Ground Beef/Ground Turkey · Instant Pot

Ground Turkey Quinoa Taco Bowls (Instant Pot)

I shared my Chicken Quinoa Taco Bowls on an Instant Pot Facebook page and got such great reviews that I started playing around with the recipe and came up with this ground turkey version. I think I like it even more than the chicken version (I promise it tastes better than it looks!)!

I love having meals in the freezer that I can grab on my way out the door and take to work with me. This is great for that! I make a batch, let it cool a little, then pack it directly into freezer safe containers!

Ground Turkey Quinoa Taco Bowls

Ingredients:

  • 1 Tablespoon oil
  • 1 pound ground turkey (ground beef would work too!)
  • 2 1/2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon oregano
  • 1 (15 oz) can black beans, drained and rinsed
  • 1/2 Cup salsa
  • 2 Cup Quinoa (uncooked)
  • 3 Cup water or broth
  • 1 Cup frozen corn
  • Toppings (optional): shredded cheese, cilantro, sour cream, salsa, jalapenos, avocado, black olives, tortillas, tortilla chips, extra salsa.

Directions:

  1. Press the Saute button on the Instant Pot and turn it on high. When it’s hot, add the oil. Add the meat, and cook a few minutes, stirring and breaking it up with a spoon, until browned. Turn the pot off. Sprinkle with the chili powder, cumin, salt, paprika, pepper, garlic powder, onion powder, and oregano, and stir well. Add the beans and salsa. Add the quinoa, and then cover with the water/broth.
  2. Secure the lid on the Instant Pot, making sure the valve is set to “seal” and not “vent.” Set to pressure cook on high for 1 minute.
  3. When the time is up, turn the pot off and let it sit for 10 minutes before releasing any remaining pressure. Don’t let it go longer than 10 minutes, or it will get mushy!
  4. Add the corn to the pot and stir (the heat from the mixture will warm the corn up).
  5.  Serve with your favorite taco fixings!
Instant Pot

Chicken Quinoa Taco Bowls (Instant Pot)

Quick, easy, healthy, one pot, AND delicious? This is what my dreams are made of, you guys! I played around with the Chicken Taco Bowls and came up with this version that uses quinoa instead of rice. My husband and I ate it in bowls with tortilla chips on the side, and the kiddos made burritos out of it. Everyone had seconds!

It took about 30 minutes, start to finish! No prep, just dump everything in the pot!

Chicken Quinoa Taco Bowls

Ingredients:

  • About 1.5 pounds boneless skinless chicken breasts or thighs
  • 2 1/2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon oregano
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 Cup salsa
  • 1 Cup Quinoa (uncooked)
  • 1 1/2 Cup water or broth
  • 1 Cup frozen corn

Directions:

  1. Place the chicken in the Instant Pot Insert. Sprinkle with the chili powder, cumin, salt, paprika, pepper, garlic powder, onion powder, and oregano. Add the beans. Pour salsa over everything. Add the quinoa, and then cover with the water/broth.
  2. Secure the lid and set to cook on manual high pressure for 12 minutes, then quick release pressure.
  3. Remove the chicken, and shred. Add the corn to the pot and stir (the heat from the mixture will warm the corn up). Return the shredded chicken to the pot. It might look a little “soupy,” but the liquid will absorb as it sits for a few minutes.
  4.  Serve with your favorite taco fixings: shredded cheese, cilantro, sour cream, salsa, jalapenos, avocado, tortillas, tortilla chips.

 

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Soup, Stew, Chili

Cauliflower Potato Soup- Instant Pot or Slow Cooker

I’ve been adding cauliflower to my potato soup for as long as I can remember! It’s a great way to add a little nutritional boost, and doesn’t affect the taste (I bet nobody will even know it’s in there unless you tell them!).

The Instant Pot version is easy, but does take about an hour from start to finish, so plan it for a night when you’re not rushed for time (only about 15 to 20 minutes of that requires you to be in the kitchen!)!

I highly recommend using a handheld immersion blender for this recipe, but you could also transfer the soup to a regular blender if needed. Just be super careful with the hot soup! If you don’t have an immersion blender, put one on your wish list! I have this one and use it all the time!

It would be super yummy with a little cream cheese or sour cream stirred in at the end, but I was trying to keep it as healthy as possible 😏.

Cauliflower Potato Soup- Instant Pot or Slow Cooker

 Ingredients:

  • 2.5 pounds Russet Potatoes- peeled and cut into 1 inch cubes
  • 1/2 Cup diced onion
  • 3 cloves garlic
  • 4 Cups Chicken Broth
  • 2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1 head Cauliflower- roughly cut into chunks
  • 2 Tablespoons butter
  • 1/2 Cup Heavy Cream, Half and Half, or Milk
  • Topping Suggestions: shredded cheese, sour cream, bacon, chives, green onions, hot sauce

Instant Pot Directions:

Add the potatoes, onions, garlic, broth, salt, and pepper to the Instant Pot insert and stir. Add the cauliflower on top. Secure the lid and set to pressure cook for 10 minutes.

After it’s done cooking, manually release pressure.

Using an immersion blender, puree the soup until it reaches the desired consistency. Add the butter and milk of your choice. Taste and add additional salt and pepper if needed.

Slow Cooker Directions:

Add the potatoes, cauliflower, onions, garlic, broth, salt, and pepper to the Slow Cooker and stir. Cook on low for 8 hours.

Using an immersion blender, puree the soup until it reaches the desired consistency. Add the butter and milk of your choice. Taste and add additional salt and pepper if needed.

Adapted from the Slow Cooker Potato Soup recipe found in 100 Days of Real Food (which is a wonderful cookbook, by the way- highly recommend!). 

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Instant Pot

Instant Pot Beef, Cabbage, and Rice

This Instant Pot recipe is super easy! Just brown the meat, throw everything else in the pot, and set the timer for 5 minutes! It took about 35-40 minutes total (including prep time, coming to pressure, and releasing pressure). The best part- only one pot to wash! Woo hoo!

This is my version of the Ground Beef & Rice Shawarma recipe from Two Sleevers. I’ve never had Shawarma, (actually, I’d never even heard of it until it was mentioned in the Avengers movie), so I can’t compare it to a traditional shawarma recipe, but my whole family enjoyed it! If you don’t think you’d like the spices, change them up! I think this would be great with more of a stir-fry flavor too! Maybe instead of the spices listed below, just use salt, garlic powder, onion powder, black pepper, and then serve with soy sauce! I think I’ll try that combo next time!

Instant Pot Beef, Cabbage, and Rice

Ingredients:

  • 1 tablespoon oil
  • 1 pound ground beef or ground turkey
  • 1 cup diced onion (I used frozen onions to save time!)
  • 5 cloves garlic
  • teaspoons kosher salt
  • 2 teaspoons oregano
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/8 teaspoon cayenne pepper
  • 1.5 cups jasmine rice- rinsed
  • 1.5 cups broth
  • 16 oz bag of shredded coleslaw mix

Directions:

Press the Saute button on the Instant Pot and turn it on high. When it’s hot, add the oil. Add the meat, and cook a few minutes, stirring and breaking it up with a spoon. Add the chopped onion, garlic, and spices. Stir well.

Add the rice, broth, and coleslaw. Secure the lid and set to pressure cook on high for 5 minutes. Let pressure release naturally for 10 minutes, then release any remaining pressure.

Recipe Adapted from Two Sleevers Instant Pot Ground Beef Shawarma Rice. I used jasmine rice instead of basmati, increased the amount of cabbage, and changed the spices up a bit. 

Instant Pot

Beefy Whole Wheat Rotini (Instant Pot)

This is one of the first things I experimented with when I got my Instant Pot a few years ago. Once I got it figured out, it quickly became a go-to on busy nights! I had been making this same thing on the stove for years, so why did I feel the need to perfect it in the Instant Pot? Because even though it takes about 40 minutes from start to finish, all I have to do is brown the meat, dump everything else in, and set the timer! There’s no waiting for a pot of water to boil. No standing by the stove babysitting the pasta. No draining the pasta. And only one pot to wash instead of the two I usually use when making it on the stove.

Beefy Rotini (Instant Pot)

Beefy Whole Wheat Rotini

Ingredients:

  • 1 pound ground beef
  • salt
  • pepper
  • garlic powder
  • 3 Cups water
  • 13.25 oz whole wheat rotini
  • 25 oz jar pasta sauce

Directions:

Using the saute function on the Instant Pot, brown the ground beef and drain grease if necessary. Season with salt, pepper, and garlic powder.

Without stirring, add the water, then the rotini, then pour the pasta sauce over the top (make sure to cover all the pasta!). Do NOT stir!

Secure the lid and set to pressure cook on high for 5 minutes. After it’s done cooking, quick release pressure (this is very important! If you don’t release pressure right away, it will turn to mush…ask me how I know 🙄).

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Instant Pot

Steel Cut Oats (Instant Pot)

My kids are oatmeal fanatics! They’ll eat if for breakfast, packed up in a thermos for lunch, and occasionally even for dinner! We prefer the texture of steel cut oats over regular oats, but cooking them on the stove can be tedious…bring the water to a boil, add the oats, return to a boil, then reduce to a simmer for 20 to 30 minutes, stirring occasionally. With the Instant Pot  you can just dump everything in , set the timer, and go do something more productive with your time! We like our oats with a sprinkle of  cinnamon & chia seeds, a splash of milk, and a drizzle of pure maple syrup, and served with fresh fruit, or frozen berries. Or my favorite is with sliced bananas and a spoonful of natural peanut butter 😋.

This recipe can easily be doubled, or even tripled in the 5 qt Instant Pot- keep the cooking time the same (if you triple it, be extra careful when releasing pressure, because it may spatter a bit!)! Make a big batch and keep it in the fridge to have on hand through out the week!

Oatmeal in the Instant Pot

Ingredients:

  • 1 Tablespoon butter
  • 1 Cup Steel Cut Oats
  • 3.5 Cups water

Directions:

Melt the butter in the Instant Pot insert, using the saute button. Add the oats and stir for 3 minutes. Add the water. Secure the lid and set to pressure cook on high for 10 minutes. After it’s done cooking, let pressure release naturally for 10 minutes, then manually release any remaining pressure.  Lit sit for 5 to 10 more minutes to thicken.

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Instant Pot

Chicken Taco Bowls (Instant Pot)

Ok, let me start off by saying that this makes a TON of food! I’m not even kidding- my Instant Pot has never been so full in its life! So if you’re one of those people that doesn’t like leftovers, I think you could half the recipe just fine. Me on the other hand, I LOVE leftovers! We eat this for dinner just in bowls the first night, then in burritos the next night. The rest gets packed up for lunches, or goes into the freezer for another time. Cook once- eat for days! This would be great to take to a pot luck, or if you’re feeding a crowd!

It seriously could not be easier- you basically dump everything in the pot and set the timer!

*Update* I’ve heard back from several readers that they did cut the recipe in half and it worked great! Just halve all the ingredients, but keep the cooking time the same!

Chicken Taco Bowls

Ingredients:

  • 4 boneless skinless chicken breasts
  • 2 1/2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon oregano
  • 1 (15 oz) can black beans, drained and rinsed
  • 16 oz salsa
  • 3 cups uncooked long grain white rice
  • 3 cups water or chicken broth
  • 1 (12 oz) bag frozen corn

Directions:

  1. Place the chicken in the Instant Pot Insert. Sprinkle with the chili powder, cumin, salt, paprika, pepper, garlic powder, onion powder, and oregano. Add the beans. Pour salsa over everything. Add the rice, and then cover with the water or chicken broth.
  2. Secure the lid and set to cook on manual high pressure for 12 minutes, then quick release pressure.
  3. Remove the chicken, and shred. Add the corn to the pot and stir (the heat from the rice will warm the corn up). Return the shredded chicken to the pot.
  4.  Serve with your favorite taco fixings: shredded cheese, cilantro, sour cream, salsa, jalapenos, avocado.

Recipe adapted from Wondermom Wannabe

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