Instant Pot Magic: Quick Recipes for Meal Prep

Are you tired of the endless cycle of grocery shopping, cooking, and cleaning? The thought of meal prepping might seem daunting, but trust me, it doesn’t have to be! Your Instant Pot is about to become your secret weapon for creating quick, delicious, and nutritious meals that are perfect for a week’s worth of lunches or dinners. 

Imagine having flavorful dishes ready in a flash, leaving you more time to do the things you love. Let’s explore five unique instant pot recipes that will transform your meal prep routine.

1. Spicy Peanut Chicken and Sweet Potato Curry

This isn’t your average curry. We’re infusing it with a kick of spice and the rich creaminess of peanut butter. It’s a hearty, satisfying meal that reheats well, making it perfect for meal prep.

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon red curry paste
• 1 can (14 ounces) coconut milk
• 1/2 cup creamy peanut butter
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 teaspoon ground ginger
• 1/2 teaspoon cayenne pepper (optional)
• 1 pound sweet potatoes, peeled and cut into 1-inch cubes
• 1/2 cup chopped cilantro, for garnish

Instructions

1. Set your Instant Pot to the Sauté setting. Heat the olive oil and add the chicken. Cook until browned on all sides.
2. Add the onion and garlic and cook until softened. Stir in the curry paste and cook for 1 minute more.
3. Pour in the coconut milk, peanut butter, soy sauce, honey, ginger, and cayenne pepper (if using). Stir until well combined.
4. Add the sweet potatoes and stir to coat. Close the lid and set the Instant Pot to Manual (or Pressure Cook) on High Pressure for 8 minutes.
5. Once the cooking time is complete, allow for a natural pressure release for 10 minutes. Then, quick release any remaining pressure.
6. Stir in the cilantro before serving.

Meal Prep Tip

Double the recipe and divide it into individual containers. You’ll have flavorful lunches or dinners ready to go throughout the week. This curry also freezes great so you can enjoy it later.

2. Mediterranean Quinoa Bowl with Lemon-Dill Dressing

Looking for a lighter option? This quinoa bowl has loads of fresh Mediterranean flavors. It’s packed with veggies, protein-rich chickpeas, and a zesty lemon-dill dressing that will brighten your taste buds.

Ingredients

• 1 cup quinoa, rinsed
• 1 1/2 cups vegetable broth
• 1 can (15 ounces) chickpeas, rinsed and drained
• 1 cucumber, diced
• 1 pint cherry tomatoes, halved
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh dill

For the Dressing:

• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions

1. Combine the quinoa and vegetable broth in the Instant Pot. Close the lid and set to Manual (or Pressure Cook) on High Pressure for 1 minute.
2. Allow for a natural pressure release for 10 minutes, then quick release any remaining pressure.
3. While the quinoa is cooking, prepare the dressing by whisking together the olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper.
4. In a large bowl, combine the cooked quinoa, chickpeas, cucumber, tomatoes, feta cheese, and dill.
5. Drizzle with the dressing and toss to coat.

Meal Prep Tip

Cook a big batch of quinoa at the beginning of the week. You can use it as a base for various flavor combinations throughout the week, changing up the veggies, protein, and dressing.

3. Teriyaki Salmon with Brown Rice and Steamed Broccoli

This classic combination gets an Instant Pot makeover for a quick and healthy meal. The salmon cooks perfectly in minutes while the rice and broccoli steam simultaneously, saving you precious time in the kitchen.

Ingredients

• 1 1/2 cups brown rice, rinsed
• 1 3/4 cups water or broth
• 1 tablespoon olive oil
• 4 salmon fillets (6 ounces each)
• 1/2 cup teriyaki sauce
• 1 head broccoli, cut into florets
• Sesame seeds, for garnish (optional)

Instructions

1. In the Instant Pot, combine the brown rice, water or broth, and olive oil.
2. Place a steamer basket inside the pot and arrange the broccoli florets on top.
3. Place the salmon fillets on top of the broccoli. Pour the teriyaki sauce over the salmon.
4. Close the lid and set to Manual (or Pressure Cook) on High Pressure for 4 minutes.
5. Allow for a natural pressure release for 10 minutes, then quick release any remaining pressure.
6. Remove the salmon and broccoli. Fluff the rice with a fork.
7. Serve the salmon and broccoli over the rice. Garnish with sesame seeds, if desired.

Meal Prep Tip

Divide the salmon, rice, and broccoli into meal prep containers. Drizzle with extra teriyaki sauce for added flavor before reheating.

4. Beef and Vegetable Stew with Creamy Herb Dumplings

This hearty stew is the epitome of comfort food, made even more special with fluffy herb dumplings. The Instant Pot works its magic to tenderize the beef and vegetables, while the dumplings cook to perfection on top.

Ingredients

• 1 pound beef stew meat, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 pound baby potatoes, halved or quartered
• 1 cup beef broth
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper to taste

For the Dumplings:

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 2 tablespoons melted butter
• 1/4 cup chopped fresh herbs (parsley, thyme, chives)

Instructions

1. Set the Instant Pot to the Sauté setting. Heat the olive oil and add the beef. Cook until browned on all sides.
2. Add the onion, garlic, carrots, and celery. Cook until softened.
3. Stir in the potatoes, beef broth, tomato paste, thyme, rosemary, salt, and pepper.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Stir in the milk, melted butter, and herbs until just combined.
5. Drop the dumpling batter by spoonfuls onto the stew.
6. Close the lid and set to Manual (or Pressure Cook) on High Pressure for 10 minutes.
7. Allow for a natural pressure release for 10 minutes, then quick release any remaining pressure.

Meal Prep Tip

This stew is even better the next day! Make a big batch on Sunday and enjoy it throughout the week.

5. Lentil Soup with Spinach and Smoked Paprika

Looking for a budget-friendly and nutritious meal? This lentil soup is packed with protein and flavor, thanks to the addition of smoked paprika. It’s also a great way to use up any leftover spinach.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 4 cups baby spinach

Instructions

1. Set the Instant Pot to the Sauté setting. Heat the olive oil and add the onion. Cook until softened.
2. Add the garlic, lentils, broth, paprika, cumin, salt, and pepper.
3. Close the lid and set to Manual (or Pressure Cook) on High Pressure for 8 minutes.
4. Allow for a natural pressure release for 10 minutes, then quick release any remaining pressure.
5. Stir in the spinach until wilted.

Meal Prep Tip

This soup freezes well. Make a large batch and portion it out into freezer-safe containers for a convenient and healthy meal anytime.

Final Thoughts

With your trusty Instant Pot and these simple yet flavorful recipes, meal prepping can be a breeze. Not only will you save time and money, but you’ll also enjoy healthier, homemade meals throughout the week. Happy cooking!