Instant Pot Recipes: Peaches 'n Dream Oatmeal, Tuscan Chicken Stew

Jun 22 2017
Calling all Instant Pot enthusiasts! We've got two great new recipes for you: both delicious, nutritious, and easy to make. (They work in a standard pressure cooker too!) New to the Instant Pot world? Read up here, and get one here...

Instant Pot Recipes: Peaches 'n Dream Oatmeal

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1/4th of recipe (1 heaping cup): 245 calories, 5.5g total fat (0.5g sat fat), 235mg sodium, 40g carbs, 8.5g fiber, 7.5g sugars, 8g protein

SmartPoints®
value 6*

Make some dreamy steel-cut oatmeal studded with fruit... No need to stir as it cooks! Would we eat this oatmeal any time of day? You bet we would...

Prep: 10 minutes
Cook: 30 minutes

Cool: 10 minutes

Ingredients:

2 cups chopped peaches (fresh or thawed from frozen)

2 cups unsweetened vanilla almond milk

1 cup steel-cut oats

5 packets no-calorie sweetener (like Truvia)

1 1/2 tbsp. chia seeds

1 tbsp. vanilla extract

2 tsp. cinnamon

1/4 tsp. salt

Directions:

Spray the inner pot of the Instant Pot with nonstick spray.

Add all ingredients plus 1 cup water, and mix well.

Top with the lid, aligning the lid arrow with the arrow marked Open. Rotate until aligned with the Close arrow. Set the pressure release valve to the Sealing position.

Press the Manual button, and set time for 13 minutes. (The Instant Pot will preheat for 10 - 15 minutes.)

Press the Keep Warm/Cancel to turn off Instant Pot. (Don’t leave it in Keep Warm mode. Your oatmeal might burn.) Let cool down naturally for 10 minutes.

Turn the pressure release valve to the Venting position. (This will release any remaining pressure/steam.) Holding the lid handle, turn to the Open position and lift.

Gently stir before serving.

MAKES 4 SERVINGS

HG Tip: If starting with frozen peaches, make sure no sugar has been added.

Instant Pot Recipes: Tuscan Chicken Stew

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1/6th of recipe (about 1 1/3 cups): 289 calories, 3.5g total fat (0.5g sat fat), 506mg sodium, 27.5g carbs, 8g fiber, 4.5g sugars, 35g protein

SmartPoints®
value 5*

So flavorful, so filling... This recipe is a total home run!

Prep: 15 minutes
Cook: 35 minutes

Ingredients:

1 1/2 lb. raw boneless skinless chicken breast

1/4 tsp. each salt and black pepper

4 cups roughly chopped kale

Two 15-oz. cans cannellini (white kidney) beans, drained and rinsed

2 cups chopped tomatoes

1 cup chopped onion

1 cup chicken broth

1 1/2 tsp. chopped garlic

1 tsp. Italian seasoning

1/2 tsp. onion powder

Directions:

Place chicken in the Instant Pot, and sprinkle with salt and pepper.

Add remaining ingredients. Top with lid, aligning the lid arrow with the arrow marked Open. Rotate until aligned with the Close arrow. Set the pressure release valve to the Sealing position.

Press the Manual button, and set time for 8 minutes. (The Instant Pot will preheat for 20 - 25 minutes.)

Press the Keep Warm/Cancel button to turn off the Instant Pot.

Caution: During the next step, keep hands and face away from opening; the fast-escaping steam will be hot! Turn the pressure release handle to the Venting position to let out steam until the float valve drops down.

Transfer chicken to a large bowl. Shred with two forks.

Return chicken to the pot, and stir.

MAKES 6 SERVINGS

Chew on this:

On this day (June 22nd) back in 2010, Hungry Girl Happy Hour hit shelves everywhere. We'll raise a Magical Low-Calorie Margarita to that!

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SmartPoints® value* not what you expected? We follow the same method as Weight Watchers when calculating the SmartPoints® value* for a recipe: We add up the SmartPoints® values* of the individual ingredients. (Many foods have a value of zero and remain zero in recipes.)

*The PointsPlus® and SmartPoints® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark and SmartPoints® trademark.