Tag Archives: Instant pot recipes

Easy Everyday Instant Pot Mediterranean Recipes

Easy Everyday Instant Pot Mediterranean Recipes

Minestrone Soup

Serves 8 | Prep. time 10 minutes | Cooking time 8–10 minutes

Ingredients

  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 1 carrot, diced
  • 1 cup green beans, cut into ½-inch pieces
  • 2 stalks celery, sliced thinly
  • 2 tablespoons olive oil
  • 4 tomatoes, chopped
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 (14-ounce) can crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1½ quarts chicken broth
  • 1 cup elbow pasta
  • 1 (15-ounce) can kidney beans
  • 1 cup parmesan cheese, grated

Directions

  1. Open the top lid of your Instant Pot and press SAUTÉ.
  2. Add the olive oil to the pot and heat it.
  3. Add the onions and stir-cook until soft and translucent.
  4. Add remaining ingredients except for the parmesan. Stir to combine with a wooden spatula.
  5. Close the lid and make sure that the valve is sealed properly.
  6. Press MANUAL and set timer to 5 minutes.
  7. The Instant Pot will start building pressure; allow the mixture to cook for the set time.
  8. When the timer reads zero, press NPR for natural pressure release. It will take 8–10 minutes to release the pressure.
  9. Open the lid and take out the prepared recipe. Serve warm with the parmesan cheese on top.

Nutrition (per serving)

Calories 226, fat 7 g, carbs 36 g, protein 14 g, sodium 1221 mg

 

 

Chicken Lemon Rotisserie

Serves 6 | Prep. time 10 minutes | Cooking time 25 minutes

Ingredients

  • 1 (2½-pound) whole chicken
  • 1½ teaspoons salt
  • 1 teaspoon garlic powder
  • 1 lemon, cut into 4 wedges
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 cup chicken broth
  • ½ teaspoon pepper

Directions

  1. Stuff the lemon wedges into the chicken cavity.
  2. Combine the olive oil, pepper, salt, garlic powder and paprika in a mixing bowl. Rub the top of the chicken with half of this spice mixture.
  3. Open the top lid of your Instant Pot and press SAUTÉ.
  4. Add the chicken to the pot breast side down; stir-cook for 3–4 minutes.
  5. Rub the bottom of chicken the with the remaining spice mixture.
  6. Flip the chicken and cook for 1 more minute. Take out the chicken.
  7. Arrange the trivet inside and place the chicken on it breast side down.
  8. Close the lid and make sure that the valve is sealed properly.
  9. Press MANUAL and set timer to 20 minutes.
  10. The Instant Pot will start building pressure; allow the mixture to cook for the set time.
  11. When the timer reads zero, press NPR for natural pressure release. It will take 8–10 minutes to release the pressure.
  12. Open the lid and take out the prepared recipe. Serve warm.

Nutrition (per serving)

Calories 284, fat 18.5 g, carbs 3 g, protein 25.5 g, sodium 853 mg

 

 

Cacciatore Black Olive Chicken

Serves 4–6 | Prep. time 10 minutes | Cooking time 15 minutes

Ingredients

  • 6–8 bone-in chicken drumsticks or mixed drumsticks and thighs
  • 1 cup chicken stock
  • 1 bay leaf
  • ½ cup black olives, pitted
  • 1 medium yellow onion, roughly chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 (28-ounce) can stewed tomato puree

Directions

  1. Open the top lid of your Instant Pot.
  2. Add the stock, bay leaf and salt; stir to combine with a wooden spatula.
  3. Add the chicken, tomato puree, onion, garlic powder and oregano; stir again.
  4. Close the lid and make sure that the valve is sealed properly.
  5. Press MANUAL and set timer to 15 minutes.
  6. The Instant Pot will start building pressure; allow the mixture to cook for the set time.
  7. When the timer reads zero, press NPR for natural pressure release. It will take 8–10 minutes to release the pressure.
  8. Open the lid and remove the bay leaf.
  9. Serve warm with the black olives on top.

Nutrition (per serving)

Calories 309, fat 16.5 g, carbs 9 g, protein 30.5 g, sodium 833 mg

 

 

Beef Red Wine Stew

Serves 4–5 | Prep. time 10 minutes | Cooking time 25 minutes

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1½ pounds stew beef, cut into bite sized pieces
  • 1½ cups water
  • 1½ cups red wine
  • ½ teaspoon sage
  • 1 teaspoon thyme
  • ½ teaspoon salt
  • 1 teaspoon pepper
  • 1 red pepper, chopped
  • 2 zucchinis, sliced thin
  • 4 small potatoes or 2 large potatoes, cubed
  • 10 ounces mushrooms

Directions

  1. Open the top lid of your Instant Pot and press SAUTÉ.
  2. Add the olive oil to the pot and heat it.
  3. Add the beef pieces; stir-cook on each side to evenly brown.
  4. Add the rest of ingredients. Stir well.
  5. Close the lid and make sure that the valve is sealed properly.
  6. Press MANUAL and set timer to 20 minutes.
  7. The Instant Pot will start building pressure; allow the mixture to cook for the set time.
  8. When the timer reads zero, press QPR for quick pressure release.
  9. Open the lid and take out the prepared recipe.
  10. Serve warm.

Nutrition (per serving)

Calories 384, fat 11 g, carbs 9 g, protein 32 g, sodium 417 mg

 

 

Classic Salmon Asparagus

Serves 4 | Prep. time 10 minutes | Cooking time 4 minutes

Ingredients

  • 1 pound Alaskan salmon, cut into 4 fillets
  • 1 cup water
  • Salt and pepper to taste

Asparagus:

  • 1 cup cold water
  • 1 pound asparagus
  • Salt and pepper to taste

Directions

Salmon:

  1. Open the top lid of your Instant Pot.
  2. Add the water to the cooking pot; arrange the trivet/steamer basket.
  3. Place the salmon fillets on the steamer basket/trivet. Season to taste with salt and pepper.
  4. Close the lid and make sure that the valve is sealed properly.
  5. Press MANUAL and set timer to 3 minutes.
  6. The Instant Pot will start building pressure; allow the mixture to cook for the set time.
  7. When the timer reads zero, press QPR for quick pressure release.
  8. Open the lid and transfer the salmon to a serving plate.

Asparagus:

  1. Add the cold water to the cooking pot; arrange the trivet/steamer basket.
  2. Place the asparagus on the steamer basket/trivet. Season to taste with salt and pepper.
  3. Close the lid and make sure that the valve is sealed properly.
  4. Press MANUAL and set timer to 1 minute.
  5. The Instant Pot will start building pressure; allow the mixture to cook for the set time.
  6. When the timer reads zero, press QPR for quick pressure release.
  7. Open the lid and arrange the asparagus around the salmon. Season to taste with salt and pepper. Serve warm.

Nutrition (per serving)

Calories 183, fat 8 g, carbs 5 g, protein 24 g, sodium 58 mg

 

 

Lentil Whole Wheat Burgers

Serves 4 | Prep. time 10 minutes | Cooking time 35 minutes

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 cup dry brown lentils
  • 1 yellow onion, diced
  • 1 medium carrot, diced
  • 2½ cups water
  • 2 tablespoons blackstrap molasses
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons applesauce
  • 1 (6-ounce) can tomato paste
  • 1½ teaspoons onion powder
  • 1½ teaspoons garlic powder
  • 1 teaspoon mustard
  • ½ teaspoon paprika
  • Dash of ground cayenne
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 4 whole wheat hamburger buns
  • Optional toppings: lettuce, avocado, red cabbage, red onion, mustard and ketchup

Directions

  1. Open the top lid of your Instant Pot and press SAUTÉ.
  2. Add the olive oil to the pot and heat it.
  3. Add the onions and stir-cook for 4–5 minutes until soft and translucent.
  4. Add the garlic; stir-cook for 1–2 minutes until fragrant.
  5. Add the carrot; stir-cook for 7–8 minutes until tender.
  6. Add the other ingredients except for the buns and toppings. Stir to combine.
  7. Close the lid and make sure that the valve is sealed properly.
  8. Press MANUAL and set timer to 20 minutes.
  9. The Instant Pot will start building pressure; allow the mixture to cook for the set time.
  10. When the timer reads zero, press QPR for quick pressure release.
  11. Open the lid and take out the prepared recipe.
  12. Add the mixture over the buns and add toppings to make burgers. Serve warm.

Nutrition (per serving)

Calories 259, fat 3.5 g, carbs 26 g, protein 11 g, sodium 682 mg

 

 

 

These recipes and more are found in Madison Miller’s Effortless Mediterranean Diet Instant Pot Cookbook: Easy Everyday Pressure Cooker Mediterranean Recipes for a Healthy Lifestyle. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Delicious Instant Pot Recipes

Delicious Instant Pot Recipes

Delicious Instant Pot Recipes

Try out these delicious recipes!

Breakfast Bread Pudding

Serves 4-6 | Prep time 10 minutes plus 20 minutes absorption time | Cook time 20 minutes

Ingredients

  • 7 slices cinnamon bread, toasted and cubed
  • ½ cup raisins
  • ¼ cup crushed nuts of choice (almonds, peanuts, pecans, and walnuts are all good)
  • 4 tablespoons butter, melted
  • ½ cup packed brown sugar
  • 3 cups whole milk
  • 3 eggs, beaten
  • 1 teaspoon vanilla
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • Maple syrup, honey, or applesauce (optional)

Directions

  1. Place the bread, raisins, and nuts in a heatproof metal or glass pan that will fit into the Instant Pot.
  2. In a bowl, whisk the butter, brown sugar, milk, eggs, vanilla, cinnamon, and salt together.
  3. Pour the liquid into the bread mixture and stir.
  4. Let it sit for 20 minutes, stirring occasionally.
  5. Cover the bowl with foil.
  6. Fill the Instant Pot with 1 ½ cups of water and place the trivet in the pot. Use a foil sling to lower the pan into the Instant Pot.
  7. Cover and lock the lid and set the timer to 20 minutes.
  8. Quick release and wait for the valve to drop.
  9. Open and lift the pan out.
  10. Drizzle with maple syrup, honey, or applesauce, if desired.

 

Sauerkraut Beef Brisket Soup

Serves 6 | Prep time 10 minutes | Cook time 21 minutes

Ingredients

  • 1 tablespoon olive oil
  • 1 cup onion, diced
  • 1 teaspoon caraway seeds
  • 4 cloves garlic, crushed and minced
  • 1 pound beef brisket, sliced thin
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon fresh thyme
  • 4 cups beef stock
  • 2 cups sauerkraut with liquid
  • 1 tablespoon tomato paste
  • 1 teaspoon honey

Directions

  1. Set the Instant Pot to the sauté setting and add the olive oil.
  2. Once the oil is hot, add the onion, caraway seeds, and garlic. Sauté until firm tender, approximately 3-5 minutes.
  3. Next, add the sliced brisket and season the mixture with salt, black pepper, and thyme.
  4. Add the beef stock and turn the machine to the pressure cooker setting.
  5. Seal and cook for 15 minutes.
  6. Carefully release the steam using the quick release method and open the lid.
  7. Add the sauerkraut, tomato paste, and honey.
  8. Close the machine and cook for an additional 6 minutes, until the brisket is cooked to the desired doneness. Use the natural release method to release the steam.

 

Chicken Adobo

Serves 4-6 | Prep time 25 minutes | Cook time 15 minutes

Ingredients

  • 2 pounds chicken
  • 2 tablespoons olive oil
  • 1 cup soy sauce
  • ⅓ cup light soy sauce
  • ½ cup vinegar
  • ¼ cup fish sauce
  • 2 tablespoons stevia
  • ½ teaspoon ground black peppercorn
  • 2 red chilies
  • 2 dried bay leaves
  • Salt, to taste

Directions

  1. In a large bowl, mix together soy sauce, light soy sauce, vinegar, fish sauce, red chilies, bay leaves, stevia, salt, and pepper.
  2. Pour the oil into the Instant Pot and turn on sauté mode.
  3. Brown the chicken in the Instant Pot.
  4. Add the bowl mixture.
  5. Let simmer for 2 minutes and then press the ON/OFF button.
  6. Lock the lid tightly and set the timer to 15 minutes at high pressure.

 

Cheesy Mashed Potatoes

Serves 2-4 | Prep time 10 minutes | Cook time 10 minutes

Ingredients

  • 4 russet potatoes, peeled and quartered
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • Pinch of salt
  • ½ cup milk
  • 2 tablespoons Parmesan cheese, grated
  • Salt and black pepper, to taste

Directions

  1. Fill an Instant Pot with 1 cup of water.
  2. Place the potatoes in the steaming basket.
  3. Put the trivet in the pot and position the steaming basket over it.
  4. Close and lock the lid. Set the manual timer to 8 minutes.
  5. After cooking, use a quick release.
  6. While the potatoes are cooking, prepare the milk mixture.
  7. Melt the butter in a saucepan over medium heat.
  8. Add the garlic and salt, cooking until the garlic is golden brown (about 2 minutes).
  9. Stir in the milk, loosening any bits stuck to the bottom of the pan.
  10. Remove the pot from the heat and set it aside.
  11. Transfer the potatoes to a large bowl and use a potato masher to mash them.
  12. Pour in half of the milk mixture and continue mashing to incorporate.
  13. Gradually add the remaining milk mixture until the desired texture is attained.
  14. Add the Parmesan cheese and season with salt and pepper.
  15. Serve while warm.

 

Chocolate Cheesecake

Serves 2-4 | Prep time 10 minutes | Cook time 5 minutes

Ingredients

  • 6 egg yolks
  • 1 cup stevia
  • ⅓ cup water
  • ⅓ cup cacao powder
  • 1½ cups whipping cream
  • 1 cup almond milk
  • 1 teaspoon vanilla
  • Sea salt, pinch

Directions

  1. Whisk egg yolks in a bowl.
  2. Combine stevia, cocoa powder, and water in a saucepan.
  3. Heat on low flame until all ingredients are dissolved.
  4. Add almond milk and cream. Let the mixture get heated up, but don’t boil it.
  5. Remove from heat and add salt and vanilla.
  6. Pour this warm chocolate mixture one tablespoon at a time into the egg yolk bowl, whisking constantly.
  7. Pour this mixture into oil-greased ramekins.
  8. Pour 2 cups of water into the Instant Pot.
  9. Place the trivet inside.
  10. Place the ramekins on the trivet.
  11. Close the lid and press manual for 5 minutes.
  12. Quick release the steam.
  13. Refrigerate the ramekins for 4–6 hours before serving.

 

 

**These recipes and more can be found in Instant Pot Cookbook: 500 Easy Everyday Instant Pot Recipes for Beginners by Marie Adams. If you want to get your own copy, click the cover or here.

RV camping cookbook

If you want to print and download a copy of the recipes above, click here.