Quick Instant Pot Dinners
During the work week, it’s hard to have motivation to make a home-cooked meal, but if you’re ballin on a budget it can be very helpful to have a handful of “go to” quick dinners! Below three of my favorite Instant Pot Recipes I always share with clients who are looking for some new ideas but nothing too challenging.
Instant Pot Spaghetti and Meatballs
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Servings: 6
Ingredients
1 lb frozen meatballs
8 oz uncooked spaghetti
Drizzle of olive oil
24 oz favorite pasta sauce
1 tbsp Italian seasonings (basil, oregano, etc)
2 cups water
Parmesan cheese
Instructions
Place meatballs in one layer at the bottom of the Instant Pot. Break spaghetti in half and arrange them on top of the meatballs.
Drizzle olive oil over spaghetti noodles.
Pour in the pasta sauce, seasoning, and water, making sure spaghetti is completely covered.
Secure the lid, making sure the vent is closed. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 10 minutes.
Remember, it takes 10min for the pressure to build, so it will be 20min total. Quick release the pressure after 20min and carefully open the lid. Stir in cheese. Serve immediately and enjoy!
Notes
Recipe Adapted from “I Wash, You Dry” https://iwashyoudry.com/instant-pot-spaghetti-and-meatballs/
Instant Pot chicken fried rice
Prep time 5 min
Cook Time 30 mins
Total Time 35 mins
Servings: 6-8
Ingredients
2 cups white rice, rinsed
2 cups water
3 TBSP toasted sesame oil
1 small onion finely diced
2 garlic cloves, minced
12oz bag frozen peas and carrots
6-8 oz cooked chicken, diced (rotisserie or pre-cooked chicken works great!)
1 TBSP butter
4 eggs lightly beaten
3 TBSP soy sauce
1 TBSP sesame seeds
Salt and pepper to taste
Garnish with sriracha, sliced green onion, and additional sesame seeds if desired
Instructions
First we cook the rice, add rinsed rice and water to the pot, then secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 4 minutes.
When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
Fluff the rice with a fork, remove to a separate bowl and cover loosely with foil. Rinse the pot liner to remove any stuck pieces of rice, no need to use soap.
Add toasted sesame oil to the Instant Pot. Using the display panel select CANCEL and then the SAUTE function.
When oil gets hot, add onion and garlic to the pot and saute 2 minutes.
Add peas, carrots, cooked chicken and butter to the pot and cook and stir for another 2 minutes, scraping any brown bits from the bottom of the pot.
Push ingredients to the side of the pot and add beaten eggs. Cook, stirring constantly, until the egg begins to set, then fold into the vegetable and chicken mixture until egg is cooked through.
Turn the pot off by selecting CANCEL, then fold in the cooked rice, soy sauce and sesame seeds. Adjust seasonings to taste.
Optional: Serve warm with sriracha, sliced green onions, and additional sesame seeds for garnish if desired
Notes
Recipe Adapted from “Instant Pot”
https://recipes.instantpot.com/recipe/better-than-takeout-chicken-fried-rice/
