Potsticker Stir-Fry

 

Potsticker Stir-Fry

Prep Time 5 mins
Cook Time 12 mins
Total Time 17 mins
Servings 4

Ingredients
  

  • 1 16-ounce bag frozen stir-fry vegetables
  • 1 16-ounce bag frozen chicken gyoza potstickers
  • Kosher salt and freshly ground black pepper to taste

Gyoza Dipping Sauce

  • 1/4 cup soy sauce
  • 2 Tbsp rice vinegar Can use apple cider vinegar or white wine vinegar instead, but it will change the taste slightly
  • 4 tsp sesame oil
  • chili flakes to taste

Optional for Dipping Sauce

  • sugar to taste
  • garlic/garlic powder to taste
  • ginger/powdered ginger to taste

Instructions
 

  • Heat 2 tablespoons olive oil in large skillet over medium-high heat. Add vegetables, season with salt and pepper, and stir-fry until almost tender, 3 to 5 minutes.
  • Push to the side and place the potstickers pleat-side up in a single layer in the open space. Fry for 3 minutes. Add a splash of water, cover, and steam for 3 minutes.
  • Add the gyoza sauce, toss everything to coat in sauce, and serve.
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LINK TO RECIPE USED IN THIS POST

LINK TO RECIPE USED IN THIS POST

Pita Pizza

Pita Pizza

Prep Time 5 mins
Cook Time 7 mins
Total Time 12 mins
Servings 1

Ingredients
  

  • 1 pita bread
  • 2 tbsp spaghetti sauce
  • 1/4 cup mozzarella cheese
  • toppings of your choice i.e. vegetables, meat, etc.

Instructions
 

  • Preheat oven to 400°F.
  • Spread sauce on pita, sprinkle with cheese and toppings (toppings are what can make the pizza a bit more nutritious/filling, such as frozen vegetables or protein)
  • Place on baking sheet and bake for 5-7 min, or until cheese is melted
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Taco Soup

Taco Soup

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins

Ingredients
  

  • 2 lb ground beef or ground turkey
  • 1 envelope taco seasoning
  • 1 1/2 cups water
  • 1 can 15 oz pinto beans, rinsed and drained
  • 1 can 15 oz kidney beans, rinsed and drained
  • 1 can 15 oz whole kernel corn, drained
  • 1 can 15 oz stewed tomatoes
  • 1 can 10 oz diced tomato with green chiles
  • sour cream optional
  • shredded cheese optional

Instructions
 

  • In a Dutch oven, cook beef over medium heat until no longer pink; drain.
  • Add taco seasoning and mix well.
  • Stir in the remaining ingredients.
  • Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through, stirring occasionally. Makes 8 servings.
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Salsa Chicken

Salsa Chicken

Prep Time 1 min
Cook Time 15 mins
Total Time 16 mins

Ingredients
  

  • 1 jar salsa
  • 2 lb skinless boneless chicken thighs
  • salt optional
  • rice microwaveable or can make your own, taco ingredients, or some other side to go with chicken

Instructions
 

  • Put the salsa and chicken into the Instant Pot.
  • Set the pressure cooker to poultry or manually set it to high pressure for 15 minutes.
  • When it’s done, manually release the pressure. Shred the chicken with two forks. Taste for seasoning, and add salt if required (depending on how salty your salsa is).
  • Serve over rice (*can use microwaveable rice or make your own), or as a filling for tacos.
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Beef Stew

Beef Stew

Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins

Ingredients
  

  • 2 lb stew beef cut into 1-in chunks (can often get pre-cut beef)
  • 1 onion
  • 1/2 cup low-sodium soy sauce
  • 1 tbsp olive oil
  • rice or mashed potatoes optional – for serving

Instructions
 

  • Dice onion
  • Set the Instant Pot to saute function and brown the onions and beef cubes in one tablespoon of oil.
  • When the beef has developed some nice brown bits, add the soy sauce and ½ cup water.
  • Set to high pressure for 35 minutes.
  • Manually release pressure.
  • Remove beef and set in a separate dish. Boil remaining sauce using the Instant Pot’s saute function until reduced and thickened.
  • Serve sauce and meat over rice (*can use microwaveable rice or make your own) or mashed potatoes.
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Coconut Turmeric Chicken

Coconut Turmeric Chicken

Prep Time 2 mins
Cook Time 15 mins
Total Time 17 mins

Ingredients
  

  • 2 lb boneless skinless chicken thighs
  • 1 can coconut cream
  • 1 tablespoon turmeric
  • rice can use microwaveable rice or make you own

Instructions
 

  • Place chicken in the Instant Pot and add the coconut cream and turmeric, stirring to combine.
  • Cook on the poultry setting, or 15 minutes on high pressure.
  • Use quick release to release pressure.
  • Add salt to taste. Serve over rice.
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Lentil Soup

Lentil Soup

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins

Ingredients
  

  • 1 onion
  • 1 cup brown lentils rinsed
  • 1 can diced tomatoes
  • 1 tablespoon olive oil

Instructions
 

  • Dice onion
  • Using the saute function on the Instant Pot, brown the onions in 1 T olive oil.
  • Add lentils, tomatoes, and 2 cups water.
  • Cook on manual at high pressure for 20 minutes.
  • Release pressure with quick release or natural release. Add salt to taste.
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Honey Soy Chicken

Honey Soy Chicken

Prep Time 2 mins
Cook Time 15 mins
Total Time 17 mins

Ingredients
  

  • 2 lb chicken thighs
  • 1/4 cup honey
  • 1/2 cup low sodium soy sauce
  • Rice can use microwaveable rice or make your own

Instructions
 

  • Place the chicken, honey, and soy sauce into the Instant Pot.
  • Cook on poultry setting or 15 minutes on high pressure.
  • Taste for seasonings and add salt and pepper to taste.
  • Serve over rice.
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Hawaiian Chicken

Hawaiian Chicken

Prep Time 5 mins
Cook Time 13 mins
Total Time 18 mins
Servings 4

Ingredients
  

  • 3-4 chicken breasts
  • 1 x 16 oz bottle barbecue sauce
  • 1 x 20 oz can pineapple tidbits save 1 Tbsp juice and then drain
  • OPTIONAL – side of rice can do microwaveable or make your own, salad, or vegetables

Instructions
 

  • Place your trivet in the bottom of the Instant Pot and add about a cup of water (depending on the size of the Instant Pot) and a tablespoon of the pineapple juice.
  • Mix together your pineapple tidbits and the barbecue sauce.
  • Cover the chicken breasts with the barbecue-pineapple mixture, and then place onto the trivet.
  • Make sure the lid is securely sealed, place the Instant Pot on manual mode and cook with high pressure for about 13 minutes. Don’t forget to place the steam valve over to “sealing”.
  • When time is up hit cancel and allow 5-10 minutes to naturally release pressure.
  • Remove your chicken from the Instant Pot with tongs and serve
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Chicken and Yellow Rice

Chicken and Yellow Rice

Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins

Ingredients
  

  • 1 teaspoon olive oil
  • 1 yellow onion small
  • 2 cups brown basmati rice
  • 1 3/4 cup 33% reduced sodium chicken broth
  • 1 cup frozen carrots
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 2 teaspoons ground turmeric
  • 1/4 tsp saffron
  • 1 teaspoon packed fresh oregano leaves
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1 1/4 lb raw chicken breast

Instructions
 

  • Dice onion.
  • Using 6 qt Instant Pot, turn on to sauté mode on normal heat.
  • Heat olive oil and sauté onions until translucent, 3 minutes.
  • Press CANCEL to turn off Instant Pot.
  • Add broth and brown rice to the pot and mix with onions.
  • Stir in frozen carrots, frozen peas, frozen corn, turmeric, saffron, oregano, bay leaf and season with 1/4 teaspoon salt and 1/4 teaspoon of pepper. IMPORTANT: Stir the rice and veggies to make sure to fully incorporate vegetables with the rice.
  • Arrange chicken breasts on top of rice mixture; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Push chicken down into the rice with some veggies on top of the chicken.
  • Secure lid on Instant Pot, and turn nozzle to seal.
  • Cook on manual setting with high pressure for 25 minutes.
  • NOTE: It takes 15 minutes for this dish to reach pressure!
  • Once time is up, allow pressure to go into “keep warm” mode for 10 minutes to allow the pressure to release some naturally. Then press cancel on the Instant Pot and twist the steam release handle on the lid to the venting position.
  • Once steam has released, open Instant Pot lid to shred the chicken and gently fluff into the rice mixture with a fork.
  • Carefully remove the inner pot to prevent the rice from sticking to the bottom.
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LINK TO RECIPE USED IN THIS POST

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