Instant Pot 101

You can make meal prepping a breeze and cut your prep time way down by using this an instant pot. MyTalk radio host, Bradley Traynor stopped by with an delicious  breakfast, lunch and dinner ideas you can make in the Instant Pot.

BREAKFAST: Cinnamon Raisin Oatmeal

4 cups steel cut oats
8 cups almond milk (or sub your favorite milk)
1-2 cups raisins
1 tablespoon cinnamon
1 teaspoon dried ginger
1 teaspoon almond or vanilla extract
1 teaspoon salt

Add oats and spices to Instant Pot, then add milk and extract. Stir.

Set Instant Pot to ‘slow cook’ for two hours and secure lid. Set valve to ‘venting’.

Stir occasionally throughout.

If mixture becomes too dry, add another cup of liquid.

When finished, unplug Instant Pot, add raisins and let cool.

Store in fridge.

Serve hot or cold.

Pro tip: Add a dollop of peanut butter and apple butter.


LUNCH: Easy Pulled Turkey Breast

1 whole turkey breast 7 lbs.
2 C turkey/chicken stock
1 T Better than Bouillon chicken base
1 T poultry seasoning
1 t salt
1 t pepper

Add stock, spices and bouillon to Instant Pot.

Place turkey breast on trivet and set inside Instant Pot.

Secure lid and set valve to ‘sealing’.

Select ‘manual’ and set time to 45 minutes.

When finished cooking, let release naturally.

Remove turkey breast with trivet and place in a large bowl. Let cool.

Once cool, pull meat off the bones and return to liquid.

With a fork or tongs, shred the meat.

Add to your favorite recipes. Makes a great sandwich and a wonderful addition to soups. Serve over rice with roasted vegetables.


DINNER: Quick Chicken Curry

1lb chicken breast
1 medium onion, sliced
1 medium carrot, cut into 1” pieces
1 C mushrooms, halved
2 cloves garlic, minced
1” ginger, minced
1 package Kitchens of India chicken curry paste
1 T coconut oil
1 T cornstarch
1-½ C water
2 T water

Salt and pepper to taste

Select ‘saute’ on your Instant Pot.

Add oil, then saute onions, garlic and ginger until soft.

Select ‘cancel’.

Add water, mushrooms and chicken to Instant Pot.

Empty packet of curry paste on top of mixture. Be careful not to mix paste or let it sink to the bottom of Instant Pot.

Select ‘manual’ and set time to 6 minutes.

When finished cooking, let release naturally for 10 minutes. Then release manually and remove cover.

Mix cornstarch with 2 T water and stir into Instant Pot until sauce begins to thicken.

Serve over rice!


Tips for the Instant Pot

  1. Prep ingredients in advance for weeknight meals.
  2. Use the saute function.
  3. Thicken sauces after cooking.
  4. Keep track of successful cook times.
  5. Share your successes!
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