Multicookers—also known as electric pressure cookers or by the brand name Instant Pot—allow you to quickly cook meals that would take much longer on the stovetop. Cozy up with these easy multicooker recipes that will take the chill off frosty evenings. Relax, nourish yourself and enjoy!
Multicooker Chicken Tacos
Makes 8 servings
Prep: 5 min Cook: 25 min
Ingredients
1 Tbsp canola oil
2 lb boneless, skinless chicken thighs
1 small onion, diced
3 cloves garlic, minced
1 Tbsp chili powder
1 tsp cumin
1 tsp oregano
½ cup low-sodium chicken broth
1 cup salsa
24 soft corn tortillas, for serving
Diced avocado, for serving, optional
Shredded cabbage for serving, optional
Sour cream, for serving, optional
Lime wedges, for serving, optional
Preparation
Using the sauté setting on your multicooker, heat half of the oil. Brown chicken in batches, removing to a plate. Add the remaining oil and add onion, cooking for several minutes until it begins to soften. Add garlic and spices and cook for another minute. Return chicken to the pot, along with the chicken broth and salsa. Cover and set steam valve to sealed position. Cook under high pressure for 8 minutes. Once done, manually release the pressure and remove the lid. Shred the chicken using two forks. Serve chicken with tortillas and toppings.
Nutrition Information
Serving size: 3 tacos
Per serving
Calories: 322; Total fat: 9 g; Saturated fat: 2 g; Sodium: 342 g; Cholesterol: 95 mg; Total carbs: 36 g; Fibre: 6 g; Sugars: 2 g; Protein: 27 g; Potassium: 274 mg
Multicooker White Bean Soup
Makes 8 servings
Prep: 10 min Cook: 90 min
Ingredients
2 Tbsp olive oil
4 stalks celery, diced
1 large onion, diced
3 large carrots, diced
4 cloves garlic
1 lb dried cannellini beans
3 cups water
4 cups low-sodium vegetable broth
15-oz can crushed tomatoes
1 bay leaf
½ tsp salt
Jarred pesto, for serving, optional
Preparation
Using the sauté setting on your multicooker, heat oil. Add celery, onion and carrots and sauté until softened. Add garlic and cook another minute. Add beans, water, broth, tomatoes and bay leaf. Cover and set steam valve to sealed position. Cook under high pressure for 60 minutes. Release naturally for 15 minutes, and then release manually. Remove bay leaf and serve with pesto.
Nutrition Information
Serving size: About 2 cups
Per serving
Calories: 270; Total fat: 4 g; Saturated fat: 1 g; Sodium: 330 mg; Cholesterol: 0 mg; Total carbs: 440 g; Fibre: 172; Sugars: 7g; Protein: 16g; Potassium: 940 mg
Multicooker Red Lentil Dal with Spinach
Makes 4 servings
Prep: 15 min Cook: 40 min
Ingredients
1 Tbsp canola oil
1 small onion, chopped
2 cloves garlic, minced
2-inch piece ginger, peeled and chopped
1 tomato, chopped
1 tsp cumin seeds
¼ tsp cayenne (or to taste)
¼ tsp turmeric
½ tsp coriander
½ tsp salt
1 cup red lentils
3 cups water
2 cups chopped spinach
Lemon juice, to taste
Cilantro to garnish, optional
Preparation
Using the sauté setting on your multicooker, heat oil. Add onion, garlic and ginger and cook for a couple minutes. Add tomato and stir. Add cumin, cayenne, turmeric, coriander and salt, and cook for another minute. Add lentils and water. Put lid on multicooker and cook on high for 7 minutes. Let release naturally for 10 minutes, and then manually release. Remove the lid and stir in spinach until wilted. Stir in lemon juice, to taste. Serve with cilantro.
Nutrition Information
Serving size: Around 1 ½ cups
Per serving
Calories: 222; Total fat: 4g; Saturated fat: 0 g; Sodium: 314 g; Cholesterol: 0 mg; Total carbs: 33 g; Fibre: 16 g; Sugars: 2 g; Protein: 13 g; Potassium: 642 mg
Multicooker Spaghetti with Meat Sauce and Veggies
Makes 4 servings
Prep: 5 min Cook: 30 min
Ingredients
1 Tbsp olive oil
1 small zucchini, diced
2 carrots, diced
1 lb 90% lean ground beef
½ tsp salt
1 tsp onion powder
½ tsp garlic powder
1 pinch crushed red pepper (optional)
1 24-oz jar low-sodium marinara sauce
230 g whole wheat spaghetti
Preparation
Using the sauté setting on your multicooker, heat olive oil. Add zucchini, carrots and beef. Break up beef with wooden spoon, sprinkle with salt, onion powder and garlic powder, red pepper, and stir. Cook for several minutes until beef browns and vegetables soften, stirring to break up meat into smaller pieces. Turn off heat. Add ½ cup water and stir, scraping the bottom of the pot. Add marinara sauce and stir. Break spaghetti in half and lay on top of the sauce. Pour 1½ cups water over the pasta (do not stir!). Seal the lid on the pressure cooker and set to cook for 8 minutes on high. When cooking is done, manually release pressure. Open the lid, stir together and serve immediately.
Nutrition Information
Serving size: ¼ recipe
Per serving
Calories: 492; Total fat: 14 g; Saturated fat: 4 g; Sodium: 442 g; Cholesterol: 74mg; Total carbs: 60 g; Fibre: 9 g; Sugars: 13 g; Protein: 35 g; Potassium: 1,352 mg