meals

No matter what season it is, these are always my go-to meals for the Insta-Pot®. And bonus, the whole family loves them! Scroll on to see something for even the most pickiest of eaters.

P.S. these delicious recipes are all big in flavor, but low in calories!

Creamy Buffalo Chicken

Yield: 10 servings (100 grams per serving)

Nutritional Facts: 114 calories | 3 grams fat | 3.5 grams carbs | 19 grams protein

INGREDIENTS:

• 2 lb chicken breast (about 3 breasts)
• 1 small onion diced
• 6 cloves garlic minced
• 1 cup Frank’s RedHot sauce
• ¼ cup chicken stock
• 1 tbl ranch seasoning
• ½ tsp Italian seasoning
• 3 oz Greek cream cheese
• fresh parsley

DIRECTIONS:

1. Spray bottom of Insta-Pot® with cooking spray, add breasts, onion, garlic, hot sauce, water, Italian and ranch seasonings. Close lid, close vent. Set on manual high pressure for 30 minutes. 
2. Allow the steam to naturally release. Open and shred the chicken finely, so it absorbs the juices. You can use your hand mixer to shred, otherwise 2 forks works great too. Turn on the Insta-Pot® to sauté, and cook for 10 more minutes or until liquid is absorbed. Turn off heat. Add cream cheese and parsley, and stir until cream cheese melts and is well combined. 
3. Add to sandwiches, pizzas or sweet potatoes like I did above!

*Recipe from Lillie Eats and Tells

Chicken Tortilla Soup

Yield: 8 servings (1.5 cups per serving)

Nutritional Facts: 286 calories | 8.5 grams fat | 38 grams carbs | 20 grams protein

INGREDIENTS:

• 8 (6 inch) corn tortillas
• 2.5 tsp olive oil
• 4 garlic cloves, minced
• 4 cups low sodium chicken broth
• 3 cups canned tomato sauce
• 1 lb boneless, skinless chicken breasts
• 1 (15 oz.) can black beans – rinsed and drained
• 1.5 cups fresh or frozen corn
• 2 tbl chopped chipotle peppers in adobo sauce (or leave out for the kiddos)
• 1 tsp ground cumin
• 3/4 tsp chili powder
• 1/2 tsp kosher salt
• fresh ground pepper to taste

TOPPINGS:

• 8 oz sliced avocado
• chopped red onion
• chopped fresh cilantro
• 8 lime wedges (1 per serving)

DIRECTIONS:

1. Cut 4 tortillas into ¼ inch-wide strips. Roughly chop remaining tortillas.
2. Press the saute button on your Insta-Pot®. When hot, add 1 tsp of the oil and half of the tortilla strips. Cook, stirring occasionally, until crisp, 10-12 minutes. Transfer to paper towels. Repeat with 1 tsp of the oil and remaining tortilla strips.
3. To the Insta-Pot®, add the remaining ½ tsp of oil and garlic. Cook, stirring, until fragrant (about 1 minute). Add the chopped tortillas, chicken broth, tomato sauce, chicken, beans, corn, chipotle peppers, cumin, chili powder, salt and pepper to taste.
4. Seal and cook on high pressure for 20 min, until the chicken is tender and cooked. Quick or natural release, then open when pressure subsides. Shred the chicken well with 2 forks.
5. Ladle 1.5 cups of soup into each serving bowl. Divide the tortilla strips, avocado, onion and cilantro among the bowls to serve. Squeeze 1 lime wedge over the soup before eating.

*Recipe from Skinnytaste

Turkey Breast with Sweet Potatoes, Green Beans and Gravy

Yield: 4 servings (4 oz turkey + 1 sweet potato + ½ c green beans +2/3 c gravy per serving)

Nutritional Facts: 571 calories | 19 grams fat | 49 grams carbs | 49 grams protein

INGREDIENTS:

• 1 ¾ lb boneless, skin-on turkey breast half
• 1 tsp kosher salt
• fresh ground pepper to taste
• olive oil spray
• 1.5 tbl unsalted butter
• 1 medium onion chopped
• 1 medium celery stalk chopped
• 6 garlic cloves minced
• 1/3 c flour
• 2 ¼ c low sodium chicken broth
• 1 large carrot cut into 1 inch pieces
• 2 tbl chopped fresh sage
• 4 medium sweet potatoes (5 oz each) peeled and sliced into 1 inch rounds
• 2 bay leaves
• 10 oz green beans, trimmed and halved

DIRECTIONS:

1. Season the turkey breast with salt and pepper to taste.
2. Press the sauté button on the Insta-Pot®. Spray the pot with oil. When hot, add the turkey breast and cook until browned, 2-3 minutes per side. Transfer to plate.
3. Add the butter to the pot and let it melt. Add the onion, celery, and garlic to cook, stirring, until the mixture is golden (30-60 seconds). Stir in 1 cup of the broth, using a wooden spoon to scrape up any browned pieces and to smooth out the lumps. Add the remaining 1 ¼ cups broth, 1 cup water, the carrot, sage and bay leaves. Return the turkey to the Insta-Pot®.
4. Seal and cook on high pressure for 10 minutes. Quick release then open when the pressure subsides. Arrange the sweet potatoes on the top, cover and cook on high pressure for 10 minutes, until tender. Let the pressure release naturally for 10 minutes, then quick release. Open when the pressure subsides.
5. Transfer the turkey to a cutting board. Use a slotted spoon, transfer the sweet potatoes to a serving platter. Loosely tent each with foil. Discard the bay leaves.
6. Press the sauté button. When hot, add the green beans and cook, stirring occasionally, until crisp tender. About 8 minutes.
7. Discard the skin of the turkey, slice and arrange it alongside the sweet potatoes. Spoon the green beans and gravy onto the platter and serve.

*Recipe from Skinnytaste

Beef Stroganoff Noodle Soup

Yield: 8 servings (1.5 cups per serving)

Nutritional Facts: 259 calories | 10 grams fat | 20 grams carbs | 25 grams protein

INGREDIENTS:

• 1 1/4 lb 93% lean ground beef
• ¾ tsp kosher salt
• ¾ cup chopped onion
• 2 tbl tomato paste
• 8 oz sliced cremini mushrooms
• 2 tbl flour
• 2 sprigs fresh thyme
• 1 tsp Worcestershire sauce
• 2 tbl chicken bouillon
• 1 tsp sweet paprika
• 5 oz egg noodles
• ½ cup sour cream
• 1 tbl chopped parsley (for garnish)

DIRECTIONS:

1. Press the sauté button on the Insta-Pot®. When hot, add the ground beef and salt. Brown the meat using a wooden spoon to break it into small pieces. About 5 minutes. Add the onion and tomato paste and cook, stirring until the onion is softened – 4/5 minutes. Add the mushrooms, sprinkle with flour and cook. Stir 1 minute to cook the flour. Add the thyme, Worcestershire sauce, bouillon, paprika and 7.5 cups water.
2. Seal and cook on high pressure for 25 minutes, until the meat is tender. Quick release, then open when the pressure subsides. Discard the thyme and stir in noodles. Seal and cook for 2 minutes on high pressure, until the pasta is tender and cooked. Quick release, then open when the pressure subsides. Put 1 cup of the broth into a blender, add the sour cream and blend until smooth. Pour the puree into the soup and stir well. Garnish with parsley and serve.
   
   
   Interested in more recipes, click here. Thanks for stopping by!! xoxo -Laura