Instant Pot - Clean Eating Magazine

Instant Pot

Vietnamese-Style Beef & Rice Noodle Soup recipe

Vietnamese-Style Beef & Rice Noodle Soup

Tender beef, aromatic spices and rice noodles all cook in the same pot in this easy soup. Garnished with fresh bean sprouts, basil, cilantro, jalapeño and shaved onions, it’s a great combo of hearty and fresh, all in one bowl.

Spicy Beef Chili with Buttermilk Jalapeño Corn Bread recipe

Spicy Beef Chili with Buttermilk Jalapeño Corn Bread

An electric pressure cooker makes great chili in a snap, and it can also bake up delicious corn bread at the same time. When cooked, the top of the corn bread will appear pale, but the bottom will be golden brown — just invert it onto a serving plate for the best presentation.

Chicken Shawarma with Lemon Dill Sauce recipe

Chicken Shawarma with Lemon Dill Sauce

This slow-cooker version of the Middle Eastern classic is given a twist with ras el hanout, a North African spice blend that can include ginger, anise, cinnamon, nutmeg, peppercorns, cloves, cardamom, nigella, mace, galangal, turmeric and dried flowers such as lavender and rose.

Meatballs in Vodka Sauce recipe

Meatballs in Vodka Sauce

Bright tomato sauce with a splash of vodka gets simmered with juicy meatballs — and it can all be made in advance and ready to cook in the Instant Pot. We like to serve them with steamed green beans or broccoli, but you can also enjoy with crusty bread to soak up the sauce.

No-Pressure Butter Chicken recipe

No-Pressure Butter Chicken

No need for Indian takeout or packaged frozen curry dinners — we’re showing you how to make your own. Simply mix together the sauce ingredients with the chicken and freeze until ready to use. Then dump the contents into the Instant Pot for an easy dinner, with no mess and no fuss.

Moroccan Chicken Tagine

Moroccan Chicken Tagine

This zesty North African stew made in the Instant Pot pairs beautifully with kamut, a deliciously plump and chewy ancient wheat.

Mushroom Barley Risotto with Roasted Portobello Steaks

Mushroom Barley Risotto with Roasted Portobello Steaks

When you cook hulled barley – also called whole-grain barley – in a pressure cooker, you don’t have to soak it  beforehand, which cuts down on prep time. It also makes the barley tender and creamy without all the stirring you usually have to do to make risotto on the stove top.

Almost Instant Chickpeas

The Instant Pot is a terrific tool for cooking dried beans because it saves you hours of soaking and simmering. Cooking times can vary depending on the batch, so test a chickpea after cooking, and if it’s still tough, add another 5 minutes cook time, then repeat.