.

How to Make Oatmeal in an Instant Pot

Oatmeal is a superfood that can ease hot flashes by 57 percent and lift your mood within 20 minutes after eating it. And there are so many ways to prepare it: Blend into smoothies for a thicker texture and extra satiating fiber, or stir in salt, butter and shredded cheese and top with a fried egg for a savory breakfast.

Instructions:

  1. Grease pot generously with nonstick cooking spray; add 4 cups water, 2 cups milk and 2 cups steel-cut oats.

  2. Lock lid; cook on high pressure 10 minutes.

  3. Let pressure release naturally.

  4. Refrigerate up to one week; freeze up to three months.

How to Make Applesauce in an Instant Pot

"An apple a day" is a saying for a reason: Apples boost your strength by 25 percent and help lower “bad” cholesterol by 23 percent. Did you know that you can use applesauce in place of the butter or oil in cake or muffin mixes to cut calories by up to 30 percent? Or, whisk it with yogurt, nutmeg, and salt and serve alongside pork or chicken.

Instructions:

  1. In pot, combine 4 tablespoons peeled and chopped apples, 1⁄2 cup water and 2 tablespoons lemon juice.

  2. Lock lid; cook on high pressure 10 minutes.

  3. Let pressure release naturally.

  4. Purée to desired texture.

  5. Refrigerate up to one week.

How to Make Bolognese in an Instant Pot

A quick beef Bolognese sauce can help dial down stress and prevent sun-damaged skin. For an easy yet satisfying meal the whole family will love, layer your Bolognese with with no-boil lasagna noodles, ricotta and mozzarella; bake 50 minutes. Simmer two to four eggs in sauce until whites are cooked through; serve with garlic bread.

Instructions:

  1. In pot on sauté setting, cook 1 diced onion and 2 tablespoons minced garlic in oil 2 minutes.

  2. Add 1 pounds ground beef, 1 (28 ounces) can tomato purée and 2 cups water.

  3. Lock lid; cook on high 10 minutes.

  4. Let pressure release naturally.

  5. Refrigerate up to five days.

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