Archive for the 'Instant Pot' Category

Oct 30

Instant Pot Cranberry Sauce

My cranberry dreams come true.

Oct 16

Everything Hard Cooked Eggs

This 2-ingredient recipe really is everything you could want with high protein eggs and just the right amount of spice.

Sep 04

Instant Pot Peach Jam

Low in sugar, high on flavor! Peach Jam in about 30 minutes.

Sep 02

Instant Pot Loaded Sweet Potatoes

This side dish will steal the show with its vibrant colors and flavors. Add some black beans and serve as a vegetarian main course.

Aug 13

Instant Pot Recipe: Mediterranean Farro Salad

Farro is an ancient grain with a beautifully nutty flavor and chewy texture that cooks up in minutes in the Instant Pot. The flavors of the Mediterranean are known to promote heart health and weight loss.

Apr 13

Instant Pot Shrimp and Grits

Tender shrimp in a tangy sauce poured over a creamy and cheesy pile of grits.


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Instant Pot Cranberry Sauce
Tuesday, October 30th, 2018

I have a cranberry sauce addiction. I love it, have always loved it, and find it necessary to eat it throughout the year.  I have pined over the perfect recipe for countless Thanksgivings and the search is over. The most delicious batch of sweet-tart cranberry flawlessness is less than 20 minutes away – start to finish – using the Instant Pot.

Makes 1 quart

24 ounces fresh cranberries

1 cup granulated sugar

1/4 cup orange juice

1 tbsp orange zest

pinch koser salt

1 tbsp honey (optional)

Combine cranberries, sugar, orange juice, orange zest and salt in the inner pot. Gently stir to coat the cranberries in the sugar.

Cover and lock the lid, set the vent to the sealing position. Select PRESSURE COOK (HIGH) and set timer to 2 minutes. When cook time is complete, allow for 5 minutes of natural release, then quick release the remaining pressure. Remove the lid, stir in the honey and transfer to containers to cool. Store in the refrigerator for up to 2 weeks.

Nutrition Info Per Serving (2 tbsp): Calories: 38; Total fat: 0g; Total Carbs: 9g; Sodium: 4mg; Fiber: 1g; Protein: 0g

For more healthy recipes using your Instant Pot check out my Healthy Instant Pot Cookbook – on sale now!

Posted by Dana White  /  Filed under Instant Pot, Recipes, Seasonal Goodies  /  Comments: 0



Everything Hard Cooked Eggs
Tuesday, October 16th, 2018

This 2-ingredient recipe really is everything you could want with high quality protein filled eggs and just the right amount of spice.

Meal prep hard cooked eggs in bulk using your Instant Pot. Add 1 cup of water to the inner pot and set a rack on top. Place up to 1 dozen eggs on the rack then cover and seal. Cook on high pressure for 10 minutes then quick release the pressure. Place eggs in an ice bath until cooled; store in the refrigerator.

Serves: 1

2 hard cooked eggs

½ tsp Everything Bagel Seasoning

Remove egg shell and slice eggs in half lengthwise, sprinkle with seasoning and enjoy.

Nutrition Info: Calories: 148; Total Fat: 10 grams (3g saturated fat); Carbs: 1g; Protein: 13g; Sodium: 222mg; Chol: 372mg; Fiber: 0; Sugar: 0g

Posted by Dana White  /  Filed under Healthy Instant Pot Cookbook, Instant Pot  /  Comments: 0



Instant Pot Peach Jam
Tuesday, September 4th, 2018

Makes 3 cups

5 cups fresh peaches (peeled, chopped, diced)

2/3 cup granulated sugar

1/3 cup wildflower honey

1 tbsp lemon juice

Place peaches, sugar and honey in the inner pot and stir. Cover and lock the lid in place. Set to Pressure Cook (high) for 2 minutes. Allow for natural release. Remove lid, stir in lemon juice. To adjust texture, use a potato masher or immersion blender to break down some of the peaches. Set to Saute mode; simmer and cook for 10 to 12 minutes until mixture is thickened. Allow to cool slightly and then transfer into glass jars. Allow to cool completely before covering and refrigerating. Store in the fridge for up to 3 weeks.

Nutrition Info (1 tablespoon): Calories: 48; Total Fat: 0g; Carbohydrate: 8g

Posted by Dana White  /  Filed under Instant Pot  /  Comments: 0



Instant Pot Loaded Sweet Potatoes
Sunday, September 2nd, 2018

This side dish will steal the show with its vibrant colors and flavors. Add some black beans and serve as a vegetarian main course.
To prepare beets in the Instant Pot, steam unpeeled on manual, high pressure for 15 minutes and use quick release method. Cool, peel and chop.

Serves: 6
3 medium sweet potatoes
2 tbsp low fat Greek yogurt
½ tsp kosher salt
Pinch red pepper flakes
2 cups baby spinach
1 cup diced cooked beets
1/3 cup crumbled feta cheese

Place a steamer insert in the bottom of the inner pot and pour in 1 cup of water. Poke a few holes in each sweet potato and place in the steamer. Cover and lock the lid in place. Set to Pressure Cook (high) for 15 minutes. Use quick release method. Set sweet potatoes aside cool for 5 minutes or until cool enough to handle, then cut in half lengthwise. Scoop out most of the flesh and transfer to bowl. Place the skins on a platter. Mix sweet potato with Greek yogurt, salt, red pepper and baby spinach. Fill each skin with mixture, then top with chopped beets and feta. Serve warm or at room temperature.

Calories: 195, Total fat: 4g; Saturated fat 3g; Cholesterol: 15mg; Sodium: 408mg; Carbohydrates: 35g; Dietary fiber: 6g; Sugars: 11g; Protein: 7g

Posted by Dana White  /  Filed under Healthy Instant Pot Cookbook, Instant Pot  /  Comments: 0



Instant Pot Recipe: Mediterranean Farro Salad
Monday, August 13th, 2018

Farro is an ancient grain with a beautifully nutty flavor and chewy texture. The flavors of the Mediterranean are known to promote heart health and weight loss. Here they are wrapped up in a delicious salad.

Get more INSTANT POT RECIPES in the soon-to-be-released

Healthy Instant Pot Cookbook

Serves 8

2 cups whole grain farro
2 cups water
1 ¼ tsp kosher salt
½ tsp freshly ground black pepper
2 tbsp olive oil
2 tbsp balsamic vinegar
1 (15oz)can cannellini beans, rinsed and drained
¼ cup chopped sun dried tomatoes, packed in oil, drained
¼ cup thinly sliced red onion
½ cup crumbled feta cheese
¼ cup chopped kalamata olives
3 cups baby spinach

1.    Stir farro, water and 1 tsp salt in the inner pot.
2.    Cover and lock the lid in place. Set to pressure cook (high) for 25 minutes. Use quick release method and remove lid.
3.    Pour into a colander to rinse and drain then transfer to a large bowl.
4.    Add remained ¼ tsp salt, pepper, olive oil, vinegar, beans, sun dried tomato, onion, feta, olives and spinach to the bowl and toss gently.
5.    Serve at room temperature and store leftovers in the refrigerator for up to 5 days.

Calories    247
Total fat    9g
Saturated fat    2g
Sodium   249mg
Carbohydrates    37g
Dietary fiber    5g
Protein    8g

Modified from Healthy Instant Pot Cookbook reprinted by permission of Alpha, a division of Penguin Random House LLC. Copyright © 2018 by Dana Angelo White

Posted by Dana White  /  Filed under Healthy Instant Pot Cookbook, Instant Pot, Just Yummy  /  Comments: 0



Instant Pot Shrimp and Grits
Friday, April 13th, 2018

Tender shrimp in a tangy sauce poured over a creamy and cheesy pile of grits. This recipe is usually drenched in butter, cream and tons of cheese. It can be made for a fraction of the calories with a few adjustments. A small amount of full flavored cheese goes a long way.

Serves 4

2 tbsp unsalted butter
1 tbsp olive oil
1 clove garlic, minced
12 oz raw shrimp, peeled and deveined
½ cup chopped roasted red pepper
½ tsp smoked paprika
½ tsp kosher salt
2 tsp fresh thyme
½ tsp red pepper flakes
Juice ½ lemon
½ cup grits
½ cup grated sharp cheddar cheese
2 tbsp chopped scallions

1.    Set pot to sauté function and add 1 tbsp of butter and olive oil.
2.    Add shrimp and garlic and sauté for 2 minutes.

3. Add roasted red pepper and season with smoked paprika, salt, thyme, red pepper flakes and lemon juice. Continue to sauté for 3 to 5 minutes until shrimp is opaque.
4.    Turn off heat. Pour shrimp and sauce out into a bowl, cover with aluminum foil and set aside.
5.    Without cleaning out the inner pot, add remaining butter, grits and stir in 2 cups of water. Cover and lock the lid in place. Set to pressure cook (high) for 10 minutes. Allow for 10 minutes of natural release then vent remaining pressure.
6.    Remove lid and stir in cheese until melted and grits are creamy.
7.    Pour grits onto a platter and top with shrimp. Serve immediately.

Calories 275; Total fat 13; Saturated fat 6g; Cholesterol 161mg; Sodium 311mg; Carbohydrates 19g; Dietary fiber 2g; Protein 21g

Posted by Dana White  /  Filed under Healthy Instant Pot Cookbook, Instant Pot  /  Comments: 0



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