No-Sodium Instant Pot Recipes
Tired of eating the same boring, salty dishes? Why not try something new and delicious with no-sodium Instant Pot recipes? With this amazing kitchen appliance, you can whip up tasty dishes that are low in sodium and full of flavor. Whether you are looking for dinner ideas, side dishes, or even snacks, you can find a no-sodium Instant Pot recipe that is sure to please.
What is an Instant Pot?
An Instant Pot is a kitchen appliance that allows you to pressure cook, slow cook, sauté, steam, and warm food with ease. This amazing appliance is great for busy cooks who don’t have time to wait for food to cook. With the press of a few buttons, you can have dinner on the table in no time. It is also a great way to make healthy meals, as it locks in the nutrients and flavors of the ingredients.
No-Sodium Instant Pot Recipes
If you are looking for some delicious, no-sodium recipes to try in your Instant Pot, here are a few to get you started:
Veggie-Stuffed Peppers
Prep time: 10 minutes
Cook time: 20 minutes
Ingredients:
- 4 bell peppers, halved and seeded
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup quinoa
- 2 cups vegetable broth
- 1 can diced tomatoes, drained
- 1 teaspoon Italian seasoning
- Salt-free black pepper, to taste
- 2 tablespoons olive oil
Instructions:
1. Heat the olive oil in the Instant Pot on the sauté setting.
2. Add the onion and garlic, and cook for a few minutes until softened.
3. Add the quinoa, vegetable broth, diced tomatoes, Italian seasoning, and black pepper.
4. Stir well and turn off the sauté setting.
5. Place the halved bell peppers in the Instant Pot and secure the lid.
6. Cook on high pressure for 15 minutes.
7. Quick release the pressure.
8. Serve the peppers hot.
Equipment:
- Instant Pot
- Knife
- Cutting board
- Measuring cup
- Measuring spoons
Notes:
This recipe is best served with a side salad or roasted vegetables. You can also add other vegetables of your choice, such as mushrooms, zucchini, or carrots.
Nutrition: Per Serving
Calories: 210
Fat: 7g
Carbohydrates: 28g
Protein: 8g
Sodium: 0mg
Recipe Tips:
- If you don’t have quinoa on hand, you can use other grains such as rice, millet, or couscous.
- To add more flavor to the dish, try adding a pinch of cumin or smoked paprika.
- You can also add some grated cheese or diced avocado on top of the peppers for a delicious finish.
No-Sodium Mac & Cheese
Prep time: 5 minutes
Cook time: 10 minutes
Ingredients:
- 1 cup uncooked elbow macaroni
- 1 cup unsweetened almond milk
- 2 tablespoons nutritional yeast
- 1/4 teaspoon garlic powder
- Salt-free black pepper, to taste
- 1 tablespoon olive oil
Instructions:
1. Heat the olive oil in the Instant Pot on the sauté setting.
2. Add the macaroni and almond milk, and stir until combined.
3. Turn off the sauté setting and secure the lid.
4. Cook on high pressure for 8 minutes.
5. Quick release the pressure.
6. Stir in the nutritional yeast, garlic powder, and black pepper.
7. Serve the mac & cheese hot.
Equipment:
- Instant Pot
- Measuring cup
- Measuring spoons
Notes:
This recipe is great for a quick and easy lunch or dinner. You can also add diced vegetables, such as broccoli or peppers, for a more filling meal.
Nutrition: Per Serving
Calories: 220
Fat: 7g
Carbohydrates: 28g
Protein: 8g
Sodium: 0mg
Recipe Tips:
- If you don’t have nutritional yeast on hand, you can substitute it with Parmesan cheese.
- For a more cheesy flavor, add 1/4 cup of grated cheese in step 6.
- To make the dish even more flavorful, add a pinch of smoked paprika or chili powder.
No-Sodium Chili
Prep time: 5 minutes
Cook time: 25 minutes
Ingredients:
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes, drained
- 1 can tomato sauce
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt-free black pepper, to taste
- 2 tablespoons olive oil
Instructions:
1. Heat the olive oil in the Instant Pot on the sauté setting.
2. Add the onion and garlic, and cook for a few minutes until softened.
3. Add the bell pepper, black beans, diced tomatoes, tomato sauce, chili powder, cumin, and black pepper.
4. Stir well and turn off the sauté setting.
5. Secure the lid and cook on high pressure for 20 minutes.
6. Quick release the pressure.
7. Serve the chili hot.
Equipment:
- Instant Pot
- Knife
- Cutting board
- Measuring spoons
Notes:
This recipe is great served with a side of brown rice or quinoa. You can also top the chili with shredded cheese, diced avocado, or a dollop of sour cream.
Nutrition: Per Serving
Calories: 200
Fat: 7g
Carbohydrates: 24g
Protein: 9g
Sodium: 0mg
Recipe Tips:
- If you’d like the chili to be spicier, try adding a pinch of cayenne pepper.
- For a creamier texture, add 1/2 cup of pureed sweet potato.
- You can also add other vegetables of your choice, such as mushrooms, zucchini, or corn.
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