1 lb ground turkey, 99% lean
1 14-oz can pinto beans
1 14-oz can kidney beans
1 onion, diced
1 cup celery, diced
1-1/2 cups chicken broth (I use Kitchen Basics unsalted)
1 6-oz can tomato sauce
1 15-oz can diced tomatoes
1 small can green chilis
1 Tbsp cumin
2 Tbsp chili powder
Salt and pepper to taste
Spray Instant Pot with Pam spray. Brown ground turkey. Add all other ingredients. Cook 35 minutes on manual setting.
My whole family loves this, and it’s zero points on Weight Watchers Freestyle.
Originally, I made this beef stew in the crockpot, but now I’ve altered it just slightly for the Instant Pot.
1 lb stew beef
1/2 cup flour
1 package McCormick’s Beef Stew seasoning
2 tablespoons olive oil
4 cups beef broth (I use no salt added)
1 package baby carrots
6 potatoes, in medium-sized chunks
1 onion, in medium-sized chunks
Cheese for garnish (optional)
Toss stew beef in flour. Place in Instant Pot and saute in olive oil until brown. Add all other ingredients. Set the Instant Pot on 35 minutes manual setting. I top it with a little cheese, but that’s optional. Enjoy!
I can’t even begin to tell you what a wonderful recipe this is. Since I’m on Weight Watchers, I wanted something that’s zero points. This recipe has no sugar or artificial sweetener, but it’s sweet and tastes exactly like pie filling. This recipe makes one quart. I’m going to put it on phyllo. One serving on phyllo is two Weight Watchers points. My daughter spread whipped cream cheese and pear compote onto a rice cake. She said it was delicious.
- 6 Pears, peeled, cored, and diced
- 1/2 cup water
- 2 tsp cinnamon
- 1 tsp ground ginger
Just throw everything into the Instant Pot, and set on manual for 5 minutes. Natural release. Give it a stir and smash it up a bit until it’s the consistency you like.
I was feeling lazy, and hungry, this evening and not really wanting to cook. I just happened to have the perfect ingredients for a lazy dinner.
- Turkey meatballs, 1 bag
- 8 ounces whole wheat elbows – I used Silver Palate Low-Sodium Marinara
- 25-ounce jar pasta sauce
- 25 ounces chicken broth, no sodium added
Throw everything into the Instant Pot, put the lid on, seal, and set on 20 minutes manual setting.
Weight Watchers Points:
6 meatballs – 4
1/2 cup sauce – 3
1 cup pasta – 5
When I make steel-cut oats in the Instant Pot, I always end up throwing a lot away since I’m the only one eating it. I ordered these little 6 ounce jars from Amazon.
One cup of oats cooked with three cups of water fills four of these little jars. I ate the fourth one. Now I have breakfast to go.
This weekend, I’m going to make sugar-free pear compote in the Instant Pot. The only ingredients are pears, water, cinnamon and ginger. I can have this with the oats. One of these jars of oats is 3 Weight Watchers points, and 1/4 cup of the compote is 0 points.
I’m also going to make Instant Pot Yogurt this weekend. I’m going to use skim milk since my doctor told me only to have fat-free dairy for now.
After a weekend of pure laziness, I’m out of most of the food I normally eat. I found a new container of steel cut oats, so I’m going to try making that in the Instant Pot for the first time. I used Kroger steel cut oats because I have no idea if oats are oats are oats.
Oh, and I must insert here that today I’ve lost 41 pounds. Yay!
I’m going to put one cup of oats and three cups of water into the Instant Pot and enter three minutes manually. I think some people add salt and maybe even butter, but I’m on a low-sodium, low-fat diet per my doctor’s instructions, so I’m leaving that out.
One lesson I just learned the hard way is to let the steam release naturally or it will make a horrific mess.
I layered 1/2 cup steel cut oats and fat-free strawberry-flavored Greek yogurt in a wine glass and topped with one tablespoon of slivered almonds. I used Oikos Triple Zero Greek Yogurt. I don’t drink alcohol anymore, so I might as well use those wine glasses for something.
If you’re doing Weight Watchers, this is 6 points.
It’s funny how a dinner idea can grow. Yesterday, I decided to cook Instant Pot “baked” potatoes. I made some a couple of weeks ago, and they were fabulous. I thought some chicken tenders would go nicely with that. The girl (my daughter) came in and mentioned tomatoes, which grew to onions, garlic, bell pepper, and Mrs. Dash. And a meal was born. I’m going to share it with all the recipeople here.
Instant Pot Baked Potatoes:
- 4 Potatoes, whatever kind you like
- Chicken stock, 1 cup
Put trivet in Instant Pot and pour in chicken stock. I use Kitchen Basics no-added sodium. Put the lid on the Instant Pot, and make sure it’s set to Steam. Set to Manual and High Pressure – 12 minutes for small potatoes or 18 minutes for large potatoes. Quick Release steam.
This is easy. Stick a bag of Green Giant, Bird’s Eye, or your other favorite steamable asparagus in the microwave.
Chicken Stuff: (It has no name)
- Chicken tenders – 2 lbs
- Onion – 1/2 cup
- Garlic cloves – 4 large
- Green bell pepper – 1/2 cup
- Mrs. Dash Tomato, Basil, and Garlic seasoning, 2 Tbsp
- Diced tomatoes, 15’ish oz can
- Olive oil – 2 Tbsp
- Salt – to taste. (I don’t use any because I’m on a low-salt diet.)
- Chicken stock – 1 cup
Sautee onion, garlic cloves, bell pepper, and chicken in olive oil until the chicken is nearly done. Add Mrs. Dash, diced tomatoes, chicken stock, and salt. Cover and cook with a lid until the chicken is completely done.
I put the chicken and juice over my “baked” potato.