These ten healthy Instant Pot recipes are designed to make weeknight cooking effortless while keeping meals nutritious and flavorful. From protein-packed chicken and hearty beans to vibrant vegetable curries, each recipe uses simple ingredients and the pressure cooker to cut down on active cooking time. Whether you’re meal-prepping or need a quick dinner, these dishes deliver on taste and health without the fuss.
Ingredients
- 1 tbsp (15 ml) olive oil
- 1 lb (450 g) boneless, skinless chicken breasts, cubed
- 1 onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 cup (240 ml) low-sodium chicken broth
- 1 can (15 oz / 425 g) black beans, drained and rinsed
- 1 cup (185 g) long-grain brown rice
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) chili powder
- Salt and pepper to taste
- 2 tbsp (30 g) chopped fresh cilantro (optional)
Instructions
- Turn the Instant Pot to the sauté function and heat the olive oil. Add the chicken cubes and cook until browned on all sides, about 5 minutes. Remove and set aside.
- Add the onion, garlic, and bell pepper to the pot. Sauté for 3-4 minutes until softened.
- Stir in the chicken broth, scraping up any browned bits from the bottom. Add the black beans, brown rice, cumin, chili powder, salt, and pepper. Return the chicken to the pot and stir to combine.
- Close the lid, set the valve to sealing, and cook on high pressure for 22 minutes.
- Let the pressure release naturally for 10 minutes, then do a quick release of any remaining steam.
- Fluff the rice with a fork, taste for seasoning, and garnish with cilantro if desired. Serve hot.
Tips
- For a vegetarian version, skip the chicken and use vegetable broth. Add an extra can of beans or some diced sweet potato.
- If you prefer white rice, reduce the cooking time to 12 minutes and use 1 cup (185 g) white rice.
- To avoid a burn warning, ensure the bottom of the pot is well scraped after sautéing and that there is enough liquid.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Serving Suggestions
Serve this chicken and rice dish as a complete meal on its own, or pair it with a simple green salad dressed with lime vinaigrette. You can also top it with avocado slices, salsa, or a dollop of Greek yogurt for extra creaminess.
Variations
Switch up the protein by using turkey breast or shrimp (if using shrimp, add them during the last 2 minutes of cooking). For a smoky twist, add 1 tsp smoked paprika. You can also swap the black beans for pinto or kidney beans, and add corn kernels for sweetness.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking. Store in airtight containers for up to 4 days. To reheat, add a splash of broth or water to maintain moisture and microwave in 1-minute intervals until hot, or reheat in a saucepan over medium heat, stirring occasionally. For longer storage, freeze in portion-sized containers for up to 3 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use frozen chicken? Yes, but increase the cooking time to 28 minutes and ensure the chicken is fully cooked to an internal temperature of 165°F (74°C) as per USDA FSIS guidelines.
Why did I get a ‘Burn’ warning? This often happens if the bottom of the pot isn’t scraped well after sautéing, or if there isn’t enough liquid. Make sure to stir in the broth and scrape up any browned bits.
Can I make this in advance? Absolutely. It reheats well, and the flavors meld even better the next day. Just store it properly and reheat gently.
How do I make this gluten-free? This recipe is naturally gluten-free as long as your chicken broth and spices are certified gluten-free. Check labels to be safe.
Can I double the recipe? Yes, you can double it as long as your Instant Pot is large enough (6-quart or bigger). Keep the same cooking time, but ensure not to exceed the max fill line.
What if I don’t have an Instant Pot? You can make this in a regular pot on the stove: simmer covered for about 45 minutes for brown rice, or until rice is tender and chicken is cooked through.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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