DirectionsStep1First, prepare stir fry sauce. In a medium bowl, mix together soy sauce, maple syrup, minced garlic, grated ginger, and white rice vinegar. Set aside.Step2Next, prepare chicken breast by slicing into 1-inch chunks.Step3Turn on the Instant Pot's sauté feature. Heat 1.5 tablespoons of olive oil.Step4When olive oil is fragrant, add diced chicken breast and cook for 1 to 2 minutes to brown.Step5Turn off the sauté feature and add stir fry sauce. Toss.Step6Cover Instant Pot and turn the valve to seal. Cook on manual high pressure for 4 minutes. The Instant Pot should take a few minutes to build pressure, but eventually it will count down from 4 minutes.Step7While the chicken is cooking, prepare vegetables. Dice 2 large red peppers and cut broccoli into bite-sized florets. Set aside.Step8Next, prepare a slurry. In a small bowl, whisk together 1/4 cup of water and 1 tablespoon of cornstarch. Set aside.Step9Once the Instant Pot beeps, quick release to release the steam that has built up.Step10Remove top and add chopped veggies, the slurry, and raw cashews to the Instant Pot and toss everything together.Step11Turn on the Instant Pot's sauté feature and cook for around 3 minutes or until sauce has thickened.Step12Turn off the sauté feature and immediately cover the Instant Pot for around 5 minutes to let the veggies steam and fully cook.Step13Remove lid and assess how cooked the veggies are. If they need to continue cooking, put the top back on to continue steaming*. Remember, no one likes overcooked veggies!Step14Serve over your favorite grainIngredientsIngredients½ cupLow Sodium Soy Sauce (or tamari)⅓ cupMaple Syrup1 tablespoonGarlic (minced)2 teaspoonsGinger (fresh grated)2 teaspoonsWhite Rice Vinegar1 ½ poundsSkinless Chicken Breast (boneless, cut into 1-inch chunks)1 ½ tablespoonsOlive Oil2 Large Red Peppers (diced)4 cupsBroccoli Florets1 tablespoonCornstarch¼ cupWater1 cupWhole Cashews (raw)See moreNutritionalNutritional355 CaloriesFrom fitfoodiefinds.comRecipeDirectionsIngredientsNutritionalExplore further100 Healthy Instant Pot Recipes - Taste Of Hometasteofhome.com20 Pressure Cooker Recipes for Weight Loss - Eat This …eatthis.com21 High Protein Instant Pot Recipes - All Nutritiousallnutritious.com37 Low-Calorie Recipes You Can Make in Your Instant Pot …tasteofhome.comBest Healthy Instant Pot Recipesallrecipes.comRecommended to you based on what's popular • Feedback
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WebMay 18, 2023 · Here are 60 best healthy Instant Pot recipes tested in Amy + Jacky’s Test Kitchen. This list includes healthy Instant Pot chicken recipes, easy healthy instant pot …
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WebFeb 9, 2021 · Set instant pot multi cooker to SAUTÉ (normal heat) function. Spray inner pot with cooking spray. Add beef, in two batches, and brown—about 3 minutes per side. Remove to a plate and set aside. Add …
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WebApr 30, 2022 · As the pot is heating up, season the ground beef generously with kosher salt and freshly ground black pepper. When the indicator says “HOT”, add olive oil to the Instant Pot, then add the ground beef. After …
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WebSep 19, 2019 · Step 1 – Brown ground beef In the instant pot on the saute setting. Step 2 – Add the remaining ingredients and stir together. Step 3 – Cover and set the valve to sealing. Step 4 – Set the pressure to 5 …
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WebOct 9, 2018 · Instructions. Create Ricotta Cheese Mixture: In a mixing bowl, beat one large egg, then add in ¾ cup (200g) Ricotta cheese. Season with 1 tsp (1g) Italian seasoning, ground black pepper, and ⅓ tsp kosher salt. …
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WebOct 17, 2023 · In a large skillet, sauté shrimp in oil. Add the garlic, salt, and pepper; cook 1 minute more. Set aside. In the same skillet, heat ½ cup broth, juice, and dried basil. In a …
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WebCook the beef and onion over medium-high heat for 5 to 7 minutes, stirring frequently to turn and break up the beef. Stir in the bell pepper, jalapeño, chili powder, cumin, garlic, and …
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WebAug 19, 2021 · Chicken and Asparagus Crepes. Nutrition Facts. 1 filled crepe: 264 calories, 14g fat (7g saturated fat), 107mg cholesterol, 275mg sodium, 15g carbohydrate (4g …
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