10 Delicious Instant Pot Recipes for Weight Loss

Eating healthy for weight loss doesn’t mean sacrificing flavor. This collection of Instant Pot recipes is proof that nutritious can be delicious! Packed with easy-to-follow meals that won’t leave you feeling deprived, these dishes will satisfy your cravings without derailing your goals. Get ready to enjoy wholesome, tasty options that fit into your weight-loss journey.

Delicious Instant Pot Chicken And Vegetable Stew

This Instant Pot Chicken and Vegetable Stew is a perfect way to enjoy a hearty meal while keeping your weight loss goals in check. The image shows a vibrant bowl filled with tender chicken pieces, colorful carrots, green peas, and golden potatoes, all simmered in a savory broth. The combination of fresh ingredients not only makes this dish visually appealing but also packed with nutrients.

The Instant Pot makes cooking this stew a breeze. You can have a delicious, comforting meal ready in no time. Plus, it’s a great way to use up any vegetables you have on hand. The flavors meld beautifully, creating a dish that is satisfying and healthy.

Let’s get into the ingredients and steps to make this delightful stew!

Flavorful Instant Pot Turkey Chili

Turkey chili is a fantastic dish that’s both hearty and healthy. Using the Instant Pot makes it quick and easy, perfect for busy weeknights. The image shows a delicious bowl of turkey chili topped with cheese, onions, and fresh cilantro, making it look as good as it tastes.

This chili is packed with lean protein from the turkey, along with beans and tomatoes that add fiber and nutrients. The spices bring warmth and depth to the dish, ensuring every bite is satisfying. Plus, it’s a great option for those looking to lose weight without sacrificing flavor.

Serve it with some cornbread or over rice for a complete meal. You can also customize the toppings to your liking, adding avocado or jalapeños for an extra kick!

Ingredients

• 1 pound ground turkey
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (28 oz) diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup chicken broth
• 1 cup shredded cheese (for topping)
• Chopped green onions and cilantro (for garnish)

Instructions

1. Set the Instant Pot to sauté mode. Add the ground turkey and cook until browned, about 5-7 minutes.
2. Add the chopped onion and minced garlic. Sauté for another 2-3 minutes until the onion is translucent.
3. Stir in the chili powder, cumin, paprika, salt, and pepper. Mix well to coat the turkey and onions.
4. Add the diced tomatoes, kidney beans, black beans, and chicken broth. Stir to combine.
5. Close the lid and set the Instant Pot to high pressure for 15 minutes. Once done, allow for a natural release for 10 minutes, then quick release any remaining pressure.
6. Serve hot, topped with shredded cheese, green onions, and cilantro.

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Zesty Instant Pot Lemon Garlic Salmon

This Zesty Instant Pot Lemon Garlic Salmon is a delightful dish that combines fresh flavors and healthy ingredients. The vibrant colors of the salmon and asparagus make it visually appealing, while the lemon and garlic add a refreshing twist. It's perfect for a quick weeknight dinner or a special occasion.

The salmon is cooked to perfection, flaky and tender, while the asparagus adds a nice crunch. This dish is not just good for your taste buds; it's also great for your health, making it a fantastic choice for weight loss.

Ingredients

• 4 salmon fillets
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 lemon, sliced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 bunch asparagus, trimmed
• Fresh dill for garnish

Instructions

1. Prepare the Instant Pot: Start by adding olive oil to the pot. Select the sauté function and let it heat up.
2. Sauté the Garlic: Add minced garlic to the pot and sauté for about 1 minute until fragrant.
3. Add Salmon: Place the salmon fillets in the pot, skin side down. Season with salt and pepper. Top with lemon slices.
4. Cook Asparagus: Arrange the asparagus around the salmon. Close the lid and set the valve to sealing. Cook on high pressure for 3 minutes.
5. Release Pressure: Once cooking is complete, do a quick release of the pressure. Carefully remove the lid.
6. Serve: Garnish with fresh dill and serve immediately. Enjoy your healthy and delicious meal!

Creamy Instant Pot Cauliflower Risotto

This creamy Instant Pot cauliflower risotto is a fantastic way to enjoy a comforting dish without the extra calories. It’s rich, satisfying, and perfect for anyone looking to lose weight while still enjoying delicious food. The image shows a bowl filled with creamy risotto, garnished with fresh herbs, and a wooden spoon resting beside it. A side salad adds a pop of color, making this meal not just tasty but also visually appealing.

Making risotto in the Instant Pot is a game changer. You get all the creaminess without the constant stirring. Plus, using cauliflower instead of rice cuts down on carbs and calories, making it a smart choice for weight loss. This dish is packed with flavor and can easily be customized with your favorite herbs or veggies.

Ingredients

• 1 medium head of cauliflower, riced
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1/2 cup grated Parmesan cheese
• 1/4 cup heavy cream
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Prepare the Cauliflower: Start by ricing the cauliflower. You can do this by pulsing florets in a food processor until they resemble rice.
2. Sauté the Aromatics: Turn on the Instant Pot and select the sauté function. Add olive oil, diced onion, and minced garlic. Cook until the onion is translucent.
3. Add Ingredients: Stir in the riced cauliflower and vegetable broth. Season with salt and pepper. Close the lid and set the Instant Pot to manual mode for 3 minutes.
4. Release Pressure: Once the cooking time is up, carefully release the pressure. Open the lid and stir in the Parmesan cheese and heavy cream until well combined.
5. Serve: Spoon the risotto into bowls, garnish with fresh parsley, and enjoy your creamy, low-carb dish!

Spicy Instant Pot Chickpea Curry

Spicy Instant Pot Chickpea Curry is a delightful dish that packs a punch of flavor while being healthy. This vibrant curry features tender chickpeas simmered in a rich, spiced tomato sauce, making it a perfect meal for weight loss. The image showcases a bowl of this delicious curry, served alongside fluffy rice and warm naan, all set against a colorful backdrop.

The combination of chickpeas and spinach not only adds nutrition but also creates a satisfying texture. The spices bring warmth and depth, making every bite enjoyable. Plus, cooking in an Instant Pot means you can whip this up quickly without sacrificing taste.

Whether you're meal prepping for the week or looking for a quick dinner option, this curry is sure to impress. It's filling, nutritious, and bursting with flavor, making it a go-to recipe for anyone on a weight loss journey.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup diced tomatoes (canned or fresh)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 cups spinach, fresh or frozen
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1/2 teaspoon chili powder (adjust to taste)
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 cup vegetable broth
• Cooked rice or naan, for serving

Instructions

1. Set the Instant Pot to sauté mode. Add olive oil and let it heat up. Sauté the chopped onion for about 3-4 minutes until translucent.
2. Add garlic and ginger, cooking for another minute until fragrant.
3. Stir in the curry powder, cumin, turmeric, and chili powder. Cook for about 30 seconds to release the spices' aroma.
4. Add the diced tomatoes, chickpeas, and vegetable broth. Stir well to combine.
5. Seal the Instant Pot lid and set it to cook on high pressure for 10 minutes.
6. Once done, allow the pressure to release naturally for 5 minutes, then quick release any remaining pressure.
7. Stir in the spinach and season with salt and pepper. Let it wilt for a couple of minutes.
8. Serve hot with cooked rice or warm naan. Enjoy your healthy and tasty meal!

Perfect Instant Pot Vegetable Soup

Vegetable soup is a classic comfort food, and making it in an Instant Pot takes it to a whole new level. This soup is not only packed with vibrant veggies but also incredibly easy to prepare. The image shows a hearty bowl filled with colorful vegetables like carrots, spinach, and beans, all swimming in a rich broth. It’s a dish that warms the soul and is perfect for weight loss, as it’s low in calories but high in nutrients.

The Instant Pot allows you to cook this soup quickly while preserving the flavors and nutrients of the vegetables. Just toss in your ingredients, set it, and let the magic happen. You’ll have a delicious meal ready in no time!

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 3 carrots, diced
• 2 stalks celery, diced
• 1 bell pepper, chopped
• 1 zucchini, diced
• 1 cup green beans, chopped
• 1 can (15 oz) diced tomatoes
• 4 cups vegetable broth
• 1 can (15 oz) white beans, drained and rinsed
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Heat the olive oil in the Instant Pot on the sauté setting. Add the onion and garlic, cooking until softened.
2. Add the carrots, celery, and bell pepper. Sauté for about 5 minutes.
3. Stir in the zucchini, green beans, diced tomatoes, vegetable broth, white beans, oregano, thyme, salt, and pepper.
4. Close the lid and set the Instant Pot to high pressure for 10 minutes.
5. Once done, allow for a natural release for 5 minutes, then quick release any remaining pressure.
6. Stir the soup and taste for seasoning. Serve hot, garnished with fresh basil.

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Hearty Instant Pot Beef And Broccoli

Beef and broccoli is a classic dish that brings comfort and satisfaction to the table. When made in the Instant Pot, this recipe becomes even easier and quicker, making it a perfect choice for busy weeknights. The tender beef pairs beautifully with vibrant broccoli, all coated in a savory sauce that’s hard to resist.

This dish is not just tasty; it’s also a great option for those looking to maintain a healthy lifestyle. Packed with protein and nutrients, it fits well into a weight loss plan without sacrificing flavor. Serve it over a bed of fluffy rice for a complete meal that everyone will love.

Ingredients

• 1 pound beef sirloin, cut into bite-sized pieces
• 2 cups broccoli florets
• 1/4 cup soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1/2 cup beef broth
• 1 tablespoon brown sugar
• Sesame seeds for garnish

Instructions

1. Prepare the Beef: In a bowl, mix the beef pieces with soy sauce and cornstarch. Let it marinate for about 15 minutes.
2. Sauté: Set the Instant Pot to the sauté function. Add sesame oil and sauté the garlic and ginger until fragrant. Then, add the marinated beef and cook until browned.
3. Add Broth: Pour in the beef broth and brown sugar. Stir well to combine.
4. Pressure Cook: Close the lid and set the Instant Pot to high pressure for 10 minutes. Once done, do a quick release of the pressure.
5. Add Broccoli: Open the lid and add the broccoli florets. Close the lid again and let it sit for 5 minutes to steam the broccoli.
6. Serve: Garnish with sesame seeds and serve over rice for a hearty meal.

Tasty Instant Pot Sweet Potato And Black Bean Tacos

Sweet potato and black bean tacos are a delightful way to enjoy a healthy meal. These tacos are not just good for your waistline; they are bursting with flavor and color. The vibrant orange of the sweet potatoes pairs beautifully with the rich black beans, creating a dish that is as pleasing to the eye as it is to the palate.

The image shows a plate of these delicious tacos, topped with fresh avocado slices and cilantro. The bright colors of the ingredients stand out against the colorful background, making it clear that this meal is both nutritious and appetizing. Each taco is loaded with a hearty filling, making them perfect for lunch or dinner.

Using an Instant Pot makes this recipe quick and easy. You can have these tacos ready in no time, making them a great option for busy weeknights. Plus, they are packed with protein and fiber, helping you feel full and satisfied.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 can black beans, rinsed and drained
• 1 red bell pepper, diced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 8 corn tortillas
• 1 avocado, sliced
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions

1. Prepare the Instant Pot: Add the diced sweet potatoes, black beans, red bell pepper, cumin, chili powder, salt, and pepper to the Instant Pot.
2. Add Water: Pour in 1/2 cup of water. Close the lid and set the valve to sealing.
3. Cook: Select the manual setting and cook on high pressure for 8 minutes. Once done, do a quick release.
4. Warm the Tortillas: While the filling is cooking, warm the corn tortillas in a skillet over medium heat for about 30 seconds on each side.
5. Assemble the Tacos: Fill each tortilla with the sweet potato and black bean mixture. Top with avocado slices and fresh cilantro.
6. Serve: Enjoy your tacos with lime wedges on the side for an extra burst of flavor!

Satisfying Instant Pot Barbecue Chicken

When you're looking for a meal that’s both tasty and healthy, this Instant Pot barbecue chicken is a winner. It’s juicy, packed with flavor, and perfect for those busy weeknights. The image shows a beautifully plated piece of barbecue chicken, drizzled with rich sauce, alongside sweet corn and a refreshing coleslaw. This meal is not just visually appealing; it’s also satisfying and guilt-free.

Using an Instant Pot makes cooking this dish quick and easy. You’ll get tender chicken in no time, and the barbecue sauce adds a delightful kick. Plus, it’s a great way to enjoy a classic favorite while keeping your health goals in check.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup barbecue sauce (low-sugar if preferred)
• 1 cup chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Season the chicken breasts with garlic powder, onion powder, salt, and pepper.
2. Pour the chicken broth into the Instant Pot and place the seasoned chicken on top.
3. Close the lid and set the valve to sealing. Cook on high pressure for 10 minutes.
4. Once done, allow for a natural release for 5 minutes, then quick release any remaining pressure.
5. Remove the chicken and shred it using two forks. Mix in the barbecue sauce until well coated.
6. Serve the barbecue chicken with corn and coleslaw, garnished with fresh parsley.

Comforting Instant Pot Minestrone Soup

Minestrone soup is a classic dish that warms you up from the inside out. This version made in an Instant Pot is not only quick but also packed with nutrients. The vibrant colors of the vegetables and pasta make it visually appealing and inviting.

The soup features a mix of kidney beans, colorful bell peppers, and small pasta, all simmered in a rich tomato broth. It’s a perfect meal for those chilly evenings when you want something hearty yet healthy.

Making this soup in an Instant Pot saves time and enhances the flavors. You can throw in your favorite veggies and let the pressure cooker do the work. It’s a great way to get a variety of nutrients without spending hours in the kitchen.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 zucchini, diced
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 cup small pasta (like ditalini or elbow)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat the olive oil in the Instant Pot on the sauté setting. Add the onion, carrots, and celery. Cook for about 5 minutes until softened.
2. Stir in the garlic and bell pepper, cooking for another minute.
3. Add the zucchini, diced tomatoes, kidney beans, vegetable broth, oregano, and basil. Season with salt and pepper.
4. Close the lid and set the Instant Pot to high pressure for 5 minutes.
5. Once done, carefully release the pressure. Open the lid and stir in the pasta.
6. Set the Instant Pot to sauté again and cook for an additional 5-7 minutes until the pasta is tender.
7. Garnish with fresh parsley before serving.

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