Spinach Archives - Fueled By Instant Pot

[Instant Pot] Tortellini Soup with Sausage & Greens

This hearty Instant Pot tortellini soup recipe is made with crumbles of Italian sausage and fresh leafy greens in a savory tomato broth.

You know you want to enjoy spoonfuls of tender, cheesy pasta puffs – and this recipe is the best way to turn them into a balanced one-pot weeknight meal with protein and plenty of veggies.

Take advantage of your electric pressure cooker to make quick work of dry tortellini pasta and marry all of the flavors together into the perfect soup you’ve been dreaming about!

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

Original publish date May 30 2017. Updated 2022 with new photos and information.

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!

[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!

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.

[Instant Pot] Double Decker Saag Paneer + Cauliflower Rice

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!)

[Instant Pot] Balsamic Basil Wheatberry Salad

When most people think about pressure cooker recipes, they tend to conjure up images of stews, braises, and other sorts of steamy, stick-to-your-ribs one-pot meals that enjoy the spotlight in the colder months. But don’t forget that an electric pressure cooker is also a valuable tool for summer cooking: because everything is self-contained, cooking under pressure doesn’t heat up the kitchen. So don’t neglect your Instant Pot just because even the thought of your favorite soup recipe is making you sweat… think outside the box! It may sound crazy, but this week I used my pressure cooker to make salad. I only wish I had tried it sooner, because you’re looking at an instant summer staple.

[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 unassuming yellow dal bookmarked from Smitten Kitchen. I made this recipe for the first time in college, just 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!