20 Delicious High Protein Instant Pot Recipes for Fitness Enthusiasts

Just when you thought your Instant Pot couldn’t get any more versatile, we’re here to prove you wrong with 20 mouthwatering, high-protein recipes that are perfect for fitness enthusiasts! Whether you’re meal prepping for the week or whipping up a quick post-workout dinner, these dishes are sure to fuel your body and satisfy your taste buds. Ready to transform your cooking game? Let’s dive into these protein-packed delights!

Instant Pot Chicken and Quinoa

Ever find yourself staring into the fridge, wondering what to make that’s both healthy and hassle-free? You’re in luck because this Instant Pot Chicken and Quinoa is about to become your go-to for a quick, nutritious meal that doesn’t skimp on flavor.

Ingredients

• 1 tbsp olive oil
• 1 lb chicken breast, cubed
• 1 cup quinoa, rinsed
• 1.5 cups chicken broth
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup frozen peas and carrots

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil.
2. Add the cubed chicken breast to the pot. Cook for 5 minutes, stirring occasionally, until the chicken is no longer pink.
3. Tip: Don’t overcrowd the pot to ensure the chicken cooks evenly.
4. Add the rinsed quinoa, chicken broth, garlic powder, onion powder, salt, and black pepper to the pot. Stir to combine.
5. Secure the lid and set the Instant Pot to ‘Manual’ high pressure for 1 minute.
6. Tip: The quinoa will cook under pressure even though the time seems short.
7. Once cooking is complete, allow a natural release for 10 minutes, then quick release any remaining pressure.
8. Stir in the frozen peas and carrots. Let sit for 5 minutes to thaw and warm through.
9. Tip: The residual heat is perfect for gently cooking the veggies without making them mushy.

Fluffy quinoa and tender chicken come together in this dish with a comforting, savory flavor. Try topping it with a sprinkle of fresh herbs or a squeeze of lemon for an extra zing.

High Protein Lentil Soup

Kickstart your week with this hearty High Protein Lentil Soup that’s not only nutritious but also incredibly satisfying. You’ll love how simple it is to whip up, and the flavors? Absolutely comforting.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup dried green lentils
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt to taste
• 2 cups fresh spinach

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat.
2. Add 1 cup diced onion, sauté until translucent, about 5 minutes.
3. Stir in 2 cloves minced garlic, cook for 1 minute until fragrant.
4. Add 1 cup diced carrots and 1 cup diced celery, cook for another 5 minutes.
5. Rinse 1 cup dried green lentils under cold water, then add to the pot.
6. Pour in 4 cups vegetable broth, bring to a boil.
7. Reduce heat to low, simmer covered for 25 minutes, or until lentils are tender.
8. Stir in 1 tsp ground cumin and 1/2 tsp smoked paprika, season with salt to taste.
9. Add 2 cups fresh spinach, cook until just wilted, about 2 minutes.

Warm and comforting, this soup boasts a creamy texture with a smoky depth from the paprika. Serve it with a slice of crusty bread for dipping, or top with a dollop of Greek yogurt for extra creaminess.

Beef and Broccoli Instant Pot Meal

Very few dishes strike the perfect balance between hearty and healthy like this Beef and Broccoli Instant Pot Meal. You’ll love how quickly it comes together, making it a perfect weeknight dinner.

Ingredients

• 1.5 lbs beef sirloin, thinly sliced
• 3 cups broccoli florets
• 1/2 cup beef broth
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp sesame oil
• 3 cloves garlic, minced
• 1 tsp ginger, grated
• 1 tbsp cornstarch
• 2 tbsp water

Instructions

1. Turn the Instant Pot to ‘Sauté’ mode and heat the sesame oil.
2. Add the beef slices and cook until browned, about 3-4 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
3. Add garlic and ginger, sauté for 30 seconds until fragrant.
4. Pour in soy sauce, brown sugar, and beef broth, stirring to combine.
5. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 10 minutes.
6. Once done, perform a quick release by turning the valve to ‘Venting’. Tip: Keep your face and hands away from the steam.
7. In a small bowl, mix cornstarch and water to create a slurry.
8. Turn the Instant Pot back to ‘Sauté’ mode, add the slurry, and stir until the sauce thickens, about 2 minutes.
9. Add broccoli florets, stirring to coat them in the sauce. Cover and let sit for 5 minutes until broccoli is tender-crisp. Tip: For extra crunch, you can steam the broccoli separately and add it at the end.

Flavorful and tender, this dish pairs wonderfully with fluffy white rice or over a bed of noodles for a more filling meal. The sauce is just the right amount of savory with a hint of sweetness, clinging perfectly to every bite.

Instant Pot Turkey Chili

Craving something hearty and easy to whip up? This Instant Pot Turkey Chili is your go-to for a comforting meal that’s packed with flavor and ready in no time.

Ingredients

• 1 tbsp olive oil
• 1 lb ground turkey
• 1 cup diced onion
• 1 cup diced bell pepper
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup chicken broth

Instructions

1. Set the Instant Pot to ‘Sauté’ and heat the olive oil.
2. Add the ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
3. Tip: If the turkey sticks, a splash of broth can help loosen it.
4. Stir in the onion, bell pepper, and garlic, cooking until softened, about 3 minutes.
5. Mix in the chili powder, cumin, salt, and black pepper until well combined.
6. Pour in the diced tomatoes, kidney beans, and chicken broth, stirring to combine.
7. Tip: For a thicker chili, mash some beans against the side of the pot.
8. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 10 minutes.
9. Once done, allow a natural release for 10 minutes, then quick release any remaining pressure.
10. Tip: Letting it sit for a few minutes after cooking enhances the flavors.

Perfectly hearty with a slight kick, this chili is a crowd-pleaser. Serve it with a dollop of sour cream or over a baked potato for a twist.

Protein-Packed Black Bean Stew

Veggie lovers and protein seekers, gather around! This black bean stew is not just hearty and satisfying but also a breeze to whip up on a busy weeknight. You’ll love how the spices meld together, creating a cozy bowl of goodness.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 2 cups vegetable broth
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 cup diced tomatoes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped cilantro

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in minced garlic, ground cumin, and chili powder, cooking until fragrant, about 30 seconds.
4. Pour in vegetable broth, scraping any bits off the bottom of the pot for extra flavor.
5. Add black beans, diced tomatoes, salt, and black pepper, stirring to combine.
6. Bring the stew to a simmer, then reduce heat to low and cook uncovered for 20 minutes, stirring occasionally.
7. Remove from heat and stir in chopped cilantro before serving.

This stew boasts a thick, velvety texture with a smoky depth from the spices. Serve it over rice or with a side of crusty bread for dipping, and don’t forget a squeeze of lime for a bright finish.

Instant Pot Greek Yogurt Chicken

Believe it or not, whipping up a creamy, tangy Greek yogurt chicken in your Instant Pot is easier than you think. This dish is perfect for those busy nights when you want something delicious without the fuss.

Ingredients

• 2 lbs chicken breasts
• 1 cup Greek yogurt
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/2 tsp dried oregano

Instructions

1. In a large bowl, mix together the Greek yogurt, olive oil, lemon juice, minced garlic, salt, black pepper, paprika, and dried oregano until well combined.
2. Add the chicken breasts to the bowl, ensuring each piece is fully coated with the yogurt mixture. Tip: Letting the chicken marinate for at least 30 minutes in the fridge will enhance the flavors.
3. Turn your Instant Pot to the sauté function and heat it for 2 minutes. Add the marinated chicken breasts and sear for 3 minutes on each side until lightly browned. Tip: Don’t skip the searing step—it locks in the juices.
4. Cancel the sauté function, secure the lid, and set the Instant Pot to manual high pressure for 10 minutes.
5. Once the cooking time is up, allow the pressure to release naturally for 5 minutes, then do a quick release for any remaining pressure. Tip: Natural release helps keep the chicken tender.
6. Carefully remove the chicken from the Instant Pot and let it rest for 5 minutes before slicing.

Here’s the deal: this Greek yogurt chicken comes out incredibly tender with a slight tang from the yogurt. Serve it over a bed of quinoa or with a side of roasted veggies for a complete meal.

High Protein Mushroom and Spinach Pasta

You’re going to love this High Protein Mushroom and Spinach Pasta—it’s hearty, flavorful, and packed with nutrients to keep you satisfied. Perfect for a quick weeknight dinner that doesn’t skimp on taste or health benefits.

Ingredients

• 8 oz whole wheat pasta
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup mushrooms, sliced
• 2 cups fresh spinach
• 1/2 cup Greek yogurt
• 1/4 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the whole wheat pasta and cook according to package instructions, usually about 8-10 minutes, until al dente. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat.
4. Add minced garlic and sauté for 1 minute, until fragrant.
5. Add sliced mushrooms to the skillet and cook for 5 minutes, stirring occasionally, until they release their moisture and start to brown. Tip: Don’t overcrowd the pan to ensure even cooking.
6. Stir in fresh spinach and cook for 2 minutes, until wilted.
7. Reduce heat to low and stir in Greek yogurt, Parmesan cheese, salt, black pepper, and red pepper flakes. Tip: Keep the heat low to prevent the yogurt from curdling.
8. Drain the pasta, reserving 1/4 cup of pasta water.
9. Add the drained pasta to the skillet with the mushroom and spinach mixture, tossing to combine. If needed, add reserved pasta water a little at a time to reach desired consistency.

The pasta is creamy with a slight kick from the red pepper flakes, and the mushrooms add a meaty texture. Serve it with an extra sprinkle of Parmesan and a side of crusty bread for a complete meal.

Instant Pot Salmon with Asparagus

Just when you thought your Instant Pot couldn’t get any more versatile, here’s a way to whip up a delicious, healthy meal in no time. This Instant Pot Salmon with Asparagus is perfect for those busy nights when you want something quick but don’t want to compromise on flavor.

Ingredients

• 1 lb salmon fillet
• 1 bunch asparagus, trimmed
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup water
• 1 lemon, sliced

Instructions

1. Pour 1/2 cup water into the Instant Pot and place the trivet inside.
2. Season the salmon fillet with garlic powder, onion powder, salt, and black pepper.
3. Place the seasoned salmon on the trivet.
4. Arrange the trimmed asparagus around the salmon.
5. Drizzle olive oil over the asparagus.
6. Place lemon slices on top of the salmon.
7. Close the Instant Pot lid and set the valve to sealing.
8. Cook on high pressure for 3 minutes.
9. Once cooking is complete, perform a quick release.
10. Carefully open the lid and remove the salmon and asparagus.

Now, this dish comes out perfectly moist and flavorful every time. The asparagus adds a crisp contrast, and the lemon brings a bright freshness. Try serving it over a bed of quinoa or with a side of roasted potatoes for a complete meal.

Quinoa and Chicken Stuffed Peppers

These quinoa and chicken stuffed peppers are a game-changer for your weeknight dinners. They’re packed with flavor, easy to make, and look as good as they taste.

Ingredients

• 4 large bell peppers
• 1 cup quinoa, uncooked
• 2 cups water
• 1 tbsp olive oil
• 1 lb ground chicken
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 cup shredded cheese
• 1/2 cup chopped fresh parsley

Instructions

1. Preheat your oven to 375°F.
2. Cut the tops off the bell peppers and remove the seeds. Set aside.
3. Rinse the quinoa under cold water. Combine quinoa and water in a pot, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Tip: Fluff the quinoa with a fork after cooking to prevent clumping.
4. Heat olive oil in a skillet over medium heat. Add ground chicken, salt, black pepper, garlic powder, and onion powder. Cook until the chicken is no longer pink, about 7 minutes. Tip: Break the chicken into small pieces as it cooks for even browning.
5. Combine cooked quinoa, chicken, and half of the shredded cheese in a bowl. Mix well.
6. Stuff each bell pepper with the quinoa-chicken mixture. Place them in a baking dish.
7. Sprinkle the remaining cheese on top of the stuffed peppers.
8. Bake for 25-30 minutes, until the peppers are tender and the cheese is bubbly. Tip: For a golden top, broil for the last 2 minutes of baking.
9. Garnish with chopped parsley before serving.

Delight in the perfect blend of textures, from the tender peppers to the fluffy quinoa and juicy chicken. Serve with a side of avocado slices for a creamy contrast.

Instant Pot Beef Stew with Sweet Potatoes

Sometimes you just need a hearty meal that practically cooks itself, and this Instant Pot beef stew with sweet potatoes is exactly that. It’s packed with flavor, requires minimal effort, and is perfect for those busy days when you’re craving something comforting.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups beef broth
• 2 large sweet potatoes, peeled and cut into 1-inch cubes
• 2 carrots, sliced
• 2 stalks celery, sliced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 bay leaf

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil.
2. Add the beef cubes and brown them on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
3. Add the onion and garlic, sautéing until the onion is translucent, about 3 minutes.
4. Pour in the beef broth, scraping the bottom of the pot to deglaze.
5. Add the sweet potatoes, carrots, celery, salt, pepper, thyme, and bay leaf.
6. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 35 minutes. Tip: Natural release for 10 minutes for tender meat.
7. Quick release any remaining pressure, then remove the bay leaf before serving. Tip: Thicken the stew with a cornstarch slurry if desired.

This stew turns out incredibly tender, with the sweet potatoes adding a subtle sweetness that balances the savory beef. Try serving it over a bed of creamy mashed potatoes for an extra comforting meal.

High Protein Tofu Curry

Vegan or not, you’re going to love this high-protein tofu curry. It’s packed with flavor, easy to make, and perfect for a cozy night in.

Ingredients

• 1 block (14 oz) extra firm tofu
• 2 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp curry powder
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 cup frozen peas
• 1 tbsp lime juice
• 1/2 tsp salt

Instructions

1. Press the tofu for 15 minutes to remove excess water, then cut into 1-inch cubes.
2. Heat olive oil in a large skillet over medium heat. Add tofu and cook until golden brown on all sides, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Remove tofu from the skillet and set aside. In the same skillet, add onion, garlic, and ginger. Cook until onion is translucent, about 3 minutes.
4. Stir in curry powder and cook for 1 minute until fragrant.
5. Pour in coconut milk and vegetable broth, stirring to combine. Bring to a simmer.
6. Add the tofu back to the skillet along with frozen peas. Simmer for 10 minutes, stirring occasionally. Tip: If the curry thickens too much, add a little more broth.
7. Stir in lime juice and salt. Taste and adjust seasoning if needed. Tip: For extra heat, add a pinch of red pepper flakes.

Perfectly creamy with a hint of spice, this tofu curry is a comforting dish that pairs wonderfully with steamed rice or naan. The peas add a sweet pop, making every bite interesting.

Instant Pot Chicken Alfredo with Zucchini Noodles

Hey, you know those nights when you’re craving something creamy and comforting but also want to keep it light? This Instant Pot Chicken Alfredo with Zucchini Noodles is your answer. It’s quick, delicious, and sneaks in some veggies without sacrificing flavor.

Ingredients

– 1 lb boneless, skinless chicken breasts
– 1 tbsp olive oil
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 medium zucchinis, spiralized

Instructions

1. Set your Instant Pot to ‘Saute’ and heat the olive oil.
2. Add the chicken breasts and cook for 3 minutes on each side until lightly browned. Tip: Don’t overcrowd the pot to ensure even browning.
3. Remove the chicken and set aside. Add the minced garlic to the pot and saute for 30 seconds until fragrant.
4. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
5. Return the chicken to the pot, secure the lid, and set to ‘Manual’ high pressure for 10 minutes.
6. Once done, quick release the pressure and remove the chicken to shred it. Tip: Use two forks for easy shredding.
7. Set the pot back to ‘Saute’ and stir in the heavy cream, Parmesan, salt, and pepper. Cook for 2 minutes until the sauce thickens slightly.
8. Add the shredded chicken and zucchini noodles, tossing to coat in the sauce. Cook for 2 more minutes until the zucchini is just tender. Tip: Don’t overcook the zucchini to keep it al dente.

Velvety sauce clings to every strand of zucchini noodle, with tender chicken pieces adding heartiness. Serve it straight from the pot for a cozy dinner, or plate it up with a sprinkle of extra Parmesan for a fancy touch.

Lentil and Chicken Instant Pot Stew

Even on the busiest days, you deserve a hearty meal that doesn’t skimp on flavor or nutrition. This Lentil and Chicken Instant Pot Stew is your ticket to a comforting dinner with minimal fuss.

Ingredients

• 1 tbsp olive oil
• 1 lb chicken thighs, boneless and skinless, cut into 1-inch pieces
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 cup carrots, sliced
• 1 cup celery, sliced
• 1 cup dried green lentils, rinsed
• 4 cups chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil.
2. Add the chicken pieces and cook until browned, about 3 minutes per side. Tip: Don’t overcrowd the pot to ensure even browning.
3. Add the onion and garlic, sautéing for 2 minutes until fragrant.
4. Stir in the carrots and celery, cooking for another 2 minutes.
5. Add the lentils, chicken broth, salt, pepper, and thyme. Stir well to combine.
6. Secure the lid and set the Instant Pot to ‘Manual’ high pressure for 15 minutes. Tip: Make sure the valve is set to ‘Sealing’.
7. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure. Tip: Natural release helps the lentils absorb more flavor.
8. Carefully remove the lid and stir the stew. Adjust seasoning if necessary.

Great texture meets rich flavor in this stew, with tender lentils and juicy chicken in every bite. Serve it over a bed of fluffy rice or with a slice of crusty bread for dipping.

High Protein Shrimp and Grits

Perfect for those mornings when you need a hearty meal to kickstart your day, this high protein shrimp and grits recipe is a game-changer. You’ll love how the creamy grits pair with the spicy, succulent shrimp.

Ingredients

• 1 cup stone-ground grits
• 4 cups water
• 1 tsp salt
• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper
• 1/2 cup shredded cheddar cheese
• 2 tbsp unsalted butter

Instructions

1. In a medium saucepan, bring 4 cups of water to a boil over high heat.
2. Slowly whisk in 1 cup of stone-ground grits and 1 tsp salt. Reduce heat to low, cover, and simmer for 25 minutes, stirring occasionally to prevent sticking.
3. While the grits cook, pat 1 lb of shrimp dry with paper towels. This helps them sear better.
4. In a small bowl, mix 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp cayenne pepper. Sprinkle this spice mix evenly over the shrimp.
5. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2 minutes per side, until pink and opaque.
6. Once the grits are creamy and tender, stir in 1/2 cup shredded cheddar cheese and 2 tbsp unsalted butter until melted and smooth.
7. Divide the grits into bowls and top with the spicy shrimp. Serve immediately.

You’ll notice the grits are luxuriously creamy, with a slight bite from the stone-ground texture. The shrimp bring a smoky, spicy kick that’s balanced by the rich cheese. Try garnishing with sliced green onions for a fresh contrast.

Instant Pot Pork Tenderloin with Apples

Sometimes, you just need a meal that’s both effortless and impressive. This Instant Pot pork tenderloin with apples is exactly that—tender, flavorful, and ready in no time.

Ingredients

• 1.5 lbs pork tenderloin
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp dried thyme
• 2 apples, sliced
• 1 cup apple cider
• 1 tbsp butter

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil.
2. Season the pork tenderloin with salt, pepper, garlic powder, and thyme.
3. Sear the pork in the Instant Pot for 2-3 minutes on each side until browned. Tip: Don’t skip searing—it locks in flavors.
4. Remove the pork and set aside. Add the sliced apples to the pot and sauté for 2 minutes.
5. Pour in the apple cider, scraping the bottom to deglaze. Tip: Deglazing prevents the ‘burn’ notice and adds depth.
6. Return the pork to the pot, placing it on top of the apples.
7. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ for 10 minutes at high pressure.
8. Once done, let the pressure release naturally for 10 minutes, then quick release any remaining pressure. Tip: Natural release keeps the pork juicy.
9. Remove the pork and apples, then stir in the butter until melted.
10. Slice the pork, serve with apples, and drizzle with the sauce.

Perfectly tender pork pairs beautifully with the sweet, spiced apples. Try serving it over mashed potatoes or with a side of roasted veggies for a complete meal.

Chickpea and Spinach Curry

Got a craving for something hearty yet healthy? This chickpea and spinach curry is your go-to for a quick, nutritious meal that doesn’t skimp on flavor. You’ll love how simple it is to whip up, even on your busiest days.

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tsp cumin
• 1 tsp turmeric
• 1 tsp coriander
• 1/2 tsp chili powder
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup coconut milk
• 2 cups fresh spinach
• Salt to taste

Instructions

1. Heat olive oil in a large pan over medium heat.
2. Add diced onion, sauté until translucent, about 5 minutes.
3. Stir in minced garlic and grated ginger, cook for 1 minute until fragrant.
4. Add cumin, turmeric, coriander, and chili powder, toast for 30 seconds to release flavors.
5. Pour in diced tomatoes and chickpeas, simmer for 10 minutes to meld flavors.
6. Tip: For a smoother sauce, lightly mash some chickpeas against the pan.
7. Add coconut milk, bring to a gentle simmer for 5 minutes.
8. Tip: If the curry is too thick, add a splash of water to reach desired consistency.
9. Fold in fresh spinach, cook just until wilted, about 2 minutes.
10. Tip: For extra nutrition, stir in a handful of kale with the spinach.
11. Season with salt to taste, serve hot.

Warm and comforting, this curry boasts a creamy texture with a hint of spice. Try serving it over quinoa or with a side of naan for a complete meal.

Instant Pot Bison Chili

Wondering what to make for dinner that’s hearty, flavorful, and ready in a flash? You’ve got to try this Instant Pot Bison Chili—it’s a game-changer for busy weeknights.

Ingredients

• 1 tbsp olive oil
• 1 lb ground bison
• 1 cup diced onion
• 1 cup diced bell pepper
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup beef broth
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil for 2 minutes.
2. Add the ground bison, breaking it apart with a spoon, and cook until browned, about 5 minutes.
3. Tip: For extra flavor, don’t drain the fat after browning the bison.
4. Stir in the onion, bell pepper, and garlic, cooking until softened, about 3 minutes.
5. Add the chili powder, cumin, smoked paprika, and cayenne pepper, stirring for 1 minute to toast the spices.
6. Tip: Toasting spices releases their oils and maximizes flavor.
7. Pour in the diced tomatoes, kidney beans, beef broth, salt, and black pepper, stirring to combine.
8. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 15 minutes.
9. Once done, allow a natural release for 10 minutes, then quick release any remaining pressure.
10. Tip: Letting the chili sit for 5 minutes after cooking thickens it perfectly.

Every bite of this chili is packed with rich, smoky flavors and tender chunks of bison. Serve it topped with avocado slices or a dollop of sour cream for an extra creamy finish.

High Protein Egg and Vegetable Casserole

Looking for a hearty, nutritious start to your day? This high-protein egg and vegetable casserole is packed with flavor and easy to make, perfect for meal prep or a lazy weekend brunch.

Ingredients

• 6 large eggs
• 1 cup diced bell peppers
• 1 cup chopped spinach
• 1/2 cup diced onions
• 1/4 cup milk
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded cheddar cheese

Instructions

1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with olive oil.
2. In a large bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
3. Heat the olive oil in a skillet over medium heat. Add the onions and bell peppers, sautéing for about 5 minutes until soft.
4. Add the chopped spinach to the skillet and cook for another 2 minutes until wilted. Tip: Squeeze out excess water from the spinach to prevent a soggy casserole.
5. Spread the sautéed vegetables evenly in the prepared baking dish. Pour the egg mixture over the vegetables.
6. Sprinkle the shredded cheddar cheese on top. Tip: For a golden crust, place the casserole under the broiler for the last 2 minutes of baking.
7. Bake in the preheated oven for 25-30 minutes, or until the eggs are set and the top is lightly browned.
8. Let the casserole cool for 5 minutes before slicing. Tip: Use a sharp knife for clean cuts.

Now you’ve got a fluffy, cheesy casserole with a satisfying crunch from the veggies. Serve it with a side of hot sauce or avocado slices for an extra kick.

Instant Pot Thai Chicken with Peanut Sauce

Just imagine coming home to a dish that’s bursting with flavor and ready in a flash. You’ll love how this Instant Pot Thai Chicken with Peanut Sauce brings a little excitement to your dinner routine.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1 cup coconut milk
• 1/4 cup peanut butter
• 2 tbsp soy sauce
• 2 tbsp lime juice
• 1 tbsp honey
• 1 tsp ginger, grated
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes

Instructions

1. Place the chicken thighs in the Instant Pot.
2. In a bowl, whisk together coconut milk, peanut butter, soy sauce, lime juice, honey, ginger, garlic, and red pepper flakes until smooth.
3. Pour the sauce over the chicken in the Instant Pot.
4. Secure the lid and set the Instant Pot to manual high pressure for 10 minutes.
5. Once cooking is complete, allow the pressure to release naturally for 5 minutes, then quick release any remaining pressure.
6. Remove the chicken and shred it using two forks.
7. Return the shredded chicken to the Instant Pot and stir to coat with the sauce.
8. Serve the chicken over rice or noodles, garnished with chopped peanuts and cilantro if desired.

Absolutely delightful, the chicken is tender and the peanut sauce is rich with a perfect balance of sweet and spicy. Try serving it in lettuce wraps for a fun, hands-on meal.

High Protein Beef and Barley Soup

Perfect for those chilly evenings when you’re craving something hearty yet healthy, this High Protein Beef and Barley Soup is a game-changer. You’ll love how the tender beef and chewy barley come together in a rich, savory broth.

Ingredients

• 1 lb beef chuck, cubed
• 1 cup pearl barley
• 2 tbsp olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 6 cups beef broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 bay leaf

Instructions

1. Heat olive oil in a large pot over medium-high heat.
2. Add beef cubes and brown on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
3. Remove beef and set aside. In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes.
4. Stir in garlic and cook for 1 minute until fragrant.
5. Return beef to the pot. Add barley, beef broth, salt, pepper, and bay leaf.
6. Bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes, stirring occasionally. Tip: Skim off any foam that rises to the top for a clearer broth.
7. Remove bay leaf. Taste and adjust seasoning if necessary. Tip: Let the soup rest for 10 minutes before serving to allow flavors to meld.

So rich and comforting, this soup’s texture is a delightful mix of tender beef and perfectly cooked barley. Serve it with a slice of crusty bread for dipping, or sprinkle with fresh parsley for a pop of color.

Conclusion

Whether you’re fueling up post-workout or simply seeking nutritious meals, these 20 high-protein Instant Pot recipes are game-changers for any fitness enthusiast. We’ve gathered a variety of dishes to keep your meals exciting and your body strong. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest to inspire others on their fitness journey!

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