The Best Instant Pot Recipes For Easy, Healthy Meals

Looking for the best Instant Pot recipes? Ones that aren't just easy but also healthy and delicious? So good even your picky kids will eat them?

Over the holidays (and all year long, really), you are busy and don't have a lot of time to cook.

That's where an Instant Pot or pressure cooker comes in handy!

Finding the healthiest, best Instant Pot recipes means you can enjoy nutritious breakfast, lunch, and dinner ideas your entire family will love.

Try the best Instant Pot recipes below this holiday season and all year long!

Looking for more meal ideas? Check out these Fit Mother Project recipes!

Best Instant Pot Recipes for Breakfast

Instant Pot Spinach Frittata

Start your morning off right with this satiating, flavorful Instant Pot spinach frittata recipe!

Ingredients

• 6 eggs, whisked
• 1 cup of water
• 1 cup of mushrooms
• 1 cup of fresh spinach, chopped
• 1/2 onion, chopped
• 3 tablespoons of olive oil
• Salt and pepper to taste

Instructions

• Pour olive oil into a pan that fits in your Instant Pot.
• Add all of the ingredients to the pan and mix them together.
• Cover your pan with foil.
• Pour water into the Instant Pot and put the trivet in place.
• Place the pan on the trivet.
• Cook on high pressure for about 5 minutes.
• Let the steam release naturally.
• Serve and enjoy!

Servings: 6

Instant Pot Oatmeal with Nut Butter

This simple, Instant Pot oatmeal recipe is sure to be a hit with friends and family members of all ages!

Ingredients

• Nonstick cooking spray
• 3 cups of almond milk
• 1 cup of steel-cut oats
• A pinch of salt
• 1/2 teaspoon of cinnamon
• Nut butter, nuts, or berries for toppings
• Protein powder (optional)

Instructions

• Spray your Instant Pot with nonstick cooking spray.
• Add in oats, milk, and salt.
• Secure the Instant Pot lid and close the vent.
• Press the “manual” button and set the timer to 4 minutes.
• Complete a quick-release process.
• When the pressure is fully released, your Instant Pot lid will unlock and open.
• Stir in protein powder with some extra milk if you'd like (this step is optional).
• Serve the cooked oatmeal with almond butter, sliced almonds, walnuts, berries, or bananas, and enjoy!

Servings: 2

Instant Pot Lentils with Poached Eggs

Try this delicious Instant Pot lentils and poached eggs recipe for yourself, your spouse, and your kids. Everyone in your family will love it!

Ingredients

• 3/4 cups of dried lentils, rinsed and drained
• 3 cups of water
• 2 dried bay leaves
• 3 tablespoons of olive oil
• 1 lemon, grated (zest and juice)
• 1 tablespoon of fresh parsley, chopped
• 1 teaspoon of salt
• 1/4 teaspoon of pepper
• 4 cups of baby spinach
• 4 eggs
• Nonstick cooking spray

Instructions

• Place bay leaves, 2 cups of water, and lentils in your Instant Pot.
• Seal the lid and close the valve. Set the “manual pressure cook” timer to 7 minutes.
• In a small bowl, whisk together lemon zest and juice, oil, parsley, and 1/4 teaspoon of salt. Set aside.
• Coat four, 6-ounce ramekins with cooking spray.
• Crack an egg into each ramekin and set aside.
• Use the quick pressure release on your Instant Pot.
• When the valve drops remove the lid, drain the lentils, and remove the bay leaves.
• Return the lentils to your Instant Pot with 1/4 teaspoon of salt and spinach.
• Toss the mixture until the spinach is wilted, and divide it between 4 covered bowls.
• Place 1 cup of water in your Instant Pot. Add a trivet with 3 ramekins. Stack the 4th on top of the other ramekins.
• Seal the lid and close the valve. Press the “cancel” button and reset the “manual pressure cook” for 1 minute.
• Use the natural pressure release for 1 minute, and then the quick pressure release. Remove the lid when the valve drops.
• Remove the ramekins, drain any excess water, and run a knife around the edges of each egg to remove it from the ramekin.
• Spoon the oil mixture on top of each bowl with the lentils, and top with the cooked eggs.
• Sprinkle with pepper, serve, and enjoy!

Servings: 4

Best Instant Pot Recipes for Lunch

Instant Pot Greek Chicken Bowls

Try this nutritious, but satiating, Instant Pot Greek chicken bowl recipe for just about any occasion!

Ingredients

• 1/2 teaspoon of Spanish paprika
• 1/2 teaspoon of dried oregano
• A pinch of crushed red pepper flakes
• 1/2 cup plus 2 tablespoons of olive oil
• 3 garlic cloves, grated
• 1 1/2 pounds of skinless, boneless chicken breasts (sliced 1/2-inch thick)
• Salt and pepper to taste
• 1 cup of couscous
• 1 cup of full-fat Greek yogurt
• Juice from 1 lemon
• 1 cup of cherry tomatoes, quartered
• 1 cucumber, chopped
• 1/2 cup of crumbled feta cheese
• 1/2 cup of Kalamata olives, pitted and chopped
• 2 tablespoons of fresh dill, chopped

Instructions

• Whisk together paprika, oregano, red pepper flakes, 2 garlic cloves, 1/4 cup of olive oil, and 1/2 cup of water in your Instant Pot.
• Add chicken, 2 teaspoons of salt, and a dash of pepper. Toss until the mixture is well-coated.
• Lock the lid on your Instant Pot and set the pressure cook timer for 3 minutes on high.
• After completing the pressure cook cycle, wait for the quick release cycle before unlocking and removing the lid.
• Transfer the chicken to a bowl and turn off your pot.
• Add 1/2 teaspoon of salt, a dash of pepper, and couscous to the pot and combine it with the hot liquid.
• Top the pot with a glass lid and let the couscous rest until it's tender and fluffy (about 6-7 minutes). Fluff it with a fork.
• In a medium-sized bowl, mix together lemon juice, yogurt, the remaining garlic clove, and 2 tablespoons of water.
• Spread 1/4 cup of the yogurt mixture on the bottom of a plate.
• Top with the couscous, tomatoes, cucumbers, feta, olives, and chicken.
• Garnish with dill, drizzle with olive oil, serve, and enjoy!

Servings: 4

Instant Pot Mexican Lentil Soup

If you're in the mood for a flavorful soup your spouse and kids will adore, consider this Instant Pot Mexican lentil soup recipe. Add very lean ground beef or ground turkey to it if you'd like!

Ingredients

• 1 tablespoon of olive oil
• 1 large carrot, sliced
• 1 small onion, chopped
• 1 yellow bell pepper, chopped
• 1 jalapeno pepper, chopped
• 2 garlic cloves, minced
• 5 cups of low-sodium chicken broth
• A 16-ounce jar of Picante sauce
• 1 1/4 cups of dry lentils
• 1 tablespoon of taco seasoning
• 1 teaspoon of cumin
• 1/2 cup of chopped cilantro
• 1 tablespoon of lime juice
• Very lean ground beef or ground turkey (optional)

Instructions

• Turn your Instant Pot to “saute.”
• Add olive oil and heat it for about 1 minute.
• Add onions, carrots, bell peppers, and jalapenos.
• Saute the mixture for about 2 minutes.
• Add garlic and saute the mixture for 30 seconds.
• Press “cancel.”
• Add the chicken broth, Picante sauce, taco seasoning, cumin, and lentils and combine well.
• Close the lid and lock it.
• Select the high-pressure setting.
• Allow 10 minutes for pressure to build.
• Release pressure using the natural release method (about 10 minutes).
• Remove the lid, stir in cilantro and lime juice, serve, and enjoy!
• Add cooked lean ground beef or ground turkey for extra protein if you'd like!

Servings: 8

Instant Pot Chicken Noodle Soup

When you're looking for a quick, simple recipe your family can enjoy all year long, consider this mouth-watering Instant Pot chicken noodle soup recipe!

Ingredients

• 1 tablespoon of olive oil
• 5 medium carrots, sliced
• 3 celery stalks, sliced
• 2 garlic cloves, minced
• 1 large onion, diced
• Salt and pepper
• A 3-pound chicken
• 2 tablespoons of dill, chopped
• One 3-inch piece of ginger, halved (optional)
• 4 cups of egg noodles (optional)

Instructions

• Turn your Instant Pot to a high saute setting.
• Add oil, celery, carrots, onions, garlic, 1 tablespoon of salt, and a pinch of pepper.
• Stir the mixture for 4-5 minutes until the vegetables soften slightly.
• Add ginger, chicken, and 8 cups of water.
• Lock the lid and set your pressure cooker to a high setting for 20 minutes.
• Wait for the quick release cycle before unlocking and removing the lid. Remove the ginger.
• Using tongs, remove chicken from the pot and cool in a bowl for several minutes.
• Switch your Instant Pot to a high saute setting and bring the chicken soup to a boil.
• Add noodles (if you're using them) and cook for about 5-7 minutes.
• Remove skin and bones from the chicken and shred it using two forks.
• Season chicken with salt and pepper and add it back into the pot, along with dill seasoning and additional salt and pepper as needed.
• Serve and enjoy!

Servings: 6

Best Instant Pot Recipes for Dinner

Instant Pot Turkey Breast

Enjoy this savory Instant Pot turkey breast recipe during the holiday season and all year long!

Ingredients

• A 1-ounce package of onion soup mix
• A 6-pound turkey breast (thawed)
• 2 celery ribs, cut into chunks
• 1 onion, cut into chunks
• 1 cup of chicken broth (use low-sodium if you'd like)
• 2 tablespoons of water
• 1 tablespoon of cornstarch as needed

Instructions

• Sprinkle onion soup mix over your turkey breast and place the mixture in your Instant Pot.
• Place onion and celery chunks around the turkey breast.
• Pour chicken broth over the top of the mixture.
• Seal your pressure cooker and set it to a “poultry” setting.
• Cook the turkey mixture until juices run clear (about 30 minutes).
• Release the pressure using a natural-release method for about 20 minutes.
• Transfer the turkey to a plate and slice it.
• Change the pressure-cooker setting to “saute.”
• Mix water and cornstarch together in a bowl and add a small amount of liquid from the pot.
• Stir until the ingredients dissolve and pour the mixture into your pot. Whisk until it's thick (about 3 minutes).
• Serve the gravy with sliced turkey plus a side of potatoes, brown rice, corn, peas, or quinoa plus green beans (or other non-starchy veggies). Enjoy!

Servings: 8

Instant Pot Pot Roast

Home cooking has never tasted better with this flavorful, satiating, Instant Pot pot roast and potatoes recipe!

Ingredients

• 3 pounds of chuck roast
• Salt and pepper
• 1 tablespoon of olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 teaspoons of rosemary, chopped
• 1 teaspoon of thyme, chopped
• 3 tablespoons of tomato paste
• 2 tablespoons of flour
• 1/2 cup of red wine
• 3 cups of low-sodium beef broth
• 1 tablespoon of Worcestershire sauce
• 1 pound of baby potatoes, halved
• 4 medium carrots, sliced
• Cooked peas (optional)

Instructions

• Season the chuck roast with salt and pepper.
• Place your Instant Pot on a “sauté” setting for 15 minutes and heat the oil.
• Add beef and cook until it's seared on both sides (about 5 minutes per side).
• Remove the beef and add the onion. Cook, stirring occasionally, until the onion softens (about 5 minutes).
• Stir in herbs, garlic, and tomato paste. Cook the mixture until it's fragrant (about 1 minute).
• Add flour and whisk in the wine until well-combined.
• Bring the mixture to a boil and cook until it thickens (about 2 minutes).
• Add broth, potatoes, carrots, Worcestershire sauce, 1 tablespoon of salt, and a dash of pepper.
• Place beef on top of the mixture.
• Lock the Instant Pot lid and set your pressure cooker to a high setting for 1 hour.
• Wait for the quick release cycle. Unlock and remove the lid.
• Let the beef rest in the sauce for at least 10 minutes.
• Add cooked peas to the mixture if you'd like.
• Slice the roast, serve, and enjoy!

Servings: 8

Click here to try a similar Instant Pot beef stew recipe!

Instant Pot Chili

If you're in the mood for chili, look no further than this simple, delicious Instant Pot chili recipe your friends and family will thank you for making!

Ingredients

• 1 tablespoon of olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 tablespoons of tomato paste
• 1 1/2 pounds of lean ground beef or ground turkey
• 2 cups of low-sodium beef broth
• A 15-ounce can of kidney beans, drained
• A 15-ounce can of black beans, drained
• A 15-ounce can of roasted diced tomatoes
• 1 1/2 tablespoons of chili powder
• 1 teaspoon of dried oregano
• 1 teaspoon of ground cumin
• 1/2 teaspoon of cayenne
• Salt and pepper to taste
• Green onions for serving
• Sliced avocados for serving

Instructions

• Set your Instant Pot to a “sauté” setting and add oil.
• Add in onion and cook until it's soft (about 5 minutes).
• Stir in garlic and cook until fragrant (about 1 minute).
• Add in the tomato paste and stir.
• Add ground beef (or ground turkey) and break up the meat with a spoon. Cook until the meat is no longer pink (about 7 minutes).
• Add beans, broth, tomatoes, cumin, chili powder, cayenne, and oregano. Season the mixture with salt and pepper.
• Lock the lid and set your Instant Pot to a high-pressure cook setting for about 14 minutes.
• Follow the manufacturer’s instructions for the quick release and remove the lid.
• Serve your chili with toppings of your choice and enjoy!

Servings: 6

For access to additional healthy recipes for your family, or to join a healthy living program for busy moms, sign up for the Fit Mother Project or try a free meal plan and fat-burning workout today!

*Please know that weight loss results & health changes/improvements vary from individual to individual; you may not achieve similar results. Always consult with your doctor before making health decisions. This is not medical advice – simply very well-researched info on the best instant pot recipes.