My instant pot has become a staple in our household. Especially during BRIK and trying to stay on track with easy, Kaia-friendly, yummy recipes.
There have been many late nights that we get home late from kids’ sports, teaching, etc.. and we need to have a quick go-to that will keep us on track. There is even an instant pot/air fryer, check it out!
First of all, I make it a staple to always have a few items in my pantry/freezer just in case I need a quick easy go-to. Here are my staples:
-Black beans, kidney & garbanzo/chickpeas
-Lean protein (chicken, ground turkey, tofu)
I feel like with these simple 5 items I can make a ton of different things.
My absolute favorite is a version of the Olive Garden Pasta Fagioli.
Here is how you make it:
· 2 Tbsp. olive oil (divided)
· 1 lb. lean ground turkey
· 1 1/2 cups yellow onion (chopped)
· 1 cup carrots (diced, about 2 medium)
· 1 cup diced celery (about 3 stalks)
· 3 cloves garlic (minced, 1 Tbsp)
· 24 oz. tomato sauce (3 cans, 8 ounces each)
· 29 oz. low sodium chicken broth (or beef broth; 2 cans, 14.5 ounces each)
· 1/2 cup water (then more as desired)
· 15 oz. diced tomatoes (canned)
· 1 1/2 tsp. dried basil
· 1 tsp. dried oregano
· 3/4 tsp. dried thyme
· 3/4 tsp. marjoram (dried)
· salt (to taste)
· freshly ground black pepper (to taste)
· 1 Cup Garbanzo or Red lentil pasta (I precook and add after so not sticky)
· 15 oz. red kidney beans (dark, drained and rinsed)
· 15 oz. Great Northern beans (drained and rinsed)
· romano cheese (Finely shredded, for serving)
· 3 Tbsp. fresh parsley (minced)
- Chop onion and sauté in 1 tsp Olive oil in instant pot 2-3 min
- Add Turkey to onion in the instant pot on cook until browned.
- Saute veggies in same pot.
- Add broth, tomato sauce, canned tomatoes, dried herbs and beef.
- Simmer until veggies are tender.
- Cancel Saute and put on Pressure cook for 5 minutes
- Cook noodles separately following directions on box
- Add pasta and beans to soup warm briefly then stir in parsley.
Here is an easy and tasty breakfast recipe:
- 1 1/2 cups steel cut oatmeal (NOT INSTANT)
- 1 tsp Coconut oil
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon allspice
- 1/4 teaspoon ground ginger
- 1 15 oz can pumpkin puree
- 4 1/2 cups water
- On the saute function, heat coconut oil in the inner pot of a pressure cooker. At oats and stir to coat. Toast until nutty, 2-3 minutes.
- Add spices and pumpkin puree, cooking until fragrant, about 1 minute more.
- Add water and mix everything well. Close up the pressure cooker and set timer for 5 minutes. Once done, let pressure naturally release for 10-12 minutes, then feel free to manually release the rest of the pressure.
- Give oats a good stir, then dish out and serve! Recommended toppings include a healthy splash of nutmilk pinch of brown sugar, maple syrup, and toasted pecans. Enjoy!
Let us know what you think, and enjoy 2 easy meals this week!