Instant Pot Recipes: Peaches 'n Dream Oatmeal, Tuscan Chicken Stew
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...
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
Click for WW Points® value*
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...
Cook: 30 minutes
Cool: 10 minutes
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
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 Manual/Pressure Cook, 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
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
Click for WW Points® value*
So flavorful, so filling... This recipe is a total home run!
Cook: 35 minutes
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
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 Manual/Pressure Cook, 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
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