Author: goodhealthrecipes

When it comes to losing weight, many people struggle with finding healthy and delicious meal options that fit their dietary needs. The good news is that you don’t have to sacrifice flavor or nutrition in order to achieve your weight loss goals. In fact, there are countless tasty and nutritious low-fat dinner recipes out there that can help support your journey towards a healthier, happier you.

In this article, we’ll be sharing 20 of the most mouth-watering and healthy low-fat dinner recipes for weight loss. From classic comfort foods to international-inspired dishes, these recipes are sure to satisfy your cravings while also supporting your weight loss goals. Whether you’re a busy professional looking for quick and easy meal ideas or a health-conscious individual seeking inspiration for a healthier lifestyle, we’ve got you covered.

Stay tuned for our top 20 healthy low-fat dinner recipes for weight loss, and get ready to start cooking up a storm!

Grilled Lemon Garlic Chicken with Steamed Broccoli

Brighten up your mealtime with this refreshing and flavorful dish, featuring tender chicken breasts infused with citrusy goodness and a side of crisp steamed broccoli.

Ingredients:

– 4 boneless, skinless chicken breasts
– 2 lemons, juiced
– 3 cloves garlic, minced
– 1/4 cup olive oil
– Salt and pepper to taste
– 1 bunch broccoli
– 2 tablespoons water

Instructions:

1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, whisk together lemon juice, garlic, salt, and pepper.
3. Brush the mixture evenly onto both sides of the chicken breasts.
4. Grill the chicken for 6-8 minutes per side, or until cooked through.
5. While the chicken is cooking, steam the broccoli in a steamer basket with 2 tablespoons of water for 4-6 minutes, or until tender.
6. Serve the grilled chicken with steamed broccoli and enjoy!

Cooking Time: 20-25 minutes

Baked Salmon with Asparagus and Quinoa

This recipe combines the flavors of baked salmon, roasted asparagus, and nutty quinoa for a healthy and satisfying meal.

Ingredients:

– 4 salmon fillets (6 oz each)
– 1 lb fresh asparagus, trimmed
– 1 cup quinoa, rinsed and drained
– 2 tbsp olive oil
– Salt and pepper to taste
– Lemon wedges (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Place the salmon fillets on the prepared baking sheet, leaving space between each fillet.
4. Drizzle the olive oil over the salmon and season with salt and pepper.
5. Roast in the preheated oven for 12-15 minutes or until cooked through.
6. Toss the asparagus with olive oil, salt, and pepper on a separate baking sheet.
7. Spread the quinoa on another baking sheet.
8. Roast the asparagus and quinoa in the oven for 10-12 minutes or until tender.
9. Serve the baked salmon with roasted asparagus and quinoa.

Cooking Time: 25-30 minutes

Turkey and Spinach Stuffed Bell Peppers

Savor the flavors of fall with this hearty and healthy recipe, perfect for a weeknight dinner or special occasion.

Ingredients:

– 4 bell peppers (any color)
– 1 lb ground turkey
– 1/2 cup fresh spinach leaves
– 1/2 cup cooked white rice
– 1/4 cup chopped onion
– 2 cloves garlic, minced
– 1 tsp dried oregano
– Salt and pepper to taste
– 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes. Place in a baking dish.
3. In a large skillet, cook ground turkey over medium-high heat until browned, breaking it up into small pieces as it cooks.
4. Add spinach, rice, onion, garlic, oregano, salt, and pepper to the skillet. Cook until the mixture is heated through.
5. Stuff each bell pepper with the turkey mixture and drizzle with olive oil.
6. Bake for 25-30 minutes or until the peppers are tender.

Cooking Time: 25-30 minutes

Zucchini Noodles with Shrimp and Light Pesto

This recipe combines the flavors of Italy and the freshness of zucchini noodles, topped with succulent shrimp and a light pesto sauce. Perfect for a quick and healthy dinner option.

Ingredients:

– 2 medium zucchinis
– 1 pound large shrimp, peeled and deveined
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon freshly made or store-bought light pesto
– Salt and pepper to taste
– Grated Parmesan cheese (optional)

Instructions:

1. Spiralize the zucchinis into noodle-like strands.
2. Heat the olive oil in a large skillet over medium-high heat. Add the shrimp and cook until pink, about 2-3 minutes per side.
3. Remove the shrimp from the skillet and set aside.
4. In the same skillet, add the garlic and cook for 1 minute or until fragrant.
5. Add the zucchini noodles to the skillet and cook until slightly tender, about 3-4 minutes.
6. Stir in the light pesto sauce and season with salt and pepper to taste.
7. Serve the shrimp on top of the zucchini noodles and sprinkle with Parmesan cheese if desired.

Cooking Time: 15-20 minutes

Slow Cooker Chicken Fajita Bowls

Elevate your mealtime with these flavorful and easy-to-make Slow Cooker Chicken Fajita Bowls. Tender chicken, sautéed onions, and bell peppers come together in a deliciously simple recipe perfect for busy weeknights.

Ingredients:

– 1 lb boneless, skinless chicken breasts
– 1 large onion, sliced
– 2 large bell peppers (any color), sliced
– 2 cloves of garlic, minced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 tsp cumin
– 1 tsp chili powder
– Salt and pepper to taste
– 6-8 small flour tortillas
– Optional toppings: shredded cheese, sour cream, diced avocado, cilantro

Instructions:

1. In the slow cooker, combine chicken, onion, bell peppers, garlic, diced tomatoes with green chilies, cumin, chili powder, salt, and pepper.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. About 30 minutes before serving, warm tortillas according to package instructions.
4. Assemble bowls by placing chicken mixture onto tortillas, adding desired toppings.
5. Serve immediately and enjoy!

Cooking Time: 6-8 hours (low) or 3-4 hours (high)

Black Bean and Sweet Potato Tacos

A flavorful fusion of Mexican and American cuisines, these tacos combine tender black beans with sweet and savory roasted sweet potatoes, wrapped in a crispy corn tortilla.

Ingredients:

– 1 medium sweet potato, peeled and cubed
– 1 can black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper, to taste
– 4 corn tortillas
– Optional toppings: avocado, salsa, shredded cheese, cilantro

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss sweet potato cubes with olive oil, salt, and pepper on a baking sheet.
3. Roast sweet potatoes for 20-25 minutes, or until tender.
4. In a large skillet, sauté onion and garlic over medium heat until softened.
5. Add black beans, cumin, salt, and pepper to the skillet. Cook for an additional 2-3 minutes.
6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble tacos by spooning black bean mixture onto a tortilla, topping with roasted sweet potato, and adding desired toppings.

Cooking Time: Approximately 35-40 minutes

Low Fat Eggplant Parmesan

Get ready to enjoy a healthier take on the classic Italian dish with this low-fat eggplant parmesan recipe. By using whole-wheat breadcrumbs and reducing the amount of cheese, we’ve managed to trim down the fat content without sacrificing any of the flavor.

Ingredients:

– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 cup whole-wheat breadcrumbs
– 1/2 cup grated part-skim mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)

Instructions:

1. Preheat oven to 375°F.
2. In a shallow dish, mix together breadcrumbs and Parmesan cheese.
3. Dip each eggplant slice into the beaten egg and then coat with breadcrumb mixture, pressing gently to adhere.
4. Heat olive oil in a large skillet over medium-high heat. Cook breaded eggplant slices for 3-4 minutes on each side, or until golden brown.
5. Transfer cooked eggplant slices to a baking dish and top with mozzarella cheese.
6. Bake for 20-25 minutes, or until cheese is melted and bubbly.
7. Serve hot, garnished with fresh basil leaves if desired.

Cooking Time: 30-35 minutes

Mushroom and Spinach Stir-Fry with Brown Rice

This recipe combines the earthy flavors of mushrooms and spinach with the nutty taste of brown rice, creating a delicious and nutritious meal. Perfect for a quick weeknight dinner or a satisfying lunch.

Ingredients:

– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 cups fresh spinach leaves
– 1 tablespoon vegetable oil
– 1 clove garlic, minced
– 1 teaspoon soy sauce
– Salt and pepper to taste
– 1 cup cooked brown rice

Instructions:

1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the mushrooms and cook until they release their moisture and start to brown (3-4 minutes).
3. Add the garlic, spinach, and soy sauce. Stir-fry until the spinach is wilted (about 2 minutes).
4. Serve the mushroom-spinach mixture over cooked brown rice.

Cooking Time: 8-10 minutes

Greek Yogurt Chicken Salad Lettuce Wraps

A refreshing twist on traditional chicken salad, these lettuce wraps are perfect for a light and satisfying meal or snack.

Ingredients:

– 1 pound cooked chicken breast, diced
– 1/2 cup Greek yogurt
– 1 tablespoon Dijon mustard
– 1 tablespoon chopped fresh dill
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cups mixed greens (lettuce)
– 1/2 cup cherry tomatoes, halved
– 1/4 cup crumbled feta cheese (optional)

Instructions:

1. In a medium bowl, combine chicken, Greek yogurt, Dijon mustard, dill, salt, and pepper. Mix until well combined.
2. Lay mixed greens leaves on a flat surface or in a lettuce wrap container.
3. Spoon the chicken mixture onto the greens.
4. Top with cherry tomatoes and feta cheese (if using).
5. Fold or roll the lettuce wraps to serve.

Cooking Time: 10 minutes

Lentil and Vegetable Soup

Warm up with this hearty and comforting soup made with red lentils, a variety of vegetables, and aromatic spices.

Ingredients:

– 1 cup dried red lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)

Instructions:

1. In a large pot, heat the olive oil over medium-high heat.
2. Add the onion, garlic, carrots, and celery; cook until the vegetables are tender, about 5 minutes.
3. Add the lentils, diced tomatoes, vegetable broth, thyme, salt, and pepper.
4. Bring to a boil, then reduce the heat to low and simmer for 30-40 minutes or until the lentils are tender.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 45-50 minutes

Grilled Cod with Mango Salsa

Elevate your seafood game with this flavorful combination of grilled cod and sweet mango salsa.

Ingredients:

– 4 cod fillets (6 oz each)
– 1 ripe mango, diced
– 1/2 cup red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– 2 tbsp fresh cilantro, chopped
– 2 tbsp lime juice
– Salt and pepper to taste
– Cooking oil or non-stick spray for grilling

Instructions:

1. Preheat grill to medium-high heat.
2. Season cod fillets with salt and pepper.
3. Brush both sides of the cod with cooking oil or non-stick spray.
4. Grill cod for 4-5 minutes per side, or until cooked through.
5. Meanwhile, combine mango, red onion, jalapeño, and cilantro in a bowl.
6. Squeeze lime juice over the mixture and stir to combine.
7. Serve grilled cod with mango salsa spooned on top.

Cooking Time: 12-15 minutes (grilling time: 8-10 minutes)

Cauliflower Fried Rice with Tofu

Transform cauliflower into a rice-like base and combine it with crispy tofu, savory soy sauce, and aromatic vegetables for a nutritious and flavorful meal.

Ingredients:

– 1 head of cauliflower
– 1 block of firm tofu, drained and cubed
– 2 tablespoons of vegetable oil
– 1 small onion, diced
– 2 cloves of garlic, minced
– 1 cup of mixed bell peppers (any color), sliced
– 2 teaspoons of soy sauce
– Salt and pepper to taste
– Scallions, chopped (optional)

Instructions:

1. Pulse the cauliflower in a food processor until it resembles rice.
2. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the tofu and cook until golden brown, about 3-4 minutes. Remove from the pan and set aside.
3. In the same pan, add the remaining 1 tablespoon of oil. Cook the onion, garlic, and bell peppers until tender, about 5 minutes.
4. Add the cauliflower “rice” to the pan and stir-fry for about 2-3 minutes or until slightly softened.
5. Return the tofu to the pan and stir in soy sauce. Season with salt and pepper to taste.
6. Garnish with chopped scallions (if using) and serve immediately.

Cooking Time: 15-20 minutes

Spaghetti Squash with Turkey Meatballs

A creative twist on traditional spaghetti, this recipe combines the comfort of turkey meatballs with the nutritious goodness of spaghetti squash.

Ingredients:

– 1 medium spaghetti squash (about 2 lbs)
– 1 lb ground turkey
– 1/2 cup breadcrumbs
– 1 egg
– 1/4 cup grated Parmesan cheese
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 tbsp olive oil
– 1 can (28 oz) crushed tomatoes
– Fresh basil leaves, chopped (optional)

Instructions:

1. Preheat oven to 375°F.
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. In a large bowl, combine turkey, breadcrumbs, egg, Parmesan cheese, oregano, salt, and pepper. Mix well with your hands until just combined.
4. Form into meatballs (about 1 1/2 inches in diameter). Place on a baking sheet lined with parchment paper.
5. Drizzle the olive oil over the squash halves and bake for 30 minutes.
6. Add the crushed tomatoes to the squash and top with the turkey meatballs.
7. Return to oven and bake for an additional 20-25 minutes, or until the meatballs are cooked through.
8. Garnish with chopped basil leaves, if desired.

Cooking Time: 50-55 minutes

Baked Turkey Meatloaf with Mashed Cauliflower

A twist on the classic meatloaf recipe, this dish combines lean turkey with savory flavors and a creamy cauliflower mash.

Ingredients:

– 1 lb ground turkey
– 1/2 cup rolled oats
– 1/4 cup chopped onion
– 1 minced garlic clove
– 1 egg
– 1/4 cup ketchup
– 1 tbsp Worcestershire sauce
– Salt and pepper to taste
– 2 cups cauliflower florets
– 2 tbsp butter
– 1/2 cup grated cheddar cheese (optional)

Instructions:

1. Preheat oven to 375°F.
2. In a large bowl, combine turkey, oats, onion, garlic, egg, ketchup, Worcestershire sauce, salt, and pepper. Mix until just combined.
3. Transfer the mixture to a loaf pan lined with parchment paper.
4. Bake for 45-50 minutes or until internal temperature reaches 165°F.
5. While the meatloaf bakes, steam cauliflower florets until tender. Mash with butter and cheese (if using).
6. Serve the baked turkey meatloaf with mashed cauliflower.

Cooking Time: 45-50 minutes

Quinoa-Stuffed Avocados

Looking for a healthy snack that’s both filling and flavorful? Look no further! This recipe combines the creamy goodness of avocados with the nutty taste of quinoa, making it a perfect treat for any time of day.

Ingredients:

– 4 ripe avocados
– 1 cup cooked quinoa
– 1/2 cup diced tomatoes
– 1/4 cup chopped fresh cilantro
– 1 tablespoon lime juice
– Salt and pepper to taste

Instructions:

1. Cut the avocados in half and remove the pit.
2. In a bowl, mix together the cooked quinoa, diced tomatoes, and chopped cilantro.
3. Squeeze the lime juice over the quinoa mixture and season with salt and pepper to taste.
4. Stuff each avocado half with the quinoa mixture, mounding it slightly in the center.
5. Serve immediately, or cover and refrigerate for up to 24 hours.

Cooking Time: None! This recipe is ready in just a few minutes.

Mediterranean Chickpea Salad

This refreshing salad combines the flavors of the Mediterranean with chickpeas, crunchy vegetables, and tangy dressing.

Ingredients:

– 1 can chickpeas (15 ounces), drained and rinsed
– 2 cups mixed greens (arugula, spinach, lettuce)
– 1 cup cherry tomatoes, halved
– 1/4 cup Kalamata olives, pitted
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped red onion
– 2 tablespoons olive oil
– 2 tablespoons lemon juice
– Salt and pepper to taste

Instructions:

1. In a large bowl, combine mixed greens, chickpeas, cherry tomatoes, olives, feta cheese, and red onion.
2. In a small bowl, whisk together olive oil and lemon juice.
3. Pour the dressing over the salad and toss to coat.
4. Season with salt and pepper to taste.

Cooking Time: 10 minutes

Skinny Beef and Broccoli Stir-Fry

A quick and nutritious meal that’s perfect for a busy day, this skinny beef and broccoli stir-fry is packed with protein and veggies.

Ingredients:

– 1 lb boneless beef strips (90% lean)
– 2 cups broccoli florets
– 1 tablespoon olive oil
– 1 clove garlic, minced
– 1 teaspoon soy sauce (low-sodium)
– Salt and pepper to taste
– Optional: 1/4 cup chopped green onions for garnish

Instructions:

1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the beef strips and cook until browned, about 3-4 minutes. Remove from skillet and set aside.
3. Add the garlic to the skillet and cook for 30 seconds.
4. Add the broccoli to the skillet and cook until tender, about 3-4 minutes.
5. Return the cooked beef to the skillet and stir in soy sauce.
6. Season with salt and pepper to taste.
7. Garnish with chopped green onions, if desired.

Cooking Time: 12-15 minutes

Garlic Lime Shrimp with Cilantro Rice

Elevate your seafood game with this zesty and refreshing recipe, combining succulent shrimp with a flavorful cilantro rice and a hint of lime.

Ingredients:

For the Garlic Lime Shrimp:

– 1 pound large shrimp, peeled and deveined
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish

For the Cilantro Rice:

– 1 cup uncooked white rice
– 2 cups water
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt to taste

Instructions:

1. Cook the rice according to package instructions, mixing in olive oil and chopped cilantro.
2. In a separate pan, heat olive oil over medium-high heat. Add garlic and sauté for 1 minute.
3. Add shrimp and cook until pink and cooked through, about 2-3 minutes per side.
4. Stir in lime juice and season with salt and pepper to taste.
5. Serve the Garlic Lime Shrimp atop Cilantro Rice, garnished with additional cilantro leaves if desired.

Cooking Time: 15-20 minutes

Low Fat Butternut Squash Soup

Warm up with a comforting and healthy bowl of butternut squash soup, made with lean ingredients and minimal fat.

Ingredients:

– 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups low-sodium chicken broth
– 1/2 cup nonfat plain Greek yogurt
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and cook for an additional minute.
3. Add the squash, chicken broth, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the squash is tender.
4. Use an immersion blender (or transfer the soup to a blender in batches) to puree the soup until smooth.
5. Stir in the Greek yogurt and adjust seasoning as needed.
6. Serve warm, garnished with chopped cilantro if desired.

Cooking Time: 25-30 minutes

Air Fryer Chicken Kebabs with Tzatziki Sauce

Air Fryer Chicken Kebabs with Tzatziki Sauce Recipe

Elevate your outdoor dining experience with this easy and flavorful recipe that combines juicy chicken kebabs with a refreshing tzatziki sauce.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 8-10 bamboo skewers
– Tzatziki sauce (recipe below)

Instructions:

1. Preheat the air fryer to 400°F (200°C).
2. In a large bowl, whisk together olive oil, garlic, lemon juice, and oregano.
3. Add the chicken pieces to the bowl and toss to coat with the marinade. Season with salt and pepper.
4. Thread the marinated chicken onto the bamboo skewers, leaving a small space between each piece.
5. Cook the kebabs in the air fryer for 10-12 minutes, shaking halfway through.

Tzatziki Sauce:

– 1 cup Greek yogurt
– 1/2 cup diced cucumber
– 1 tablespoon lemon juice
– 1 minced garlic clove
– Salt and pepper to taste

Combine all sauce ingredients in a bowl and refrigerate for at least 30 minutes before serving.

Cooking Time: 10-12 minutes

Summary

Discover the power of healthy eating with these delicious and nutritious low-fat dinner recipes! From Grilled Lemon Garlic Chicken to Cauliflower Fried Rice, this collection of 20 mouth-watering dishes will help you on your weight loss journey. With a focus on lean proteins, whole grains, and plenty of veggies, these recipes are not only tasty but also packed with nutrients. Whether you’re in the mood for something classic like Turkey Meatballs or something more exotic like Black Bean and Sweet Potato Tacos, there’s something for everyone.

Are you tired of slaving away in the kitchen every night, only to be met with a mediocre meal that fails to impress? If so, it’s time to give your busy weeknights a serious boost. Enter: Instant Pot recipes! This versatile pressure cooker is a game-changer for anyone looking to cook up delicious, stress-free meals without sacrificing an hour of their evening.

From comforting classics like creamy mac and cheese to international flavors like Thai coconut curry soup, we’ve rounded up 20 mouthwatering Instant Pot recipes that are sure to become staples in your kitchen. Whether you’re a busy parent or a young professional on-the-go, these quick and easy meals will help you whip up a satisfying supper in no time.

In this article, we’ll dive into the world of Instant Pot cooking and explore the endless possibilities it offers. So sit back, relax, and get ready to spice up your weeknights with the following 20 recipes:

Creamy Instant Pot Mac and Cheese

In just a few minutes, you can have a rich and creamy macaroni and cheese dish cooking away in your Instant Pot. This recipe is perfect for a quick weeknight dinner or a comforting meal any time of the year.

Ingredients:

– 1 pound macaroni
– 2 cups water
– 2 tablespoons butter
– 1/2 cup all-purpose flour
– 2 cups milk
– 1 cup grated cheddar cheese (sharp or mild)
– Salt and pepper to taste

Instructions:

1. Add the macaroni, water, and butter to the Instant Pot.
2. Close the lid and set the valve to “sealing”.
3. Cook on high pressure for 4-5 minutes.
4. Quick-release the steam by switching the valve to “venting”.
5. Open the lid and stir in the flour until it forms a smooth paste.
6. Add the milk, cheddar cheese, salt, and pepper. Stir until the cheese is melted and the sauce is creamy.
7. Serve hot and enjoy!

Cooking Time: 4-5 minutes + 10 minutes natural release

Instant Pot Beef Stew with Red Wine

This rich and flavorful Instant Pot beef stew is a perfect comfort food for a chilly evening. With the addition of red wine, it’s a twist on the classic recipe that will surely impress.

Ingredients:

– 2 lbs beef stew meat (chuck or round)
– 1 tablespoon olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup red wine (Cabernet Sauvignon or Merlot work well)
– 2 cups beef broth
– 1 carrot, peeled and sliced
– 2 potatoes, peeled and cubed
– 1 teaspoon dried thyme
– Salt and pepper to taste

Instructions:

1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the onion and garlic; cook until the onion is translucent.
3. Add the beef stew meat and cook until browned, about 5 minutes.
4. Add the red wine, beef broth, carrot, potatoes, thyme, salt, and pepper. Stir to combine.
5. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 30 minutes at high pressure.
6. Let the pressure release naturally for 10 minutes before quick-releasing any remaining pressure.

Cooking Time: 40 minutes

Instant Pot Chicken Tikka Masala

Elevate your dinner game with this authentic Indian-inspired dish, made easily and quickly in the Instant Pot. This recipe yields a flavorful and aromatic chicken tikka masala that’s sure to impress!

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs
– 1/2 cup plain Greek yogurt
– 2 tbsp lemon juice
– 2 tsp garam masala powder
– 1 tsp ground cumin
– 1/2 tsp cayenne pepper (optional)
– 1 can (14 oz) diced tomatoes
– 1 cup chicken broth
– 1/4 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh cilantro leaves for garnish

Instructions:

1. In the Instant Pot, combine yogurt, lemon juice, garam masala, cumin, and cayenne pepper (if using). Add chicken and mix well.
2. Close the lid and set valve to “sealing”. Cook on high pressure for 8-10 minutes.
3. Release pressure naturally for 5 minutes, then quick-release any remaining steam.
4. Open lid and stir in diced tomatoes, chicken broth, and heavy cream or half-and-half. Season with salt and pepper to taste.
5. Simmer on low pressure for an additional 2-3 minutes or until the sauce has thickened slightly.
6. Serve hot, garnished with fresh cilantro leaves.

Cooking Time: 15-17 minutes (includes natural release)

Instant Pot Honey Garlic Pork Chops

This recipe yields tender, flavorful pork chops with a sticky honey garlic glaze, all cooked to perfection in the Instant Pot. A perfect weeknight dinner solution that’s sure to please!

Ingredients:

– 4 boneless pork chops
– 1/4 cup honey
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 teaspoon olive oil
– Salt and pepper, to taste

Instructions:

1. Press the “Saute” button on the Instant Pot and heat the olive oil until shimmering.
2. Add the pork chops and cook for 2-3 minutes per side, or until browned.
3. In a small bowl, whisk together honey, garlic, and soy sauce.
4. Pour the glaze over the pork chops in the Instant Pot.
5. Close the lid and set the valve to “Sealing”. Cook on “High Pressure” for 8-10 minutes.
6. Let the pressure release naturally for 5 minutes, then quick-release any remaining steam.
7. Serve hot, garnished with chopped green onions or parsley if desired.

Cooking Time: 15-17 minutes

Instant Pot Creamy Tuscan Garlic Chicken

Transform your chicken dinner with this easy and flavorful Instant Pot recipe! Rich and creamy sauce, tender chicken, and a hint of garlic come together to create a dish that’s sure to please.

Ingredients:

– 1 lb boneless, skinless chicken breasts
– 2 cloves of garlic, minced
– 1 cup heavy cream
– 1/2 cup chicken broth
– 1 tsp dried basil
– 1 tsp dried oregano
– Salt and pepper to taste
– 1 tbsp olive oil

Instructions:

1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the minced garlic and cook for 30 seconds until fragrant.
3. Add the chicken breasts and cook until browned, about 5 minutes per side.
4. Pour in the heavy cream, chicken broth, basil, oregano, salt, and pepper. Stir to combine.
5. Close the lid and set the valve to “Sealing”. Cook on high pressure for 10 minutes.
6. Let the pressure release naturally for 5 minutes, then quick-release any remaining pressure.

Cooking Time: 20 minutes

Instant Pot Beef and Broccoli

This classic Chinese-inspired dish is a staple for a reason – it’s easy to make, packed with flavor, and can be ready in no time. With the help of your trusty Instant Pot, you’ll have a tender and juicy beef stir-fry smothered in a savory sauce and served with crisp broccoli.

Ingredients:

– 1 lb beef strips (sirloin or ribeye work well)
– 2 cups broccoli florets
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon oyster sauce (optional)
– 1 tablespoon vegetable oil
– Salt and pepper to taste

Instructions:

1. Press the “Saute” button on the Instant Pot and heat the oil until shimmering.
2. Add the beef and cook until browned, about 3-4 minutes. Remove from pot.
3. Add garlic and stir-fry for 1 minute.
4. Add broccoli, soy sauce, oyster sauce (if using), and browned beef back to the pot.
5. Close the lid and set valve to “Sealing”. Cook on high pressure for 5 minutes, then let pressure release naturally for 10 minutes.
6. Serve hot, garnished with green onions if desired.

Cooking Time: 15-20 minutes

Instant Pot Mushroom Risotto

This recipe yields a rich and creamy risotto with earthy flavors of mushrooms, all made possible by the Instant Pot’s pressure cooking capabilities. In just 20 minutes, you’ll have a delicious and comforting side dish or main course.

Ingredients:

– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 8 oz mushrooms (button, cremini, or shiitake), sliced
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Grated Parmesan cheese (optional)

Instructions:

1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add chopped onion and cook until translucent.
3. Add sliced mushrooms and cook until they release their moisture and start browning.
4. Add Arborio rice, garlic, and thyme; stir to combine.
5. Pour in warmed broth, 1 cup at a time, stirring between each addition.
6. Close the lid and set the valve to “Sealing”. Cook on high pressure for 10 minutes.
7. Let the pressure release naturally for 5 minutes, then quick-release any remaining steam.
8. Open the lid and stir in Parmesan cheese (if using). Serve hot.

Cooking Time: 20 minutes

Instant Pot Pulled BBQ Chicken

Satisfy your cravings with this tender and flavorful pulled BBQ chicken recipe, made easy and quick in the Instant Pot.

Ingredients:

– 2 lbs boneless, skinless chicken breasts
– 1/4 cup BBQ sauce
– 1/4 cup chicken broth
– 1 tablespoon brown sugar
– 1 teaspoon smoked paprika
– Salt and pepper, to taste

Instructions:

1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT”.
2. Add the chicken breasts and cook for 5 minutes, or until browned.
3. Add the BBQ sauce, chicken broth, brown sugar, smoked paprika, salt, and pepper to the pot. Stir to combine.
4. Close the lid of the Instant Pot and set the valve to “SEALING”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 10 minutes at high pressure.
5. Let the pressure release naturally for 5 minutes, then quick-release any remaining pressure.
6. Remove the chicken from the pot and use two forks to shred it into bite-sized pieces. Return the shredded chicken to the pot and stir to coat with the BBQ sauce mixture.

Cooking Time: 15-20 minutes

Instant Pot Thai Coconut Curry Soup

This recipe is a flavorful and comforting twist on traditional Thai curry soup, made possible by the ease of cooking with an Instant Pot. With its rich coconut milk and aromatic spices, this soup is sure to become a family favorite.

Ingredients:

– 1 tablespoon vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) coconut milk
– 1 cup chicken or vegetable broth
– 1/2 cup water
– 1 tablespoon curry paste
– 1 teaspoon Thai red chili flakes (optional)
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)

Instructions:

1. Press the “Saute” button on the Instant Pot and heat the oil until shimmering.
2. Add onion, garlic, and ginger; cook until softened, about 3 minutes.
3. Add coconut milk, broth, water, curry paste, and chili flakes (if using); stir to combine.
4. Close the lid and set valve to “Sealing”. Cook at high pressure for 5 minutes.
5. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
6. Season with salt and pepper to taste. Garnish with cilantro, if desired.

Cooking Time: 15-20 minutes

Instant Pot Garlic Butter Shrimp Scampi

Elevate your seafood game with this simple and flavorful Instant Pot recipe. Garlic butter shrimp scampi is a classic Italian-American dish that’s ready in just 5 minutes!

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 2 cloves garlic, minced
– 2 tablespoons unsalted butter
– 1/4 cup white wine (optional)
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Press the “Saute” button on the Instant Pot and melt the butter.
2. Add garlic and sauté for 1 minute, until fragrant.
3. Add shrimp and cook for 1-2 minutes, until pink and just cooked through.
4. Add white wine (if using) and lemon juice. Stir to combine.
5. Close the lid and set valve to “Sealing”. Cook on high pressure for 2 minutes.
6. Let the pressure release naturally for 2 minutes, then quick-release any remaining steam.
7. Serve hot, garnished with parsley if desired.

Cooking Time: 5 minutes

Instant Pot Mississippi Pot Roast

This classic Southern-style pot roast recipe gets a modern twist with the help of an Instant Pot. The result is tender, flavorful meat and rich, velvety gravy.

Ingredients:

– 3-4 pound beef pot roast
– 1/2 cup ranch seasoning
– 1/4 cup brown sugar
– 1/4 cup Worcestershire sauce
– 1/4 cup BBQ sauce
– 1 tablespoon garlic powder
– 1 teaspoon onion powder
– 1/2 cup beef broth
– 1/4 cup pepperoncini peppers, sliced
– Salt and pepper to taste

Instructions:

1. Press the “Saute” button on the Instant Pot and brown the pot roast on all sides.
2. Add ranch seasoning, brown sugar, Worcestershire sauce, BBQ sauce, garlic powder, onion powder, beef broth, and pepperoncini peppers to the pot.
3. Place the lid on the Instant Pot and set it to “Manual” mode for 90 minutes at high pressure.
4. Let the pressure release naturally for 10 minutes before opening the lid.
5. Serve hot with crusty bread or over mashed potatoes.

Cooking Time: 1 hour 40 minutes

Instant Pot Lentil Soup with Spinach

This comforting lentil soup is a staple for any busy day, packed with protein-rich lentils, nutritious spinach, and aromatic spices. Cooked to perfection in the Instant Pot, this recipe is ready in under 30 minutes.

Ingredients:

– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 carrot, peeled and chopped
– 1 celery stalk, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 1/4 cup fresh spinach leaves

Instructions:

1. Press the “Saute” button on the Instant Pot and heat oil until shimmering.
2. Add onion, garlic, carrot, and celery; cook until vegetables are tender, about 5 minutes.
3. Add lentils, water, diced tomatoes, thyme, salt, and pepper. Stir to combine.
4. Close the lid and set valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and set cooking time to 10 minutes at high pressure.
5. Let the pressure release naturally for 5 minutes, then quick-release any remaining pressure.
6. Stir in fresh spinach leaves and serve hot.

Cooking Time: 20-25 minutes

Instant Pot Creamy Chicken Alfredo Pasta

Get ready to savor the rich flavors of Italy with this creamy chicken alfredo pasta recipe, all made possible in your Instant Pot! This comforting dish is a perfect blend of tender chicken, velvety sauce, and perfectly cooked pasta.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs
– 1 cup fettuccine pasta
– 2 cups chicken broth
– 1/2 cup heavy cream
– 1 tsp dried basil
– 1 tsp garlic powder
– Salt and pepper to taste
– 1 cup grated Parmesan cheese

Instructions:

1. Press the “Saute” button on the Instant Pot and melt 2 tbsp of butter.
2. Add the chicken and cook until browned, about 3-4 minutes. Remove from pot.
3. Add the pasta, chicken broth, heavy cream, basil, garlic powder, salt, and pepper. Stir to combine.
4. Return the chicken to the pot, cover, and set valve to “Sealing”. Press “Manual” or “Pressure Cook” mode for 5 minutes at high pressure.
5. Quick-release steam and open lid. Stir in Parmesan cheese until melted.
6. Serve hot and enjoy!

Cooking Time: 10-12 minutes (including prep and cooking time)

Instant Pot Mongolian Beef

A classic Chinese-American dish gets a pressure cooker twist! This recipe yields tender beef and savory sauce with minimal effort.

Ingredients:

– 1 lb beef strips (sirloin or ribeye)
– 2 tbsp vegetable oil
– 2 cloves garlic, minced
– 1 cup mixed mushrooms (button, cremini, shiitake)
– 1/4 cup soy sauce
– 2 tbsp oyster sauce (optional)
– 2 tbsp brown sugar
– 1 tsp ground ginger
– Salt and pepper to taste
– Chopped green onions and sesame seeds for garnish (optional)

Instructions:

1. Press the “Saute” button on the Instant Pot and heat oil until shimmering.
2. Add garlic, mushrooms, soy sauce, oyster sauce (if using), brown sugar, ginger, salt, and pepper. Stir-fry for 3-4 minutes or until mushrooms release their liquid.
3. Add beef strips; cook for an additional 1 minute.
4. Close the lid and set the valve to “Sealing”. Cook on “Meat/Stew” mode at high pressure for 10 minutes + 5-minute natural release.
5. Open the lid, stir in any accumulated sauce, and serve with garnishes (if desired).

Cooking Time: 15 minutes

Instant Pot Cheesecake with Strawberry Topping

Elevate your dessert game with this creamy cheesecake and sweet strawberry topping, all cooked to perfection in your Instant Pot!

Ingredients:

– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 12 oz cream cheese, softened
– 3 large eggs
– 1 teaspoon vanilla extract
– 1 cup sour cream
– 1 cup heavy cream
– 1 cup sliced strawberries
– 2 tablespoons granulated sugar (for strawberry topping)

Instructions:

1. Preheat Instant Pot to “Saute” mode. Mix crumbs, sugar, and melted butter for crust. Press into the bottom of a 7-inch springform pan.
2. In a bowl, mix cream cheese, eggs, vanilla extract, sour cream, and heavy cream until smooth.
3. Pour cheesecake mixture over crust. Cover with foil.
4. Cook on “High Pressure” for 25 minutes, then quick-release.
5. Let cool completely. Top with sliced strawberries and sprinkle with sugar.

Cooking Time: 30-40 minutes (including prep time)

Instant Pot Spaghetti and Meatballs

Savor a classic Italian dish with this simple recipe that combines tender spaghetti, juicy meatballs, and rich tomato sauce in just under an hour using your Instant Pot.

Ingredients:

– 1 pound ground beef
– 1/2 cup breadcrumbs
– 1 egg
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– 1 onion, finely chopped
– 3 garlic cloves, minced
– 28 oz crushed tomatoes
– 1 cup spaghetti
– Salt and pepper, to taste
– Fresh basil leaves, for garnish (optional)

Instructions:

1. Press “Saute” on the Instant Pot and cook the onion and garlic until softened, about 2 minutes.
2. Add the ground beef, breadcrumbs, egg, Parmesan cheese, salt, and pepper. Cook, breaking up with a spoon, until browned, about 5 minutes.
3. Add the crushed tomatoes, spaghetti, and water (filling line). Close lid, ensuring valve is set to “Sealing”.
4. Press “Manual” mode and set to 10 minutes at high pressure. Let it release naturally for 10 minutes, then quick-release any remaining pressure.
5. Open lid, stir in cooked meatballs, and serve with grated Parmesan cheese and fresh basil leaves (if desired).

Cooking Time: 20-25 minutes

Instant Pot Lemon Garlic Butter Salmon

Elevate your salmon game with this mouthwatering recipe that combines the brightness of lemon, pungency of garlic, and richness of butter. This pressure-cooked Instant Pot dish is quick, easy, and packed with flavor.

Ingredients:

– 4 salmon fillets (6 oz each)
– 2 cloves garlic, minced
– 2 tbsp unsalted butter
– 1/4 cup freshly squeezed lemon juice
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Press the “Saute” button on the Instant Pot and melt the butter.
2. Add the minced garlic and cook for 1 minute, until fragrant.
3. Place the salmon fillets in a single layer on the bottom of the Instant Pot.
4. Pour the lemon juice over the salmon.
5. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 8 minutes at high pressure.
6. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
7. Serve the salmon hot, garnished with chopped parsley if desired.

Cooking Time: 18 minutes (including natural pressure release)

Instant Pot Corn on the Cob

Enjoy perfectly cooked corn on the cob with minimal effort using your Instant Pot. This simple recipe yields tender, flavorful results every time!

Ingredients:

– 4-6 ears of corn, husked and silked
– 1 tablespoon butter or oil
– Salt, to taste
– Optional: garlic powder, paprika, or other seasonings of your choice

Instructions:

1. Add the corn, butter or oil, and salt to the Instant Pot.
2. Close the lid and make sure the valve is set to “sealing”.
3. Pressure cook on high for 5 minutes.
4. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
5. Remove the corn from the pot and serve hot with your favorite toppings or seasonings.

Cooking Time: 15-20 minutes (includes natural pressure release)

Instant Pot Chicken Fajitas

Get ready for a flavorful and spicy meal with this simple recipe for Instant Pot Chicken Fajitas! With just a few ingredients, you can have a delicious dinner on the table in no time.

Ingredients:

– 1 lb boneless, skinless chicken breasts, cut into strips
– 1/2 cup sliced bell peppers (any color)
– 1/2 cup sliced onions
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon chili powder
– 1/4 teaspoon paprika
– Salt and pepper to taste
– 8-10 small flour tortillas
– Optional toppings: avocado, sour cream, shredded cheese, cilantro

Instructions:

1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the chicken, bell peppers, onions, garlic, cumin, chili powder, paprika, salt, and pepper. Stir to combine.
3. Close the lid and set the valve to “Sealing”.
4. Cook on “High Pressure” for 5 minutes, followed by a 5-minute natural release.
5. Open the lid and stir in any remaining sauce.
6. Serve hot with tortillas and desired toppings.

Cooking Time: 10 minutes (including natural release)

Instant Pot Chocolate Lava Cake

Moist, gooey, and utterly chocolatey, this Instant Pot dessert is a game-changer for those with a sweet tooth. With just a few ingredients and minimal effort, you’ll be enjoying a warm and indulgent treat in no time.

Ingredients:

– 1 cup all-purpose flour
– 1/2 cup unsweetened cocoa powder
– 1 cup granulated sugar
– 4 large eggs
– 1/2 cup whole milk
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1 cup semi-sweet chocolate chips

Instructions:

1. Add the flour, cocoa powder, sugar, and salt to the Instant Pot. Stir until combined.
2. Crack in the eggs, add the milk, and stir until smooth.
3. Melt the chocolate chips in the microwave or on the stove. Allow them to cool slightly before stirring into the batter.
4. Pour the batter into 6 small ramekins or cups.
5. Close the Instant Pot lid and set the valve to “sealing”. Cook at high pressure for 8 minutes, followed by a 10-minute natural release.
6. Remove the cakes from the pot and let them cool slightly before serving.

Cooking Time: 18 minutes

Summary

Get ready to spice up your weeknights with these 20 flavorful Instant Pot recipes! From classic comfort foods like Creamy Mac and Cheese and Spaghetti and Meatballs, to international twists like Chicken Tikka Masala and Thai Coconut Curry Soup, there’s something for everyone. Enjoy hearty stews, tender meats, and rich sauces, all made easy with the Instant Pot. Plus, don’t miss sweet treats like Cheesecake with Strawberry Topping and Chocolate Lava Cake. These recipes are perfect for busy home cooks who want to get a delicious meal on the table in no time.