I’m thrilled to share with you my latest cookbook! It’s packed with healthy Instant Pot recipes to help you lose weight, eat better, and spend less time in your kitchen.
With detailed instructions, photos, nutrition information, and cooking times (including the time it takes to come to pressure), I think it’s the BEST Instant Pot cookbook out there!
Available Now:
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Healthy Instant Pot Recipes
Each and every recipe in the Fresh & Healthy Instant Pot Cookbook has the nutrition info listed right on the recipe, and there’s also a photo for every recipe (yay!!) so you’ll know exactly what each one should look like when you’re done. All of the recipes have a gluten-free option included and they are all made without refined sugar, too.
To make this book as useful as possible for the greatest number of people, I’ve included vegan options whenever possible, even when a recipe calls for meat. So, in the Protein-Packed Entrees chapter, I intentionally made all of the sauces vegan and included a tested vegan substitute to make sure everyone can enjoy these new recipes. Check out the entire list of recipes included below!
Table of Contents:
Chapter 1: Easy Mornings
- Easy-to-Peel Hardboiled Eggs
- Instant Strawberry Jam
- Peaches & Cream Steel-Cut Oatmeal
- Cozy Spiced Fruit
- Peanut Butter Crunch Granola Bars
- Maple-Cinnamon Cereal Bowls
- Take-Along Veggie Frittatas
- Flourless Banana Oat Cake
- Italian-Style Shakshuka
- Asparagus & Leek Frittata
- Huevos Rancheros (vegan option included)
Chapter 2: Healthy Staples & Side Dishes
(each recipe has a tested vegan option if not vegan already)
- Cinnamon Applesauce
- Healthy Hummus
- Sesame Green Beans
- Not-Fried Pinto Beans
- Lightened-Up Mashed Potatoes and Gravy (all in one pot!)
- Easy Cauliflower Rice (no extra equipment needed)
- Maple-Glazed Sweet Potatoes
- Garlic-Parmesan Spaghetti Squash
- Instant Vegetable Medley
- Fresh Bulgur Pilaf
- Millet āCornbreadā
- Beans from Scratch
Chapter 3: Soups & Stews
(each recipe has a tested vegan option if not vegan already)
- Thai Coconut Carrot Soup
- Broccoli Cheese Soup
- Two-Bean Chili
- Comforting Noodle Soup
- Wild Rice & Mushroom Stew
- Chipotle Black Bean Soup
- Lentil Minestrone
- African Peanut Stew
- Creamy Tomato Soup
Chapter 4: Meal-Sized Salads & Bowls
(each recipe has a tested vegan option if not vegan already)
- Thai-Style Farro Salad
- Crunchy Lentil Salad with Shallot Vinaigrette
- Taco Salad with Zesty Lime Vinaigrette
- Greek Chickpea Salad
- “Cheeseburger” Salad with Special Sauce
- Curried Broccoli & White Bean Salad
- Wild Rice & Kale Salad
- Korean Chicken Bowls
- Cold Sesame Noodle Bowls
- Roasted Vegetable Bowls
- Eggroll in a Bowl
Chapter 5: Vegetarian Comfort Food
(each recipe has a tested vegan option if not vegan already)
- Walnut Pesto Pasta
- Hidden Cauliflower Mac ānā Cheese
- Instant āFried Riceā
- Mushroom & Barley āRisottoā
- Kung Pao Chickpeas
- Eggplant Parmesan Casserole
- Spicy Sweet Potato Burgers
- Pad Thai Stir Fry
- Lazy Falafel Wraps
- Speedy Sweet Potato Curry
- Lentil & Walnut Tacos
- Vegetarian Red Beans & Rice
- One-Pot Shepherdās Pie
Chapter 6: Protein-Packed Favorites
(each recipe has a tested vegan alternative)
- Carolina Barbecued Chicken with Slaw
- One-Pot Turkey Bolognese with āSpaghettiā
- Thai Salmon Curry
- Creamy Tuscan Chicken with Mashed āPotatoesā
- Easy Taco Casserole
- Mongolian Beef Stir Fry
- Soy-Ginger Salmon with Broccoli
- Orange Chicken & Vegetables
- Coconut-Lime Shrimp
- Chicken Tikka Masala
- Creamy Chicken & Brown Rice
- Sneaky Sloppy Joes
Chapter 7: Naturally Sweet Treats
(each recipe has a tested vegan option if not vegan already)
- Fresh Apple Crumble
- Flourless Brownies
- Brown Rice Pudding
- Cinnamon-Pecan Coffee Cake
- Creamy Coconut-Ginger Pudding
- Deep-Dish Oatmeal Raisin Cookie
- One-Pot Chocolate Cake with Frosting
Why Did I Write This Cookbook?
When I first bought my Instant Pot (on a Black Friday sale a few years ago), I had no idea where to start. I found it so intimidating that it sat in its box for longer than I’d like to admit. When I finally did get the courage to start using it, I used it for basic staples like making quinoa and beans from scratch.
Finding recipes on the internet for the Instant Pot can be hit-or-miss, because you have to experiment with the electric pressure cooker a lot to understand how best to use it. I’ve literally cooked with my Instant Pot over 1,000 times now, and I only just recently learned how to make boneless chicken breasts not turn out like rubber. (Here’s how to make perfect Instant Pot chicken breasts.)
Recipes for the Instant Pot also tend to be on the more decadent or processed side, with the most popular recipes being for cheesecake or “crack” chicken, which is made with a seasoning packet and cream cheese. (Convenient, yes… healthy, no.)
In my new book, you’ll find recipes using fresh and healthy ingredients. I think you’ll be surprised how I sneak extra vegetables into your favorite comfort food dishes in unexpected ways.
Benefits of Using the Instant Pot
If you’re already familiar with the Instant Pot, you may know that the Instant Pot doesn’t always cook food faster than traditional methods, but it does make the cooking process much more hands-off.
For example, quinoa still takes roughly 20 minutes to cook in the Instant Pot, but instead of waiting for a pot of water to boil on the stove, then covering it, turning down the heat, and watching the pot to make sure your quinoa doesn’t burn or stick to the bottom, you simply dump quinoa and water into your Instant Pot, press a button, and walk away. Because it’s hands-off, you’ll have more time to finish up chores around the house or spend time with your family. (And you’ll really save time with pot-in-pot Instant Pot cooking, which allows you to cook your main entree in the same pot at the same time.)
Pressure cooking has been shown to preserve more nutrition than other forms of cooking, possibly because the temperature stays lower (around 250ĀŗF or less) or because shorter cooking times mean there’s less opportunity for nutrient loss. So, your meals are not only easier when you use the Instant Pot, they may really be healthier, too!
Which Instant Pot to Buy
I bought this 6-quart model first, and I still use it most often, though you may want to use the 8-quart model if you are cooking for more than 4 to 6 people regularly. The nice thing about the 6-quart model is that it comes to pressure faster, so your meals are ultimately ready faster, and it doesn’t need as much liquid, so you’ll almost never get an error message while using it.
The 8-quart makes a larger quantity of food and is wider, so it holds more normal-sized pans and bowls for pot-in-pot cooking. However, it is more prone to giving you a “burn” error, which means you’ll need to stop and scrape your pot before continuing with a recipe. (Which can be very frustrating!) That’s why I use my 8-quart pot less than the 6-quart.
How to Use the Instant Pot
In case you’re not sure how to use your Instant Pot, each recipe in this book walks you through every step, so you’ll know EXACTLY what to do. I’ve also included a how-to section at the beginning, with photos, and a troubleshooting section covering common issues that may come up.
I hope this book will leave you feeling confident that you can cook almost anything with your Instant pot!
I hope you’ve enjoyed this sneak peak, and I hope you’ll enjoy the cookbook even more once you have it in your hands. These are some of my favorite recipes yet!
Reader Feedback: Do you have any Instant Pot recipe requests in the meantime? I plan on sharing more Instant Pot recipes all summer long!
I got an Instant Pot for Christmas and immediately got this cookbook from the library. As usual, your recipes do not disappoint! A family favorite was the mushroom and wild rice soup. I appreciate you incorporating more meat recipes in this book – my husband cannot tolerate legumes so I had to save the lentil and bean recipes for when it was just my boys and I eating. Also, just one comment or suggestion for those with big eaters, I find the portions to be too small for our family. (As a clean eating family we never focus on calories but I couldn’t help noticing the calorie count. For the dinners under 300 calories, it just isn’t enough for my husband or 2 growing boys!) We are used to increasing recipes, so this is not meant as a criticism, just perhaps a heads up for families with hungry boys, be prepared to make more than the recipe calls for.) Thanks Megan! Keep up your great recipes!
Hi there! You probably get this a lot but I just wanted to thank you profusely for this cookbook – itās seriously perfect for us! Finger crossed you write a sequel!
Hi Megan,
I am a new devotee to you and your IP cookbook. But Iām having a crisis. My eggplant parm casserole is in the IP right now and in the instructions you say cook for 1 min. But in the times on the side, IP cook time says 9 min. Which is correct?
Hi Alle! The timing at the top accounts for ALL of the cooking in the recipe, including the saute time. So overall, it takes 9 minutes of active cook time, but the pressure cook cycle is only for 1 minute. Definitely go by the directions, and you should be good!
Thankfully I did go with 1 minute and it came out perfectly. Thanks for the explanation and the awesome cookbook!
I was confused by the same thing! Thanks for asking and for clarifying! You inspired me to get an IP and I couldnāt be more pleased with both it and your cookbook š¤
Do many of your recipes use the Yogurt function? I have an older pot that doesn’t have that (and sure wish it did!)
No, I don’t use any specialty functions in the book, so that people with any machine can get the most out of the cookbook!
Love this book! Making my way through and nothing has been less than delightful yet!!
When is your next instapot book coming out? Soon please! š
I own all of your cookbooks and am loving them so far. I was wondering if you have recommendations on which recipes freeze well for those weeks that get extremely busy. Thanks!
How many recipes are in this book. How many are vegetarian?
There are 75 recipes in the book, not including all of the vegan modifications. Only 12 of the recipes are NOT vegetarian already, but every recipe that calls for meat or fish in this book has a tested vegan modification so that you can make every recipe in the book.
I LOVE this book. I have tried the Soy-Ginger Salmon with Broccoli, Huevos Rancheros, Thai Salmon Curry, and the Creamy Tuscan Chicken with Mashed āPotatoes”. Each one has come out AMAZING and my family has devoured each one! I am waiting on some trivets from Amazon to try some of the other recipes. I have searched for the white bowl shown in the beginning of the book, but can’t seem to find it. Can you tell me what brand it is? Thank you!!! Can’t wait to try more recipes!!
Thank you for including meat options! I like the vegan options, kids like meat, but I rotate my dishes š and they’re loving the veggies and legumes more and more.
Hi there! I donāt own an instant pot yet but would like to get one along with your cookbook. Do I need one with specific presets or with any 6 quart or 8 quart one work?
I don’t use any presets in my book, so you can use any electric pressure cooker with it. I prefer the Instant Pot 6-quart Duo, as it comes to pressure faster than the 8-quart model.
I just ordered a Kindle edition of the Instant Pot book. I’m looking for the 3 weeks of meal plans and can’t find it. Am i missing something?
Pictures of every meal, healthy meals, easy to follow directions geared for the Instant Pot. I was reluctant to purchase a cookbook but was growing weary of always going on-line for recipes for Instant Pot. I especially wanted recipes that cooked multiple items (pot in pot or stacked cooking) in Instant Pot. Thrilled to have a reliable hard copy and love the feel of this cookbook too. Megan Gilmore has done a wonderful job in testing and perfecting these recipes. So happy with this cookbook; Thank you Megan!
I’m so glad you love the book, Joan! I appreciate your kind feedback. š
Hi! I was gifted your book and live in Denver. What adjustments do I need to make to the recipe cook times or NR times to accommodate for the altitude? I read that increasing cook time by 15% might be required? But Iām not sure if this is true for all recipes or just some? For example, the pecan cinnamon coffee cake (which is delicious flavor) did not cook all the way through using the cook time as directed. I remade it adding 3 minutes to the cook time, but it still did not cook all the way through. What do you recommend in general for the altitude? And what do you recommend for the cake? š Thank you!
I can’t wait to get some healthy recipes to better myself! Thank you! š
Hi Megan
Thank you for your awesome Insta Pot cookbook. Iv’e made most of the recipes in the book. Our favorites are the chocolate cake and Pad Thai!! So yummy!!! I wish you could write another one!!
This looks great! I just ordered it on IndieBound. (Support independent bookstores!)
Hello I have your book Peanut butter crunch granola bars ….. didnt have much crunch lol too soft/crumbly what do you have for suggestions I packed it down, let it sit before cutting etc.
This is the best cookbook I’ve ever owned – and I’ve owned A LOT of cookbooks.
Every recipe is simple and delicious. I highly recommend it and have given it often as a gift.
Love this book! When I preordered I was sent a link for a bonus meal plan PDF. The link no longer works and I’d love to have a copy if possible? Thanks!