[Instant Pot] Double Decker Korean Sesame Beef + Zoodles

Double Decker Dinner is a personal favorite Instant Pot recipe theme, all about finding the right combination of foods that pair together as a balanced meal and that can be stacked and cooked at the same time in the same pressure cooker. It’s one-pot wonderful!ย 

Using your Instant Pot to cook zucchini noodles is handy. It’s even handier when you can cook everything you need to round out a balanced meal all at the same time!

These zoodles resemble classic Korean japchae noodles, dressed up with a spicy-sweet sauce, ground beef, extra veggies and a flourish of toasty sesame seeds.

graphic showing double decker cooking

Ingredients: The Fuel & Flavors Behind Korean Sesame Beef + Zoodles

Zucchini noodles are the star ingredient. This dish is built on a foundation of beautiful, bouncy swirls of summer squash. They are really fun to make if you have a spiralizer.

Ground beef is always a weeknight winner in my house. I always cook with grass fed beef; compared to conventional beef, it’s much leaner and its fatty acid profile provides more essential omega 3s and conjugated linoleic acid. In recipes like this one, you can brown the beef right in your instant pot without having to pour out puddles of grease.

Sesame oil has a distinctively rich, nutty aroma – integral to Korean cuisine.
Garlic and ginger are essential aromatics.

Soy sauce is the recipe’s source of salt. If you need to avoid gluten, use tamari instead.

Brown sugar provides sweetness. I try to be conservative with the amount of sugar I add to meals – but when I make this dish for my family, I can’t resist sweetening it a little to recreate the flavor of the bulgogi beef we still crave from the restaurants we used to visit in southern California. You can scale the sugar up or down to taste.

Dried red chili peppers are there to fire it up. Gochugaru are the traditional threads of red peppers available at Korean markets, but other dried red chili flakes will work in a pinch.

Sliced carrots and baby spinach round things out with more colorful veggie goodness. Other vegetables would work just as nicely, like sliced bell peppers or mushrooms.

Sesame seeds and sliced green onions top it all off!

close up bowl of zucchini noodles with korean ground beef

Can I make this without a spiralizer?

If you don’t have a spiralizer tool, you can use a chef’s knife to cut zucchini into long, thin julienne slices. Aim for about 1/4 inch thickness. These slices will not be as easy to toss and swirl, but they can use the same cook time.

Cooking with Grass Fed Beef

I am committed to cooking meat that is produced responsibly, without factory farming. My strategy is to source most of the meat my family eats through a Butcherbox subscription. It is very convenient, I have been extremely satisfied with their quality, and it is more affordable than other options I’ve researched in my area. If you’re interested in trying it yourself, use this link for $30 off your first box. At the time of writing this, the link will also win you FREE BACON FOR LIFE (these free-for-life deals are KEY to making the most from your subscription!)

Step By Step: How to Cook

Start by getting your zucchini noodles ready. Some well-stocked produce markets may carry ready-to-use zoodles, but I make mine at home with a spiralizer (I’ve tried several in different kitchens, and this one is the best!) About three medium size zucchini will fit – you will need to really mound them high on your steamer basket.

cooking ground beef in Instant Pot

Next, use Instant Pot’s Saute function to brown your ground beef. It is best to get it fully cooked in this step, because the pressure cook time for the zucchini noodles is so short. If you use grass fed beef, it is unlikely that the meat will render much fat – but if you end up with a lot of grease, you can carefully drain off some excess fat before you continue.

pouring cup of sauce into ground beef

After the beef is cooked, pour in the spicy-sweet sauce and cook for another minute until you start to smell the garlic and ginger. Mmm!

seasoned ground beef with carrots and spinach in Instant Pot

Then, mix in the sliced carrots and baby spinach. Don’t worry about getting the carrots cooked; they will become tender-crisp after pressure cooking.

raw zucchini noodles in instant pot

Grab the steamer basket that you loaded up with zoodles, and place it directly on top of the beef mixture. Close the lid, seal the pressure valve, and use the “Manual” button to set a custom cook time to zero minutes, and the “Adjust” button to change to the machine’s Low Pressure setting.

When the timer chimes, open the pressure valve right away to avoid overcooking the zucchini. In a large serving dish or individual portion bowls, gently toss together the zoodles with the seasoned beef & veggies. Finish by generously sprinkling the top with sesame seeds and thinly sliced green onions. Have some extra hot sauce at the table, and get twirling!

Nutrition Insights

Food for thought, from your friendly neighborhood Registered Dietitian Nutritionist + food science buff!

Built from lean beef and mountains of colorful veggies, this meal is high in protein, low in calories and carbs, and covers a diverse range of vitamins and minerals.

For people following a ketogenic diet, this meal may be a good choice, depending on your personal carbohydrate tolerance. Each serving has about 5 grams of fiber, so the net carbs are about 16 grams. If you skip the carrots, the net carbs drop to about 10 grams.

Serving SizeCaloriesCarbsProteinFatNotable Micronutrients
1/4 Recipe370212720iron, zinc, magnesium, vitamin C, vitamin K, vitamin B12
bowl of zucchini noodles with korean ground beef

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close up bowl of zucchini noodles with korean ground beef

[Instant Pot] Double Decker Korean Sesame Beef + Zoodles

Mary Clare Fraker, MS RD
Spicy-sweet japchae style zucchini noodles made with ground beef and vegetables, all in the same pressure cooker.
Prep Time 20 mins
Time To Pressure 10 mins
Total Time 30 mins
Course Main Course
Cuisine Asian, Korean
Servings 4 Servings
Calories 370 kcal

Ingredients
  

  • 1 pound grass fed ground beef
  • 2 tablespoons soy sauce or tamari
  • 4 teaspoons sesame oil
  • 4 teaspoons packed brown sugar
  • 4 medium cloves garlic minced
  • 1 tablespoon minced fresh ginger
  • 1/2 teaspoon dried red chili pepper threads or flakes
  • 1/4 cup water
  • 2 cups sliced carrots
  • 3 cups fresh baby spinach or other leafy greens
  • 3 medium zucchini about 650 grams, or 8 heaping cups spiralized
  • 1 teaspoon sesame seeds
  • 2 medium green onions thinly sliced

Instructions
 

  • Use a spiralizer tool to cut the zucchini into thick curly noodles. While spiralizing, use your hands to break the zucchini noodles into manageable lengths (no longer than about 8-10 inches). Mound the zucchini noodles evenly onto a steamer basket.
  • Using the saute function, heat the pressure cooker and add the ground beef. Break the meat into crumbles and cook until the meat is no longer pink.
  • In a small bowl, combine the soy sauce, sesame oil, brown sugar, garlic, ginger, chili peppers and water. Stir this sauce into the beef and continue cooking for 1-2 more minutes, until the garlic and ginger are fragrant.
  • Add the sliced carrots and baby spinach, and toss together with the beef. Place the steamer basket of zucchini noodles directly on top of the beef and vegetable mixture.
  • Close the lid, with the valve set to sealing position. Cook on low pressure for 0 minutes.
  • When the cooking time is complete, carefully open the valve to manually release the pressure immediately.
  • In a large serving dish or individual portion bowls, gently toss together the zoodles with the seasoned beef and vegetables. Top with sesame seeds and thinly sliced green onions.
Keyword gluten free, keto, zoodles
Instant Pot Recipe Index
https://fueledbyinstantpot.com/recipes/

[Instant Pot] Saucy Chicken Tinga

Tinga de pollo!  In Mexican cuisine, this means shredded chicken, braised in a sauce made with chipotle chilies, tomato and onion. It’s savory, spicy, smoky, and deliciously saucy. It makes incredible tacos, and this year I used it as the star filling in one of my family’s favorite festive holiday traditions: our annual Tamale Party, fueled by Instant Pot!

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[Instant Pot] Insta-Zoodles! How to Cook Zucchini Noodles in a Pressure Cooker

Zucchini noodles are a fun way to load up your plate with an extra dose of veggies and mix up your meal prep!

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[Instant Pot] Double Decker Thai Coconut Beef Curry + Brown Jasmine Rice

Double Decker Dinner is a personal favorite Instant Pot recipe theme, all about finding the right combination of foods that pair together as a balanced meal and that can be stacked and cooked at the same time in the same pressure cooker. It’s one-pot wonderful!ย 

It’s been a minute, amigos! It turns out that mothering an infant is kind of time-consuming… Who knew? ๐Ÿ˜‰

I’ve always appreciated efficiency in the kitchen – but now that I’m a mom, shortcuts are serious business! My signature Double Decker Dinners continue to prove their worth, and today’s stackable recipe is particularly peppered with some rather satisfying shortcuts.

This dead-simple coconut curry makes appearances in my Instant Pot when I feel like Thai food but don’t feel like take-out. I can’t claim authenticity, but I can affirm that it hits the spot and does it quickly! 

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[Instant Pot] Freezer Meals: 5 Favorite Make-Ahead Healthy Dinner Recipes

As I waddled through the third trimester of my first pregnancy, my attention turned toward strategies for make-ahead meal prep and easy-cooking plans to keep myself well-fed this winter when my life turned happily upside-down!

That’s right… the time has come for us to dish about Instant Pot Freezer Meals! As part of my post-partum food prep strategy, I embarked on a little project to store a lineup of five of my favorite freezer-friendly pressure cooker dinners. Today I’m here to share what I’ve learned along the way – and all of the recipes too, of course!

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[Instant Pot] Insta-Pumpkin! DIY Pressure Cooker Pumpkin Puree

I love and respect canned pumpkin as much as the next fall baking enthusiast – but if you have a local source for fresh pie pumpkins to take advantage of, you can’t beat your Instant Pot for the easiest way to prep your own pumpkin from scratch. A pressure cooker can make quick work of dense vegetables like pumpkin – instead of baking in the oven for a whole hour, you can get your squash fully cooked in just 15 minutes under pressure.

I’ve seen a lot of noise online about pumpkin puree, so I must submit my Hot Take on the juicy controversies:

canned pumpkin isn’t really pumpkin!” … let’s settle down with the labels, man! Botany is not so black-and-white. It’s true that the “Dickinson Pumpkins” that the major producers source for their canned goods are a different species than the pumpkins at your grocery store, and that labeling regulations allow “canned pumpkin” products to contain different types of squashes within both of these species – but the reality is that “pumpkin” is just a vague term for, well, pumpkin-like squashes. Like many other common vegetables, “squash” is a broad category that covers several species and seemingly infinite varieties (I’ll refer to my favorite culinary botanist for the full trip down that rabbit-hole: Cucurbita Squash Diversity). 

fresh pumpkin puree is bland and watery and terrible for baking” … Nonsense! Don’t let Big Pumpkin tell you there’s anything you can’t accomplish with fresh ingredients in your own kitchen. It may be true that your favorite brand of canned puree is reliably flavorful/sweet/dense – but in the many articles I’ve seen urging readers to not waste their time cooking fresh pumpkin, all of them end with a comment section full of dissenters who treasure their annual fresh pumpkin pies.

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[Instant Pot] Dark Chocolate Greek Yogurt Cheesecake

Today we revisit the first and most popular of my Instant Pot dessert recipes: the classic Greek Yogurt Cheesecake. This time… it’s chocolate! Sometimes the occasion calls for chocolate cheesecake, and this is my go-to method for turning my basic recipe into a super-rich and deeply chocolate-ized treat.

Aside from revealing my chocolate-ization techniques (!) – the other reason I’ve been overdue to return to this recipe is that I’ve discovered a new cheesecake crust that I’m WAY into. Believe it or not, the secret ingredient is dried almond pulp, which I am always scheming to get rid of because the man in my house has a serious DIY almond milk habit (the pulp is the mass that remains after soaking/blending/pressing to make nutmilk). This coarse almond meal does a beautiful job replacing graham crackers in a crumb crust – it comes out less sweet than a graham crust, which I appreciate, and gains a tasty nutty quality. Another added bonus for some of you: it’s gluten-free, too!

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[Instant Pot] Double-Decker Coffee Pot Roast + Butternut Mash

Double Decker Dinner is a personal favorite Instant Pot recipe theme, all about finding the right combination of foods that pair together as a balanced meal and that can be stacked and cooked at the same time in the same pressure cooker. It’s one-pot wonderful!ย 

I’ve been told that my grandmother cooked a famously aromatic pot roast made with coffee. Unfortunately nobody knows the recipe, so I imagined how I would like it to taste. Deeply savory, slightly bitter but countered with natural sweetness from onions, enhanced with thyme and bay leaf, and finished with a touch of syrupy acidity from aged balsamic vinegar. I gave it a shot, and it was love at first bite. Now, I am here to make sure nobody loses this recipe!

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[Instant Pot] Broccoli Cheddar Soup

Cozy comfort food – it’s what I need right now! This creamy soup is made from roasted broccoli, real sharp cheddar cheese, and an earthy-sweet foundation of onions, carrots and celery. It’s also enriched (in both the culinary and nutritional sense) with a healthy dose of hemp seeds, which blend into a creamy texture without any need to add actual cream.

Reflecting on my favorite soup recipes, it’s hard not to notice a pattern: there are a lot of creamy soups made with roasted vegetables. Why? First, because roasting makes vegetables delicious! Second, because it reflects an efficiency in my food-prep workflow. If it’s the weekend and I’m heating up my oven to cook dinner or bake anything, I always try to double-down and bake or roast several foods in that single session. It saves time and energy, and it’s always handy to have extra roasted veggies on hand. 

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[Instant Pot] Carrot Cake Steel-Cut Oats

This winter, I found a new favorite cheerful make-ahead weekday breakfast. This golden bowl features whole-grain steel cut oats with no refined sugars, instead sweetened and enriched with lots of carrot (2/3 cup freshly grated root per serving), fresh ginger, warm spices, raisins, juicy pineapple tidbits, and flakes of toasted coconut. 

Top as you please with even more nuts and fruits, and a swirl of your favorite creamy dairy or nut milk. Then revel in the moment of cozy glory you achieved. Then tomorrow morning, reheat and repeat. 

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[Instant Pot] Double-Decker Saag Paneer + Cauliflower Rice

Double Decker Dinner is a personal favorite Instant Pot recipe theme, all about finding the right combination of foods that pair together as a balanced meal and that can be stacked and cooked at the same time in the same pressure cooker. It’s one-pot wonderful!ย 

I love paneer – it’s a fresh non-melting cheese common in Indian cuisine, uniquely made without salt or rennet. To make it, milk is simply cooked with an acidic ingredient like lemon juice; when the curds precipitate from the whey, they are gathered and pressed into a firm block.

This recipe is my favorite way to eat paneer: the rich, chewy, cheesy cubes are seasoned, crisped, and tucked into this classic curry of creamed greens. I like to serve it with a bed of steamed cauliflower rice – this extra helping of veggies pairs well with the rich curry sauce, and leaves room for a side of bread if desired (I am still working on perfecting my homemade sourdough naan… If you’re interested in that recipe, speak up in the comments to move it up a notch on my priority list!)

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[Instant Pot] 50 Clove Garlic & White Bean Soup

Garlic lovers only! Fifty whole cloves – half roasted until deeply caramelized, half left sharply raw before pressure-cooking – make this soup very powerful.

Because this recipe is made with hardy produce that stays available through the cold season, it is an excellent candidate to accompany your winter grilled cheese sandwiches after your freezer supply of Roasted Tomato Soup runs out. Instant Pot makes it easy to pressure-cook garlic, onion, herbs, broth, and soaked dry white beans into a creamy, fiery, satisfying soup.

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[Instant Pot] Pumpkin Salted Caramel Flan

Silky-smooth custard, salty-sweet caramel, pumpkin-spiced joy. This seasonal treat is a perfect fit for Instant Pot’s dessert wheelhouse – like we learned when we made Maple Espresso Creme Brulee and Greek Yogurt Cheesecake, high-pressure steam can be a very effective way to quickly and evenly cook any custard.

If you’ve never made caramel before, it’s an interesting reaction to observe. Upon heating pure sucrose, the sugar molecules begin to break down and their pieces get shuffled around to form a virtually infinite array of new and different compounds, each with unique flavors and aromas. This is why as caramel darkens, it gradually becomes less sweet and more complex.

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[Instant Pot] Double-Decker Cheesy Taco-Stuffed Peppers + Quinoa

It’s Double Decker Dinner Time! My favorite kind of one-pot wonderful balanced meal – there’s just something so satisfying about stacking and cooking two foods in one Instant Pot.

This easy recipe begins by using Instant Pot to saute a mix of seasoned grass-fed ground beef taco meat with chopped veggies. We stuff as much as we can into split bell peppers, arranged on a steamer basket – and whatever doesn’t fit is left in the pot and joined by a cup of quinoa. Both layers cook together in just one minute pressure-cooking time!

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[Instant Pot] Insta-Broth! The Art & Science of Pressure Cooker Bone Broth

A good broth is a beautiful thing – a magical culinary elixir that extracts the hidden goodness from bones and other kitchen scraps… Food that would otherwise go to waste, but that still has deep flavor and powerful nourishment to offer.

Broth is an ancient food. It’s been around as long as people have boiling food in water. Long-simmered stocks made from vegetables, meats and bones have a history of recognition for not only their culinary value, but also their nutritive merits. Humans have a long tradition of strengthening weak constitutions with broth, from its use by early nutritionists as an inexpensive protein-sparing diet staple for the malnourished, to everyone’s favorite cold remedy – chicken soup.

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[Instant Pot] Loaded Potato & Cauliflower Soup

This is what I felt compelled to cook this week when, for the first time in my life, I got SNOWED IN. The three feet of snow that fell on my yard last Saturday came as a bit of a surprise – the forecasts predicted only a fraction of what arrived that day, and they also didn’t tell me it was going to keep dumping more all week. Can’t say I ever expected to see that happen this first winter in our new home on the Olympic Peninsula, famously one of the sunniest places in the Pacific Northwest which historically averages only 2 inches of snow annually. Out of my element, I set up camp in the kitchen.

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[Instant Pot] Double-Decker Chicken Marsala + Parmesan Polenta

Today, we make a long overdue return to Double-Decker Dinners! This pressure-cooker recipe theme is all about finding the right combination of foods that compliment each other to round out a satisfying meal, and also happen to harmoniously take the same amount of time to cook together in my Instant Pot. This challenge never fails to pique my culinary imagination, so stay tuned – more experiments are in the works.

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[Instant Pot] Roasted Tomato Soup

Ever think about using your Instant Pot to transform fresh tomatoes into soup? Think about it! I gave it a shot for the first time this Summer, and the results blew me away: rich, velvety, and intensely flavorful.

Ever wonder why so many recipes tell you to remove the seeds and skins from tomatoes? I avoid that step whenever I can, and not just because it’s annoying…

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[Instant Pot] Maple Espresso Creme Brulee

Here comes the fanciest dessert ever to step out of my Instant Pot. Pressure cookers have a special talent for foods that need to cook in a hot, wet place – including the finicky oven/hot-water-bath setup required by cheesecakes and, yes, creme brulee!

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[Instant Pot] Pumpkin Spice Steel-Cut Oats

Seattle is getting colder, and predictably, my breakfasts are getting warmer. The days of raw fruit & chilled muesli have come and gone, and now my oats are getting the hot & hearty porridge treatment.

A breakfast like this can help you stay strong through the stresses of the seasonal shift. With the growing season coming to a close and colorful summer crops disappearing from the local food system, pumpkins and other winter squash persevere as a shelf-stable source of vibrantly orange vitamin power. And as the weather chills, spices become magical; we love them, and they love us back with their stimulating, grounding and warming qualities. (Don’t forget: spices are powerful plants that humans have selected, valued, and carried along with us through the history of eating. They interface with our physiology in ways that science is only beginning to understand).

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[Instant Pot] Insta-Greens! How to Prep Leafy Greens in a Pressure Cooker

Instant Pot makes it SO easy to cook up a batch of leafy greens. Whether you’re looking to prep yourself a pot of kale, collards, chard, beet greens, turnip greens, ANY kind of greens… with your pressure cooker, you can set-it-and-forget-it and get them done in a flash.

I like to call them INSTA-GREENS. Make a batch every week to add to your dinners, lunches and breakfasts. Let your Instant Pot be a positive influence on your self care routine!

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[Instant Pot] Chicken Mushroom & Wild Rice Soup

“#1. Make a Lot of Soup”

This was the first directive scribbled to myself on a note titled “Foodprep Strategy,” a deliberate attempt at eating well and staying sane in this time of post-movingnew-life-upheaval. New year, new city, new kitchen, new climate, new grocery stores, new work-from-home transition, all around brand new routine.

In my disoriented state, emerging from a maze of cardboard boxes to hit the ground running as Dinner Captain once again, I turned to soup. Nourishing, crowd-pleasing, inexpensive, efficient to cook in large batches, quick to reheat, and warming for cold bellies… soup has been serving me well.

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[Instant Pot] Ropa Vieja: Cuban Shredded Beef Stew

Ropa vieja. Be still, my heart.

While I was studying to become a dietitian, I lived in Miami for three years. Moving to Miami can cause some serious culture shock, even for a Florida native, but I have to admit that crazy town has some perks.

Some of the best perks were getting to know Cuban friends and their Cuban FOOD. In Miami, I met some of the world’s nicest people who got me very well acquainted with Cuba’s rich culinary traditions. Cafecitos. Maduros. Picadillo. Pastelitos. And one of my personal favorites, ropa vieja, a classic comfort food that makes you feel at home whether you grew up eating it or not. It’s a flavorful stew made with peppers, tomatoes, and flank steak cooked low-and-slow until the meat is tender enough to effortlessly pull apart into long shreds that resemble the fibers of threadbare cloth, hence the name (ropa vieja = old clothes).

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[Instant Pot] Chipotle Chocolate Chili

I’ve never competed in a chili cook-off, but if I did, this is the contender I would bring to the ring.

Since spying the recipe in an issue of Cooking Light years ago, it’s been a go-to for me and for Grant. I have to give him credit, as he’s taken the recipe on as his specialty – he really makes a mean pot of chili! And as much as I love to cook, there’s something extra-tasty about a home-cooked meal where somebody else does the home-cooking, you know?

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[Instant Pot] Creamy Coconut Steel-Cut Oats

Resolving to Eat Better this year? Me too, but I’m not just talking about nutrition… I’m also always looking for new and exciting ways to ENJOY IT. That’s why I make this kind of food: wholesome, real ingredients coming together to make something indulgently nourishing for your “most important meal of the day.” It’s simple, but special. It’s rich, but still provides legit nutrition. And as a bonus, it will warm you to the bones not only by virtue of being a hearty porridge, but also by briefly relieving your winter weather woes with a mental tropical vacation.

So, what makes these oats so nutritious and filling? The winning combination of whole grains and coconut deliver fiber, complex carbs and a healthy dose of fat that provide lasting energy to fill you up and truly satisfy.

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[Instant Pot] Insta-Chicken! (or, how pressure cooking revolutionized my weeknight dinners)

Most of the time, I love to cook. But some nights, I wish dinner would just cook itself.

Thankfully, I finally figured out the solution to my problem. And knowing myself, I really shouldn’t be surprised that it involves Instant Pot, my loyal kitchen companion. I’ve learned that with the magic of pressure-cooking, I can effortlessly cook chicken breasts from frozen. Yes, STRAIGHT FROM THE FREEZER! Each pound yields enough shredded meat for dinner + leftovers for 2. The chicken braises itself into tender, moist perfection with the help of whatever flavorful liquid your heart desires. Along with the rest of my Instant Pot recipes, it’s really been a game-changer for my weeknight cooking. If you’re a fellow pressure-cooking devotee, read on for the simple steps!

[Instant Pot] Insta-Chicken!
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[Instant Pot] Everyday Lentil & Spinach Dal

These days I do most of my recipe-clipping on Pinterest, but I still have a recipe folder on my browser’s bookmarks bar dating back from the days before ‘pinning’ was a household term (shocking, I know). The heart of the collection is a sub-folder marked “Tried and True,” which holds those special recipes that I’ve come back to again and again… the keepers! Along with the formula behind killer pumpkin garlic knots, this folder is also home to an unassumingย yellow dalย bookmarked from Smitten Kitchen. I made this recipe for the first time in college, justย starting to dip my toes into Indian cooking, and I can’t even tell you how many times I’ve served it up since then!

This dish has been a dinner staple in my house for a lot of reasons. For one, the recipe is really straightforward, easy enough to commit to memory. It’s also super inexpensive. I do my best to cook with economy and grace, and these tasty lentils make it easy: all of the budget-friendly benefits of dried beans, but with no soaking needed. It’s a hearty vegetarian (easily vegan) source of protein – about 14 grams per serving, before the yogurt garnish. And those healthy legumes are filled out with plenty of vegetables and nutritious spices. I’ve been putting more focus on anti-inflammatory foods in my diet lately, and the turmeric, cumin, coriander, cayenne and garlic in this recipe all offer functional health benefits to reduce inflammation in the body. This is definitely an example of getting your flavor from real food, and this enticing combination is so nutritious that it’s practically medicinal!

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[Instant Pot] Insta-Artichokes! How to Prep Whole Artichokes in a Pressure Cooker

The artichoke: nature’s finger food.

Au naturale. Simply steamed. Is any other plain vegetable quite so botanically romantic? Maybe it’s the delicately sweet flavor. Maybe it’s because they love cool, salty California air, like I do. Maybe it’s because you’re literally eating a dang flower! Whatever it is, sitting down to share an artichoke is something special.

Unfortunately, the things have a reputation for being a pain to prepare – their tough structures definitely need some cooking before they’re ready to melt in your mouth. On the stove top, you’re looking at upwards of 40 minutes of babysitting the pot, making sure the water level doesn’t boil too low. This is where Instant Pot comes in (affiliate link). With my favorite set-and-forget pressure cooker on hand, the task really isn’t fussy at all.

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[Instant Pot] Goat Cheese Mashed Potatoes

How much tradition do you like on your Thanksgiving table? Is it just not the same without your family heirloom recipes for turkey, stuffing and green bean casserole? Or do you prefer to flex your creative muscles and trick out your menu with fancy stuff like cranberry coulis or pumpkin panna cotta? Personally, I fall somewhere in the middle. Traditional flavors, but with enough twist to keep things interesting. Right at home on my holiday table? These dreamy Goat Cheese Mashed Potatoes.

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[Instant Pot] Vegan Caribbean Coconut Curry

Had a hard week? You need an easy weeknight dinner. Fortunately for us, this one is packed with nutrient dense vegetables and layers of slow-cooked flavors… without the slow-cooking. The veggies all cook quickly, so there’s no advance planning needed. Just a little therapeutic chopping and simmering while you decompress from the challenges of the day, and you can have this wholesome vegan dinner on the table in no time.

If you’re a seasoned Caribbean foodie, please note that I’m not claiming any authenticity. When I dreamed up this stew, I was going for a hearty foundation of powerful plant foods, tempered with tropical coconut milk and some warm spices as my simplified allusion to Jamaican jerk-style seasoning. Authentic cuisine? Not exactly. Super satisfying healthy dinner? Most definitely!

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[Instant Pot] Greek Vegetable Soup

A funny thing happened on the way to writing this post. We’re only here talking about this soup today because two months ago on RD Day, I took the opportunity to scope out a list of fellow RD bloggers. On one of the many links I clicked, I came across a giveaway raffle and entered on a whim. And out of the zillion entries, I actually won! That day I gained an awesome new Mediterranean cookbook, and my first glimpse into what has become one of my new favorite RD blogs, Zen and Spice by the talented Emily Hein. This girl inspires me to live right! If you’re like me and love cooking/eating beautiful whole foods, growing some of them yourself, and generally taking a mindful and appreciative approach to it all, you should definitely check it out!

The book that I won in the giveaway is Eating the Greek Way, by Dr. Fedon Alexander Lindberg. Emily mentioned that this is one of her favorite cookbooks, and I can totally see why. The book features gorgeous photos and recipes featuring the kind of simple but perfect food I can imagine being served up in Mediterranean kitchens on real life weeknights. And now in my kitchen too! On my weeknights! Life is grand.

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[Instant Pot] Tamale Party!

Update December 22, 2021: This recipe is now available in Web Story format with video instructions! You can view it here.

Cinco de Mayo is coming up – and while I don’t exactly have a vested interest in commemorating the military victories of our neighbors to the south, I will take any excuse to appreciate delicious Mexican food.

I absolutely love tamales, and from the moment I first read about steaming them in a pressure cooker via this epic Mexican feast on hippressurecooking, I’ve been eager to try out a big batch in my Instant Pot.

Basically… excuse to eat Mexican food + excuse to play with Instant Pot = TAMALE PARTY, AMIGOS.

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[Instant Pot] Chicken Tortilla Soup

Today I’m pulling through on my promise to share my successes with Instant Pot, my new electric pressure cooker (you can read more about my pressure-cooking obsession here). It’s been a revolutionary addition to my kitchen, but unfortunately for my readers its major role has been to constantly churn out oatmeal, rice, beans, and other essential staples too boring to blog about. But my favorite appliance is so much more than that! So I’m glad I finally got my act together to write up a recipe that puts Instant Pot in the spotlight.

But if you’re not into pressure-cooking, that’s no reason to pass over this recipe. I’ve been making this soup for years before I got wacky about pressurizing my foods. The flavors develop just as well after a simmer on the stovetop, and the process is still totally easy for a weeknight.

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