Instant Pot Recipe Makeover for 3 Weight & Wellness Favorites
By Shelby Olson, MS, LN
February 19, 2018
Did you receive one of the most popular gifts for the holiday season? Are you still waiting to break that Instant Pot out of its box? Worried you might have a kitchen disaster? Have no fear - we’re bringing you three of our most popular recipes from our cookbook, tailored for that fun, new, “get-dinner-on-the-table-fast” kitchen tool. (Of course, it is helpful to read the user guide, too.) These recipes are designed to give you a boost of confidence and are easy and delicious. We want to motivate you to get back into the kitchen to recreate a couple of simple, but satisfying meals to keep you on track for a better metabolism and great health in 2018! The only thing the Instant Pot can’t do is chop your veggies and tackle those dishes. Let’s dig in!
Instant Pot Chuck Roast
3 pound chuck roast
1 tsp salt
2 Tbsp. tomato paste
2 c. onion (sliced)
2 c. celery (chopped)
2 cloves garlic (minced)
½ c. beef broth
- Season roast with salt. Press the “Sauté” button and add 1 Tbsp. coconut oil into the metal insert. Sear each side of the roast until browned; about 3 minutes per side.
- Add the onion, celery, garlic, and broth. Spread tomato paste over the roast. Turn off the sauté function by pressing the “Keep Warm/Cancel” button.
- Place the lid into the locked position and position the steam valve to “Sealing”. Press “Manual” (or some models will say “Pressure”) cooking on high pressure. Adjust the time to 80 minutes. Allow the pressure to release naturally and then check tenderness, adding 10-15 minutes under high pressure if needed for food to be fork tender.
*Pro-tip: Need dinner in a hurry? Cube the roast into two- inch pieces and cut the cook time down to 40 minutes.
Instant Pot Dijon Pork Chops
1 medium onion (sliced)
2 pounds boneless pork chops
¼ c. Dijon mustard
1 ½ tsp salt
½ c. chicken broth
- Season the pork chops with salt.Press the “Sauté” button and add 1 Tbsp. coconut oil into the metal insert.
- Working in batches, sear both sides of the chops until browned, about 3 minutes per side.Set the seared chops aside in a shallow dish. Add the onions to the metal insert, making an even layer on the bottom.
- Turn off the sauté function by pressing the “Keep Warm/Cancel” button. Nestle the chops into the metal insert on top of the onions. Try to get them all lying flat if possible to evenly cook the meat. Pour in the chicken broth; then spread the mustard over the chops.
- Place the lid into the locked position and move the steam valve to “Sealing”. Press “Manual” - cooking on high pressure for 8 minutes. Allow the pot to naturally release pressure for 5 minutes, doing a quick release after 5 minutes if necessary. Serve the chops with a spoonful of onions and pan sauce for added flavor.
Instant Pot Mexican Chicken Wraps
3 pounds chicken thighs
1 ½ c. salsa
1 ½ tsp cumin
1 ½ tsp salt
3 c. corn
6 Tbsp. sour cream
1 ½ avocados
- Place chicken, salsa, cumin, and salt into the metal insert and try to get the chicken into a single layer on the bottom to cook evenly. Add ½ cup chicken broth or water.
- Place the lid into the locked position and position the steam valve to “Sealing”. Press “Manual” cooking on high pressure for 6 minutes. Allow the pot to naturally release pressure for 5-7 minutes, doing a quick release after 7 minutes if necessary. Shred the cooked chicken with two forks and spoon over the salsa/cooking liquid for added flavor.
- For each serving, divide 4 oz shredded chicken, 1/2 c. corn, 1 Tbsp sour cream and 1/4 avocado among a few romaine leaves. Eat like a taco
*Pro-tip: Forgot to thaw the chicken? No problem - up the cook time to 12 minutes