#instantpotmeal

A vibrant and wholesome quinoa grain bowl featuring fresh vegetables, feta cheese, and a zesty balsamic vinaigrette. Prepared effortlessly in the Instant Pot for a quick and satisfying meal.

Ingredients: 1 cup quinoa, rinsed. 1 3/4 cups vegetable broth. 1 cup cherry tomatoes, halved. 1 cup cucumber, diced. 1/2 cup red onion, finely chopped. 1/4 cup feta cheese, crumbled. 1/4 cup kalamata olives, sliced. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. 1 teaspoon dried oregano. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Put the quinoa and vegetable broth together in the Instant Pot. Place the lid on top and seal the valve. Cook for one minute on high pressure. Let the pressure drop naturally for 10 minutes, and then quickly let go of any remaining pressure. Use a fork to fluff up the quinoa, then let it cool down a bit. Put quinoa, cherry tomatoes, cucumber, red onion, feta cheese, and olives in a large bowl. Mix olive oil, balsamic vinegar, salt, and pepper in a small bowl with a whisk. Add the dressing to the quinoa and toss it all together. Put fresh parsley on top of the quinoa grain bowl before serving. Enjoy your tasty and healthy Instant Pot Quinoa Grain Bowl!

Prep Time: 15 minutes

Cook Time: 1 minutes

A flavorful and easy Instant Pot chicken recipe with a mix of herbs and vegetables, creating a delightful one-pot meal.

Ingredients: 1.5 lbs boneless, skinless chicken breasts. 1 cup chicken broth. 1 onion, diced. 3 cloves garlic, minced. 1 tsp dried thyme. 1 tsp dried rosemary. 1 tsp paprika. Salt and pepper to taste. 1 cup baby carrots. 1 cup potatoes, diced. 1/2 cup frozen peas. 2 tbsp olive oil. 1/4 cup fresh parsley, chopped for garnish.

Instructions: Season chicken breasts with salt, pepper, paprika, thyme, and rosemary. Set Instant Pot to 'Saute' mode and heat olive oil. Brown chicken on both sides. Add diced onion and minced garlic. Saute until fragrant. Pour in chicken broth, scraping the bottom of the pot to deglaze. Add carrots, potatoes, and frozen peas. Close the Instant Pot lid, set to 'Manual' mode, and cook on high pressure for 8 minutes. Perform a quick pressure release once cooking is complete. Open the lid, stir in fresh parsley, and adjust seasoning if needed. Serve the Instant Pot chicken over rice or with your favorite side dish. Garnish with additional parsley before serving.

Prep Time: 15 minutes

Cook Time: 8 minutes

A flavorful and comforting chicken curry made effortlessly in the Instant Pot. Perfect for busy weeknights when you crave a homemade, hearty meal.

Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces. 1 large onion, finely chopped. 3 cloves garlic, minced. 1 can 14 oz diced tomatoes. 1/2 cup coconut milk. 2 tablespoons curry powder. 1 teaspoon ground turmeric. 1 teaspoon cumin. 1 teaspoon paprika. Salt and pepper to taste. 2 tablespoons vegetable oil. Fresh cilantro for garnish.

Instructions: Press 'Saute' on the Instant Pot and heat vegetable oil. Add chopped onion and garlic, saute until fragrant. Add chicken pieces and brown on all sides. Stir in curry powder, turmeric, cumin, paprika, salt, and pepper. Pour in diced tomatoes and coconut milk, then mix well. Cancel 'Saute' mode, close the Instant Pot lid, and set to 'Manual' for 8 minutes on high pressure. Once cooking is complete, perform a quick pressure release. Open the lid carefully and stir the curry. Serve over rice, garnished with fresh cilantro. Enjoy your quick and delicious Instant Pot chicken curry!

Prep Time: 15 minutes

Cook Time: 8 minutes

This Instant Pot Butternut Squash and Quinoa Stew is a hearty, healthy, gluten-free dish that is great for cold days. This hearty meal is simple to make in your Instant Pot and tastes great thanks to the butternut squash, quinoa, and fragrant spices.

Ingredients: 1 cup quinoa, rinsed. 2 cups butternut squash, peeled and diced. 1 onion, diced. 2 cloves garlic, minced. 1 can 15 oz diced tomatoes. 4 cups vegetable broth. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1 teaspoon paprika. Salt and pepper to taste. 2 cups spinach leaves. 2 tablespoons olive oil.

Instructions: Choose "Saute" in the Instant Pot and heat the olive oil. Put in the minced garlic and diced onion and saut until the onion is soft. Put in quinoa, vegetable broth, thyme, rosemary, paprika, salt, and pepper. Also add diced tomatoes and butternut squash. Put the lid on top of the Instant Pot and turn the valve to "Sealing." Cook for 8 minutes on high pressure. After the cooking cycle is over, carefully turn the valve to "Venting" to let out any remaining pressure. Then, let the pressure drop on its own for 10 minutes. Add the spinach leaves and stir them in until they wilt. If you need to, change the seasonings. Serve hot.

Prep Time: 15 minutes

Cook Time: 20 minutes

Sticky rice that doesn't need to be soaked in this quick and easy Instant Pot recipe. It's ready in no time and tastes great!

Ingredients: 2 cups glutinous rice. 1 cup water.

Instructions: Rinse the glutinous rice under cold water until the water runs clear. Add the rinsed rice and 1 cup of water to the Instant Pot. Close the lid, set the vent to sealing, and cook on high pressure for 12 minutes. Allow natural pressure release for 10 minutes, then quick release any remaining pressure. Fluff the rice with a fork, and let it sit for 5 minutes to absorb any excess moisture. Serve the sticky rice warm and enjoy!

Prep Time: 10 minutes

Cook Time: 12 minutes