As the weather starts to cool, I tend to transition away from my barbecue grill and back to my instant pot. The Instant Pot is my favorite brand of electric pressure cookers for healthy, quick and easy meals. It’s a mix between a slow cooker and a pressure cooker. I use mine for a bunch of different recipes. If you already have one or are thinking about getting one, here are some easy instant pot recipes for breakfast, lunch and dinner. 

 

Breakfast

Hard boiled eggs are a staple in my house for breakfast or a quick snack. I use a dozen or sometimes 18 eggs. To make them, I add the amount of water based on the instructions to the bottom of my instant pot. Then I place the eggs right on the rack or in the instant pot basket and set it for 5 minutes. The rules for eggs are 5/5/5. Five minutes cooking time, five minutes manual release, five minutes in an ice bath to cool down. What I appreciate the most is how easy it is to peel the eggs and how much time it saves. I usually put any leftovers right back in the egg carton and into the fridge. This way I have them ready as a high protein snack to keep us fuller, longer.

Lunch/Dinner

Another one of my favorite things to use my instant pot for is shredded chicken that I can use in a variety of lunch and dinner recipes throughout the week. I add 1-2 cups of chicken broth to the bottom of my instant pot and then add the rack.  I normally use about 2lbs of chicken breasts. First I season them with sea salt and pepper, then add them to the pot and set it to cook for 8-10 minutes. You can even add frozen chicken breasts and cook them for 12-15 minutes. Please note that cooking times may vary based on the thickness of your chicken. Once the chicken is cooked, I drain the liquid, grab my hand mixer and “mix” the chicken until it is shredded. Throughout the week I make an assortment of meals with the shredded chicken. I use it on top of salads, tacos and I even flavor them for stir fries. On long days, when after school sports and activities limit my time in the kitchen, my instant pot is my go-to for a quick dinner on the table.

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    By: Karen Kelly, R.D.

    Registered dietitian Karen Kelly is available for nutrition counseling every Tuesday in our Springfield and Hoboken locations. She is a graduate of Ohio State University and the College of Saint Elizabeth where she received her registered dietitian degree. Karen found her true calling by helping people make better nutrition choices to improve their health. She is a member of the American Dietetic Association, the New Jersey Dietetic Association, Nutrition Entrepreneurs, Nutrition in Complementary Care as well as Sports and Cardiovascular Nutrition.

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