10+ Healthy Instant Pot Recipes for Easy and Delicious Meals

Looking for ways to whip up meals that are both fast and actually good for you? Healthy Instant Pot recipes might just be the answer. The Instant Pot takes a lot of the hassle out of cooking, so sticking to healthy eating feels less like a chore.

With healthy Instant Pot recipes, you can eat nutritious food without spending your whole evening in the kitchen. These are perfect for busy days when you still want something satisfying and good for you.

Ingredients

• Varies by recipe

Cooking Instructions

• Varies by recipe

1) Instant Pot Mongolian Beef with Broccoli

You can throw together a simple Mongolian Beef with Broccoli in the Instant Pot. It’s quick, tasty, and uses lean flank steak plus fresh broccoli for a solid meal.

The sauce comes together with soy sauce, ginger, garlic, and just a bit of brown sugar. Cooking it all in the Instant Pot keeps the steak tender and the broccoli crisp.

Ingredients:

• 1 lb flank steak, thinly sliced
• 3 cups broccoli florets
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1/2 cup beef broth
• 1 tbsp vegetable oil

Cooking Instructions:

1. Set Instant Pot to sauté and heat oil.
2. Add steak and garlic; cook until browned.
3. Stir in soy sauce, brown sugar, ginger, and beef broth.
4. Close lid, seal, and cook on high pressure for 10 minutes.
5. Quick release, add broccoli, and sauté for 3-5 minutes until tender.

2) Vegan Wild Rice & Mushroom Soup

This vegan wild rice and mushroom soup is a breeze in the Instant Pot. It’s creamy, cozy, and honestly, pretty hard to mess up.

You’ll need wild rice, mushrooms, and veggie broth. Garlic and thyme add a little extra warmth. It’s a solid option for a chilly night or when you want something comforting but not heavy.

Ingredients

• 1 cup wild rice
• 8 oz mushrooms, sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp thyme
• Salt and pepper to taste
• 1 cup unsweetened plant milk

Cooking Instructions

1. Set Instant Pot to sauté, then cook onion, garlic, and mushrooms until soft.
2. Add wild rice, broth, thyme, salt, and pepper. Stir.
3. Seal lid and cook on high pressure for 35 minutes.
4. Release pressure, then stir in plant milk.
5. Adjust seasoning and serve warm.

For another version, check out this Instant Pot Vegan Wild Rice Mushroom Soup.

3) Instant Pot Chicken Burrito Bowls

Chicken burrito bowls in the Instant Pot are easy and pretty satisfying. Toss in chicken, rice, beans, and corn—everything cooks together, so you save time.

Top with salsa, cheese, or avocado if you want more flavor. The chicken comes out tender, and the whole thing is great for meal prep.

Ingredients

• 1 lb boneless skinless chicken breasts
• 1 cup white rice
• 1 cup black beans (canned or cooked)
• 1 cup corn (frozen or canned)
• 1 cup salsa
• 1 cup chicken broth
• Salt and pepper to taste
• Optional toppings: shredded cheese, avocado, romaine lettuce

Cooking Instructions

1. Add chicken, rice, beans, corn, salsa, broth, salt, and pepper to the Instant Pot.
2. Seal lid and cook on high pressure for 10 minutes.
3. Let pressure release naturally for 5 minutes, then manually release the rest.
4. Shred the chicken in the pot and stir.
5. Serve with any toppings you like.

4) 15-Minute Cauliflower Curry

You can have a healthy cauliflower curry on the table in 15 minutes with the Instant Pot. It’s loaded with tender cauliflower and simple spices.

Coconut milk gives it a creamy feel without much work. Perfect for when you want something fast and warming.

Serve it with rice or just eat it as is. It’s vegan and low in carbs, so it fits a lot of diets.

Ingredients

• 1 head cauliflower, cut into florets
• 1 cup coconut milk
• 1 tablespoon curry powder
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon grated ginger
• Salt and pepper to taste

Cooking Instructions

1. Turn Instant Pot to sauté, then cook onion, garlic, and ginger for 2 minutes.
2. Add cauliflower, curry powder, salt, and pepper. Stir.
3. Pour in coconut milk and mix.
4. Close lid and cook on high pressure for 5 minutes.
5. Quick release, open lid, and give it a stir.

5) Golden Freezer Soup

Golden Freezer Soup is one of those lifesavers for busy weeks. You make a batch in the Instant Pot, freeze it, and just reheat when you need something quick.

Turmeric gives it that golden color and a mild flavor. It’s light but filling, and honestly, it hits the spot when you want something healthy and cozy.

Ingredients

• 1 cup yellow lentils
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon turmeric
• 4 cups vegetable broth
• 3 cups water
• 2 cups fresh spinach
• Salt and pepper to taste

Cooking Instructions

1. Set Instant Pot to sauté and heat olive oil.
2. Add onion and garlic; cook until soft.
3. Stir in turmeric, lentils, broth, and water.
4. Close lid and cook on high pressure for 10 minutes.
5. Let it naturally release for 7 minutes, then quick release.
6. Stir in spinach until wilted.
7. Season, cool, and freeze if you want.

6) Instant Pot Sweet Potatoes

Sweet potatoes in the Instant Pot are a total time-saver. You can cook them whole in about 30 minutes, and they come out soft and creamy.

Cooking time depends on the size—small ones need around 12 minutes, mediums about 17. No need to peel them first.

Let the pressure release naturally for the best texture. Use them in salads, bowls, or just eat as a side.

Ingredients:

• Whole sweet potatoes (small to medium-sized)
• 1 cup water

Cooking Instructions:

1. Wash the sweet potatoes.
2. Add 1 cup water to the Instant Pot.
3. Place a trivet inside, then set the sweet potatoes on top.
4. Seal lid and cook on high pressure for 12-17 minutes, depending on size.
5. Let pressure release naturally, then open.

7) Salmon with Lemon and Herbs

You can cook salmon in the Instant Pot with lemon and fresh herbs in almost no time. It works with fresh or frozen salmon, which is awesome for last-minute meals.

Lemon brightens it up, and herbs like dill or parsley add a fresh kick. The salmon stays moist and flaky—no dry fish here.

Just add a bit of water or lemon juice, throw in some garlic, and let the Instant Pot do its thing. Serve it with veggies or salad for a quick, healthy dinner.

Ingredients

• 1 ½ pounds salmon fillets
• ¼ cup lemon juice
• ¾ cup water
• 2-3 garlic cloves, minced
• Fresh dill, parsley, or basil (a few sprigs)
• Salt and pepper, to taste

Cooking Instructions

1. Pour water and lemon juice into the Instant Pot.
2. Add garlic and fresh herbs.
3. Place salmon fillets on a steamer rack above the liquid.
4. Seal lid and set to high pressure for 1 minute (fresh) or 4 minutes (frozen).
5. Let pressure release naturally for 5 minutes, then quick release.
6. Carefully remove salmon and serve.

8) Spaghetti Squash Primavera

Spaghetti Squash Primavera is a light, veggie-packed meal that’s surprisingly easy in the Instant Pot. You get lots of color and flavor without much effort.

The squash cooks fast and turns into those fun spaghetti-like strands. Toss with sautéed onions, garlic, and any primavera veggies you like—it’s a cheerful, low-carb meal.

Just halve the squash, scoop out the seeds, and let the Instant Pot handle it. The rest comes together in a snap.

Ingredients

• 1 (3 pound) spaghetti squash, halved and seeds removed
• 1 cup water
• 3 tablespoons olive oil, divided
• ½ cup diced sweet onion
• 1 cup mixed vegetables (bell peppers, zucchini, cherry tomatoes)
• Salt and pepper to taste

Cooking Instructions

1. Add 1 cup water to the Instant Pot.
2. Place spaghetti squash halves on the steamer rack, cut side up.
3. Seal lid and pressure cook on high for 7 minutes.
4. Quick release pressure carefully.
5. Remove squash and shred flesh with a fork.
6. Heat 2 tablespoons olive oil in a pan, sauté onion and veggies until tender.
7. Toss squash strands with sautéed veggies, remaining olive oil, salt, and pepper. Serve warm.

For more details, check this Instant Pot Spaghetti Squash Primavera recipe.

9) Mexican Pinto Beans with Epazote

Mexican Pinto Beans with Epazote—honestly, they’re simple and healthy, and the Instant Pot makes everything less of a hassle. Epazote brings this punchy, almost mysterious flavor, and apparently, it helps with digestion too.

A bit of bacon goes in for smokiness, and peppers give a gentle heat. No need to soak the beans ahead of time.

Just toss everything in, set the Instant Pot, and walk away. I love that you can eat these with rice or tortillas—totally satisfying.

The fresh peppers and spices add flavor without piling on calories. And really, it’s hard to beat how quick this comes together.

Ingredients:

• 3 cups dry pinto beans
• 2 jalapeño peppers
• 2 yellow chili peppers
• 4 strips bacon
• 1 bunch fresh epazote
• Salt and black pepper to taste
• Water (enough to cover beans)

Cooking Instructions:

1. Sort and rinse the pinto beans.
2. Chop the bacon and peppers.
3. Add beans, bacon, peppers, and epazote to the Instant Pot.
4. Pour in enough water to cover the beans by about 2 inches.
5. Seal the pot and cook on high pressure for 40 minutes.
6. Let the pressure release naturally for 15 minutes.
7. Add salt and pepper to taste before serving.

10) Colombian Small Red Beans

Colombian small red beans—frijoles rojos—are hearty and packed with fiber and protein. They’re super easy in the Instant Pot.

Serve them with rice or veggies, and you’ve got a solid meal. The Instant Pot keeps the beans tender and shaves off a ton of cooking time.

Plantains, carrots, and sazón seasoning bring out that classic Colombian flavor. Just rinse the beans, toss everything in, and let the pressure cooker handle it.

In less than an hour, you’re set.

Ingredients

• 1 lb dried small red beans
• 2 carrots, diced
• 1 plantain, diced
• 1 small tomato, diced
• 1 (5 g) envelope of sazón seasoning
• 1 tablespoon salt
• Water (enough to cover beans)

Cooking Instructions

1. Rinse the beans under cold water. Give them about 30 seconds.

2. Toss the beans, carrots, plantain, tomato, sazón, salt, and water into the Instant Pot.

3. Close the lid. Set it to pressure cook on high for 35 minutes.

4. Let the pressure release naturally for 10 minutes. After that, do a quick release for any leftover pressure.

5. Stir the beans. Taste and adjust the seasoning if you want. Serve them warm—so good.

Curious for more? Check out all the details on making these beans at Frijoles Rojos (Colombian Red Beans).