Every year, I say I’m going to cook more with cookbooks. And I don’t. I have three of my own cookbooks, so between cooking from those and developing recipes for my blog, it leaves very little time for cooking from other cookbooks.
That all stops now! Two great cookbooks arrived and I cooked from them right away (no excuses!) and I am so excited to share the recipes with you. Both of these cookbooks are written by wonderful ladies that I’ve had the pleasure of spending time with IRL and today, we’re starting with Megan Gilmore aka the Detoxinista and her new cookbook,The Fresh & Healthy Instant Pot Cookbook,out Oct 9!
I have to admit, when it comes to the pressure cooker (this is the one I have and love!), I haven’t been very creative. I pretty much use it for cooking spaghetti squash and my Salsa Chicken Thighs recipe. Both are convenient, tasty, and such time savers, but I’ve been looking for more inspiration (and I even got my mom to buy a pressure cooker!)
Then, Megan’s new book, The Fresh & Healthy Instant Pot Cookbookarrived and it was like the healthy pressure cooker gods answered my plea! If you’re looking for healthy recipes to use in your pressure cooker, look no further and pre-order this cookbook (which comes out October 9th – in just a couple of days!)
There are soups, rice bowls, breakfast bakes, desserts, and so much more! Speaking of my mom, I got her to preorder it too and I couldn’t be more proud of a recommendation!
Now let’s get to the recipe – this recipe uses both the Pressure Cook feature and the Saute feature, which I had never used before. It’s so easy to make, the chicken is so flavorful (with a simple sauce!), and it’s nice and thick without cornstarch, thanks to an arrowroot slurry. It reminds me that I need to do more arrowroot slurries, because it’s a healthier way to thicken sauces.
I actually had made a big batch of quinoa for the week and didn’t have rice on hand, so I served these over quinoa. The other modification I made was using more veggies, because I really like to pack in the veggies! I used the Inspiralizer to spiralize the onion and peppers, of course.
1 cup white rice, like jasmine or basmati, rinsed (I skipped this and just used 1 1/3 cups of cooked quinoa)
1 cup plus 2 tablespoons water
1 red bell pepper (I used 2 bell peppers)
1/2 red onion
1 cup fresh baby spinach (I used more - about 2-3 cups)
1 tablespoon arrowroot starch
1/2 cup chopped green onions, tender white and green parts only (about 3 onions)
Sesame seeds, for garnish
Add the soy sauce, maple syrup, ginger, Sriracha, and garlic to the Instant Pot and stir to combine. Place the chicken breasts on top of the sauce in a single layer. To cook the rice at the same time, position a 2.5-inch trivet over the chicken breasts and place a 7-inch oven-safe bowl on top. Add the rice and 1 cup of the water, then secure the lid and move the steam release valve to Sealing. Select Manual/Pressure Cook to cook on high pressure for 4 minutes.
While the chicken and rice (if doing) are cooking, spiralize the onion and bell pepper on Blade A. Chop the noodles to trim.
When the cooking cycle is complete, let the pressure naturally release for 10 minutes, then move the steam release valve to Venting to release any remaining pressure. When the floating valve drops, remove the lid. Use oven mitts to lift the trivet and the bowl of cooked rice out of the pot. Use tongs to transfer the chicken to a cutting board to rest. Press Cancel to stop the cooking cycle.
Add the sliced peppers and onions to the sauce in the Instant Pot. Press Sauté and let the vegetables simmer in the sauce until crisp-tender, about
5 minutes. In a small bowl, whisk together the arrowroot with the remaining 2 tablespoons water to create a slurry. While the vegetables are cooking, use two forks to shred the chicken, then add it back to the pot once the vegetables are tender. Stir in the baby spinach until it wilts, about 1 minute. Stir in the arrowroot slurry and continue stirring until the sauce thickens, 1 to 2 minutes.
Serve the chicken and vegetables over the cooked rice (or quinoa) with a sprinkling of green onions and sesame seeds over the top. Store leftovers in an airtight container in the fridge for 3 or 4 days.
MAKE IT VEGAN Omit the chicken and arrowroot slurry. Cook 1 cup dry green lentils with 1 1/4 cups water on high pressure for 5 minutes along with the rice, as directed above. Add the sauce and vegetables to the cooked lentils, and simmer as directed.
Per Serving: Calories 268, Fat 4g, Carbohydrates 31g, Fiber 2g, Protein 24g
New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!
Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!
Inspiralized started out of a pure passion for eating healthy and helping others. When Ali Maffucci, discovered the spiralizer, she quickly learned how easily it could be used to make creative, delicious and nutritious meals
I have nothing prolific to say today (I’ve just been madly testing recipes for this project I’ll be announcing soon) except that today was the first day in my life that I actually enjoyed sliced tomatoes on a sandwich. 🍅 🍞
I’m not a fan of raw tomatoes, except in something subtle like a pico de gallo or if they’re a tiny part of a meal, like a garnish. but today, I made this chickpea tuna salad melt with tomatoes and spinach and LOVED it. 👍🏼
it got me thinking… I can’t be the only one. do you like raw tomatoes? 🤔...
should I start paying luca for his food styling (swipe to see), so he can buy cars and ice cream all by himself? 🏎️ 🍦
which has me thinking... when do you start giving kids allowances?! 💰
#toddlermomlife #toddlermom #boymom #momlife #cutesthelperever...
luca made a friend today! 👦🏼 🚴♂️
one of the things that has made me sad during COVID has been that Luca hasn't spent much time with other kids his age. this summer, we had a little pod of a few kids, but slowly but surely, as the year went on, kids moved to the suburbs, enrolled in school (we didn't feel comfortable), and then as the temperature dropped, the rest of the kids stopped braving the cold and since we felt uncomfortable with indoor playdates, it was really just our little family hanging out. and Luca wasn't hanging out with anyone his age much.
I have so many thoughts on this. will this change his personality and social skills forever? will he be socially awkward? will he lose out on so many developmental milestones? will this affect his emotional awareness? the list goes on. I know it's only a year or so, but that's over 1/3 of his entire life!
and now that we're in Florida, we just keep to ourselves at my parents' house and don't see any other kids. it's so nice to be together as a family, and I know so many families can't be together right now, so I'm so grateful for that. the other day, Luca saw a 7-year-old boy on a bike in my parents' neighborhood and he asked us if he could be his friend. I almost broke down in tears.
so by chance, we were out on his bike this afternoon and sure enough, we saw the little boy again, riding his bike, with his mother. in that moment, I knew I had to make a move - so I called out to the mother and asked her, "I know this is going to sound weird, but my son would love to hang out with your son! I'd love to get your number so they can ride bikes together sometime!" I was so nervous, haha!
and just like that, Luca made a friend! they immediately started riding their bikes together (it was so cute I couldn't handle it!!!) and Roma even came a little bit later and literally slipped her hand into the little boy's hand, it was like she was starving for that connection. it was so adorable, and I'm so happy for Luca to have someone to safely play outside with and so I can shed some of this mama worry.
as for these chocolate donuts, search the blog, they’re an oldie but a goodie! 🍩🍫...
it's a mouthful, but it's mouth-watering. 👅 my TERIYAKI SALMON with RICED BUTTERNUT SQUASH and SESAME BROCCOLI 🥦 is live on the blog, and it's another must-add to your weekly meal plan. okay I say that all the time, but seriously - I'm only sharing recipes I make for our family, and these have all been slam dunks 🏀
and last week I started the #inspiralizedmealplanideas hashtag so we'd have a running list of weekly meal ideas from this community, and it's a Monday thing, so tell me - what's ONE meal you're making this week? 🍴 leave it in the comments below and be sure to check back to see what other people are making and even SAVE this post for future reference! 📌
#teriyaki #easydinners #healthydinners #salmondinner #salmonrecipes #feedfeed #f52grams #huffposttaste #thewayweeat #makemewhole #eatingwelleats #foods4thought #thekitchn #eatmoreveggies...