Instant Pot Stuffed Pepper Soup has everything you love about stuffed peppers but cooked easier in one pot. Made with ground beef or turkey, bell peppers and your choice of rice, it’s a family-friendly meal for sure!

This Instant Pot stuffed pepper soup is stove top stuffed bell pepper soup meets Instant Pot stuffed peppers. I just updated this recipe with a bit shorter list of ingredients. If you have made it before, you won’t notice the change and soup tastes the same delicious!

My boys loved this Instant Pot soup recipe a lot!

Why You’ll Love This Recipe

• One pot meal: Everything cooks in Instant Pot, even the meat, making clean up a breeze.
• Hands off method: The only thing you have to pre-cook is the ground beef. All other ingredients are added raw and then cooked under pressure.
• Budget friendly: I always buy a pack of 4-6 bell peppers because it is one of affordable off-season veggies with so much flavor!
• Comforting and delicious: Stuffed pepper soup made in Instant Pot is perfect on a cold day or busy weeknight.
• Versatile: You can use ingredients you have on hand and like, let’s go over them.

Ingredients for Instant Pot Stuffed Pepper Soup

You will need the following ingredients to make stuffed pepper soup. They are all fridge and pantry staples.

• Ground meat: I used extra lean ground beef but you can also use ground turkey or ground chicken. Even addition of ground sausage is welcome.
• Uncooked rice: I used brown rice but you can also use white rice. The cook time will differ and both options are noted in the recipe card below.
• Bell peppers: You will need four large sweet bell peppers. It can be a combination of yellow, orange or red bell peppers. You can replace them with as many green bell peppers as you like.
• Veggies: Onion, garlic and celery for flavor. Feel free to mix and match any of these vegetables and also add carrots.
• Broth: I use low sodium chicken broth. You can also use beef broth or vegetable broth.
• Diced tomatoes: I like my stuffed bell pepper soup a bit chunky, so I add one can of diced tomatoes. You can also replace them with fire roasted tomatoes or tomato sauce.
• Tomato sauce: It adds more flavor, liquid and acts as a thickener.
• Italian seasoning: I prefer to use my homemade Italian seasoning. Feel free to use a combination of dried herbs like oregano, basil and thyme with a pinch of red pepper flakes for some heat.
• Sugar: Just a pinch of any sugar to offset the acidity of tomatoes. Maple syrup or honey will also work.
• Vinegar: It adds another layer of flavor and makes soup taste a bit sweet and sour. It’s delicious! Use any vinegar you have on hand.
• Oil: You need it only for sauteing the ground turkey or ground chicken because it is more lean. I don’t use oil for sauteing the ground beef or ground sausage.
• Salt and pepper: I recommend to add salt and pepper to taste at the very end after cooking. It is because there are many canned ingredients with different levels of sodium, so you don’t want to end up with overly salty soup.
• Fresh herbs: Parsley or dill.

How to Make Stuffed Pepper Soup in Instant Pot

This Instant Pot stuffed pepper soup recipe can be made as written in 6 quart Instant Pot, 8 quart Instant Pot or 10 quart Instant Pot. For 3 quart Instant Pot, half the ingredients but keep same cook time.

Also you can use any brand of electric pressure cooker. Please find full recipe card below.

• Saute the meat: Press Saute and wait for Hot on a display. Brown ground beef until it is in small pieces. You would have to stir it and break with a spatula often. Add spices in this step as well to allow them become fragrant. Press Cancel.
• Add remaining ingredients: Add onion, garlic, celery, diced tomatoes, tomato sauce, rice, sugar, vinegar and broth. No need to stir but if you did, it’s fine, Burn message shouldn’t happen because we have a lot of liquid in the pressure cooker.
• Pressure cook: Close the lid, set pressure valve to Sealing and pressure cook stuffed pepper soup in Instant Pot on high pressure for 8 minutes with white rice and 13 minutes with brown rice.
• Release pressure and let it stand: Then wait 5-10 minutes before releasing pressure, otherwise your counters will be covered in tomato soup. Just turn valve to Venting. Open the lid, give soup a stir and taste test. Add salt and pepper to taste, stir again and let it stand 5-10 minutes uncovered to allow flavors to “marry each other” and cool off a bit.

Tips and Variations

Instant Pot stuffed pepper soup has a few rules but otherwise is one of the most forgiving and flexible Instant Pot recipes ever!

• Don’t overcook the rice: After pressure cooking, don’t let soup sit and release pressure on its own, known as Natural Release. It is a lot of liquid and this process will take up to 45 minutes, while overcooking the rice and making it mushy.
• Don’t release the pressure right away: Known as Quick Release, do not turn valve to Venting immediately after cooking is finished. The liquids are still bubbling vigorously inside the pot, and pressure release will pull them along with rice, making it mushy. Be patient! There is that 5-10 minute sweet spot for the pressure release.
• Use any ground meat: Feel free to use ground chicken or ground turkey for a leaner stuffed pepper soup. You can also use ground beef, ground sausage removed from casing or ground pork.
• Drain the fat from beef: I like to use extra lean ground beef which doesn’t have to be drained. But if using regular ground red meat, I recommend to drain the fat, so the soup isn’t overly rich.
• To replace onion and garlic: Instead of fresh onion and garlic, you can use about 2 tablespoons of onion powder and 1 tablespoon of garlic powder respectively.

Should I Use White Rice or Brown Rice?

Good news is that to make this stuffed pepper soup, you can use white rice or brown rice. I have made it with long grain white rice and with long grain brown rice, the only difference is the pressure cooking time and the nutrition of brown rice is higher.

You may be able to use jasmine rice or basmati rice but it might fall apart a bit more than long grain rice.

Also please note we use uncooked rice. No need to precook your rice before adding it to the Instant Pot!

What Do I Serve Stuffed Pepper Soup with?

First of all, after the stuffed pepper soup cooled off a bit in Instant Pot and its flavors had a chance to melt, I add a big handful of chopped fresh parsley or dill to the pot and stir. You don’t want to add it to freshly cooked super hot pot of soup because herbs will “cook” and brown.

Traditionally stuffed bell pepper soup is served just like stuffed peppers with a dollop of sour cream or plain yogurt. And more parsley or dill into each individual bowl. A sprinkle of shredded mozzarella cheese would melt nicely in a bowl as well.

We like it with toasted or fresh whole grain bread or baguette. Hot sauce right in the bowl adds a bit of a heat kick too. Enjoy!

How to Store and Reheat

Store and meal prep: Instant Pot stuffed pepper soup is perfect for meal prepping for a week. It lasts in the fridge for up to 5 days as there are no veggies or pasta to get soggy.

Reheat: Always reheat only amount of soup you will eat at that time. Means don’t heat up entire pot, cool it and refrigerate again. It spoils the food.

Instead, pour desired amount of stuffed pepper soup into a small pot, heat on low heat while covered for about 5 minutes, stir and see if soup is warm enough.

You can always go the microwave route, and reheat a bowl of soup for 2-3 minutes.

If frozen, allow soup to thaw first in the fridge overnight or on the countertop for about 6 hours.

Can I Freeze It?

There is a big debate online how to freeze stuffed pepper soup but I personally think it’s actually very simple. I don’t think you have to cook rice separately or worry about it becoming mushy. Also bell peppers are already cooked and sort of limpy. I think this soup freezes just fine!

To freeze it, cook the soup and let it cool completely. Then transfer to a large airtight container leaving a few inches on top to allow room for expansion. Thaw in the fridge overnight or on a countertop for 5-6 hours.

FAQs

More Bell Pepper Recipes to Try

• Ground chicken stuffed peppers
• Baked chicken and peppers
• Cauliflower stir fry with bell peppers

More Instant Pot Soup Recipes

• Instant Pot zuppa toscana
• Instant Pot chicken tortilla soup
• Instant Pot taco soup
• Instant Pot minestrone soup
• Instant Pot beef barley soup

You might also love these healthy Instant Pot recipes!

Print

Instant Pot Stuffed Pepper Soup

Instant Pot Stuffed Pepper Soup is everything you love about stuffed peppers but made in one pot with ground beef, bell peppers and rice.

Course Soup and Stew

Cuisine North American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Pressure Up & Down Time 20 minutes minutes

Total Time 47 minutes minutes

Servings 8 servings

Calories 223kcal

Author Olena Osipov

Equipment

• Instant Pot

Ingredients

• 1 pound ground beef , turkey or chicken
• 4 large bell peppers chopped
• 2 large celery stalks finely chopped
• 1 large onion finely chopped
• 2 large garlic cloves minced
• 1 cup white rice or brown rice rinsed & drained
• 14 ounces can tomato sauce low sodium
• 14 ounces can diced tomatoes low sodium
• 6 cups chicken broth low sodium
• 2 teaspoons Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon sugar
• 1 teaspoon vinegar
• 1/4 cup parsley or dill finely chopped

US Customary – Metric

Instructions

• On Instant Pot, press Sauté and wait until display says Hot. Add ground beef and Italian seasoning. Cook for 4-5 minutes, constantly breaking meat into small pieces with spatula. Meat won’t get browned and some pink pieces are OK.
• Press Cancel and add bell peppers, celery, onion, garlic, rice, tomato sauce, diced tomatoes, chicken broth, salt, pepper, sugar and vinegar. No need to stir but you can.
• Close the lid, move pressure valve to Sealing and press Pressure Cook on High or Manual for 8 minutes – with white rice, for 13 minutes – with brown rice.
• After let soup sit for 5 minutes and then release pressure using Quick Release method by turning pressure valve to Venting.
• Add parsley and serve warm with a dollop of yogurt or sour cream.

Notes

• Store: Refrigerate in an airtight container or inner Instant Pot liner with a fitting lid for up to 5 days.
• Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.
• Ground meat: Feel free to use ground turkey, ground chicken or lean ground beef.
• Colour of peppers: Green pepper adds nice more bitter taste which I love but now many don’t. You can mix and match any colours and shapes of peppers.

Nutrition

Serving: 2cups | Calories: 223kcal | Carbohydrates: 30g | Protein: 17g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 422mg | Fiber: 3g | Sugar: 7g

The post Instant Pot Stuffed Pepper Soup appeared first on iFoodReal.com.

Wake up to a delicious Quinoa Breakfast Bowl. This nutritious base can be loaded with your favorite toppings for a delightful blend of flavor and texture, it’s the perfect start to your day!

Take a break from oatmeal with quinoa breakfast bake and quinoa granola for breakfast.

I have tried to make sweet quinoa breakfast bowls before without much success. It is so nice to have something different rather than oatmeal, muffins or eggs for healthy breakfast. Especially, if this warm slow cooker quinoa breakfast bowl is waiting for you on the countertop in the morning!

The idea is to cook breakfast quinoa in a slow cooker and add toppings in a bowl. You could even meal prep and make ready-to-go containers for up to a few days ahead.

Why You’ll Love This Recipe

• Make ahead breakfast: You can turn it on before you go to bed at 10pm and it won’t burn by 6am, I haven’t tested longer. If you have a programmable slow cooker, you can set that one up. Even better!
• It’s so good for you: I can comfortably say it’s one of those healthy breakfast ideas I’ll never get tired of. It’s rich in fiber, protein, vitamins, and minerals, naturally gluten-free, and tastes good.
• Fills you up: This quinoa porridge was filling, just the way breakfast should be!
• Tastes good: The way I made breakfast quinoa this time was fantastic! I used canned coconut milk which adds a lot of flavor and creaminess.

Ingredients for Quinoa Breakfast Bowl

You’ll need just 5 simple ingredients, including water, to make this easy quinoa breakfast bowl recipe.

• Quinoa: Dry, uncooked quinoa of any color.
• Cold water: You’ll use less water for this crock pot method than you would when cooking most quinoa recipes on the stove. This is because there is no evaporation, and we add more liquid with coconut milk.
• Coconut milk: Adds a creamy, nutty taste. You have to use canned light coconut milk, not from a carton.
• Sweetener: I like the natural sweetness of maple syrup. Honey or any other liquid sweetener will also work.
• Salt: Just a pinch of salt to enhance the natural flavors of the other ingredients.

How to Make Breakfast Quinoa in Slow Cooker

Make slow cooker quinoa breakfast bowl in 4 easy steps and 10 minutes prep time. Get a good night sleep and enjoy a stress free morning!

There is a full recipe card located below.

• Rinse quinoa: Rinse quinoa in a fine mesh sieve under cold water, drain well.
• Combine ingredients: Add quinoa, water, coconut milk, maple syrup and salt to your slow cooker. Gently stir to mix and cover with lid.
• Cook: Cook for 6-8 hours on Low or 3-4 hours on High.
• Serve: Serve breakfast quinoa bowl hot with a splash of milk and toppings of your choosing.

Tips for Best Results

Preparing quinoa can be tricky, here are my top tips for a perfectly fluffy bowl of quinoa packed with flavor.

• Rinsing quinoa is a must: You gotta give quinoa a good rinse to remove saponins, the coating that makes quinoa bitter. Rinsing makes it taste better and helps fluff it up too.
• Don’t skip canned coconut milk: I have made it simply with almond milk and didn’t give quinoa a rinse. It wasn’t good.
• If you have only full fat coconut milk: Use half of 15 ounces can and 2 cups cold water.
• Use any size slow cooker: Either small slow cooker like I used or a regular size crock pot will work.
• Don’t cook longer than 8 hours: Maybe 9 hours is OK, otherwise I am afraid quinoa will burn.
• Double the recipe: You can double all ingredients but keep the same cook time.

Can I Cook It on the Stove?

Yes. Cook quinoa on the stove but instead of adding water, add all ingredients to a small saucepan and stir.

Bring to a boil, cover with lid, and reduce heat to low and simmer for 20-25 minutes. Add your toppings and enjoy!

Sweet Toppings Ideas

If you like your breakfast sweet like me, you could add:

• Nuts: Walnuts, pecans, pistachios, almonds, cashews, or pumpkin seeds. Toasted nuts would add deeper flavor and crunch.
• Milk of choice: I love my breakfast bowls served hot with a splash of milk.
• Fresh fruit: Strawberries, raspberries, blueberries, blackberries; sliced apples, bananas, peaches, or kiwi.
• Dried fruit: Raisins, cranberries, mango, dates, pineapple, shredded coconut or coconut flakes.
• Chocolate: Chocolate chips, chocolate shavings, cocoa powder, or Nutella.
• Granola like healthy granola or quinoa granola.
• Honey and maple syrup.
• Vanilla and cinnamon. I love adding apple with this combination.
• A spoonful of jam.
• Swap the extra splash of milk with something creamy like yogurt, peanut butter, or nut butter.

Savory Toppings Ideas

If you would like a more savory breakfast, I recommend adding:

• Vegetables: Sweet potato, roasted butternut squash, mushrooms, sautéed spinach or kale, zucchini.
• Protein: Eggs cooked any way, tofu, bacon, or ground sausage.
• Diced avocado.
• Tomato.

How to Store and Reheat

Store: Refrigerate cooked quinoa in an airtight container for up to 5 days, keeping any toppings stored separately.

Freeze: Cooked quinoa can be stored in the freezer for up to 3 months. Thaw on a counter for 2-3 hours or in the refrigerator overnight.

Reheat: Best way is in a microwave, for about 1 minute. You can also add quinoa to a small pot with a splash of milk and simmer on low heat for 3-5 minutes. Stir often and watch carefully not to burn.

FAQs

More Quinoa Recipes to Try

• Quinoa granola bars
• Chicken quinoa bowl
• Instant Pot ground turkey quinoa bowls
• Quinoa egg muffins
• Chocolate quinoa muffins

Print

Slow Cooker Quinoa Breakfast Bowl

Wake up to a delicious Quinoa Breakfast Bowl waiting for you on a counter! This nutritious base can be loaded with your favorite toppings!

Course Breakfast

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Servings 4 servings

Calories 326kcal

Author Olena Osipov

Equipment

• Slow cooker
• Mesh strainer

Ingredients

• 1 cup quinoa uncooked, rinsed and drained
• 1 1/2 cups cold water
• 14 ounces can coconut milk light
• 2 tablespoons maple syrup or honey
• 1/4 teaspoon salt
• Splash of any milk optional
• Nuts, berries, fruit, honey, maple syrup, vanilla extract, cinnamon for toppings, use any

US Customary – Metric

Instructions

• Add rinsed quinoa, water, coconut milk, maple syrup and salt to a slow cooker. Give it a stir and cover with a lid.
• Cook on Low heat for 6-8 hours or on High for 3-4 hours.
• Serve hot with a splash of milk and toppings of choice.

Notes

Store: Refrigerate in an airtight container for up to 5 days.

Freeze: You can freeze only cooked quinoa in a container for up to 3 months. To defrost, thaw on a counter for 2-3 hours or in the fridge overnight.

Nutrition

Calories: 326kcal | Carbohydrates: 39g | Protein: 7g | Fat: 17g | Saturated Fat: 13g | Sodium: 163mg | Fiber: 4g | Sugar: 11g

The post Slow Cooker Quinoa Breakfast Bowl appeared first on iFoodReal.com.

Instant Pot Basmati Rice cooks up light and fluffy every time! It takes only 1 minute of prep time and 20 minutes of total cook time.

Eat a lot of rice? Learn how to make Instant Pot long grain white rice and Instant Pot jasmine rice.

When my boys were young I could get them to eat anything as long as it was mixed with rice, and I have to say basmati crept its way to the top.

The aroma and nutty flavor set it apart from any other long grain white rice and when paired with a main dish like crockpot butter chicken or Mediterranean chicken skillet those long, slender grains are perfect for soaking up the savory sauce.

Once I realized rice was going to be a staple, I ditched the stovetop and make quick and easy Instant Pot basmati rice instead.

Why You’ll Love This Recipe

• Quick: Thanks to the Instant Pot, cooking basmati rice is easy, hands-off, and faster than rice cooker or stovetop methods.
• Perfect every time: Without fail the texture is tender and fluffy, and each grain is separate.
• Convenient: No need to wait for it to boil or watch it. This is one of the easiest Instant Pot recipes that saves time and is hands-free.
• Recipe specific for this type of rice: All rice differs a bit. Use this recipe for white basmati rice so it comes out perfect!
• No mess: Sometimes cooking rice on the stove can splatter but clean up is easy with pressure cooker basmati rice.

Ingredients for Instant Pot Basmati Rice

The ingredients for Instant Pot basmati rice are so simple. All you need is rice, water, and salt.

• Basmati rice: Be sure to only use white basmati rice for this recipe, you’ll be able to find many brands in your local grocery store.
• Cold water: Absorbs into the rice leaving it soft and fluffy. It must be cold water!
• Salt: We’ll add a touch of salt to enhance the natural flavor.

How to Cook Basmati Rice in the Instant Pot

Here’s a quick overview of how to cook white basmati rice in Instant Pot. It’s ready in 20 minutes and your Instant Pot does all the work!

• Rinse and drain: Using a fine mesh strainer, rinse rice thoroughly with cold water until the water runs clear. Then drain well so there is no excess water.
• Combine ingredients: Add rice then cold water to the Instant Pot, then sprinkle with salt. Give it a gentle stir so the rice is submerged in water and close the lid.

• Cook: Set pressure vent to Sealing and cook on High pressure or Manual for 4 minutes.
• Release pressure: Let it release pressure naturally for 10 minutes. Avoid Quick Release when making rice, Natural Release allows the rice to absorb any remaining liquid as it sits. Once the natural pressure release is done, turn valve to Venting.
• Fluff and serve: Open the pot, fluff with a fork, and serve perfect basmati rice hot or let it cool while you meal prep.

Tips for Best Results

Whether you are seasoned or new to pressure cooking, you’ll be making basmati rice like a pro with these top tips.

• Any pressure cooker works: Use any electric pressure cooker that has the High pressure setting. For cooking rice on Low pressure, please see notes section below.
• Rinse the rice: Washing the rice first gets rid of any extra starch and prevents the rice from clumping together as it cooks. It’s also important to drain well, any extra water will skew the cook time and ultimately change the results.
• Use cold water to cook it: Rice will be overcooked if you use warm or hot water, it’s important to use cold water for both rinsing and cooking.
• Stir before pressure cooking: Unlike most of my healthy Instant Pot recipes where I recommend not to stir the ingredients, this recipe is different! To ensure your basmati rice is properly cooked the rice needs to be fully submerged in water.
• Add salt before cooking: If you’re worried about making your rice salty, don’t. A touch of salt enhances its delicious nutty flavor and prevents bland rice.
• Use broth instead of water: If you’d like to add more flavor you can swap with chicken broth, vegetable broth or beef broth. Make sure the broth is cold and I highly recommend low sodium broth, or reduce the amount of salt.

Troubleshooting Tips

If your Instant Pot basmati rice didn’t come out as well as you hoped, here are some troubleshooting tips for next time.

• Rice is hard: If water to rice ratio is off, meaning not enough water or too much rice, your rice may be hard. You could try adding a splash of water, give it a stir, and let it sit covered for 3-5 minutes to let it soften. And next time use 1 1/4 cups water.
• Rice is burnt: Burn notice can be the result of not enough water. If the vent was accidentally left on the Venting position before Instant Pot came to pressure, then you might also see that Burn notice. And lastly, it may be time to replace the lid’s silicone ring.
• Rice is mushy: Mushy or soggy rice is usually caused by too much water or broth absorbed into the rice, cooked for too long, or overcooked because warm or hot water was used instead of cold water.
• Rice is sticky: Sticky rice is also caused by adding too much water or you skipped rinsing, don’t skip!
• Rice is bland: Even though basmati rice has more flavor than regular white rice, that little bit of salt makes it taste so much better, trust me!

Can I Use Rice Button on my Instant Pot?

If what you have is an Instant Pot Duo with low pressure then yes, you can use the Rice button. I actually choose that method often when cooking any white rice in Instant Pot. In my opinion it comes out more perfect because with the Rice button the rice cooks on Low heat for 12 minutes.

However, some models like the Instant Pot LUX does not have the low pressure option and their Rice button is preset to 10 minutes of High pressure cooking, which is too aggressive for rice. That’s why when using my LUX model I always cook for 3 minutes on High pressure and do the Natural Release for 10 minutes.

I have tested this recipe many ways with both models, let me know what model you have and how it works for you.

What Can I Serve with Instant Pot Basmati Rice?

Our top choice would be an entree with lots of sauce to pour over the basmati rice, but honestly it pairs well alongside anything, makes a tasty rice pilaf, and delicious on its own.

• Butter chicken: Try my Instant Pot butter chicken or slow cooker butter chicken.
• Chicken curry: We love the rich sauces in Instant Pot chicken curry, yellow chicken curry and Thai chicken curry.
• Vegan: Enjoy a hearty vegetarian meal with fried tofu or Instant Pot dal or green lentil curry.
• Seafood: Serve bang bang shrimp tacos with a side of basmati rice. You could even stir some green onion and lemon zest into the rice for extra flavor.
• Beans and rice: This protein-packed option is also vegetarian but makes a great side dish too.
• Meal prep: Make your rice ahead of time and serve with one of these healthy Instant Pot recipes.

How to Store

Store: Leftover basmati rice can be kept in the refrigerator for up to 5 days, be sure it’s stored in an airtight container.

You can eat cold rice, as long as it has been cooled and stored correctly, but to me cold rice tastes hard, so I prefer to reheat it.

Microwaving is best to get a soft and fluffy texture but you can also reheat it on the stove by adding cold rice to a small pot, add a splash of water, cover, and simmer slowly until warmed through and softened.

Freeze: Allow fully cooked rice to cool, transfer to an airtight container and store in the freezer for up to 3 months. You can thaw at room temperature for a few hours or overnight in the fridge.

FAQs

More Instant Pot Rice Recipes to Try

• Instant Pot chicken and rice
• Instant Pot rice and beans
• Instant Pot fried rice
• Instant Pot Jambalaya
• Instant Pot chicken and rice soup
• Instant Pot cabbage rolls

Print

Instant Pot Basmati Rice

Instant Pot Basmati Rice cooks up light and fluffy every time! It takes only 1 minute of prep time and 20 minutes of total cook time.

Course Side Dish

Cuisine North American

Diet Gluten Free

Prep Time 1 minute minute

Cook Time 4 minutes minutes

Pressure Up & Down Time 15 minutes minutes

Total Time 19 minutes minutes

Servings 3 cups

Calories 228kcal

Author Olena Osipov

Equipment

• Instant Pot
• Medium mesh sieve

Ingredients

• 1 cup white basmati rice
• 1 cup cold water
• Pinch of salt

US Customary – Metric

Instructions

• Rinse rice with cold water in a fine mesh sieve thoroughly until water runs clear. Drain really well.
• In Instant Pot, add rice, cold water and a pinch of salt. Stir to make sure rice is submerged in water. Close the lid, set pressure vent to Sealing and press Pressure Cook on High pressure or Manual for 4 minutes.
• After, do Natural Release by allowing pressure come down on its own for 10 minutes and then turn valve to Venting to release remaining pressure.
• Open the lid, fluff rice with a fork and serve as you like.

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Fully cook, cool completely and freeze rice in an airtight container for up to 3 months. Thaw in the fridge overnight or on a counter for a few hours.
• Using the Rice button: You can use Rice button with Instant Pot Duo or if you have electric pressure cooker that can cook on Low pressure. Cook for 12 minutes on low pressure and release pressure after right away.

Nutrition

Serving: 1cup | Calories: 228kcal | Carbohydrates: 50g | Protein: 4g | Fat: 0.4g | Saturated Fat: 0.1g | Sodium: 7mg | Fiber: 1g | Sugar: 0.1g

The post Instant Pot Basmati Rice appeared first on iFoodReal.com.

20-minute Instant Pot Jasmine Rice is fragrant, fluffy, and easy to make. It’s the perfect side dish to any meal or double the recipe for easy meal prep!

You’ll also get perfect results with Instant Pot long grain white rice and Instant Pot basmati rice.

I call my pressure cooker the “magic pot” and have tons of delicious healthy Instant Pot recipes, but one of the easiest and most popular in our house is Instant Pot jasmine rice.

It’s fluffier than white long grain rice with a slightly sweet flavor, we love it so much!

We love to serve it with curry dishes like Instant Pot chicken curry or Instant Pot dal, and with this creamy lemon chicken and asparagus or lemon garlic chicken to soak up the sauce.

And don’t get me started how amazing it is with ratatouille!

Why You’ll Love This Recipe

• Quick: The Instant Pot cooks much faster than stove top or rice cooker.
• Convenient: No more babysitting the pot to reduce heat after boiling, just let it run and rice will cook just right every time!
• No need to buy a rice cooker: Save space in your kitchen! Now that you can make delicious jasmine rice in Instant Pot, you only need one appliance.
• Perfect for meal prep: It’s nice to have a container of cooked rice in the fridge. On busy weeknights I like to make quick Thai chicken curry or yellow chicken curry, lay over a bed of jasmine rice and your 30 minute dinner is ready.

Ingredients for Instant Pot Jasmine Rice

You only need 3 ingredients to make this Instant Pot jasmine rice recipe.

• Jasmine rice: Any brand of jasmine rice will work. I made 1 cup dried rice for a quick side dish, you can make as little as 1 cup or more depending on the size of your pressure cooker.
• Cold water: You’ll need 1 cup of water for 1 cup rice. Make sure it’s cold water, so all rice grains cook evenly.
• Salt: Adding a bit of salt helps bring out the natural flavor of the rice.

How to Cook Jasmine Rice in the Instant Pot

Here’s how to cook jasmine rice in Instant Pot, you’ll love how easy it is!

There is a full recipe card below.

• Rinse rice: Pour dry rice into a fine mesh sieve and rinse under cold water. Jasmine rice tends to be more sticky than other white rice, so rinse longer until water runs clear then drain really well.
• Add rice and water: Add rinsed rice to the Instant Pot then pour cold water over the rice.
• Add salt: Next, sprinkle the salt into the pot and stir, making sure the rice is fully submerged.

• Cook on high pressure: Close the lid, set pressure vent to Sealing and press Pressure Cook on High pressure or Manual for 3 minutes.
• Set to natural pressure release: Allow the pressure to come down on its own on Natural Release. The rice will absorb any remaining liquid as it sits so you want to avoid Quick Release. After about 10 minutes turn valve to Venting to release remaining pressure.
• Fluff and serve: Open the lid and fluff your rice with a fork. Serve Instant Pot jasmine rice as you like.

Tips for Best Results

Here are 7 tips to follow when making pressure cooker jasmine rice.

• Any electric pressure cooker will work: Any brand name that can cook on high pressure will work for this recipe, any size too.
• Rinse rice thoroughly: Rinsing removes any excess starch, so your rice comes out fluffy instead of mushy and sticky. And make sure to drain well too because any extra water will affect the cook time and results.
• Cook rice immediately after rinsing: Otherwise it starts soaking up the water it was rinsed with and starts “cooking”. Again mushy rice.
• Use cold water: For rinsing and cooking. If you use warm or hot water your rice will be overcooked.
• Stir before pressure cooking: Make sure rice is fully covered in water to ensure full cooking. In most of my Instant Pot recipes, I say not to stir the ingredients, but this recipe is not one of them!
• Add salt before pressure cooking: Always add salt when cooking plain rice. It brings out its natural flavor.
• Use cold broth: You can use cup for cup broth instead of water. I love jasmine rice with water because I love its taste but you can use chicken broth, vegetable broth or beef broth.

Can I Use Rice Button on my Instant Pot?

Yes, if you have Instant Pot Duo with low pressure option. Honestly, my favorite method to cook any white rice in Instant Pot is with the Rice button.

Rice cooked with Rice button is cooked on Low heat for 12 minutes. It comes out super perfect and each grain is separate.

Not all electric pressure cookers have a low pressure option. Like with Instant Pot LUX the Rice setting is set to 10 minutes on high pressure. It works but I don’t love it and you will have to do Quick Release with this method.

I recommend to cook jasmine rice in Instant Pot with high pressure setting only for 3 minutes and 10 minutes of Natural Release.

I do have both Instant Pots and have tested this recipe both ways.

Common Mistakes and Troubleshooting Tips

• Hard rice: This means not enough water or too much rice. Be sure to measure correctly and skim the top of measuring cups. If your rice comes out hard, add a splash of water, stir, cover and let sit for 3-5 more minutes.
• Burnt rice: If you got Burn notice, it means there was not enough water in the Instant Pot. Maybe you accidentally left on sealing valve on Venting position, haven’t measured ingredients correctly or it might be time to replace silicone ring in the lid.
• Mushy rice: There was either too much water or overcooked because you used warm or hot water.
• Sticky rice: If you skipped rinsing you’ll end up with sticky rice.
• Bland rice: Don’t forget to add the salt, you only need a pinch to enhance the flavor.

How Do I Serve Instant Pot Jasmine Rice?

There are so many ways to serve Instant Pot jasmine rice, here’s just a few of our favorites.

• Simple seasonings: My favorite way! In my world, there is nothing better than cooked white rice with butter! Ghee, coconut oil or extra virgin olive oil add extra flavor too.
• With stir fries: Serve with healthy chicken stir fry, shrimp vegetable stir fry or beef stir fry.
• With chicken: Any chicken cooked any way. Try baked honey garlic chicken, healthy fried chicken, or lemon pepper chicken.
• Add to soups: Add to Thai chicken butternut squash soup instead of quinoa.
• With sauce: Thai sweet chili sauce, peanut sauce or Japanese carrot ginger dressing would be delightful drizzled on top of freshly cooked jasmine rice.
• For breakfast: Replace brown rice with jasmine rice in this brown rice pudding and enjoy it for a week of make ahead breakfasts.

How to Store

Store: You can store jasmine rice in the refrigerator for up to 5 days in an airtight container.

I find cold rice tastes hard but when it’s reheated it softens.

I prefer reheating rice in the microwave because it tastes freshly cooked and comes out soft and fluffy. Alternatively, you could simmer while covered with a splash of water.

Freeze: Transfer cooled rice to an airtight container and store in the freezer for up to 3 months. To thaw, place in the fridge overnight or on the counter for a few hours.

FAQs

More Instant Pot Rice Recipes to Try

• Instant Pot chicken and rice
• Instant Pot rice and beans
• Instant Pot fried rice
• Instant Pot Jambalaya
• Instant Pot chicken and rice soup
• Instant Pot cabbage rolls

Print

Instant Pot Jasmine Rice

20-minute Instant Pot Jasmine Rice is fragrant, fluffy, and easy to make. It's the perfect side dish or double the recipe for easy meal prep!

Course Side Dish

Cuisine North American

Diet Gluten Free

Prep Time 1 minute minute

Cook Time 3 minutes minutes

Pressure Up & Down Time 15 minutes minutes

Total Time 19 minutes minutes

Servings 3 cups

Calories 228kcal

Author Olena Osipov

Equipment

• Instant Pot
• Medium mesh sieve

Ingredients

• 1 cup jasmine rice
• 1 cup cold water
• Pinch of salt

US Customary – Metric

Instructions

• Rinse rice with cold water in a fine mesh sieve thoroughly until water runs clear. Jasmine rice tends to be more sticky than other white rice, so rinse longer. Drain really well.
• In Instant Pot, add rice, cold water and a pinch of salt. Stir to make sure rice is submerged in water. Close the lid, set pressure vent to Sealing and press Pressure Cook on High pressure or Manual for 3 minutes.
• After, do Natural Release by allowing pressure come down on its own for 10 minutes and then turn valve to Venting to release remaining pressure.
• Open the lid, fluff rice with a fork and serve as you like.

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Fully cook, cool completely and freeze rice in an airtight container for up to 3 months. Thaw in the fridge overnight or on a counter for a few hours.
• Using the Rice button: You can use Rice button with Instant Pot Duo or if you have electric pressure cooker that can cook on Low pressure. Cook for 12 minutes on low pressure and release pressure after right away.

Nutrition

Serving: 1cup | Calories: 228kcal | Carbohydrates: 50g | Protein: 4g | Fat: 0.4g | Saturated Fat: 0.1g | Sodium: 7mg | Fiber: 1g | Sugar: 0.1g

The post Instant Pot Jasmine Rice appeared first on iFoodReal.com.

Make dinner and meal prep easy with Instant Pot Long Grain White Rice. It’s a quick, hands-off way to cook perfectly fluffy rice every time!

We also love Instant Pot jasmine rice and Instant Pot basmati rice.

I make a lot of rice, a lot! And ever since I got my pressure cooker, Instant Pot long grain white rice has been one of my go-to Instant Pot recipes.

It’s a true set it and forget it recipe that’s ready in just 20 minutes and always reliable. So say goodbye to mushy, undercooked, or burnt rice and serve delicious fluffy rice as a side or add to your favorite stir fry, soup or casserole.

Why You’ll Love This Recipe

• Quicker than other methods: Instant Pot cooks much faster. Once you’ve made perfectly cooked rice in minutes, you’ll never go back to the stovetop or rice cooker.
• Perfect every time: Cooking long grain rice in Instant Pot takes the guess work out of cooking time, the water to rice ratio is always right, and cooks at the right temperature.
• Convenient: No babysitting the pot. It can run if you weren’t watching it to reduce the heat after boiling.
• Recipe specific for this type of rice: This recipe is tailored to long grain white rice. For brown rice, check out my recipe for how to make Instant Pot brown rice.
• Mess free: Sometimes cooking rice on the stove can be messy if your lid isn’t tight fitting, it can splatter. Happened to me with older pots, but completely mess free with this method!

Ingredients for Instant Pot Long Grain White Rice

The ingredients for Instant Pot long grain white rice are very simple.

• Long grain white rice: As I mentioned above, this recipe works specifically with long grain white rice.
• Water: Always use cold water rather than hot to ensure even cooking.
• Salt: A pinch of salt is all you need to add a bit of taste to otherwise bland rice.

How to Make Long Grain White Rice in the Instant Pot

Cooking rice in the Instant Pot is super easy, fast, and hands free!

Here’s a quick overview of the steps, there is also a full recipe card below.

• Rinse rice: Just as my grandma taught me, always rinse rice with cold water to remove excess starches. Use a fine mesh strainer, rinse until water runs clear, and drain well.
• Add water and rice: Pour cold water into the Instant Pot, followed by the rice. Add 1 cup white rice to 1 cup water. The water does not evaporate in the pressure cooker like it does on the stove, so remember 1:1 ratio.
• Season rice: Add salt and stir so rice is submerged in water.
• Cook for 3 minutes on high pressure: Close the lid, set pressure vent to Sealing and press Pressure Cook on High pressure or Manual for 3 minutes.
• Release pressure with natural pressure release: Avoid Quick Release, you want to allow the rice to sit and absorb any remaining liquid. Natural Release allows the pressure to come down on its own, this takes about 10 minutes then you can turn valve to Venting.
• Fluff with a fork: I always fluff my rice with a fork because stirring cooked rice makes it mushy.

Tips for Best Results

Don’t be stuck with burnt or mushy rice. Here are my top tips for perfectly cooked long grain white rice in Instant Pot.

• Use any pressure cooker: This recipe will work in any electric pressure cooker that can cook on high pressure. Please see notes about cooking rice on Low pressure below.
• Rinse the rice well: Use a mesh sieve for best results, not in a bowl. And drain well after too because that extra water can skew the cook time and final results.
• Use cold water: If you use warm or hot water the cook time will be off.
• Stir rice before cooking: Be sure rice is fully submerged in water to ensure proper cooking. I know in most of my healthy Instant Pot recipes, I recommend not to stir the ingredients, but this recipe is not one of them!
• Add seasonings after: You don’t have to season the rice before cooking except with salt but afterwards you can add butter, ghee, or extra virgin olive oil for extra flavor. Depends on how you want to serve the rice.
• Add salt before pressure cooking: We add salt to the rice to bring out its natural flavors for the most part, not to make rice salty.
• Replace water with broth: Make rice more flavorful with chicken broth, vegetable broth or beef broth. Be sure it is cold.

Common Mistakes and Troubleshooting Tips

• Rice is too hard: There’s either not enough water or too much rice. Be sure to measure correctly and use both ingredients without the top in the measuring cup. You can always add a splash of water, stir the rice, place lid back on and let it sit for 3-5 more minutes.
• Rice is burnt: If you got Burn notice, either not enough water or the vent has been accidentally left on Venting position for some time before Instant Pot came to pressure. Also it might be the time to replace silicone ring in the lid.
• Rice is too mushy: This means too much water or rice overcooked because you used warm or hot water.
• Rice is too sticky: Sticky rice usually means the rice was not rinsed. Rinsing helps keep the rice grains separated rather than clumped together.
• Rice is too bland: Don’t skip the salt, you have to add even a pinch of salt for taste.

Can I Use Rice Button on Instant Pot?

Yes, if you have Instant Pot Duo with low pressure option. In fact, it is my preferred method to cook any white rice in Instant Pot. Rice cooked with Rice button is cooked on Low heat for 12 minutes. It comes out even more perfect!

The only problem is that not all Instant Pots have low pressure option. For example, on Instant Pot LUX model Rice button is preset to 12 minutes of cooking on high pressure, which I find is too aggressive on rice. Therefore, I prefer to cook it for 3 minutes on High pressure with 10 minutes of Natural Release in my LUX pressure cooker.

I do have both models and have tested this recipe many ways.

What Can I Cook with Instant Pot Long Grain White Rice?

I’ve had lots of ideas over the years! You can add long grain white rice to any meal you want whether it be for breakfast, lunch, dinner, or meal prep.

Here are some of my favorites:

• Add to soups: Skip cooking rice in turkey and rice soup and add it at the end. My grandma always cooked rice separately for soups because she said it keeps the broth clear.
• Mix with homemade chicken broth: If you’re feeling under the weather or would like an easy soup, pour some homemade chicken broth over cooked rice, season with salt and pepper and add fresh herbs like dill or parsley. It’s to die for! We always made it growing up as kids because it was so easy.
• Use as a blank canvas: Make some of my mom’s ratatouille recipe and scoop on top of freshly cooked long grain white rice in the Instant Pot. Unbelievable freshness and flavor!
• For breakfast: Replace brown rice with white rice in this brown rice pudding and enjoy it for a week of make ahead breakfasts. My dad always used white rice.
• In stuffed pepper recipes: Got leftover cooked rice? Make these ground chicken stuffed peppers, Instant Pot stuffed peppers or Mexican stuffed peppers.
• As a side dish: For these Korean ground beef rice bowls.

How to Store

Store: Leftover rice can be stored in an airtight container in the refrigerator for up to 5 days.

Cold rice tastes hard, reheat it and it will soften.

I like to reheat rice in the microwave. It comes out soft and fluffy, like freshly cooked. You can also reheat it in a pot with a splash of water. Simmer slowly while covered.

Freeze: You can freeze rice for up to 3 months. Fully cook, let it cool completely, and transfer to an airtight container. Thaw in the fridge overnight or at room temperature for a few hours.

FAQs

More Instant Pot Rice Recipes to Try

• Instant Pot chicken and rice
• Instant Pot rice and beans
• Instant Pot fried rice
• Instant Pot Jambalaya
• Instant Pot chicken and rice soup
• Instant Pot cabbage rolls

Print

Instant Pot Long Grain White Rice

Make dinner and meal prep easy with Instant Pot Long Grain White Rice. It's a quick, hands-off way to cook perfectly fluffy rice every time!

Course Side Dish

Cuisine North American

Diet Gluten Free

Prep Time 1 minute minute

Cook Time 3 minutes minutes

Pressure Up & Down Time 15 minutes minutes

Total Time 19 minutes minutes

Servings 3 cups

Calories 275kcal

Author Olena Osipov

Equipment

• Instant Pot
• Medium mesh sieve

Ingredients

• 1 cup long grain white rice
• 1 cup cold water
• Pinch of salt

US Customary – Metric

Instructions

• Rinse rice with cold water in a fine mesh sieve thoroughly until water runs clear. Drain really well.
• In Instant Pot, add rice, cold water and a pinch of salt. Stir to make sure rice is submerged in water. Close the lid, set pressure vent to Sealing and press Pressure Cook on High pressure or Manual for 3 minutes.
• After, do Natural Release by allowing pressure come down on its own for 10 minutes and then turn valve to Venting to release remaining pressure.
• Open the lid, fluff rice with a fork and serve as you like.

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Fully cook, cool completely and freeze rice in an airtight container for up to 3 months. Thaw in the fridge overnight or on a counter for a few hours.
• Using the Rice button: You can use Rice button with Instant Pot Duo or if you have electric pressure cooker that can cook on Low pressure. Cook for 12 minutes on low pressure and release pressure after right away.

Nutrition

Serving: 1cup | Calories: 275kcal | Carbohydrates: 58g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Sodium: 8mg | Fiber: 3g

The post Instant Pot Long Grain White Rice appeared first on iFoodReal.com.

Instant Pot Chicken Fried Rice is quick and easy one pot meal that tastes better than takeout. Not to mention it is healthy and makes great leftovers that entire family enjoys!

We also love this Instant Pot chicken and rice and Instant Pot rice and beans for quick easy dinners.

This Instant Pot chicken fried rice is a hit in our family every time I make it! It uses very simple ingredients and everything cooks in one pot. Scrambled eggs, rice, vegetables and chicken garnished with soy sauce and green onions. Mmmmmmm.

This is one of those healthy Instant Pot recipes that makes a lot but I like it. When kids get back from school, they are always hungry and ate their lunches. So having chicken fried rice in Instant Pot on Keep Warm function has been a life saver.

Especially, with sports practices in the evening. It is healthy and cheap vs. expensive granola bars and snacks!

Why You’ll Love This Recipe

• You will need just 9 simple ingredients plus seasonings.
• Everything cooks in one pot – even the scrambled eggs.
• Takes about 20 minutes of prep.
• It’s healthy but tastes better than a takeout.
• Perfect for Sunday meal prep.

Ingredients for Instant Pot Chicken Fried Rice

Here is everything you need to make this Instant Pot chicken fried rice recipe!

• Chicken: Boneless skinless chicken breasts or chicken thighs.
• Rice: You can use brown rice, long grain white rice, jasmine rice or basmati rice. The only kind I wouldn’t recommend to use is short grain white rice and sushi rice because it will come out mushy.
• Water: For even more flavor you can use chicken broth. Just be sure to use low sodium one because there is no added salt that you can reduce easily in this recipe. We do need full amount of soy sauce for flavor, and it is usually high in sodium.
• Veggies: Onion, mushrooms, peas, carrots and green onion.
• Eggs: A staple in any fried rice recipe.
• Soy sauce and oil: For frying and seasoning. You can also use gluten-free tamari and any oil you usually use for sauteing.

How to Make Chicken Fried Rice in Instant Pot

• Make scrambled eggs: Press Saute function and wait until display says Hot. Then cook 6 eggs, stirring after each 2 eggs to make sure they don’t set. Transfer eggs to a bowl. Stuck to the bottom eggs are OK and didn’t cause Burn for me. But please see FAQs if it happens to you.
• Add vegetables, chicken and rice and do not stir. Flatten rice with spatula, so it cooks evenly. If you forget, not a big deal. Some rice grains on top might be a bit crunchy. But they will finish cooking once stirred and fried rice sits for a bit.
• Cook: Close the lid, turn pressure vent to Sealing position and press Pressure Cook on High or Manual. Cook chicken fried rice in Instant Pot with brown rice – for 22 minutes, with white rice – for 3 minutes.

• Release pressure: With brown rice – release pressure using Quick Release method by turning valve to Venting immediately after cooking. With white rice – wait 10 minutes and then release remaining pressure, if any.
• Add soy sauce, peas, eggs and stir: If there is a little bit of liquid at the bottom, it’s OK. It will get absorbed by rice quickly once you stir and it sits for 5 minutes. Especially if you keep it on Keep Warm mode. If you see chicken pieces are stuck together, just break them gently with spatula.
• Garnish: Add green onions, give another gentle stir and serve the dish.

Tips for Best Results

• To cut recipe in half: This Instant Pot chicken fried rice recipe makes 8 generous servings. So, if you don’t want to have leftovers or freeze them, cut all ingredients in half but keep same pressure cooking time.
• Instant Pot size: You can make chicken fried rice in 6 quart Instant Pot or 8 quart Instant Pot. I think 3 quart Instant Pot would be too small.
• Rinse rice very well: You need to remove as much starch as possible, so it turns out fluffy and not mushy.
• Be sure rice is submerged in liquid: It is ideal to have water covering the rice completely, so rice cooks evenly. It’s advisable but not critical.
• If you stirred by accident: Instant Pot cooks food better when it is layered. And certain order is a must. This is all due to a heating element located at the bottom of the pot. If you stirred by accident, nothing you can do at this point. Just cook it as is and hopefully Burn message won’t come up.
• If your rice comes out crunchy: Stir, close the lid and let it sit for 20 minutes. It will get there. Also try to add a few more minutes to cooking time next time. Unfortunately, you can’t re-close the lid, cook for extra 2 minutes and say that’s your new cooking time.

Variations

• Shrimp fried rice: Omit chicken and when fried rice is cooked, add 2-3 cups of small cooked shrimp along with seasonings. I don’t think you even need to thaw it, just close the lid and let it sit along with frozen peas.
• Vegetable fried rice: Omit chicken. At the end, add chopped bell pepper, more frozen peas and even roasted peanuts to bulk up the Instant Pot fried rice.
• To use frozen chicken: Add 2 frozen chicken breasts, cook as per instructions, remove and either shred with 2 forks or dice. Return back to the pressure cooker and proceed to next step.
• To use frozen peas and carrots: No need to thaw them. In this case, skip fresh carrots in the recipe. And just beware once you add frozen vegetables at the end, carrots will be more crunchy, which is totally OK.
• To use use fresh peas: Add shelled fresh peas at the end.
• If you do not have toasted sesame oil: It is perfectly fine to omit it. Last time I didn’t have any on hand and Instant Pot chicken fried rice still came out delicious! Add sesame seeds or a splash of extra virgin olive oil, if you wish.

What to Serve Instant Pot Chicken Fried Rice with?

Because this dish is quite filling and high in carbs, my body naturally craves a salad as a side dish to go with it. We had it with Thai cucumber salad, that screamed summer to me, the other night.

Other year-round affordable salads that would go nicely here are Asian chopped salad and butter lettuce salad. Also you can never go wrong with a simple green smoothie.

Can I Make It Ahead of Time?

Sure. To make ahead, you will have to prep some elements of this dish. Most labor intensive part is to chop the chicken and vegetables.

Dice chicken and refrigerate in covered container. You can also slice the mushrooms and chop the onions and carrots and refrigerate in one container together. Chopped green onion can go in another separate container. Scramble the eggs and store them the same way.

All of these ingredients will stay fresh in the refrigerator for up to 48 hours. Then all you have to do is dump and saute, and just cook as per recipe. Huge time saver!

How to Store and Reheat

Store: Cooked rice keeps very well in the fridge and this Instant Pot chicken fried rice makes a lot of food. Refrigerate leftovers in an airtight container for up to 5 days. You can also portion them out in glass meal prep containers for easy grab-and-go meal that you can reheat in a microwave in the same container.

Freeze: Cook, cool and freeze leftovers in an airtight container for up to 3 months. Thaw in the fridge overnight.

Reheat: Reheat in a microwave in 30 seconds intervals after initial 1 minute warm up. Or you can also reheat chicken fried rice in a small pot with a splash of water by simmering on low heat, covered, for about 5 minutes. Check and stir a few times.

FAQs

More Fried Rice Recipes to Try

• Cauliflower fried rice

More Instant Pot Rice Recipes to Try

• Instant Pot long grain white rice
• Instant Pot jasmine rice
• Instant Pot basmati rice
• Instant Pot brown rice
• Instant Pot jambalaya
• Instant Pot stir fry
• Instant Pot teriyaki chicken

Print

Instant Pot Chicken Fried Rice

Instant Pot Chicken Fried Rice is quick and easy one pot dinner that tastes better than takeout. Not to mention it is healthy, makes great leftovers that entire family enjoys.

Course Dinner

Cuisine Asian

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Pressure Up & Down Time 20 minutes minutes

Total Time 52 minutes minutes

Servings 8 servings

Calories 488kcal

Author Olena Osipov

Equipment

• Instant Pot

Ingredients

• 6 large eggs
• 1 medium onion chopped
• 3 cups mushrooms sliced
• 3 carrots diced
• 2 large chicken breasts diced
• 3 cups white rice or brown rice rinsed & drained
• 1 tablespoon oil for frying
• 3 1/2 cups cold water
• 2 cups peas frozen
• 1/4 cup soy sauce
• 3 tablespoons toasted sesame oil optional
• 1 bunch green onions chopped

US Customary – Metric

Instructions

• On Instant Pot, press Saute and wait until display says Hot. Add 1 tablespoon of oil and eggs. Stir with spatula until scrambled eggs are formed. Press Cancel and transfer eggs to a bowl.
• For this step no need to rinse Instant Pot. Also do not worry about stuck to the bottom eggs. Just add ingredients in the following order: water, onion, mushrooms, carrots, chicken and rice. Level with spatula to flatten the rice, so it cooks evenly.
• Close the lid, turn pressure vent to Sealing and press Pressure Cook on High or Manual: for white rice – 3 minutes, for brown rice – 22 minutes.
• After Instant Pot has finished cooking, release pressure by turning valve to Venting: white rice – after 10 minutes, brown rice – right away. And open the lid.
• Add peas, soy sauce, previously cooked scrambled eggs and toasted sesame oil (if using). Stir gently, close the lid and let it sit for 5 minutes. Then garnish with green onions and serve hot.

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: For up to 3 months.
• Do not worry if there is a little bit of water left. Once you stir the fried rice and as the rice sits, it will get absorbed.
• Toasted sesame oil is a nice flavor touch but not a big deal if you don’t have one. Last time I didn’t, and fried rice was still fantastic. Some people also do not like it. You can add a touch of extra virgin olive oil instead.
• You can use frozen mix of peas and carrots if you have one. Then just skip fresh carrots.

Nutrition

Serving: 1cup | Calories: 488kcal | Carbohydrates: 65g | Protein: 26g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 159mg | Sodium: 545mg | Fiber: 6g | Sugar: 5g

The post Instant Pot Chicken Fried Rice appeared first on iFoodReal.com.

These Baked Boneless Chicken Thighs are flavorful and tender with a juicy middle. Super easy to make with a 4 ingredient marinade, and ready in 30 minutes!

We also keep these baked bone-in chicken thighs on our regular weeknight rotation.

Whenever I’m short on time but really want a delicious, healthy dinner these beautifully seasoned oven baked boneless chicken thighs are my answer.

So no matter how tight your schedule is, this is an affordable, family-friendly dish you need in your back pocket!

Why You’ll Love This Recipe

• Flavorful: Chicken thighs are already rich in flavor. Once you add in my secret ingredient, they become mouth-watering delicious!
• Easy: With only 5 staple ingredients, little prep work, and short cooking time.
• Versatile: This recipe is high up on my go-to healthy chicken recipes list because you can use your favorite spices, marinate them for up to 24 hours or don’t marinate at all, and they go with any side dish!
• Old family recipe: I grew up with this recipe and still make it over and over again to this day. It means it’s good!
• Crowd pleaser: Everyone who tries it, loves this chicken thighs recipe.

Ingredients for Baked Boneless Chicken Thighs

You’ll need chicken thighs and just 4 simple ingredients to make this baked boneless chicken thighs recipe.

• Chicken thighs: 2 pounds of boneless skinless chicken thighs. That was 8 chicken thighs for me.
• Mayo: We use mayonnaise instead of olive oil for this chicken marinade, it really locks in the moisture and yields juicy chicken thighs every time.
• Spices: The combination of onion powder, smoked paprika, and salt add to the rich flavor of mayo.

How to Bake Boneless Chicken Thighs

Baked boneless chicken thighs is an easy 30 minute meal that’s virtually hands off. Here’s a quick overview, you’ll also find a complete recipe card with full instructions below.

Start by preheating your oven to 425 F.

• Make the marinade: Add mayo, onion powder, smoked paprika, and salt to a large bowl and whisk.
• Coat the chicken: Add chicken thighs to the bowl and toss to coat, I find using tongs is easiest for this step. Once all pieces are evenly coated, you can bake right away or marinate for up to 24 hours.
• Bake: Once you’re ready to bake, grab your 9×13 baking dish and place chicken thighs in a single layer, make sure they aren’t overlapping. Leave uncovered and bake chicken thighs for 20 minutes or until the internal temperature registers 160 F – 165 F.
• Rest and serve: Remove chicken thighs from the oven and cover the dish with tinfoil. Let them sit for 5 minutes to allow the juices to settle and flavors to deepen.

How Long to Bake Boneless Chicken Thighs?

How long to bake boneless chicken thighs all depends on the oven temperature you choose. I prefer to bake my chicken thighs at 425 F.

Here’s a time chart to guide you. And remember chicken thighs vary in size, so grab your meat thermometer and make sure the center reads a minimum of 160 F. They’ll continue cooking as they rest.

Tips for Best Results

Here are the top tips that kept this old family recipe a favorite for so many years.

• Don’t over cook: Chicken thighs are easy to prepare and very forgiving but they will come out dry if overcooked.
• Marinate if you can: Overnight is best but even marinating for a few hours will ramp up the flavor.
• Bake in a single layer: You can squeeze chicken thighs in tight in a single layer because they will shrink and release juices as they bake. This way they will also brown a bit and have a nice color for presentation.
• Bake uncovered: Covering the dish will steam the chicken rather than roasting it.
• Let them rest: Do not skip this step! It’s the secret to perfectly tender chicken, all it takes is 5 – 10 minutes of rest time under tinfoil.

Variations

• Skip mayo: You can add a tad more protein and fewer calories by using yogurt like in my yogurt marinated chicken. Plain yogurt and Greek yogurt both work great.
• Grill them: If it’s still warm enough where you are to cook outdoors, toss them on the grill and they’ll be ready in a flash. Here’s how to grill chicken thighs.
• Different seasoning: Smoked paprika adds color and flavor, you could also try chili powder, cayenne pepper, or taco seasoning. If you’d like to add some garlic flavor, use garlic powder instead of onion powder.
• Add herbs: Dried herbs like oregano, parsley, rosemary, basil, or marjoram pair well with paprika. You can even mix them up to create your own spice blend.

What to Serve with Baked Boneless Chicken Thighs?

Anything! Keep things light and quick and serve baked boneless skinless chicken thighs with a simple butter lettuce salad, a bright tomato cucumber bell pepper salad, or a sweet and spicy Thai cucumber salad.

For something a bit heartier and comforting, we love the viral Jennifer Aniston salad, caprese pasta salad, or a traditional Ukrainian spread with healthy mashed potatoes to soak up all that savory sauce.

If you’re feeding a crowd you can dress it up with an easy appetizer, a grain such as Instant Pot brown rice or Instant Pot quinoa, roasted vegetables, and dessert – it will be a hit!

How to Store and Reheat

Store: Leftovers will keep in the fridge for up to 5 days. These boneless chicken thighs are delicious cold and great for your weekly meal prep.

Freeze: Once they’ve completely cooled, transfer to an airtight container and they’ll keep in the freezer for up to 3 months.

To reheat, thaw them in the fridge overnight, if frozen. Then preheat your oven to 350 F, cover, and bake cold chicken thighs for about 10 minutes. You will notice that their juices will solidify and gelatinize in the fridge, which is normal and will melt once reheated.

FAQs

More Chicken Thighs Recipes to Try

• Roasted chicken thighs and potatoes
• Instant Pot chicken thighs
• Crockpot chicken thighs
• Baked chicken and peppers
• Chimichurri chicken

Print

Baked Boneless Chicken Thighs

Baked Boneless Chicken Thighs flavorful and tender with a juicy middle. Easy to make with a 4 ingredient marinade, and ready in 30 minutes!

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 4 minutes minutes

Cook Time 20 minutes minutes

Resting Time 5 minutes minutes

Total Time 29 minutes minutes

Servings 4 servings

Calories 346kcal

Author Olena Osipov

Equipment

• Baking dish

Ingredients

• 2 pounds boneless skinless chicken thighs
• 3 tablespoons mayo
• 2 teaspoons onion powder
• 1 teaspoon smoked paprika
• 1/4 teaspoon salt

US Customary – Metric

Instructions

• Preheat oven to 425 F. In a large bowl, add mayo, onion powder, smoked paprika and salt. Whisk well with a fork.
• Add chicken thighs and using tongs, toss to coat completely. Now you can bake them immediately or marinate for up to 24 hours for more flavor.
• Arrange chicken thighs in a tight single layer in large 9×13 baking dish and bake uncovered for 20 minutes or until instant read thermometer inserted in the thickest part registers at least 160 F.
• Remove chicken thighs from the oven, cover with foil and let rest for 5 minutes. Serve hot with your favorite side dishes!

Notes

• Store: Leftovers keep well in the fridge for up to 5 days. They are perfect for meal prep and taste amazing cold.
• Freeze: Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight.
• Reheat: Covered in preheated to 350 degrees F oven for about 10 minutes.

Nutrition

Serving: 2 chicken thighs | Calories: 346kcal | Carbohydrates: 1g | Protein: 44g | Fat: 17g | Saturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 220mg | Sodium: 415mg | Fiber: 0.3g | Sugar: 0.2g

The post Baked Boneless Chicken Thighs appeared first on iFoodReal.com.

Juicy, flavorful and tender Instant Pot Chicken Breast from fresh or frozen. 25 minutes from start to finish, simple ingredients and no searing required. Cooking chicken breast in the Instant Pot is so easy!

Instant Pot Italian chicken breast and Instant Pot BBQ chicken breast are my other go-to on a busy weeknight or a weekend!

This Instant Pot chicken breast is easy, simple and forgiving.

Don’t you always have a pack of chicken breasts in your freezer?! Now you can make juicy chicken breast in Instant Pot from fresh or frozen in just 30 minutes.

I have been making slow cooker chicken breast for years. It’s a great recipe, the only downside is that you have to remove cooked chicken right away to avoid it being dry.

So, this easy Instant Pot chicken breast recipe solves the problem because chicken breast is done in 25 minutes or so. I just love Instant Pot! It makes the best Instant Pot rice and beans without soaking the beans, and Instant Pot lasagna with no need for a springform pan.

If you are not a blessed electric pressure cooker owner just yet, check out my baked chicken breast or chicken breast in air fryer recipes.

Why You’ll Love Instant Pot Chicken Breast

• Quick and easy: All you have to do is rub chicken breasts with spices and cook for 10 to 15 minutes. With pressure build up and bringing it down, you are in for a maximum of 30 minutes cooking time. You don’t even have to saute your meat but you can, if you wish.
• Cook from fresh or frozen: Forgot to thaw your chicken breasts this morning before going to work? No problem. Even frozen chicken breasts in Instant Pot are ready in 30 minutes!
• Tender, juicy and flavorful chicken breast: I can guarantee you will end up with the best chicken breasts you have ever tried! Pressure cooker locks in all the moisture inside the meat resulting in mouthwatering tender chicken breast every time.

Ingredients You Will Need

To make Instant Pot chicken breast you really need only chicken breasts and water. Everything else is up to your taste and what you are planning to serve it with.

If you are adding cooked chicken breast to salads, quesadillas or tostadas, I would not worry about seasonings much. If you are planning to eat it alongside grains and veggies, I would pay attention to spices.

• Chicken breasts: You can use boneless skinless chicken breasts, fresh or frozen.
• Salt and pepper: Simple seasonings so your chicken is a ‘blank slate’ for recipes.
• Garlic powder: If you wish, but not required.

How to Cook Fresh Chicken Breast in Instant Pot

1. Add water: Add 1 cup cold tap water and place trivet on top. You want to use cold water so warm water doesn’t reduce the cook time. If you don’t have trivet, just place breasts on the bottom of Instant Pot. Some readers like to use chicken stock or chicken broth instead, especially if cooking without trivet.
2. Add chicken breast in Instant Pot: Lay chicken breasts in a single layer, sprinkle with spices and rub onto each other right inside the pot. You can also do so on a separate plate but I find it isn’t necessary.
3. Pressure cook chicken breast: Depending on the model of your Instant Pot, you will have to press either Pressure Cook on High pressure or Manual button. Set timer for 10 minutes – for breasts under 2 inch thickness, 15 minutes – for over 2 inch thick breasts.
4. Release the pressure: Now you want to wait 5 minutes aka do Natural Release for 5 minutes. Then turn the pressure valve to Venting position to release remaining pressure. Your chicken is ready. I find you do not have to rest the meat with chicken breasts cooked in Instant Pot.

How to Cook Frozen Chicken Breast in Instant Pot

1. Add water: You always want to start with 1 cup cold thin liquid like water or broth when cooking in Instant Pot. Don’t add warm water because it will skew the cook time and your chicken will come out undercooked.
2. Add chicken: When cooking frozen chicken breasts, it is very important to make sure each breast is separated. If you add a blob of frozen breasts, you will end up with raw meat inside and overcooked chicken outside. Place chicken breasts in Instant Pot in a single layer.
3. Season it: You won’t be able to rub spices or sear frozen chicken, so just sprinkle seasonings on top.
4. Pressure cook: Press Pressure Cook on High (Duo model) or Manual (LUX) for 15-18 minutes. I would say chicken breasts under 2″ thick in the thickest part – cook for 15 minutes. Over 2″ – cook for 18 minutes.

Check out my Instant Pot frozen chicken breast recipe for detailed info. And if you have an air fryer, you can cook frozen chicken breasts in air fryer as well.

How Long to Cook Chicken Breast in Instant Pot?

With all the different sizes and models of this electric pressure cooker, you might be wondering how long to cook chicken breast in the Instant Pot?! And it’s a valid question.

You need to answer only 2 questions:

1. Are you using fresh chicken breasts or frozen chicken breasts?
2. How thick are they?

I have put together these cooking time charts for your quick reference:

Tips for Best Results

• If you don’t have a trivet: It’s OK to place chicken breasts in water and cook without a trivet. I have tried it many times and it makes them even more juicy. I never got a Burn notice.
• Don’t use Poultry button: Poultry setting has preset time that is not customizable to the size of your chicken breasts. Also poultry is a very large concept ranging from chicken tenders to bone-in whole chicken.
• Don’t do Quick Release: If you release pressure right away after cooking, it will make your chicken breast dry. I recommend to wait 5 minutes and then turn valve to Venting.
• Don’t throw away the liquid: It is basically chicken broth and is perfect for making soup recipes.
• Make gravy: If you have seasoned your chicken breast with extra spices and seared it, then you will have flavorful cooking liquid sitting at the bottom of the pot. Make gravy with it. Press Saute button and in a small bowl, make a slurry with 2 tablespoons cold water and 1 tablespoon cornstarch. Pour it in, whisk and cook until gravy has thickened, about 2-3 minutes.
• Size of Instant Pot you can use: Any size of Instant Pot works for this Instant Pot chicken breast recipe. It comes in 3 quart, 5 quart, 6 quart or 8 quart. Same recipe. Same cooking time. Same water amount. Just make sure chicken breasts fit in a single layer.
• If your Instant Pot is small: If you want to cook large amount of chicken breasts in 3 quart pot, do so in a few batches. Piling up chicken in a few layers will result in undercooked chicken.
• Bone-in and skin-on chicken breasts: Cooking time remains the same. You do not need to cook them longer because 10-15 minutes of cook time along with about 10 minutes of pressure build up time, is enough to cook through thin chicken bones.

What to Serve Instant Pot Chicken Breast with?

There are so many ways to answer the question on what to do with cooked chicken breast! It sure is a welcome addition to a variety of recipes like salads, enchiladas, casseroles and sandwiches.

Here are a few ways to turn it into a meal:

• Instant Pot shredded chicken: Shred meat with 2 forks, refrigerate and use to make chicken salad or healthy white chicken chili.
• Diced chicken breast: Chop it up to add protein to cottage cheese pasta, vegetable soup or borscht.
• Low carb meal: Make my favorite ratatouille recipe to have with chicken for a complete meal.
• With sauce: Combine shredded chicken with healthy barbecue sauce or teriyaki sauce.
• With salad: Serve with Instant Pot potato salad.

How to Store Leftovers

Store: Refrigerate leftover chicken in an airtight container for up to 5 days.

Weekly meal prep: Refrigerate whole or cubed chicken breast and use throughout the week for lunches. Sub out your sandwich deli meat or use in salads.

Freeze: Fully cook, cool completely and freeze in an airtight container or resealable freezer bags for up to 3 months. Thaw in fridge or on a counter.

More FAQs

More Instant Pot Chicken Recipes

• Instant Pot chicken and rice that we make every month!
• Instant Pot chicken and potatoes everyone will love, trust me!
• Instant Pot white chicken chili is creamy and made healthier.
• Instant Pot frozen whole chicken – rotisserie style whole chicken.
• Instant Pot whole chicken – any mom’s best friend.
• Butter chicken in the Instant Pot comes out just like the restaurant’s!
• Instant Pot shredded chicken tacos with only 3 ingredients.

Also be sure to check out these 20 healthy freezer meals you can cook from frozen in your Instant Pot. And here you can browse 45 other healthy Instant Pot recipes and our entire category of Instant Pot recipes.

Print

Instant Pot Chicken Breast

Juicy, flavorful and tender Instant Pot Chicken Breast from fresh or frozen. 25 minutes from start to finish, simple ingredients and no searing required.

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 2 minutes minutes

Cook Time 15 minutes minutes

Total Time 17 minutes minutes

Servings 8 servings

Calories 295kcal

Author Olena Osipov

Equipment

• Instant Pot
• Trivet
• Steam diverter
• Replacement ring

Ingredients

• 3 lbs boneless chicken breasts fresh or frozen*
• 1 cup water
• 2 tsp garlic powder
• 1 tsp salt
• Ground black pepper to taste

US Customary – Metric

Instructions

• To the Instant Pot, add water and place trivet inside.
• Lay chicken breasts in a single layer (if using frozen make sure they are separated) and sprinkle with garlic powder, salt and pepper. Toss to coat evenly with tongs or hands.
• Close the lid and set pressure vent to Sealing. Press Pressure Cook on High or Manual for 10 minutes (under 2" thickness) for fresh, or 15 minutes (over 2" thick) for fresh and frozen chicken breasts (any size).
• Display will say ON, Instant Pot will take about 10 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown will begin.
• After 10-15 minutes your chicken is ready, Instant Pot will beep and display will say OFF. Wait 5 minutes and do Quick Release by turning sealing valve to Venting position.
• Open the lid and your chicken breasts are ready for meal prep, casseroles, salads etc. Shred or cube, and save the stock at the bottom for soup.

Video

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Fully cook, cool completely and freeze in an airtight container or resealable freezer bags for up to 3 months. Thaw in a fridge or on a counter.
• *If using frozen chicken breasts make sure they are separated. Think about it before freezing a whole tray, separate them with parchment paper.
• Feel free to use chicken broth instead of water.

Nutrition

Serving: 1breast | Calories: 295kcal | Carbohydrates: 1g | Protein: 36g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 109mg | Sodium: 400mg | Fiber: 1g | Sugar: 1g

The post Instant Pot Chicken Breast appeared first on iFoodReal.com.

Learn How to Cook Beets in the Instant Pot in 30 minutes which is much faster than any other method! This easy-to-follow Instant Pot beets recipe results in easy to peel, fork-tender beets every time!

We also love to make Instant Pot borscht with beets!

Cooking beets in the Instant Pot is a game-changer! I remember my grandma boiling beets for hours on the stove, then cooling them on the balcony for a few more. Beets took a day to cook back then!

Now, enjoy your Instant Pot beets in an hour as a side dish, in desserts, soups, salads, and even as a snack on its own. It doesn’t miss a beet!

My all-time favorite way to eat beets is in borscht – the best, most delicious soup ever!

Why You’ll Love This Recipe

• Less mess: We know beets stain but cooking beets in an Instant Pot contains it.
• Budget friendly: This Instant Pot recipe makes a lot at once, which is great for batch cooking and meal prep.
• Delicious: Their natural sugars are brought out when cooked which makes them one of the sweetest and best-tasting root veggies out there!
• Quick and easy: Beets take a long time to cook on the stovetop. The pressure cooker does this in a fraction of the time.
• Freezer-friendly: Make lots, freeze the rest. It makes things even easier down the road when you have them already cooked!
• Healthy: According to Healthline, beets contain high amounts of vitamins and minerals and are loaded with folate, manganese and copper. They may help to lower the blood pressure and contain little calories.

Ingredients for Instant Pot Beets

All it takes to make this Instant Pot beets recipe is 2 simple ingredients.

• Beets: I use about 2 pounds of medium to large beets. I cut large beets in half to make sure they cook evenly. Wash and trim the root and leafy parts. Don’t throw out the greens, you can use them!
• Water: Added to the bottom of the pot to create steam. Just a cup of cold water will be enough to cook the beets.

Tips for Buying Beets

• Stem: To get the most bang for your buck, look for beets that still have a bright green stem. Not only does it tell you it’s still fresh but you can use that stem as an ingredient in soups, salads, and more.
• Color: When buying red beets (yes, beets come in other colors too), they should be of deep dark red color, have unblemished outer skin and should look robust.
• Root: Beets must still have the large root attached. Not little hairs which are an indication that it is getting old.
• Size: Small beets are sweeter and will typically need less cook time. Medium beets and large beets will take a little longer but in the end, you’ll get more out of it.

How to Cook Beets in Instant Pot

Here is a quick overview how to cook beets in the Instant Pot. Full recipe card is located below. Once the beets are cooked to perfection you can then season and use them as you like!

• Prep beets. Wash and scrub beets well, trim roots and greens, and slice larger beets in half or quarters to match smaller ones.
• Pressure cook beets: To Instant Pot, add 1 cup water, trivet or steamer basket (so it’s easier to remove the beets), close the lid, turn valve to Sealing position and cook beets on high pressure for 20 minutes. Release pressure right away using Quick Release by turning sealing valve to Venting. You can also use Natural Pressure Release.
• Beets are done when a knife inserted in the middle goes in smoothly, like butter.
• Cool off beets under cold running water for a few seconds, drain them and then add a little bit more cold water until safe to handle. The goal is to remove beets from hot Instant Pot to cool off faster.

How Long to Cook Beets in Instant Pot?

How long to cook beets in Instant Pot depends mostly on their size. If you need beets whole or prefer not to cut large beets to match the size of smaller beets, like I do, follow this handy cooking time table for perfectly tender beets in Instant Pot every time:

How to Peel Cooked Beets

The choice to peel the beet is up to you. It’s possible to eat it, but some find it to be much like eating the skin on a russet potato. It’s not great.

Peel beets by holding a paper towel and scrubbing beets with it over the bowl or sink. Peel should slide right off.

The skin should peel off easily, however, they do stain, so be careful. If you’re like me and don’t want to use disposable gloves, peel off using a compostable paper towel.

People sometimes use gloves to avoid getting the red color on their hands, however, I am not a fan of using plastic gloves for environmental reasons. You can compost paper right with the last peels.

Tips for Best Results

• Use a trivet or steamer basket for easy removal of pressure cooker beets from the pot. It will be hot!
• Beets will be very hot to the touch: Be very careful taking them out of the pot. If you are not using a steamer basket for easy lifting, make sure to use tongs to lift them out one by one.
• Beets should be fork tender: Don’t be afraid to close the lid and cook for a few extra minutes if need be.
• Yellow beets: Despite possibly having a harder time getting your hands on some golden beets, if you can, grab them! They’re essentially the same as red beets, however, they are sweeter. Use the same cooking method for both!
• When beets are fresh they are typically sweeter: The earthy flavor comes from beets that are slightly older. It doesn’t mean they can’t be eaten, it’s just good to be aware of the difference in taste when you want to use them in other recipes.
• Organic vs. conventional beets: Whenever you can, it’s a good idea to invest in organic beets. Sometimes they appear on the Dirty Dozen list.
• If you got beet stains: If your hands are slightly red after peeling the beets, rub them with lemon and beet stains should disappear.

Uses for Instant Pot Beets

• Salad: I absolutely adore beet salad with arugula and feta cheese. If you are into Ukrainian cooking, try this traditional vinegret salad.
• Side dish: You can always serve pressure cooker beets as a side dish with a drizzle of good quality extra virgin olive oil or toasted sesame oil, a sprinkle of coarse salt and freshly cracked pepper. Or stir in fresh garlic.
• Quickly marinated beets (pictured above): Cook, chop and toss beets in 2 tablespoons of extra virgin olive oil, 1 tablespoon balsamic vinegar and grated garlic clove. Beets can be refrigerated like this in an airtight container for up to 10 days. Then toss with a handful of toasted pine nuts and fresh dill. Beets with goat cheese and pine nuts is a variation on this!
• Snack: Make beet hummus and serve with raw veggies and crackers for dipping.
• Beet greens: Once you’re done using up your steamed beets, don’t forget to use those greens! They are slightly bitter along the same lines as kale, chard, or collard greens so you’ll want to sauté them in a bit of oil with a simple salt and pepper seasoning. Add a little minced garlic and red pepper flakes for heat. Squirt a little lemon juice on it and you’ve got a quick and easy super healthy side dish to your side dish!

How to Store

Store: You can refrigerate cooked Instant Pot beets for up to 5 days. Peeled or not peeled, sliced or whole. I like to get the mess out of my way right away and store prepped beets for easy and quick meals.

Make sure you use airtight container, so beets do not dry out. I also recommend to put them in a glass container because they will stain any plastic container.

Freeze: Cooked beets freeze so well. I recommend to cut them up to how you intend to use them after thawing. Then freeze in any resealable container or Ziploc bag (remove as much air as possible) for up to 3 months. Thaw on a counter for a few hours or in the fridge overnight.

FAQs

More Recipes with Beets

• Red smoothie
• Vegetarian borscht

More Basic Instant Pot Recipes

• Instant Pot garbanzo beans
• Instant Pot applesauce
• Instant Pot spaghetti squash
• Instant Pot black beans
• Instant Pot corn on the cob
• Instant Pot steamed vegetables

Browse all healthy Instant Pot recipes.

Print

How to Cook Beets in Instant Pot

Learn How to Cook Beets in the Instant Pot in 30 minutes which is much faster than any other method! This easy-to-follow recipe results in easy to peel, fork-tender beets every time!

Course Side Dish

Cuisine North American

Diet Vegan

Prep Time 3 minutes minutes

Cook Time 20 minutes minutes

Total Time 23 minutes minutes

Servings 3 cups

Calories 130kcal

Author Olena Osipov

Equipment

• Instant Pot
• Steamer basket

Ingredients

• 2 pounds beets or more up to 5 pounds
• 1 cup water

US Customary – Metric

Instructions

• Wash beets and trim off the root, leafy green and top part.
• I used medium to large beets. To make sure they cook evenly, I cut large beets in half or you can follow cooking time table in the recipe notes.
• In Instant Pot, add 1 cup cold water. Place beets into a steamer basket and inside the Instant Pot. If you don't have a basket, add trivet and place beets on top.
• Close the lid, turn pressure valve to Sealing and cook on High Pressure or Manual for 20 minutes.
• Release pressure immediately using Quick Release method by turning valve to Venting and open the lid. Test beets for doneness by poking with the knife. If the knife pierces flesh without much resistance, beets are ready. It should feel like cutting soft butter. If not, close the lid and cook for 10 more minutes.
• Cool off beets under cold running water for a few seconds right in the basket. And then a little bit more until safe to handle. If not using steamer basket, use tongs and remove into a bowl. The goal is to remove beets from hot Instant Pot to cool off faster.
• To peel beets, use paper towel or parchment paper and scrub beets with it. Peel should just slide off.
• Your beets are ready. Enjoy as a side dish and in salads.

Notes

• Store: You can refrigerate cooked beets for up to 5 days. Peeled or not peeled, sliced or whole. Make sure the container is airtight, so beets do not dry out.
• Freeze: Cut them up to how you intend to use them after thawing. Freeze in resealable container or Ziploc bag (remove as much air as possible) for up to 3 months. Thaw on a counter for a few hours or in fridge overnight.
• Cooking times for whole beets: Small (2″ diameter) – 20 minutes, medium (2.5″ diameter) – 25 minutes, large (3″ diameter) – 35 minutes.

Nutrition

Serving: 0.66cup | Calories: 130kcal | Carbohydrates: 29g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 240mg | Fiber: 8g | Sugar: 20g

The post Instant Pot Beets appeared first on iFoodReal.com.

Sheet Pan Chicken and Veggies is healthy weeknight dinner that’s perfect for meal prep! Chicken breasts and vegetables are roasted with olive oil and simple seasonings in one pan for easy clean up.

On busy weeknights, I often make this one pan chicken and potatoes as well.

Whether it’s back to school time or you just want an easy healthy dinner recipe, this sheet pan chicken and veggies is for you! Here at iFoodReal, I try to make your life in the kitchen easier and yet meals taste delicious.

I find cooking for a family can be tiring, so that’s when I turn to easy recipes like this one!

Why You’ll Love This Recipe

• Simple: You will need just 9 basic ingredients to make this sheet pan chicken recipe.
• Quick: 10 minutes of prep and only 35 minutes of hands-off time in the oven.
• Less clean up: Both chicken and veggies are seasoned in one bowl.
• Delicious: I use my homemade Italian seasoning combined with olive oil, which makes the flavor of this one pan chicken and veggies “spot on”, as per my neighbor’s feedback.
• Cleans out the fridge: You can roast almost any vegetables with chicken breasts using this method.
• Meal prep worthy: This sheet pan dinner is quite sturdy and will last in the fridge for 5 days. Perfect for meal prep and transporting to school and work!

Ingredients for Sheet Pan Chicken and Veggies

You will need just a mix of whatever veggies you like, chicken breasts, oil, and a few simple spices. We use same seasonings to season both chicken and vegetables. I believe in “quality over quantity” and keep my chicken recipes simple.

• Chicken breasts: I used 4 medium sized boneless skinless chicken breasts. If you have large to extra large chicken breasts, use 3 pieces.
• Potatoes: I used yellow potatoes, you can also use red skin potatoes or baby potatoes. You can use russet potatoes if you like their taste once roasted.
• Bell pepper: Any color sweet bell pepper will work. Use orange, yellow or red bell peppers in any combination you like.
• Broccoli: Crowns and stems, chopped.
• Onion and garlic: I like to roast red onion for its extra sweet taste. Grated garlic is used for seasoning chicken and vegetables.
• Olive oil: I prefer to use extra virgin olive oil as it adds a lot of flavor to this sheet pan meal! You can use avocado oil or grapeseed oil if you like.
• Italian seasoning: My go-to is my homemade Italian seasoning recipe. I now have a dedicated jar for it in my spice drawer. If you use store-bought, make sure it’s low sodium version.
• Salt and pepper

How to Make Sheet Pan Chicken Dinner

To make sheet pan chicken and veggies I love to use my large and sturdy with tall walls OXO baking sheet. Here is a quick overview how to do it and full recipe is located in the recipe card below.

• Prep: Chop bell peppers and onion into same size 2 inch pieces, so they don’t overcook too much. And cut potatoes into smaller 1.5 inch bite-size pieces, so they have a chance to cook through.
• Season the vegetables: In a large bowl, add bell peppers, onion and potatoes. Then drizzle with olive oil and sprinkle with grated garlic, Italian seasoning, salt and pepper. Toss or stir to coat and spread in a single layer on a baking sheet.
• Season the chicken: In same bowl, add chicken breasts and same seasonings as for veggies. Stir to coat and lay on top of veggies.
• Roast: Bake chicken and veggies on a sheet pan for 35 minutes in preheated to 425 F oven. Your meal is ready when potatoes are easily pierced with a knife and chicken breasts register at least 165 F when checked with instant read thermometer.

What Are the Best Vegetables to Roast?

For this oven roasted chicken breast and vegetables recipe, any firm vegetables that can withstand cooking for up to 35 minutes without becoming too overcooked work.

Here are a few ideas:

• Sweet potato
• Butternut squash
• Brussels sprouts
• Cauliflower
• Green beans
• Carrots

Tips for Best Results

You can turn many other vegetables and protein into one pan dinners with a bit of guidance and common sense.

Here are my tips how to make your weeknights less stressful:

• For more crispy roasted veggies: This recipe results in a fair amount of cooked veggies without much crispy edges. If you would like more roasted vegetables final result, divide chicken and vegetables equally between 2 large baking sheets.
• Using other oils: I recommend to use extra virgin olive oil for this sheet pan chicken recipe. When combined with Italian seasoning, it makes this dish extra flavorful without many other spices. Avocado oil is quite bland but will work as well.
• Add more spices: If you feel like, add up to 1 teaspoon of smoked paprika, garlic powder, ground cumin, curry powder or chili powder for extra flavor.
• Using frozen vegetables: You can roast frozen vegetables, especially if your chicken is slightly frozen too. Just increase baking time by 10-15 minutes and play it by ear.
• Using chicken thighs: If you like dark meat, I recommend to use skin-on bone-in chicken thighs in this recipe. Boneless chicken thighs will dry out quickly before potatoes will be ready. You might have to increase baking time by a few minutes or until thermometer registers 165 F when inserted in the center close to the bone.

Serving Recommendations

This is a one pan meal that is complete with protein, carbohydrates, fiber and healthy fats. You can easily serve it on its own! But if you feel like adding “a little something” on the side, this butter lettuce salad or spring mix salad will make a perfect simple side dish.

You can also top it with a dollop of pesto.

How to Meal Prep One Pan Chicken and Potatoes

Meal prepping saves a lot of time! There are 3 ways I would recommend to meal prep this sheet pan chicken and veggies, and they all depend on your personal preference.

• Chop. You can chop vegetables and cut chicken, then refrigerate in separate containers for up to 2 days. Store potatoes covered with cold water separately. Combine when ready to cook and follow recipe instructions.
• Season. Season chicken and vegetables, store in separate airtight containers in refrigerator for up to 2 days. Combine when ready to bake and roast.
• Cook. Roast chicken and veggies, divide between meal prep containers, cool down and refrigerate for up to 4-5 days. Grab and go for healthy lunch ideas throughout the week. This is my choice because I’m the queen of leftovers!

Can I Freeze Leftovers?

Personally I don’t recommend to freeze this dish. Let me explain why. Vegetables are already “wilted” because they are cooked. Once you place them in a freezer and then thaw, it will make them very soggy. But you can try, if you like.

FAQs

More Sheet Pan Dinner Recipes

• Steak fajitas entire family will love.
• One pan salmon with veggies and honey garlic sauce.
• Roasted chicken thighs and potatoes is another easy one pan chicken dinner.

More Chicken Recipes to Try

• Chicken and peppers

• Baked chicken thighs recipe

You may also love these 65 healthy chicken recipes.

Print

Sheet Pan Chicken and Veggies

Sheet Pan Chicken and Veggies is healthy weeknight dinner that's perfect for meal prep! Made in one pan for easy clean up, in 45 minutes.

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 490kcal

Author Olena Osipov

Equipment

• OXO baking sheet
• Meat thermometer

Ingredients

For Vegetables:

• 3 large red, yellow or orange bell peppers cut into 2 " pieces
• 2 cups potatoes cubed into 1.5" pieces
• 1 large red onion cut into 2 " pieces
• 2 large garlic cloves grated
• 2 tablespoons olive oil extra virgin
• 2 tablespoons Italian seasoning
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper

For Chicken:

• 4 medium boneless skinless chicken breasts
• 1 tablespoon olive oil extra virgin
• 1 large garlic clove grated
• 1 tablespoon Italian seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

US Customary – Metric

Instructions

• Preheat oven to 425 degrees F. In a large bowl add bell peppers, potatoes, onion, garlic, olive oil, Italian seasoning, salt and pepper. Stir well with a large spoon, transfer onto large 9×13 rimmed baking sheet and spread into a single layer.
• In a same bowl, add chicken breasts, olive oil, garlic, Italian seasoning, salt and pepper. Using tongs, stir well to coat and place on top of vegetables.
• Roast chicken and veggies for 35 minutes or until potatoes are tender.
• Remove from the oven and serve warm.

Notes

• Store: Refrigerate leftovers in an airtight container for up to 5 days. I do not recommend to freeze leftovers because bell peppers will turn mushy and potatoes will brown.

Nutrition

Calories: 490kcal | Carbohydrates: 32g | Protein: 52g | Fat: 17g | Saturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 645mg | Fiber: 7g | Sugar: 7g

The post Sheet Pan Chicken and Veggies appeared first on iFoodReal.com.