7 Healthy Delicious Instant Pot Recipes

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7 Healthy Delicious Instant Pot Recipes

Written by: Sara Wylie

Got an Instant Pot? This one’s for you.

I don’t know about you, but when it comes to meal planning and making home cooked meals, sometimes I’ll feel stressed about the time cooking can take.

With work, family obligations, exercise, self-care and everything else filling up your day to day life, the general busy-ness can often lead to the sacrifice of home cooked meals and you finding easier options, such as microwave dinners or fast food.

That’s where these Instant Pot recipes come in.

Anyone with an Instant Pot can whip these up (and if you don’t have an Instant Pot, it may be worth the investment, though some can be made with a slow cooker). These recipes are easy, they’re quick, they’re healthy and they’re delicious. What more could you need? You can enjoy them for lunch or dinner (or whenever you want honestly) and there are several different options to choose from.

Give some of these recipes a try and let us know what you think!

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Instant Pot Ricotta 

Recipe credit: Real Food Real Deals


  • 4 cups whole milk (or dairy milk alternative)
  • 2 tbs white vinegar



  1. Pour the milk into the Instant Pot, close the lid and set the vent to Sealing.
  2. Press the Yogurt button and press Adjust until you see Boil.
  3. Let the pot run the boil cycle. When it beeps, it means the milk has reached 180 degrees. Release the pressure and remove the top.
  4. Remove the inner pot to a trivet and pour the vinegar into the milk. Stir briefly. You’ll see the ricotta separating from the liquid. Let the mixture sit for 10 minutes.
  5. Transfer the ricotta mixture to a fine mesh strainer lined with butter muslin. Let the liquid drain for a couple minutes, and add a sprinkle of salt if desired. Transfer the mixture to an airtight container and refrigerate.


Vegan Earl Gray Oatmeal With Rosewater

Recipe credit: Healthy Slow Cooking




  1. Add the brewed tea and oats to your Instant Pot. Put your lid on and make sure the vent is closed. Plug it in and select the manual setting and set to cook for 3 minutes. The Instant Pot timer will begin counting down the time once it gets up to pressure.
  2. Allow the pressure to release naturally. You’ll know when it’s ready because the round silver pressure gauge will drop down. This will take about 5 minutes.
  3. Open and mix in your choice of sweetener and rosewater or vanilla. Serve topped with your nondairy milks. I like to use unsweetened vanilla.


Instant Pot Moroccan Sweet Potato Soup

Recipe credit: Vintage Kitty


Sweet Potato Soup

  • 1 tbsp olive oil
  • 2 medium yellow onions , diced
  • 2 large sweet potatoes , diced
  • 2 large carrots , diced
  • 1 lemon , zested
  • 1 can chickpeas , drained
  • 2 tsp cumin
  • 1 tbsp turmeric
  • 2 tbsp harissa
  • 1/2 tsp ground coriander
  • 1 tbsp honey (optional)
  • 6 cups vegetable stock


  • 1 small bunch parsley or cilantro , chopped
  • 1 small bunch mint , chopped
  • Labneh, Greek yogurt or coconut cream
  • Harissa
  • Croutons or sliced almonds
  • Lemon wedges



Sweet Potato Soup

  1. Turn on your Instant Pot to saute and place the oil in the bowl.
  2. Add in the diced onion and saute until golden.
  3. Stir in carrots, sweet potatoes, carrots, lemon zest, spices and stock.
  4. Place the lid on the Instant Pot and place the vent on “sealing.”
  5. Manually set the time for 20 minutes.
  6. While the soup is cooking, prepare your garnish.
  7. When the Instant Pot is done cooking, turn the vent to depressurize. Once the steam stops, pop off the lid.
  8. Use a stick blender to puree the soup, or alternatively, puree it in small batches in a blender (the soup will be super hot, so be careful!).
  9. Season the soup with salt and pepper to taste.


  1. Serve soup with dollop of labneh or a swirl of coconut cream.
  2. If desired, add a couple drops of harissa and top with sliced almonds or croutons.
  3. Finally sprinkle with herbs and serve with wedges of lemon.
Recipe notes: Don’t have an Instant Pot? You can make this soup on the stove top. 
After sauteing the onions, add the rest of the soup ingredients and bring to a boil. Then, turn down the heat to a simmer and cook until the vegetables are tender. Puree as instructed above.

Easy Instant Pot Vegetarian Chili Mac

Recipe credit: Kara Lydon 


  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 1 jalapeno pepper, minced
  • 2 tbsp chili powder
  • 2 tsp cumin
  • 1 tsp chipotle powder
  • 1 1/2 tsp salt
  • 1 clove garlic, minced
  • 1 15 ounce can diced tomatoes
  • 1 15 ounce can tomato sauce
  • 1 15 ounce can black beans, drained and rinsed
  • 1 15 ounce can kidney beans, drained and rinsed
  • 8 ounces whole-wheat elbow pasta
  • 2 cups vegetarian broth
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded monterey jack cheese
  • Optional toppings: Greek yogurt, cilantro



  1. Add olive oil to Instant Pot and set to saute function for 5 minutes. Add onion, bell pepper, jalapeno pepper, chili powder, cumin, chipotle powder and salt and stir to combine. Add in garlic and set to saute for 1 minute.
  2. Add diced tomatoes, tomato sauce, black beans, kidney beans, elbow pasta and vegetarian broth and stir to combine.
  3. Secure lid onto Instant Pot and set to pressure cook/manual for 5 minutes.
  4. Use quick release valve to release steam.
  5. Once pressure is released, open lid and stir in cheeses until melted and combined.
  6. Optional: serve with chopped cilantro and dollop of Greek yogurt.


Instant Pot Egg Rolls In A Bowl

Recipe credit: Gluten Free Pressure Cooker


  • 1 tbsp olive oil
  • 1 lb lean ground pork or ground beef
  • 1 small onion
  • 1/2 cup beef or chicken broth
  • 2 cloves garlic
  • 1 inch ginger peeled and grated
  • 1 bag coleslaw mix
  • 1 cup shredded carrots
  • Optional: 1/4 cup cilantro leaves, to garnish


  • 1/4 cup gluten free soy sauce
  • 1/4 cup dry sherry
  • 1 tbsp brown sugar (or healthier alternative)
  • 2 tsp sesame oil
  • 1/2 tsp black pepper
  • 1 tsp fish sauce
  • 1 tbsp corn starch



  1. Make the sauce by adding all of the sauce ingredients into a small bown and whisking well, then set aside.
  2. Brown the pork and onions in a little olive oil in the inner pot of the Instant Pot by turning on the saute function and adjust it to the medium heat setting. Don’t wait for the display to say ‘hot,’ add oil right away and cook the pork for 2-3 minutes, stirring all the time, then turn it off.
  3. Add the beef or chicken broth to the pot with the onions and pork. Lock the lid, turn the steam release vent to ‘sealing’ and using the manual setting, adjust it to cook for 4 minutes at High Pressure, then quick release.
  4. Add the garlic, ginger and the sauce to the pot, stir and turn back on the saute function.
  5. Add the shredded vegetables, garlic and ginger, stir well and add the Instant Pot glass lid and let the vegetables cook down for 2-3 minutes, longer if you want softer vegetables.


Instant Pot Blueberry Pancake Cups

Recipe credit: Chelsea’s Choices


  • 1 cup white whole wheat flour
  • 1 cup almond flour
  • 2 tbsp sugar (or sweet alternative)
  • 3 tsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1½ cup milk (or milk alternative)
  • 2 large eggs
  • 1 cup frozen blueberries
  • Nonstick cooking spray
  • Fresh blueberries and maple syrup for toppings



  1. In a large bowl, combine dry ingredients. Add the milk and eggs and mix ingredients together until smooth.
  2. Using nonstick cooking spray, grease the bottom and sides of your Instant Pot. Don’t skimp on this step if you want the pancake to come out like an actual pancake.
  3. Seal lid and set to low pressure. Cook for 45 minutes, or until the cake is springy to the touch and not at all wet.
  4. Let the pancake set for 10 minutes or more. Use a spatula to remove pancake from pot. Serve with butter and maple syrup.


Instant Pot Chocolate Zucchini Cake

 Recipe credit: 365 Days Of Slow Cooking


  • 2 eggs
  • 1 1/2 tsp vanilla
  • 3/4 cup sugar (or sweet alternative)
  • 6 tbsp milk
  • 1/4 cup canola or vegetable oil
  • 1 small zucchini (about 6 oz), shredded
  • 3/4 cup all purpose flour
  • 1/4 cup cocoa powder
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/8 tsp baking powder
  • 1 cup mini semi sweet chocolate chips (optional, but highly recommended)



  1. Place the trivet in the bottom of your Instant Pot with the handles up. Pour one cup of water in the bottom of your Instant Pot.
  2. Prepare a 7 inch spring-form pan by lining the bottom with parchment paper. I like to use a pencil to trace around the bottom of the pan and then cut out the paper with scissors. This ensures a perfect circle of parchment paper that will fit nicely in the bottom of your pan. Spray the sides of the spring-form pan with non-stick cooking spray.
  3. In a bowl mix together the eggs, vanilla, sugar, milk, oil and shredded zucchini.
  4. Gently stir in the flour, cocoa, salt, baking soda, baking powder and mini chocolate chips until no white streaks remain.
  5. Pour the batter into the prepared pan. Carefully place the pan on top of the trivet. Cover the Instant Pot and set the timer for 28 minutes on high pressure. Make sure the valve is set to sealing.
  6. When the timer beeps unplug the Instant Pot and let the pot sit with the lid on for 10 minutes.  Change the valve to venting and let the pressure release. Open the pot and carefully remove the trivet and pan by using the handles on the trivet. I used my oven mitts. Let the pan sit on the counter to cool for 10 minutes. Carefully open the spring-form pan to release the sides of the pan. At this point you can serve the cake hot with vanilla ice cream or wait until it’s completely cooled and frost it with a layer of whipped cream. It’s up to you! Both are delicious.


Know any other good Instant Pot or slow cooker recipes? Share with us in the comments below!

And remember, we’re in this together.

Sara Wylie

Sara Wylie

Editorial Intern at Fitlife.tv
Sara Wylie resides in Utah where she is currently working as an Editorial Intern for Fitlife.tv while also pursuing a career in writing. She hopes that through her words and fiery passion, she will be able to not only inspire others to seek out and nourish their own passions, but to also help others feel what it’s like to truly be alive.
Sara Wylie


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