18 Delicious Power Quick Pot Recipes Easy

Unlock the secret to effortless weeknight dinners with these 18 Delicious Power Quick Pot Recipes! Whether you’re craving comfort food, looking for seasonal favorites, or in need of a quick meal solution, we’ve got you covered. Each recipe is designed to save you time without sacrificing flavor. So, grab your Quick Pot and let’s dive into a world of easy, mouthwatering meals that’ll have everyone asking for seconds!

Instant Pot Beef Stew

Got a craving for something hearty and comforting? You’re in luck because this Instant Pot Beef Stew is just what you need to warm up your evening. It’s packed with rich flavors and comes together in a fraction of the time it would take on the stove.

Ingredients

• 2 lbs chuck roast, cut into 1-inch cubes
• 1 tbsp clarified butter
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 2 cups beef broth, preferably homemade
• 1 tbsp tomato paste
• 1 tsp Worcestershire sauce
• 1 lb baby potatoes, halved
• 3 large carrots, peeled and cut into 1-inch pieces
• 2 sprigs fresh thyme
• 1 bay leaf
• Salt and freshly ground black pepper, to season

Instructions

1. Set your Instant Pot to ‘Sauté’ and add the clarified butter. Once hot, add the beef cubes in batches, searing until deeply browned on all sides, about 3 minutes per batch. Remove and set aside.
2. In the same pot, add the diced onion and sauté until translucent, about 3 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
3. Deglaze the pot with beef broth, scraping up any browned bits from the bottom. Stir in the tomato paste and Worcestershire sauce until well combined.
4. Return the seared beef to the pot. Add the potatoes, carrots, thyme, and bay leaf. Season generously with salt and pepper.
5. Secure the lid and set the Instant Pot to ‘Manual’ high pressure for 35 minutes. Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
6. Carefully remove the thyme sprigs and bay leaf. Taste and adjust seasoning if necessary.

Lusciously tender beef and vegetables in a rich, savory broth make this stew a standout. Serve it with a crusty loaf of bread to soak up every last drop, or over a bed of creamy mashed potatoes for an extra comforting meal.

Quick Pot Chicken Curry

Got a craving for something warm, spicy, and utterly comforting? This Quick Pot Chicken Curry is your weeknight savior, blending rich flavors with minimal fuss. You’ll love how the aromas fill your kitchen in no time.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 2 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp cayenne pepper
• 1 cup full-fat coconut milk
• 1 cup chicken stock
• 1 tbsp fresh lime juice
• 1/4 cup cilantro leaves, roughly chopped

Instructions

1. Heat the clarified butter in a large pot over medium heat until shimmering.
2. Add the diced onion, sautéing until translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Add the chicken pieces, browning on all sides, approximately 5 minutes.
5. Sprinkle the turmeric, cumin, coriander, and cayenne over the chicken, stirring to coat evenly.
6. Pour in the coconut milk and chicken stock, bringing the mixture to a gentle simmer.
7. Reduce heat to low, cover, and let cook for 20 minutes, stirring occasionally.
8. Remove from heat, stir in the lime juice, and garnish with cilantro before serving.

Zesty and vibrant, this curry boasts a creamy texture with a kick of heat. Serve it over steamed jasmine rice or with warm naan for scooping up every last bit of sauce.

Power Pot Lentil Soup

Hey, you know those days when you need something hearty, healthy, and hassle-free? This Power Pot Lentil Soup is your go-to. Packed with protein and flavor, it’s a cozy bowl of goodness that’ll keep you satisfied.

Ingredients

• 1 cup dried green lentils, rinsed and drained
• 2 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 large carrot, peeled and diced
• 1 stalk celery, diced
• 4 cups low-sodium vegetable broth
• 1 bay leaf
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tbsp fresh lemon juice
• 1/4 cup chopped fresh parsley

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the onion, garlic, carrot, and celery. Sauté for 5 minutes, or until the vegetables are softened.
3. Stir in the lentils, vegetable broth, bay leaf, cumin, and smoked paprika. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 25 minutes, or until the lentils are tender.
5. Remove the bay leaf. Season with salt and pepper to taste.
6. Stir in the lemon juice and parsley just before serving.

Great for meal prep, this soup thickens beautifully in the fridge, making it even more flavorful the next day. Serve it with a dollop of Greek yogurt or a sprinkle of feta for an extra creamy touch.

Easy Pot Mac and Cheese

Feeling like whipping up something comforting yet effortlessly delicious? You’ve hit the jackpot with this Easy Pot Mac and Cheese. It’s creamy, dreamy, and ready in no time—perfect for those lazy evenings or when you’re craving some cheesy goodness.

Ingredients

• 8 oz elbow macaroni
• 2 cups whole milk
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1/2 tsp mustard powder
• 1/4 tsp cayenne pepper
• 1/2 tsp kosher salt
• 2 cups sharp cheddar cheese, freshly grated
• 1/2 cup Parmesan cheese, freshly grated

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the elbow macaroni and cook until al dente, about 8 minutes, stirring occasionally. Drain and set aside.
2. In the same pot, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute to form a roux, stirring constantly to prevent burning.
3. Gradually whisk in the whole milk, ensuring no lumps form. Continue to cook until the mixture thickens slightly, about 3-4 minutes.
4. Stir in the mustard powder, cayenne pepper, and kosher salt, blending well into the sauce.
5. Reduce the heat to low. Add the sharp cheddar cheese and Parmesan cheese in batches, stirring until each addition is fully melted and the sauce is smooth.
6. Return the cooked macaroni to the pot, tossing gently to coat every piece with the cheese sauce. Cook for an additional 2 minutes to heat through.
7. Remove from heat and let stand for 2 minutes before serving to allow the sauce to thicken slightly.

Golden and bubbling, this mac and cheese boasts a velvety texture with a slight kick from the cayenne. Serve it straight from the pot for a rustic touch or garnish with crispy breadcrumbs for added crunch.

Quick Pot Vegetable Stir Fry

Kicking off your weeknight dinner with something both speedy and satisfying? This Quick Pot Vegetable Stir Fry is your go-to. It’s packed with vibrant veggies and comes together in a flash, making it perfect for those evenings when you’re short on time but still want a meal that feels a bit special.

Ingredients

• 1 tbsp cold-pressed extra virgin olive oil
• 2 cloves garlic, minced
• 1 inch fresh ginger, grated
• 1 cup broccoli florets, trimmed to uniform size
• 1 red bell pepper, julienned
• 1 cup snap peas, ends trimmed
• 2 tbsp tamari sauce
• 1 tsp toasted sesame oil
• 1/2 cup vegetable broth
• 1 tbsp cornstarch, dissolved in 2 tbsp water
• 1/4 cup roasted cashews, for garnish

Instructions

1. Heat the olive oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
2. Add the minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant but not browned.
3. Toss in the broccoli florets, stirring to coat in the oil, and cook for 2 minutes until bright green.
4. Add the julienned red bell pepper and snap peas, continuing to stir-fry for another 3 minutes until the vegetables are crisp-tender.
5. Pour in the tamari sauce and toasted sesame oil, tossing the vegetables to evenly distribute the flavors.
6. Slowly add the vegetable broth, followed by the cornstarch mixture, stirring continuously to thicken the sauce, about 1 minute.
7. Remove from heat and sprinkle with roasted cashews for a crunchy finish.

With its crisp-tender veggies and glossy, savory sauce, this stir fry is a textural dream. Serve it over a bed of steamed jasmine rice or alongside grilled tofu for a complete meal that’s as nutritious as it is delicious.

Power Pot Black Bean Chili

You’re going to love this hearty Power Pot Black Bean Chili. It’s packed with flavor and perfect for those cozy nights in.

Ingredients

• 2 cups dried black beans, soaked overnight
• 1 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 4 cups vegetable broth
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 1 tbsp apple cider vinegar
• 1/2 cup fresh cilantro, chopped
• Sea salt, to taste

Instructions

1. Drain and rinse the soaked black beans. Set aside.
2. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and bell pepper. Sauté until softened, about 5 minutes.
3. Stir in the cumin, smoked paprika, and cayenne pepper. Cook for 1 minute until fragrant.
4. Add the black beans, vegetable broth, and diced tomatoes. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 1.5 hours, or until beans are tender.
6. Stir in the apple cider vinegar and half of the cilantro. Season with sea salt.
7. Simmer uncovered for an additional 10 minutes to thicken the chili.

Garnish with the remaining cilantro before serving. This chili has a rich, smoky flavor with a slight kick, perfect topped with avocado or a dollop of Greek yogurt.

Instant Pot Spaghetti

Dinner just got a whole lot easier with this Instant Pot Spaghetti recipe. You’ll love how quickly it comes together, and the flavor is absolutely unbeatable.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 lb ground beef, 85% lean
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• 24 oz jarred marinara sauce
• 4 cups water
• 12 oz spaghetti noodles, broken in half
• 1/4 cup freshly grated Parmesan cheese
• 2 tbsp chopped fresh basil

Instructions

1. Set the Instant Pot to ‘Sauté’ mode and heat the olive oil until shimmering, about 2 minutes.
2. Add the ground beef, breaking it apart with a wooden spoon, and cook until no longer pink, about 5 minutes. Tip: For extra flavor, let the beef develop a slight crust before stirring.
3. Stir in the onion, garlic, salt, black pepper, oregano, and red pepper flakes, cooking until the onions are translucent, about 3 minutes.
4. Pour in the marinara sauce and water, scraping the bottom of the pot to loosen any browned bits. Tip: This step ensures your sauce is rich and flavorful.
5. Add the broken spaghetti noodles, pressing them down to submerge in the liquid. Do not stir.
6. Secure the lid, set the valve to ‘Sealing,’ and cook on high pressure for 8 minutes. Tip: The noodles will continue to cook during the natural release, so avoid overcooking.
7. Once the timer beeps, allow a natural pressure release for 5 minutes, then quick release any remaining pressure.
8. Stir in the Parmesan cheese and fresh basil until well combined.

Ready in under 30 minutes, this spaghetti is perfectly al dente with a sauce that clings to every noodle. Serve it with a sprinkle of extra Parmesan and a side of garlic bread for a meal that feels like a hug in a bowl.

Quick Pot Beef and Broccoli

Unbelievably easy and packed with flavor, this Quick Pot Beef and Broccoli is your ticket to a delicious weeknight dinner without the fuss. You’ll love how the tender beef and crisp broccoli come together in a savory sauce that’s just begging to be poured over a bed of steaming rice.

Ingredients

• 1.5 lbs flank steak, thinly sliced against the grain
• 3 cups broccoli florets, blanched
• 1/4 cup soy sauce
• 2 tbsp oyster sauce
• 1 tbsp brown sugar
• 2 tsp cornstarch
• 1 tbsp clarified butter
• 3 cloves garlic, minced
• 1 tsp ginger, grated
• 1/2 cup beef broth

Instructions

1. In a bowl, whisk together soy sauce, oyster sauce, brown sugar, and cornstarch until smooth. Set aside.
2. Heat clarified butter in a quick pot over medium-high heat until shimmering.
3. Add minced garlic and grated ginger, sautéing for 30 seconds until fragrant.
4. Increase heat to high, add sliced flank steak, and sear for 2 minutes per side until browned.
5. Pour in the sauce mixture and beef broth, stirring to combine. Bring to a simmer.
6. Add blanched broccoli florets, tossing gently to coat in the sauce. Cover and cook for 3 minutes.
7. Remove lid, stir once more, and cook for an additional 2 minutes until the sauce thickens slightly.

Lusciously tender beef meets crisp-tender broccoli in a glossy, umami-rich sauce that clings beautifully to each bite. Serve it over jasmine rice for a complete meal, or try it with noodles for a fun twist.

Power Pot Quinoa Salad

Let’s dive into making a Power Pot Quinoa Salad that’s as nutritious as it is delicious. Perfect for meal prep or a quick lunch, this dish packs a punch with its vibrant flavors and textures.

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1/2 tsp sea salt
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 clove garlic, minced
• 1/2 tsp ground cumin
• 1/4 tsp smoked paprika
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup feta cheese, crumbled
• 1/4 cup toasted almonds, sliced

Instructions

1. In a medium saucepan, combine quinoa, water, and sea salt. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Tip: Let it sit covered for 5 minutes off the heat for fluffier quinoa.
3. In a small bowl, whisk together olive oil, lemon juice, garlic, cumin, and smoked paprika to create the dressing.
4. Transfer the cooked quinoa to a large bowl and let it cool slightly.
5. Add cherry tomatoes, cucumber, red onion, and parsley to the quinoa. Tip: For best flavor, let the salad sit for 10 minutes before adding the dressing.
6. Pour the dressing over the salad and toss gently to combine.
7. Top with crumbled feta cheese and toasted almonds before serving. Tip: Toast almonds in a dry skillet over medium heat for 2-3 minutes for enhanced flavor.

Here’s how it turns out: The quinoa salad is a delightful mix of creamy, crunchy, and fresh textures, with a zesty dressing that ties everything together. Serve it in a hollowed-out bell pepper for an edible bowl that adds a sweet crunch.

Easy Pot Chicken Noodle Soup

Warm up your kitchen with this comforting Easy Pot Chicken Noodle Soup, perfect for those chilly evenings or when you’re craving something hearty yet simple to make.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 cup diced yellow onion
• 1 cup sliced carrots, 1/4-inch thick
• 1 cup sliced celery, 1/4-inch thick
• 2 cloves garlic, minced
• 6 cups low-sodium chicken broth
• 1 lb boneless, skinless chicken thighs
• 2 cups wide egg noodles
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion, carrots, and celery to the pot. Sauté until the vegetables are softened, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds.
4. Pour in the chicken broth and add the chicken thighs. Bring to a boil, then reduce heat to low and simmer for 20 minutes, or until the chicken is cooked through.
5. Remove the chicken from the pot and shred it into bite-sized pieces using two forks.
6. Return the shredded chicken to the pot. Add the egg noodles, salt, and pepper. Simmer for 10 minutes, or until the noodles are tender.
7. Stir in the chopped parsley just before serving.

A bowl of this soup is a delightful mix of tender chicken, soft noodles, and crunchy vegetables, all swimming in a savory broth. Try garnishing with a sprinkle of grated Parmesan for an extra flavor boost.

Quick Pot Shrimp Scampi

Unbelievably easy and packed with flavor, this Quick Pot Shrimp Scampi is your go-to for a fuss-free dinner that feels gourmet. You’ll love how the garlic and lemon come together for a bright, buttery sauce that coats each shrimp perfectly.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 3 tbsp clarified butter
• 4 cloves garlic, minced
• 1/2 cup dry white wine
• 1/4 cup fresh lemon juice
• 1/4 tsp red pepper flakes
• 1/2 tsp sea salt
• 1/4 cup chopped fresh parsley
• 8 oz linguine pasta

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the linguine and cook according to package instructions until al dente, about 9 minutes. Drain and set aside.
2. While the pasta cooks, heat the clarified butter in a large skillet over medium heat until shimmering, about 2 minutes.
3. Add the minced garlic and red pepper flakes to the skillet. Sauté until the garlic is fragrant and just beginning to turn golden, about 1 minute.
4. Increase the heat to medium-high and add the shrimp to the skillet. Cook for 2 minutes on one side, then flip and cook for an additional 1-2 minutes, until the shrimp are pink and opaque.
5. Pour in the white wine and lemon juice, stirring to deglaze the pan. Let the mixture simmer for 2 minutes to reduce slightly.
6. Season the shrimp and sauce with sea salt, then toss in the cooked linguine and chopped parsley. Stir everything together until the pasta is evenly coated with the sauce.

Just like that, you’ve got a dish that’s all about the harmony of textures—tender shrimp, al dente pasta, and a sauce that’s rich yet light. Serve it with a sprinkle of extra parsley and a wedge of lemon for that extra zing.

Power Pot Sweet Potato Mash

Unbelievably simple yet packed with flavor, this Power Pot Sweet Potato Mash is your go-to side for any meal. You’ll love how its creamy texture and sweet, earthy notes can elevate even the simplest dishes.

Ingredients

• 2 large sweet potatoes, peeled and cubed
• 1/4 cup clarified butter
• 1/2 cup heavy cream, warmed
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp pure maple syrup
• 1/2 tsp ground cinnamon

Instructions

1. Preheat your oven to 375°F (190°C). Place the cubed sweet potatoes on a baking sheet in a single layer.
2. Roast the sweet potatoes for 25-30 minutes, or until they are fork-tender and slightly caramelized at the edges.
3. Transfer the roasted sweet potatoes to a large mixing bowl. Add the clarified butter, warmed heavy cream, sea salt, black pepper, maple syrup, and ground cinnamon.
4. Using a potato masher or a hand mixer, blend the ingredients until smooth and creamy. For a smoother texture, pass the mash through a fine sieve.
5. Taste and adjust the seasoning if necessary, keeping in mind the natural sweetness of the potatoes.

Enjoy the velvety smoothness and the perfect balance of sweet and savory flavors in every bite. Try serving it with a drizzle of extra maple syrup and a sprinkle of cinnamon for an extra touch of warmth.

Instant Pot Pork Chops

Let’s talk about making the juiciest Instant Pot pork chops you’ve ever had. Perfect for those nights when you want something delicious without the fuss.

Ingredients

• 4 bone-in, pasture-raised pork chops, 1-inch thick
• 1 tbsp clarified butter
• 1 cup low-sodium chicken broth
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp apple cider vinegar

Instructions

1. Set your Instant Pot to ‘Sauté’ and add the clarified butter, allowing it to melt completely.
2. Season the pork chops evenly with smoked paprika, dried thyme, sea salt, and black pepper.
3. Once the butter is hot, sear the pork chops for 3 minutes per side, until a golden crust forms. Tip: Avoid overcrowding the pot to ensure even browning.
4. Remove the pork chops and set aside. Deglaze the pot with chicken broth, scraping up any browned bits.
5. Add minced garlic and apple cider vinegar to the pot, stirring for 30 seconds until fragrant.
6. Place the pork chops back into the pot, ensuring they’re submerged in the liquid.
7. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual High Pressure’ for 10 minutes. Tip: For thicker chops, add 2 minutes to the cooking time.
8. After cooking, allow a natural release for 5 minutes, then quick release any remaining pressure. Tip: This step ensures the pork stays tender.
9. Carefully remove the pork chops and let them rest for 5 minutes before serving.

With a perfect balance of smokiness and acidity, these pork chops are fork-tender. Serve them over a bed of creamy mashed potatoes or alongside a crisp apple slaw for a meal that’s anything but ordinary.

Quick Pot Ratatouille

Looking for a dish that’s as easy to make as it is delicious? You’ve found it with this Quick Pot Ratatouille, a vibrant, veggie-packed meal that comes together in no time.

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 medium eggplant, cubed
• 1 medium zucchini, cubed
• 1 medium yellow squash, cubed
• 1 red bell pepper, diced
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 1 tsp herbes de Provence
• Salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds.
4. Add the cubed eggplant, zucchini, yellow squash, and diced red bell pepper to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
5. Pour in the fire-roasted diced tomatoes and sprinkle the herbes de Provence over the vegetables. Stir to combine.
6. Season with salt and freshly ground black pepper to taste. Reduce the heat to low, cover, and simmer for 15 minutes, stirring occasionally.
7. After 15 minutes, remove the lid and check the vegetables for tenderness. If they’re not yet soft, cover and cook for an additional 5 minutes.
8. Once the vegetables are tender, remove the pot from the heat. Let the ratatouille sit for 5 minutes to allow the flavors to meld.

Serve this Quick Pot Ratatouille warm, with a sprinkle of fresh herbs on top for an extra burst of flavor. The texture is wonderfully soft yet retains a slight bite, making it perfect over a bed of creamy polenta or alongside a crusty piece of bread.

Power Pot Turkey Chili

Sometimes, you just need a bowl of something hearty, healthy, and packed with flavor to power through your day. That’s where this Power Pot Turkey Chili comes in—it’s a lean, mean, protein-packed dish that doesn’t skimp on taste.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 lb ground turkey, preferably pasture-raised
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 2 cups low-sodium chicken broth
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the ground turkey, breaking it apart with a wooden spoon, and cook until no pink remains, about 5 minutes.
3. Stir in the onion, garlic, and red bell pepper, cooking until softened, about 4 minutes.
4. Sprinkle in the chili powder, cumin, smoked paprika, and cayenne pepper, stirring to coat the turkey and vegetables evenly.
5. Pour in the black beans, kidney beans, diced tomatoes, and chicken broth, bringing the mixture to a gentle boil.
6. Reduce the heat to low, cover, and simmer for 25 minutes, stirring occasionally to prevent sticking.
7. Season with sea salt and black pepper, then taste and adjust the seasoning if necessary.

This chili is thick, rich, and has just the right amount of heat. Serve it with a dollop of Greek yogurt and a sprinkle of fresh cilantro for a cool contrast. Or, go all out with a side of cornbread to soak up every last bit.

Easy Pot Garlic Butter Rice

Today’s the perfect day to whip up something simple yet utterly satisfying. This Easy Pot Garlic Butter Rice is your go-to for a fuss-free side that steals the show with minimal effort.

Ingredients

• 1 cup long-grain white rice, rinsed and drained
• 2 cups chicken stock, low-sodium
• 3 tbsp unsalted butter
• 4 garlic cloves, finely minced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh parsley, finely chopped

Instructions

1. In a medium pot, melt the unsalted butter over medium heat until it begins to foam slightly, about 1 minute.
2. Add the finely minced garlic to the pot, stirring constantly until fragrant and lightly golden, about 30 seconds. Tip: Keep the heat medium to prevent the garlic from burning.
3. Stir in the rinsed and drained long-grain white rice, coating each grain with the garlic butter mixture, for about 1 minute. This step enhances the rice’s nutty flavor.
4. Pour in the low-sodium chicken stock, then add the sea salt and freshly ground black pepper. Stir once to combine.
5. Bring the mixture to a boil over high heat, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid.
6. Simmer the rice for 18 minutes without lifting the lid. Tip: Resist the urge to peek; steam is crucial for perfectly cooked rice.
7. After 18 minutes, remove the pot from the heat and let it sit, covered, for 5 minutes. This allows the rice to steam further and become fluffy.
8. Fluff the rice gently with a fork, then sprinkle with the finely chopped fresh parsley before serving. Tip: For an extra touch of richness, stir in an additional tablespoon of butter at this stage.

You’ll love how each grain of rice stands apart, infused with the rich, aromatic essence of garlic butter. Serve it alongside grilled chicken or stir in some sautéed mushrooms for a hearty twist.

Quick Pot Sausage and Peppers

Busy weeknights call for dishes that are both hearty and hassle-free, and this one fits the bill perfectly. You’ll love how the savory sausage and sweet peppers come together in a flash, making it a go-to when time is tight but flavor is a must.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 lb Italian sausage links, casings removed
• 2 bell peppers, thinly sliced (1 red, 1 yellow)
• 1 medium yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 1/2 cup low-sodium chicken broth
• 1 tbsp balsamic vinegar
• 1/4 cup fresh basil leaves, torn
• Salt, to season

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the sausage, breaking it apart with a wooden spoon, and cook until browned, about 5 minutes. Tip: For even browning, avoid overcrowding the pan.
3. Stir in the bell peppers and onion, cooking until they begin to soften, about 4 minutes.
4. Add the garlic and red pepper flakes, sautéing until fragrant, about 30 seconds. Tip: Keep the garlic moving to prevent burning.
5. Pour in the chicken broth and balsamic vinegar, scraping up any browned bits from the bottom of the pan. Simmer for 3 minutes to reduce slightly.
6. Remove from heat and stir in the basil. Season with salt as needed. Tip: The basil adds a fresh, bright note—don’t skip it!

Now, the sausage is juicy, the peppers are tender-crisp, and the whole dish is packed with bold, tangy-sweet flavors. Try serving it over creamy polenta or tucked into a crusty roll for an easy sandwich.

Power Pot Butternut Squash Soup

Veggie lovers, rejoice! This Power Pot Butternut Squash Soup is your ticket to a cozy, nutrient-packed meal that’s as easy to make as it is delicious. Perfect for those chilly evenings when you crave something hearty yet healthy.

Ingredients

• 1 large butternut squash, peeled, seeded, and cubed
• 2 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 4 cups vegetable stock
• 1/2 cup full-fat coconut milk
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• Sea salt and freshly ground black pepper, to taste
• 2 tbsp clarified butter
• 1/4 cup pepitas, toasted

Instructions

1. Preheat your oven to 400°F. Toss the cubed butternut squash with 1 tbsp olive oil, sea salt, and black pepper. Spread on a baking sheet and roast for 25 minutes, or until fork-tender.
2. In a large pot, heat the remaining olive oil and clarified butter over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for another minute, until fragrant.
4. Add the roasted butternut squash to the pot, followed by the vegetable stock, coconut milk, cinnamon, and nutmeg. Bring to a simmer.
5. Using an immersion blender, puree the soup until smooth. Tip: For an extra silky texture, strain the soup through a fine-mesh sieve.
6. Season with additional sea salt and black pepper if needed. Simmer for another 5 minutes to let the flavors meld.
7. Serve hot, garnished with toasted pepitas for a crunchy contrast.

Enjoy the velvety smoothness of this soup, with its sweet and spicy undertones. Try swirling in a dollop of coconut yogurt for a creamy twist or pairing it with a crusty whole-grain bread for a satisfying meal.

Conclusion

Kickstart your culinary adventures with these 18 Delicious Power Quick Pot Recipes Easy! Perfect for busy home cooks, each dish promises flavor and convenience. We’d love to hear which recipes became your favorites—drop us a comment below. Don’t forget to share the love by pinning this article on Pinterest for fellow food enthusiasts to discover. Happy cooking!

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