4 cups mixed lettuce leaves, torn
4 eggs
2 cups water
2 teaspoons mustard
1 avocado, pitted and sliced
¼ cup mayonnaise
2 garlic cloves, minced
1 tablespoon chives, chopped
Salt and black pepper to the taste
Directions:
Put the water in your instant pot, add steamer basket, add eggs inside, cover pot, cook on High for 7 minutes, cool them down, chop and transfer to a bowl.
Add lettuce, avocado, garlic, chives, salt and pepper and toss.
In a small bowl, mix mustard with mayo, salt and pepper, whisk well, add to salad, toss to coat and serve as a side salad.
Enjoy!
Nutrition: calories 134, fat 7, fiber 4, carbs 7, protein 10
Swiss Chard and Pine Nuts
Preparation time: 10 minutes
Cooking time: 5 minutes
Servings: 4
Ingredients:
1 bunch Swiss chard, cut into strips
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 small yellow onion, chopped
¼ teaspoon red pepper flakes
¼ cup pine nuts, toasted
¼ cup raisins
1 tablespoon balsamic vinegar
Salt and black pepper to the taste
Directions:
Set your instant pot on sauté mode, add oil, heat it up, add onion and chard, stir and cook for 2 minutes.
Add pepper flakes, salt, pepper and vinegar, stir, cover and cook on High for 3 minutes.
Add raisins and pine nuts, toss, divide between plates and serve as a side dish.
Enjoy!
Nutrition: calories 120, fat 2, fiber 1, carbs 2, protein 4
Spinach and Chard Mix
Preparation time: 10 minutes
Cooking time: 6 minutes
Servings: 4
Ingredients:
1 apple, cored and chopped
1 yellow onion, sliced
4 tablespoons pine nuts, toasted
3 tablespoons olive oil
¼ cup raisins
6 garlic cloves, chopped
¼ cup balsamic vinegar
2 and ½ cups baby spinach
2 and ½ cups Swiss chard, roughly torn
Salt and black pepper to the taste
A pinch of nutmeg
Directions:
Set your instant pot on sauté mode, add oil, heat it up, add onion and apple, stir and cook for 3 minutes.
Add garlic, raisins, spinach, chard and vinegar, stir, cover and cook on High for 3 minutes.
Add salt, pepper, nutmeg and pine nuts, stir, divide between plates and serve as a side dish.
Enjoy!
Nutrition: calories 140, fat 1, fiber 2, carbs 3, protein 3
Cherry Tomatoes and Parmesan Mix
Preparation time: 10 minutes
Cooking time: 7 minutes
Servings: 8
Ingredients:
1 jalapeno pepper, chopped
4 garlic cloves, minced
Salt and black pepper to the taste
2 pounds cherry tomatoes, cut into halves
1 yellow onion, cut into wedges
¼ cup olive oil
½ teaspoon oregano, dried
1 and ½ cups chicken stock
¼ cup basil, chopped
½ cup parmesan, grated
Directions:
Set your instant pot on sauté mode, add oil, heat it up, add onion and garlic, stir and cook for 2-3 minutes.
Add jalapeno, tomatoes, oregano, salt, pepper and stock, stir, cover and cook on High for 4 minutes.
Add basil and parmesan, toss a bit, divide between plates and serve as a side dish.
Enjoy!
Nutrition: calories 120, fat 2, fiber 3, carbs 5, protein 4
Almond Cauliflower Rice
Preparation time: 10 minutes
Cooking time: 7 minutes
Servings: 4
Ingredients:
½ cup yellow onion, finely chopped
1 tablespoon ghee
1 celery stalk, chopped
1 and ½ cups cauliflower rice
4 ounces chicken stock
Salt and black pepper to the taste
½ cup almonds, toasted and chopped
2 tablespoons parsley, chopped
Directions:
Set your instant pot on Sauté mode, add ghee, melt it, add celery and onion, stir and sauté for 3 minutes.
Add cauliflower, salt, pepper and stock, stir, cover and cook on High for 4 minutes.
Add parsley and almonds, toss, divide between plates and serve as a side dish.
Enjoy!
Nutrition: calories 172, fat 3, fiber 5, carbs 7, protein 12
Saffron Cauliflower Rice
Preparation time: 10 minutes
Cooking time: 7 minutes
Servings: 6
Ingredients:
2 tablespoons olive oil
½ teaspoon saffron threads, crushed
½ cup onion, chopped
2 tablespoons coconut milk
1 and ½ cups cauliflower rice
2 cups veggie stock
Salt and black pepper to the taste
1 tablespoon stevia
1 cinnamon stick
1/3 cup almonds, chopped
Directions:
In a bowl, mix milk with saffron and stir.
Set your instant pot on sauté mode, add oil, heat it up, add onion, stir and cook for 2 minutes.
Add cauliflower rice, stock, saffron mix, stevia, almonds, salt, pepper and cinnamon, stir, cover and cook on High for 5 minutes.
Stir your rice one more time, discard cinnamon, divide between plates and serve as a side dish.
Enjoy!
Nutrition: calories 162, fat 4, fiber 3, carbs 7, protein 4
Hot Cauliflower Rice and Avocado
Preparation time: 10 minutes
Cooking time: 4 minutes
Servings: 8
Ingredients:
1 cup cauliflower rice
1 and ¼ cups veggie stock
¼ cup green hot sauce
½ cup cilantro, chopped
½ avocado, pitted, peeled and chopped
Salt and black pepper to the taste
Directions:
In your instant pot, mix cauliflower rice with stock, salt and pepper, stir, cover and cook on High for 4 minutes.
In your blender, mix avocado with hot sauce and cilantro, pulse well and add to cauliflower rice.
Stir everything, divide between plates and serve as a side dish.
Enjoy!
Nutrition: calories 154, fat 1, fiber 2, carbs 5, protein 7
Celery and Rosemary Side Dish
Preparation time: 10 minutes
Cooking time: 6 minutes
Servings: 4
Ingredients:
1 pound celery, peeled and cubed
1 cup water
2 garlic cloves, minced
Salt and black pepper to the taste
¼ teaspoon rosemary, dried
1 tablespoon olive oil
Directions:
Put the water in your instant pot, add steamer basket, add celery cubes inside, cover pot and cook on High for 4 minutes.
In a bowl, mix oil with garlic and rosemary and whisk well.
Add steamed celery, toss well, spread on a lined baking sheet and introduce in a preheated broiler for 3 minutes.
Divide between plates and serve as a side dish.
Enjoy!
Nutrition: calories 100, fat 3, fiber 3, carbs 8, protein 3
Lemon Cauliflower Rice
Preparation time: 10 minutes
Cooking time: 10 minutes
Servings: 6
Ingredients:
1 and ½ cup cauliflower rice
2 tablespoons ghee
1 tablespoon olive oil
1 yellow onion, chopped
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2 tablespoons lemon juice
1 teaspoon lemon zest, grated
2 cups chicken stock
2 tablespoons parsley, chopped
Salt and black pepper to the taste
2 tablespoons parmesan, grated
Directions:
Set your instant pot on sauté mode, add ghee and oil, heat them up, add onion, stir and sauté them for 3 minutes.
Add cauliflower rice, stock, lemon juice, salt and pepper, stir, cover and cook on High for 4 minutes.
Add parmesan, lemon zest and parsley, stir well, cover pot and leave aside for 3 minutes more.
Divide between plates and serve as a side dish.
Enjoy!
Nutrition: calories 172, fat 3, fiber 3, carbs 4, protein 3
Spinach Cauliflower Rice
Preparation time: 10 minutes
Cooking time: 8 minutes
Servings: 6
Ingredients:
2 garlic cloves, minced
2 tablespoons olive oil
¾ cup yellow onion, chopped
1 and ½ cups cauliflower rice
12 ounces spinach, chopped
2 and ½ cups hot veggie stock
Salt and black pepper to the taste
4 ounces goat cheese, crumbled
2 tablespoons lemon juice
Directions:
Set your instant pot on sauté mode, add oil, heat it up, add onion and garlic, stir and cook for 2 minutes.
Add cauliflower rice, stock, salt and pepper, cover and cook on High for 4 minutes.
Add lemon juice and spinach, stir, cover and cook on High for 2 minutes more.
Add goat cheese, stir your rice, divide between plates and serve as a side dish.
Enjoy!
Nutrition: calories 210, fat 4, fiber 4, carbs 6, protein 8
Squash Puree
Preparation time: 10 minutes
Cooking time: 20 minutes
Servings: 4
Ingredients:
½ cup water
2 acorn squash, cut into halves and seeded
Salt and black pepper to the taste
¼ teaspoon baking soda
2 tablespoons ghee, melted
½ teaspoon nutmeg, grated
2 tablespoons stevia
Directions:
Add the water to your instant pot, add the steamer basket, add squash halves, season them with salt, pepper and baking soda, cover pot and cook on High for 20 minutes.
Scrape squash flesh, transfer to a bowl, Add salt, pepper, ghee, nutmeg and stevia, mash well, divide between plates and serve as a side dish.
Enjoy!
Nutrition: calories 152, fat 3, fiber 2, carbs 4, protein 3
Celeriac Fries
Preparation time: 10 minutes
Cooking time: 10 minutes
Servings: 4
Ingredients:
2 big celeriac, peeled and cut into medium wedges
1 cup water
Salt to the taste
¼ teaspoon baking soda
Olive oil for frying
Directions:
Put the water in your instant pot, add salt and the baking soda, and the steamer basket, add celeriac fries inside, cover, cook on High for 4 minutes, drain and transfer them to a bowl.
Heat up a pan with some olive oil over medium high heat, add celeriac fries, cook until they are gold on all sides, drain grease, transfer them to plates and serve as a side dish.
Enjoy!
Nutrition: calories 182, fat 5, fiber 5, carbs 7, protein 10
Green Beans Side Dish
Preparation time: 10 minutes
Cooking time: 10 minutes
Servings: 4
Ingredients:
1 pound fresh green beans, trimmed
1 small yellow onion, chopped
6 ounces bacon, chopped
1 garlic clove, minced
8 ounces mushrooms, sliced
Salt and black pepper to the taste
A splash of balsamic vinegar
Directions:
Put green beans in your instant pot, add water to cover them, cover the pot, cook at High for 3 minutes, drain and transfer them to a bowl.
Clean your instant pot, set on sauté mode, add bacon, stir and cook for 2 minutes.
Add onion, mushroom and garlic, stir and cook for 3 minutes more.
Return green beans to the pot, add salt, pepper and vinegar, toss well, divide between plates and serve as a side dish.
Enjoy!
Nutrition: calories 152, fat 6, fiber 3, carbs 6, protein 6
Cauliflower and Pineapple Risotto
Preparation time: 10 minutes
Cooking time: 6 minutes
Servings: 6
Ingredients:
2 cups cauliflower rice
3 cups water
¼ teaspoon sweet paprika
½ pineapple, peeled and chopped
Salt and black pepper to the taste
2 teaspoons olive oil
Directions:
In your instant pot, mix cauliflower rice with pineapple, water, oil, salt and pepper, stir, cover and cook on High for 6 minutes.
Add paprika and more salt and pepper if needed, toss a bit, divide between plates and serve as a side dish.
Enjoy!
Nutrition: calories 162, fat 4, fiber 3, carbs 6, protein 6
Parsnips Mash
Preparation time: 10 minutes
Cooking time: 10 minutes
Servings: 4
Ingredients:
2 and ½ pounds parsnips, chopped
4 tablespoons ghee, melted
Salt and black pepper to the taste
1 and ½ cups beef stock
1 thyme sprigs, chopped
1 yellow onion, roughly chopped
Directions:
Set your instant pot on Sauté mode, add 3 tablespoons ghee, melt it, add onion, stir and cook for 3 minutes.
Add parsnips, stir and cook for 3 minutes more.
Add thyme and stock, cover pot and cook on High for 4 minutes.
Transfer this to your blender, add the rest of the ghee, pulse well, divide between plates and serve as a side dish.
Enjoy!
Nutrition: calories 152, fat 3, fiber 3, carbs 6, protein 8
Cauliflower Mash
Preparation time: 10 minutes
Cooking time: 6 minutes
Servings: 4
Ingredients:
1 cauliflower, florets separated
Salt and black pepper to the taste
1 and ½ cups water
½ teaspoon turmeric, ground
1 tablespoon ghee, melted
3 chives, chopped
Directions:
Put the water in your instant pot, add the steamer basket, add cauliflower inside, cover and cook on High for 6 minutes.
Transfer cauliflower to a bowl, mash using a potato masher, add melted ghee, turmeric, salt and pepper and whisk really well.
Divide between plates and serve as a side dish with chives sprinkled on top.
Enjoy!
Nutrition: calories 100, fat 3, fiber 2, carbs 5, protein 5
Turnips Puree
Preparation time: 10 minutes
Cooking time: 5 minutes
Servings: 4
Ingredients:
4 turnips, peeled and chopped
½ cup chicken stock
Salt and black pepper to the taste
1 yellow onion, chopped
¼ cup coconut cream
Directions:
In your instant pot, mix turnips with stock and onion, stir, cover, cook on High for 5 minutes, blend using an immersion blender and transfer to a bowl.
Add salt, pepper and cream blend again with your immersion blender, divide between plates and serve as a side dish.
Enjoy!
Nutrition: calories 100, fat 3, fiber 3, carbs 7, protein 3
Carrot Mash
Preparation time: 5 minutes
Cooking time: 4 minutes
Servings: 4
Ingredients:
1 and ½ pounds carrots, peeled and chopped
1 tablespoon ghee, melted
Salt and white pepper to the taste
1 cup water
1 tablespoon stevia
Directions:
Put carrots in your instant pot, add water, cover, cook at High for 4 minutes, drain, transfer to a bowl and mash using an immersion blender.
Add ghee, salt, pepper and stevia, blend again, divide between plates and serve as a side dish.
Enjoy!
Nutrition: calories 100, fat 3, fiber 2, carbs 5, protein 2
Carrots with Thyme and Dill
Preparation time: 10 minutes
[2017] 500 Instant Pot Recipes Page 9
