You’ve probably heard of theInstant Pot ¯\_(ツ)_/¯
But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.
Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!
As sisters we are all trying to eat healthier and we are using our Instant Pot to do so! These 3 recipes are not only simple to make, but they are Dump and Go – meaning you can throw everything in, walk away, and dinner will be ready shortly!
Want to see more Instant Pot Dump and go recipes? These 4 are some of my FAVORITE: https://youtu.be/c7M6R18zg-Y
Find my favorite bendable cutting board here: https://amzn.to/35vtNpU
I would love to hear what your favorite dump and go recipes are!
Here are the Healthy Recipes for you!
Buffalo Chicken Lettuce Wraps
3 boneless skinless chicken breasts
1 stalk of celery, chopped
1/2 onion, chopped
1 clove garlic, minced
2 cups chicken broth
1/2 cup cayenne pepper sauce, I used Frank’s
For the wraps:
6 big lettuce leaves
1 1/2 cups shredded carrots
2 big celery stalks, cut into 2 inch matchsticks
Combine chicken, onions, celery stalk, garlic and broth in the Instant Pot. Push the MANUAL or PRESSURE COOK button and cook high pressure for 15 minutes. When it is done, let it release naturally (or on it’s own).
Remove the chicken from pot, reserve 1/2 cup broth and discard the rest. Shred the chicken and return to the pot with the 1/2 cup broth and the hot sauce and saute 2 to 3 minutes.
To prepare lettuce cups, put 1/2 cup buffalo chicken in each leaf, top with 1/4 cup shredded carrots, celery and dressing of your choice (I love to use Ranch).Wrap up and begin eating!
Instant Pot 15 Bean Soup
1 medium onion, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1 (20 oz) bag Hurst’s 15 Bean Soup Blend, seasoning removed and beans rinsed well
4 cups water
4 cups low sodium chicken broth
1 red bell pepper, seeded and chopped
4 big carrots, peeled and chopped
2 Tablespoons Worcestershire
2 Tablespoons Dijon mustard
2 tsp chili powder
1 Tablespoons dried parsley
1 tsp liquid smoke, optional
1 (14.5 oz) can chopped tomatoes with liquid
salt and pepper, to taste
Add all ingredients to the Instant Pot.
put the lid on the pot, making sure the valve is set to SEALING.
Press the MANUAL button, set to high pressure, and set the time for 45 minutes.
When the cooking cycle is complete, allow the pressure to naturally release for 20 minutes, then fast release any remaining pressure by carefully moving the valve to VENTING.
Season with more salt and pepper if desired.
Mash some of the beans to make it thicker.
Instant Pot Healthy Chicken Burrito Bowls:
3 frozen chicken breasts
1/2 cup uncooked brown rice
1/2 canned black beans
1 (15 oz) can chopped tomatoes
2 Tablespoons minced garlic
2 Tablespoons cumin
1 Tablespoon onion powder
2 Tablespoons chili powder
1.5 cups chicken broth
Salsa or pico de gallo
Combine all the ingredients in the Instant Pot. Lock the lid into put and turn the knob to SEALING.
Push MANUAL or PRESSURE COOK and cook for 25 minutes. When done release by turning the pressure valve to VENTING.
Open the lid and remove the chicken to shred.
Add the chicken back into the Instant Pot and stir well.
put the romaine lettuce in your bowl. Top beans, rice, and shredded chicken. Sprinkle with cheese, salsa, and avocado if you’d love!
Here is my FAVORITE Instant Pot – The Instant Pot Duo: https://amzn.to/33u4Wll
Want to Join our Instant Pot Facebook group? You can join here: https://www.facebook.com/groups/2001727599891399/
Don’t miss another recipe and sign up for our Instant Pot email list here: http://bit.ly/YOUTUBEEmailSignUP
Cinematography and Editing Provided by: Adam Moffat (www.adammoffat.com)
0:45 15 Bean Soup
7:45 Chicken Burrito Bowls
12:20 Buffalo Chicken Lettuce Wrap
#InstantPotRecipes #DumpandGo #sixsistersstuff