Use the Instant Pot for efficient Sunday meal preparation, then serve quick, healthy meals throughout the week!
It’s safe to say that we’re sold in the Instant Pot. In my house (stop if this sounds familiar), there is a certain toddler who likes to hang around my pant legs while I try to cook dinner. She’d probably rather eat cereal than anything I make if it meant I could sit on the floor with her and make Play Dough teddy bears at 5 p.m.
But I can with the Instant Pot Throw some ingredients in the potPush a button, then walk away (or sit down to read the Berenstain bears) while a real dinner cooks yourself. And everyone is happy.
When I realized I could use the Instant Pot for more than a week dinner– that I actually saved a lot of time and energy by batching the ingredients for the whole week – well, my crush on this machine was complete.
The more Instant Pot magic I discovered, the more excited I got to share my discoveries with you! Here are some of the best Instant Pot prep ideas for your week Meal plan even easier. Enjoy!
This is my number one favorite thing in the Instant Pot. Dried beans cooked under pressure are more tender, creamy, and tastier than those cooked on the stove. Make a pound of dried beans on Sunday and use it in soups, salads, tacos, and casseroles all week.
I prefer not to soak dried beans before cooking because the flavor will be richer and the beans will hold their shape better.
How to do it: Rinse and sort your beans, then place them in the instant pot with enough water to cover the beans 2-3 inches. Add a bay leaf and a splash of olive oil, seal the pot, and set the instant pot to cook under high pressure: 25 minutes for black beans, 30 minutes for kidney beans, and 30 minutes for pinto beans. Naturally, release the pressure before removing the lid.
Hard boiled eggs
The first time I made hard-boiled eggs in the Instant Pot was a huge revelation. You are perfect. And the perfection lies in the peeling.
Because you know how “normal” hard-boiled eggs sometimes hold onto their shells so tightly that you end up cutting out half the white just to remove the shell? Not so with Instant Pot eggs. Seriously, look at these seashells. They slide off so easily, it’s like magic.
This is how it works: Place as many eggs as you want in one layer on the steamer basket of the instant pot. Add a cup of water, seal the pot and set the manual timer for 5 minutes. When the timer beeps, open the valve to let the steam out all at once. If the pen falls, carefully open the lid and put the eggs in a cold water bath.
Before the instant pot, Slow cooker sweet potatoes were my favorite preparation for this root vegetable. Now I use the Instant Pot every time. Why? It’s faster, the sweet potatoes are just as creamy, and easier to clean. I like to have three or four boiled sweet potatoes in the fridge for quick veggies. It’s easy to warm them up and top with butter and cinnamon.
I was also happy to discover that white potatoes and sweet potatoes can cook together at the same time, so I can turn off the double cook at once.
Here’s how: Place a cup of water on the bottom of the instant pot. Add the steamer and place 3-4 medium-sized rinsed potatoes (of any kind) on the steamer. Close the lid and set the manual timer for 15 minutes. When the timer beeps, naturally release the pressure.
Dinner is so easy when there’s already a Pyrex dish of seasoned pork in the fridge. Serve in tacos, sandwiches, or next to brown rice and beans with a crispy salad on the side.
Here’s how it works: Season 2 to 4 pounds of pork shoulder or pork on the cob with your favorite seasoning and then brown the meat on all sides in the Instant Pot in saute mode. Pour 1-2 cups of broth or a mixture of barbecue sauce and apple cider vinegar into the bottom of the saucepan, then manually select and cook for 50 minutes. Of course, release the pressure
Steel cut oats
Maybe you tried ours Instant Pot Steel oatmeal with eggsand you already know how awesome this whole grain is under pressure. Try cooking a large, simple batch of steel cut oats to cool and keep in the refrigerator all week. It’s best to season your oats when you’re cooking a large amount so you can make them sweet or savory depending on your mood (or your kids).
Here’s how: Lightly grease the bottom of the instant pot, then add two cups of steel cut oats and six cups of water. Close the lid and cook on the manual setting for five minutes. Naturally, release the pressure before removing the lid.
I still can’t get over it; At high pressure, it takes ONE minute to make a fluffy, ready-to-eat quinoa. Prepare a large amount of quinoa in the instant pot to use for breading in pilafs Chicken nuggetsor even as a sweet hot breakfast mixed with banana, milk and almonds.
This is how it works: Rinse the quinoa well and add 1.5 times the water to the instant pot. Set the manual setting to cook for 1 minute, then naturally release the pressure.
If you have a chicken carcass left over, don’t throw it away! Make golden, flavored broth in the instant pot in a fraction of the time it takes to cook on the stove.
If I have a quart of homemade chicken broth in the refrigerator, I can quickly toss together a soup that tastes like it has been cooking all day. Such a time saver!
Here’s how: Place a whole stripped chicken carcass in the instant pot along with a quartered onion, two celery stalks, and enough water to cover everything. Close the lid and let it cook for 60 minutes. Then naturally depressurise the stove.
Have fun preparing, friends! Do you have your own favorite ingredients to make in the Instant Pot? Share in the comments!