This lightly sweetened breakfast porridge uses short-grain brown rice, giving it a pleasant nutty bite. Brown rice contains fiber and antioxidants, so it’s a good item to keep in your pantry for this recipe and beyond (1). Top this creamy coconut milk porridge with Greek yogurt for additional protein.

Active time: 5 minutes | Total time: 1 hour

Pressure Cooker Brown Rice Breakfast Porridge

Ingredients

• 1 cup (180g) short-grain brown rice, rinsed
• 1 14-oz. can (440ml) unsweetened light coconut milk
• 3 tbsp (60g) pure maple syrup
• 1/2 tsp salt
• 1 1/2 cup plain nonfat Greek yogurt
• 1/4 cup walnuts, toasted, roughly chopped
• 1 green apple, very thinly sliced
• 1/2 tsp cinnamon

Directions

In the bowl of a pressure cooker, add the brown rice, coconut milk, maple syrup, salt, and 2 cups of water. 

Secure the lid and pressure cook on Manual for 30 minutes at high pressure. Make sure the pressure valve is sealed.

When the cooking program ends, allow the pressure to release naturally for 20 minutes, then move the pressure release valve to venting to release any remaining steam.

Remove the lid and stir the porridge. Scoop into bowls, top with Greek yogurt and garnish with toasted walnuts, and apple. Dust with cinnamon and serve.

Serves: 6 | Serving Size: About 3/4 cup porridge, 1/4 cup Greek yogurt + toppings

Nutrition (per serving): Calories: 257; Total Fat: 9g; Saturated Fat: 5g; Monounsaturated Fat: 1g; Polyunsaturated Fat: 2g; Cholesterol: 3mg; Sodium: 226mg; Carbohydrate: 39g; Dietary Fiber: 3g; Sugar: 13g; Protein: 9g

Nutrition Bonus: Calcium: 9%; Iron: 2%; Potassium: 182mg; Vitamin C: 3%

Originally published February 2021; Updated May 2026

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Whether it’s a busy weekday or a lazy weekend, there’s never a bad time for a warm, comforting breakfast. With an emphasis on the word ‘quick,’ it’s time to lean on the Instant Pot. It’s a convenient kitchen gadget you’ll want in your cooking lineup, if it’s not already there.

Today, we’re using it for oatmeal — hearty, whole-grain bowls ready in 8 minutes of pressure cooking, plus 5 minutes of natural release, while you’re getting ready for work.  (Read: No stirring, burning or standing at the stove!)

The steps are simple: combine liquids and oats, seal the pot, and cook — then serve immediately with your favorite toppings or portion into jars and refrigerate for the entire week.

A few notes: For best results, a low-fat or non-dairy milk works well — high-fat milks like coconut milk may separate during cooking. You’ll also need less liquid than you would on the stovetop — in the Instant Pot, liquid is absorbed rather than evaporated, so go easy to avoid oatmeal soup.

Active time: 10 minutes | Total time: 20 minutes

Pressure Cooker Oats

 Ingredients

• 2 cups (160g) old-fashioned oats
• 2 cups (480g) water, divided
• 2 cups nonfat milk (almond, hemp, coconut and soy also work)
• 1 tbsp chia seeds
• 1 tbsp flaxseeds
• 1 tbsp hemp seeds
• 1/2 tsp salt
• 1 tbsp maple syrup (optional)

Directions
Insert the steamer rack inside the inner pot of your Instant Pot and add 1 cup of water. In a 4-cup heat-safe bowl, combine the oats, remaining 1 cup water, milk, salt, maple syrup, and seeds, and stir to combine.

Place the bowl on top of the steaming rack and secure the lid on the Instant Pot. Set the valve to “sealed” and cook on high pressure for 8 minutes.

After cooking is complete, allow the pressure to release naturally for 5 minutes, then carefully release any remaining pressure by turning the valve to vent using a wooden spoon.

Carefully remove the bowl from the Instant Pot. Serve the oatmeal with your favorite toppings, or allow to cool completely before transferring to airtight containers and refrigerating for up to 5 days.

Serves: 4 | Serving Size: 1 cup

Nutrition (per serving): Calories: 246; Total Fat: 6g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Polyunsaturated Fat: 3g; Cholesterol: 4mg; Sodium: 343g; Carbohydrate: 39g; Dietary Fiber: 6g; Sugar: 10g; Protein: 11g

Nutrition Bonus: Iron 13%; Calcium 19%; Potassium 416mg

Originally published October 2018; Updated May 2026

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This homemade ramen skips the hours of simmering by using an Instant Pot to build a deeply flavored chicken broth in just 20 minutes — and the same pot makes foolproof soft-cooked eggs. Springy tofu-based noodles add an extra protein boost, though cooked whole-grain soba noodles make a great substitute if you prefer.

Active time: 20 minutes | Total time: 50 minutes

Pressure Cooker Chicken Ramen

Ingredients

• 4 large eggs
• 2 tsp olive oil
• 1 3/4 lb (784g) chicken drumsticks, skin removed
• 1/2 tsp salt
• 1/2 tsp black pepper
• 4 green onions, thinly sliced, white and green parts separated
• 1 tbsp fresh ginger, finely chopped
• 2 medium garlic cloves, minced
• 3 cups reduced-sodium chicken broth
• 6 dried shiitake mushrooms
• 2 (8-oz./227g) packages tofu shirataki noodles, rinsed under cold water and patted dry
• 3 cups (270g) sliced bok choy
• 2 tbsp reduced-sodium soy sauce
•  

Directions

Pour 1 cup water into the pressure cooker and place a trivet in the pot. Add the eggs, lock the lid, and cook on high pressure for 3 minutes. Quick-release the pressure and transfer the eggs to an ice bath. When cool enough to handle, peel and halve them lengthwise. Set aside.

Discard the water and dry the inner pot. Return it to the cooker, add the olive oil, select sauté, and heat on medium. Season the chicken with salt and pepper, then add to the pot and cook, turning once, until lightly browned, about 5 minutes. Add the white parts of the green onions, ginger, and garlic and cook for 30 seconds. Press cancel.

Add 3 cups of water to the pot and scrape up any browned bits. Add the chicken broth and shiitake mushrooms. Lock the lid and cook on high pressure for 20 minutes. Quick-release the pressure. Remove the chicken and mushrooms; discard the bones and slice the mushrooms, then set aside.

Select sauté and bring the broth to a simmer. Skim any foam or fat from the surface. Add the noodles and bok choy and cook for about 3 minutes, until tender. Return the chicken and mushrooms to the pot, stir, and simmer for 1 minute. Add the soy sauce.

Divide the ramen among bowls, top with the egg halves, green onion tops and serve.

Serves: 4 | Serving Size: 2 cups

Nutrition (per serving): Calories: 479; Total Fat: 19g; Saturated Fat: 5g; Monounsaturated Fat: 8g; Polyunsaturated Fat: 4g; Cholesterol: 464mg; Sodium: 1321mg; Carbohydrate: 14g; Dietary Fiber: 7g; Sugar: 2g; Protein: 62g

Nutrition Bonus: Vitamin D: 15%; Calcium: 28%; Iron: 30%; Potassium: 1282mg; Vitamin A: 109%; Vitamin C: 61%

Originally published: March 28, 2020; Updated May 2026

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Use your Instant Pot to put together this whole-grain pasta meal in just 35 minutes from start to finish. For best results, use small boneless, skinless chicken breasts or cut large chicken breasts horizontally into thinner pieces.

Active time: 10 minutes | Total time: 35 minutes

Pressure Cooker Chicken Pasta

Ingredients

• 3 1/2 cups low-sodium chicken broth
• 2 tbsp (30g) no-salt added tomato paste
• 4 cups (12 oz./340g) dry whole-grain rotini pasta
• 1/4 cup (27g) oil-packed sun-dried tomatoes, drained and chopped
• 1 tbsp (15g) olive oil
• 1/2 tsp chopped fresh rosemary
• 1/2 tsp salt 
• 1/2 tsp black pepper
• 1 small red bell pepper, thinly sliced
• 1 lb boneless, skinless chicken breasts
• 1 tsp garlic powder
• 2 cups (50g) baby spinach
• 1/4 cup Parmesan cheese, shredded

Directions

In the pot of an electric pressure cooker, whisk together the broth and tomato paste until the tomato paste is dissolved. Add the pasta, sun-dried tomatoes, olive oil, rosemary, salt, and black pepper. Stir to combine. Place the bell peppers on top of the pasta. Season the chicken with the garlic powder and place on top of the pasta mixture; do not stir.

Lock the lid and select the Manual/Pressure Cook function. Adjust to high pressure and set the timer for 5 minutes. Make sure the steam valve is in the “sealing” position.

When the cooking time is up, carefully quick-release the pressure.

Unlock the lid and ensure the chicken has reached an internal temperature of 165 °F.  Transfer the chicken to a clean cutting board. Slice the chicken into bite-size pieces and return them to the pot. Add the spinach and cheese and stir until the spinach is wilted. Serve immediately.

Serves: 4 | Serving Size: 2 cups pasta mixture

Nutrition (per serving): Calories: 535; Total Fat: 11g; Saturated Fat: 2g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 1g; Cholesterol: 87mg; Sodium: 540mg; Carbohydrate: 69g; Dietary Fiber: 11g; Sugar: 5g; Protein: 41g

Nutrition Bonus: Calcium: 7%; Iron: 24%; Potassium: 723mg; Vitamin A: 101%; Vitamin C: 90%

Originally published March 2018; Updated May 2026

The post Pressure Cooker Chicken Pasta appeared first on MyFitnessPal Blog.

Use the Instant Pot to produce a hearty, vegetable-packed soup in 30 minutes, start to finish. Cooking the chickpea pasta separately ensures it won’t become mushy in the soup, so it’s worth the extra step. A swirl of fresh pesto adds a pop of color and freshness to this wintery soup.

This soup packs a variety of veggies, perfect to load up on vitamins, minerals and antioxidants during flu and cold season.

Active time: 15 minutes Total time: 30 minutes

Instant Pot Minestrone

Ingredients

• 1 tbsp olive oil
• 1 medium yellow onion, chopped
• 1 large carrot, chopped
• 1 celery stalk, thinly sliced
• 1/2 cup (45g) chopped fennel bulb
• 3 garlic cloves, chopped
• 1/4 cup (60g) dry white wine
• 4 cups low-sodium vegetable broth
• 1 1/2 cups (360g) canned diced no-salt added tomatoes with juice
• 1 1/2 cups (150g) cauliflower florets (2-inch/5cm) 
• 1 small zucchini, diced
• 1 (15-oz.) can low-sodium kidney beans, rinsed and drained
• 1/3 tsp salt
• 1/4 tsp black pepper
• 3/4 cup (50g) protein-plus chickpea elbow pasta, cooked according to package instructions
• 1/4 cup (65g) pesto

Directions

Put the oil in the Instant Pot, select sauté, and adjust to high heat. Add the onion, carrot, celery, and fennel and cook, stirring occasionally, until the vegetables begin to soften, about 4 minutes. Add the garlic and cook until fragrant, about 45 seconds.

Add the wine and simmer, scraping up any browned bits from the bottom of the pot, until nearly evaporated, about 1 minute. Press cancel. Add the broth, tomatoes, and cauliflower. Lock the lid and turn the valve to sealing. Select pressure cook, adjust to high pressure, and set the timer for 5 minutes. When the cook time is complete, turn the valve to venting to quickly release the pressure.

Carefully unlock the lid and stir in the zucchini, beans, salt, and pepper. Select sauté and adjust to medium heat. Cover with a regular pan lid and simmer until the zucchini is just cooked, about 10 minutes. Stir in the pasta.

Ladle into bowls and garnish each serving with 1 tbsp pesto. Cool leftovers and store in an airtight container in the refrigerator for up to 5 days.

Serves: 4 | Serving Size: 1 1/8 cup (280g)

Nutrition (per serving): Calories: 348; Total Fat: 14g; Saturated Fat: 2g; Monounsaturated Fat: 8g; Polyunsaturated Fat: 2g; Cholesterol: 3mg; Sodium: 655mg; Carbohydrate: 43g; Dietary Fiber: 14g; Sugar: 9g; Protein: 13g

Nutrition Bonus: Calcium: 7%; Iron: 24%; Potassium: 723mg; Vitamin A: 101%; Vitamin C: 90%

Originally published January, 2021; Updated May 2026

The post Pressure Cooker Minestrone appeared first on MyFitnessPal Blog.

Lean pork tenderloin, dry Chinese egg noodles and lots of veggies make this one-pot meal a weeknight win. A spoonful of chili crisp, an addictive jarred Chinese condiment, adds a little warm heat and umami, but it’s optional. It looks wickedly spicy, but it’s more savory than hot.

Active time: 25 minutes | Total time: 40 minutes

Pressure Cooker Pork Lo Mein

Ingredients

• 1/2 cup (120g) low-sodium chicken broth
• 2 tbsp low-sodium soy sauce
• 1 lb (454g) pork tenderloin, fat trimmed, cut crosswise into 2 large pieces
• 1/2 tsp black pepper
• 1 tbsp safflower oil
• 1 medium red bell pepper, sliced
• 1/2 medium yellow onion, sliced
• 1 large carrot, thinly sliced
• 1 cup (135g) baby corn, drained and cut into bite-size pieces
• 2 tbsp rice cooking wine or dry sherry
• 5 oz. dried Chinese egg noodles (not instant ramen)
• 3 cups steamed broccoli florets
• 4 tbsp (60g) chili crisp oil

Directions

In a small bowl, combine the broth with 3 tbsp water and soy sauce; set aside. Season the pork all over with the pepper. Put the oil in the Instant Pot, select sauté, and adjust to medium-high heat. When the oil is hot, add the pork pieces and cook, turning occasionally, until browned all over, about 5 minutes. Transfer the meat to a cutting board and slice into 1/2-inch (1.27cm) thick slices. Cut the slices into 1/2-inch (1.27cm) strips, set aside.

Add the bell pepper, onion, carrot, and baby corn to the pot and cook, stirring frequently, until the onions just begin to brown, about 4 minutes. Press cancel. Add the rice cooking wine and scrape up all the browned bits from the bottom of the pot.

Return the pork and any accumulated juices from the cutting board to the pot. Break the noodles into 3-inch (7.6cm) pieces and scatter them over the pork and vegetables. Pour the broth mixture over the noodles.

Lock the lid and set the valve to sealing. Select pressure cook, adjust to high pressure, and set the timer for 2 minutes. Unlock the lid and ensure the pork has reached an internal temperature of 145 °F.

Add the broccoli and chili crisp oil and combine. Cover the pot and let the mixture stand for 2–3 minutes to finish cooking the noodles. Serve immediately.

Tip: To steam broccoli, place it in a small microwave-safe bowl with 1/4 cup water. Cover and microwave on high until crisp-tender, 2–3 minutes. Drain.

Serves: 4 | Serving Size: 1 3/4 cups/390g

Nutrition (per serving): Calories: 488; Total Fat: 20g; Saturated Fat: 3g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 1g; Cholesterol: 104mg; Sodium: 656mg; Carbohydrate: 42g; Dietary Fiber: 8g; Sugar: 7g; Protein: 34g

Nutrition Bonus: Calcium: 9%; Iron: 19%; Potassium: 1077mg; Vitamin A: 323%; Vitamin C: 200%

Originally published January 2021; Updated May 2026

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This silky-smooth squash soup cooks in just 10 minutes in the Instant Pot, so it’s quick enough for a weeknight. The soup is garnished with crispy, fried sage leaves, making it fancy enough for dinner, too.

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Active time: 20 minutes | Total time: 50 minutes

Pressure Cooker Pumpkin Soup

Ingredients

• 2 tbsp olive oil
• 12 whole sage leaves
• 1 medium onion, diced into 1 inch pieces
• 1 medium carrot, diced into 1 inch pieces
• 2 tsp chopped fresh sage
• 3 medium garlic cloves, minced
• 1 tsp fresh rosemary, chopped
• 4 heaping cups (1 1/2 lb/680g) sugar pumpkin or butternut squash cubes 
• 4 cups (946ml) low-sodium chicken broth
• 1 bay leaf
• 3/4 tsp salt
• 1/4 tsp black pepper

Directions

Select the sauté function on the pressure cooker and adjust to high heat. Add the oil and, when hot, add the whole sage leaves. Cook, stirring occasionally, for about 1 minute, or until crisp and lightly browned. Transfer the sage leaves to a small bowl with a slotted spoon and reserve for garnish, leaving the oil in the pot.

Add the onion and carrot to the pot and cook, stirring frequently, for about 8 minutes, or until beginning to brown. Add the chopped sage, garlic, and rosemary and cook for 30 seconds, or until fragrant. Press cancel.

Add the squash, chicken broth, bay leaf, salt, and black pepper. Lock the lid, set the valve to sealing, and cook on high pressure for 10 minutes.

Quick-release the pressure when cooking is complete. Discard the bay leaf. Blend the soup with an immersion blender until smooth, or carefully blend in batches in a standard blender.

Season with additional salt and pepper as needed. Serve garnished with the crispy sage leaves.

Serves: 4 | Serving Size: 2 cups

Nutrition (per serving): Calories: 125; Total Fat: 7g; Saturated Fat: 1g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 519mg; Carbohydrate: 13g; Dietary Fiber: 2g; Sugar: 6g; Protein: 4g

Nutrition Bonus: Calcium: 5%; Iron: 9%; Potassium: 510mg; Vitamin A: 370%; Vitamin C: 25%

Originally published: October 2018; Updated May 2026

The post Pressure Cooker Pumpkin Soup appeared first on MyFitnessPal Blog.

Farro is a dietitian-approved grain to cook with because of its delicious nutty flavor and impressive fiber and protein content (1). Semi-pearled farro is easy to find at grocery stores and is the star of this whole-grain risotto-like Instant Pot dish. Fresh peas (frozen is fine in a pinch), baby spinach and lemon give this hearty dish a beautiful pop of color and bright, fresh flavor.  

RD Tip: If desired, the baby spinach can be subbed with other vegetables such as fresh pea shoots or baby arugula.

Active time: 15 minutes | Total time: 45 minutes

Pressure Cooker Fresh Pea Farrotto

Ingredients

• 2 tbsp olive oil
• 1 large leek, light green and white parts only, rinsed well and thinly sliced
• 2 celery stalks, thinly sliced
• 1 1/2 cups (270g) semi-pearled farro
• 3 medium garlic cloves, minced
• 2 1/2 cups (613g) chicken bone broth
• 1 bay leaf
• 1 cup (145g) shelled fresh peas (or frozen, thawed)
• 1/2 cup (40g) shredded Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 2 cups (60g) baby spinach
• 2 tsp lemon juice

Directions

Add oil to Instant Pot, select Sauté and adjust to Normal/Medium heat. When the oil is hot, add the leeks and celery and cook, stirring frequently, until the leeks are tender, about 4 minutes. Add the farro and garlic and cook, stirring frequently, for 1 minute. Press Cancel.

Add the broth and bay leaf and stir to combine. Lock on the lid, select the Pressure Cook function and adjust to High pressure for 9 minutes. Make sure the steam valve is in the Sealing position.

When the cooking time is up, let the pressure come down naturally for 10 minutes, and then quick-release any remaining pressure. Stir in the peas and cheese. Cover and let stand for 3 minutes to allow the cooking liquid to thicken. Remove and discard bay leaf. Season with the salt and pepper.

Toss the baby spinach with the lemon juice. Divide the farrotto among 4 bowls. Top with the baby spinach and serve.

Serves: 4 | Serving Size: 1 ⅔ cups farrotto, 1/2 cup baby spinach

Nutrition (per serving): Calories: 435; Total Fat: 14g; Saturated Fat: 4g; Monounsaturated Fat: 6g; Polyunsaturated Fat: 1g; Cholesterol: 11mg; Sodium: 739mg; Carbohydrate: 60g; Dietary Fiber: 10g; Sugar: 3g; Protein: 19g

Nutrition Bonus: Potassium: 222mg; Iron: 25%; Vitamin A: 33%; Vitamin C: 16%; Calcium: 20%

Originally published April 4, 2020; Updated May 2026

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A pressure cooker quickly transforms canned chickpeas, infusing them with Indian flavors and turning their texture from firm to irresistibly creamy. The vegan dinner gets the right amount of sauciness by draining one can of tomatoes and leaving one can undrained, plus tons of flavor from a finishing splash of canned full-fat coconut milk. To keep things quick and easy, pick up precooked rice — either frozen or in a shelf-stable pouch.

Pressure Cooker Chickpea Tikka Masala

Ingredients

• 1 tbsp olive oil
• 1 cup onion, chopped
• 4 cloves garlic, minced
• 1 tbsp garam masala
• 1/4 tsp cayenne pepper
• 2 14.5-oz. cans no-salt-added diced tomatoes, one can drained of liquid
• 2 15-oz. cans low-sodium chickpeas, rinsed and drained
• 1 tsp kosher salt
• 1 cup canned full-fat coconut milk
• 3 cups hot cooked quinoa
• 2 tbsp cilantro, chopped

Directions

Set the Instant Pot to sauté and allow it to preheat for 2 minutes. Add the olive oil and swirl to coat. Add the onion and garlic and sauté for 4 minutes. Stir in the garam masala and cayenne pepper and cook, stirring constantly, for about 30 seconds, or until fragrant.

Drain the juice from one can of tomatoes. Stir both cans of tomatoes into the pot along with the chickpeas and salt.

Cover and lock the lid, setting the steam valve to sealing. Cook on high pressure for 10 minutes (the pot will take about 15–20 minutes to come to pressure).

When cooking is complete, carefully quick-release the pressure by turning the steam valve to venting. Remove the lid and stir in the coconut milk.

Serve the chickpea mixture over the cooked quinoa and garnish with cilantro, if desired.

Serves: 6 | Serving Size: 1/2 cup quinoa and about 1 cup chickpea mixture

Nutrition (per serving): Calories: 363; Total Fat: 12g; Saturated Fat: 6g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 585mg; Carbohydrate: 52g; Dietary Fiber: 10g; Sugar: 10g; Protein: 13g

Nutrition Bonus: Potassium: 771mg; Iron: 17%; Vitamin A: 1%; Vitamin C: 5%; Calcium: 5%

Originally published: February 23, 2020; Updated May 2026

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Reminiscent of creamy beef stroganoff without the beef, this Instant Pot recipe uses whole-grain pasta, mushrooms and herb and garlic spreadable cheese to get dinner on the table fast. Use gourmet mushrooms instead of cremini if you’re feeling fancy.

Active time: 15 minutes | Total time: 25 minutes

Pressure Cooker Creamy Mushroom and Kale Pasta

Ingredients

• 1 tbsp olive oil
• 4 cups (280g) cremini mushrooms, cut into quarters
• 1 yellow onion, diced
• 1/2 tsp salt
• 3 medium garlic cloves, thinly sliced
• 2 tsp fresh thyme, roughly chopped
• 8 oz. (227g) whole-wheat rotini
• 1 1/2 cups (355ml) low-sodium vegetable broth
• 1 pinch crushed red pepper
• 4 cups (100g) baby kale
• 4 tbsp (58g) herb and garlic spreadable cheese

Directions

Select the sauté function on the Instant Pot and adjust to high heat. Add the olive oil, mushrooms, onions, and salt and cook, stirring frequently, for about 5 minutes, or until the mushrooms begin to release their juices. Add the garlic and thyme and cook for 30 seconds, or until fragrant.

Add 1 cup of water and simmer for 1 minute, scraping up any browned bits from the bottom of the pot. Press cancel.

Add the pasta, vegetable broth, and crushed red pepper and stir to combine. Lock the lid and set the valve to sealing. Cook on high pressure for 3 minutes.

Carefully quick-release the pressure, loosely draping a towel over the vent to catch any starchy liquid. Remove the lid and stir in the kale and spreadable cheese until combined. Cover and let stand for 5 minutes to allow the pasta to finish cooking and absorb the liquid.

Serve immediately.

Serves: 4 | Serving Size: 1 1/4 cups pasta

Nutrition (per serving): Calories: 319; Total Fat: 12g; Saturated Fat: 5g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 1g; Cholesterol: 15mg; Sodium: 450mg; Carbohydrate: 47g; Dietary Fiber: 9g; Sugar: 4g; Protein: 12g

Nutrition Bonus: Calcium: 13%; Iron: 15%; Potassium: 703mg; Vitamin A: 3%; Vitamin C: 47%

Originally published: September 15, 2020; Updated May 2026

The post Pressure Cooker Creamy Mushroom and Kale Pasta appeared first on MyFitnessPal Blog.

This recipe is a great source of fiber and gives you about 40% of your Vitamin A for the day. Vitamin A is important for immune system function, proper vision and growth and development (1).

Poblano chilies are a glossy dark green, with a grassy flavor and meaty texture that makes this chili especially complex. Look for them where other hot peppers are sold. Substitute with 2 light green Anaheim peppers if you can’t find poblanos.

Active time: 20 minutes | Total time: 45 minutes

Pressure Cooker White Bean Chili

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 1 poblano pepper, seeded and diced
• 3 medium cloves garlic, minced
• 1 tbsp ground cumin
• 2 tsp ground coriander
• 2 tsp Mexican oregano
• 3 cups butternut squash, cut into 1/2-inch cubes
• 2 1/2 cups low-sodium chicken or vegetable broth
• 1/2 cup frozen corn
• 2 15-oz. cans no salt added cannellini beans, rinsed and drained
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1/4 cup cilantro, chopped
• 1 lime, cut into wedges
• 1/2 cup nonfat plain Greek yogurt, for garnish

Directions:

Select the sauté function on the Instant Pot and heat the olive oil. Add the onion and poblano chili and cook, stirring occasionally, for about 5 minutes, or until the onion is softened. Add the garlic, cumin, coriander, and oregano and cook for about 45 seconds, or until fragrant. Press cancel.

Add the butternut squash, broth, corn, beans, salt, and black pepper to the pot and stir to combine. Lock the lid, set the valve to sealing, and cook on high pressure for 10 minutes.

When the cooking time is complete, allow the pressure to release naturally for 5–10 minutes, then carefully quick-release any remaining pressure. Stir in the cilantro.

Serve hot with lime wedges and Greek yogurt on top.

Serves: 4 | Serving Size: 2 cups chili + 2 tbsp Greek yogurt

Nutrition (per serving): Calories: 398; Total Fat: 9g; Saturated Fat: 1g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 1g; Cholesterol: 2mg; Sodium: 560mg; Carbohydrate: 57g; Dietary Fiber: 16g; Sugar: 7g; Protein: 17g

Nutrition Bonus: Calcium: 24%; Potassium: 1139mg; Vitamin A: 41%; Vitamin C: 75%, Iron: 34%

Originally published: January 2020; Updated March 2026

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This whole-grain fried rice studded with veggies and tofu uses an Instant Pot and the ingenious “pot-in-pot” method. The vegetables and tofu are cooked in the bottom of the pot while the rice is cooked in a small inner cooking pot and trivet (both available online).

Active time: 15 minutes Total time: 1 hour, 5 minutes

Pressure Cooker Tofu and Vegetable Fried Rice

Ingredients

• 2 tbsp canola or avocado oil
• 3 medium garlic cloves, minced
• 1 tbsp ginger, minced
• 1/2 medium onion, chopped
• 2 large carrots, peeled and sliced in ¼-in rounds
• 2 stalks celery, sliced
• 1 cup (75g) shiitake mushrooms, stems discarded, caps thickly sliced
• 1/4 cup (60g) low-sodium vegetable broth
• 8 oz (227g) extra-firm tofu, cut into 1/2-in cubes
• 2 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 ½ cups (260g) water
• 2 tsp sriracha or other hot sauce
• 1 ¼ cups (230g) long-grain brown rice, rinsed and drained
• 1/2 cup (67g) frozen peas, defrosted
• 1 egg, beaten
• 2 green onions, thinly sliced

Directions

Put the oil in the Instant Pot, select “SAUTE”, and adjust to medium/normal heat. Add the onions, garlic and ginger and cook, stirring frequently, until the onions soften slightly, about 3 minutes. Press CANCEL. Add the carrots, celery and mushrooms.

Add the broth and scrape up any browned bits on the bottom of the pot. In a medium bowl, combine the tofu, soy sauce, vinegar and sriracha and toss to coat. Pour into the pot but don’t stir.

Place a tall trivet with 2-in feet in the pot over the tofu-vegetable mixture. Combine the rice and water in a metal pot with a 1 ½-quart capacity that fits in the pot. Place the uncovered pot on the trivet. Cover the Instant Pot with lid, lock it and turn the valve to SEALING. Select PRESSURE COOK, adjust to high pressure, and set the timer for 22 minutes.

When the cooking time is up, let the pressure naturally release for 10 minutes. Turn the valve to VENTING and quick-release the remaining pressure. Carefully remove the inner pot with rice and the trivet.

Fluff up the rice and add it to the pot with the vegetables. Add the peas and egg and stir gently to combine. Turn off the Instant Pot. Cover for 1 minute to gently cook the egg.

Sprinkle with the green onions and serve immediately.

Serves: 4 | Serving Size: 1 ⅓ cups fried rice

Nutrition (per serving): Calories: 389; Total Fat: 13g; Saturated Fat:1g; Monounsaturated Fat: 6g; Polyunsaturated Fat: 4g; Cholesterol: 51mg; Sodium: 466mg; Carbohydrate: 55g; Dietary Fiber: 5g; Sugar: 5g; Protein: 13g

Nutrition Bonus: Potassium: 435mg; Iron: 13%; Vitamin A: 43%; Vitamin C: 13%; Calcium: 9%

Originally published February 25, 2020; Updated May 2026

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