Eating healthy gets a whole lot easier with this delicious collection of 75 recipes–each one photographed–for nutritious and satisfying meals made quickly in your electric pressure cooker, all developed by a certified nutritionist and cookbook author for maximum health and flavor.
In The Fresh and Healthy Instant Pot Cookbook, Megan Gilmore presents recipes that use easy-to-find, whole-food ingredients for simple weeknight meals from morning to night–through the revolutionary cooking power of the Instant Pot, an electric, programmable multicooker. There are gluten-free options for each recipe, and all recipes are free of refined sugar and many of the most common food allergens, yet don’t scrimp on flavor. With dishes like Korean Chicken Bowls, Eggplant Parmesan Bake, Peanut Butter Crunch Granola Bars, Flourless Banana Oat Bread, and One-Pot Chocolate Cake and Frosting, following a healthy diet while enjoying your favorite whole foods has never been more achievable. Every recipe is photographed in this highly visual and information-rich collection, and also includes nutritional information (calories, fat, carbs, fiber, and protein) and detailed timing for prep, coming to pressure, cook time, and release time.
MEGAN GILMORE is the author of Everyday Detox and No Excuses Detox, and the creator and recipe developer behind Detoxinista.com, a website that makes healthy living easier and more accessible. She is a certified nutritionist consultant and health coach, and her recipes have been featured in the Guardian as well as Shapeand Clean Eating magazines.
This sweet potato curry has minimal spice but it’s a good base recipe. I used curry paste and this recipe below to supplement the spices.
Also, I used beyond meat chicken strips, added a little bit more veggies, used a little bit more coconut milk and water because I like more broth, and I used veggie bouillon instead.
I enjoyed this quick dish. I left out the maple syrup, no need for me. Also I made only once so far and added another sweet potato but thought I could also
add at least another carrot or more veggies next time.
I made this dish and loved it, but subsituted the coconut milk for soy as several family members are allergic and i used baby spinach instead kale. I used veggie broth instead of water. Next time I’ll add more veggies to it.
Love it! Simple and yummy!
Made it tonight – sub kale with spinach and added Gram Masala spice at the end. My boyfriend also added Chili Flakes. But overall good.
Made this for my meat eater family, I added more curry powder and substituted cooked cauliflower for kale. It was very good!
Tastes lovely just doesnt look aesthetic
This dish is really yummy and my kids loved it. Win all the way. Would like to add chicken next time
Delicious and easy to make!
Amazing recipe and super easy!
I enjoyed this but kept getting the burn message as the lentils kept sticking to the bottom. I used more water than it called for. Dont know why.
I made this last night & it was delicious. I added more curry than called for as I’m a curry nut. I also did not add the maple syrup which actually states optional in Megan’s cookbook as I didn’t need it to be sweet.