The appeal of the Instant Pot is not shrouded in mystique or mystery—it’s a super machine for the most efficient kitchen and cooking experience ever, or so its reviews say. The industrial-looking kitchen tool has been the recent rising star of the kitchen world, which makes sense given the recent obsession with meal-prepping and other life-hacky tools.
And the device is beloved for a few reasons: First, its versatility. In effect, the appliance serves six different purposes—it’s an electric pressure cooker, a rice cooker, a slow cooker, a yogurt maker, a steamer, and a sauté pan (try rattling all that off in one breath).
Essentially, you can safely cook your healthy dinner while you’re at work, and you can also do the opposite, but with a with speed that revolutionizes recipes that formerly required hours or even days to create (like infamously hard-to-make bone broth), thanks to the pressure-cooker function. Just imagine all the extra time you’ll have for double face cleansing and meditation while your dinner is making itself.
Just dipping your toe in the pressurized pool? Here are two healthy recipes to start you off.
Keep reading to see the healthy and delicious Instant Pot recipes.
Instant Pot Bone Broth, from acupuncturist Aimee Raupp
Yields 6 to 8 servings
1 whole free-range chicken (or 2 to 3 pounds of bony chicken parts, such as necks, backs, breastbones and wings)
Gizzards from one chicken (optional)
2 to 4 chicken feet (these are supremely important in making nutrient dense broth)
1 handful chopped parsley
1/2 large onion, chopped
4 to 6 carrots, chopped
4 celery stalks, chopped
1 tsp of apple cider vinegar
1. Place everything, except the parsley, in your Instant Pot.
2. Add filtered water until it’s two-thirds full, or about an inch below the maximum fill line.
3. Let all the ingredients sit for 30 minutes in your Instant Pot; this allows the apple cider vinegar to begin to break down the bones and collagen of the chicken parts.
4. Set to Soup, then manually change the time to 119 minutes.
5. After two hours, allow the Instant Pot to depressurize naturally.
6. Once you can open your Instant Pot, add a handful of fresh parsley; let it sit for about 20 minutes while the parsley helps pull even more nutrients from the bones.
7. Strain the broth and discard the bones and vegetables. Pour broth into jars, freezing most of it and storing some of your broth in the refrigerator to consume right away.
Yields 4 servings
2 Tbsp olive oil
1/2 cup coarsely chopped onion
1/2 cup coarsely chopped yellow sweet pepper
1 medium jalapeño pepper, seeded and finely chopped
2 cloves garlic, minced
1/2 tsp salt
1 3/4 cups chicken broth or vegetable broth
1 cup uncooked white quinoa, rinsed and drained
15 oz. can black beans, rinsed and drained
1 cup coarsely chopped fresh tomato
1 Tbsp chili powder
2 Tbsp chopped fresh cilantro
1/2 cup crumbled queso fresco
1. Select sauté on the Instant Pot, and adjust to “normal.” Heat oil in pot; add onion, sweet pepper, jalapeño, garlic, and salt. Cook for 3 to 5 minutes or until softened, stirring frequently. Press cancel. Add broth, quinoa, beans, tomato, and chili powder. Secure the lid on the pot. Close the pressure-release valve.
2. Select manual and cook at high pressure for 2 minutes. When cooking is complete, use a quick release to depressurize.
3. Stir cilantro into quinoa mixture. Top with queso fresco, and serve with lime wedges.