Have you heard about my new Instant Pot Healthy cookbook yet? It’s a variety of over 100 healthy and delicious Healthy recipes that you can make easily in your Instant Pot.
What’s So Great About This Instant Pot Healthy Cookbook?
- Easy. If you can chop, mix, blend, stir, and press buttons, you can make these dishes.
- Authentic. Filled with recipes using authentic flavor profiles and ingredients from all over the world.
- Tested. All of the recipes in this book have been thoroughly tested for the best possible results.
- Healthy. These recipes are loaded with delicious healthy ingredients.
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Healthy Instant Pot Cookbook
Instant Pot Miracle Healthy Cookbook: More than 100 Easy Healthy Meals
Why You Should Trust My Instant Pot Recipes
I have been cooking with pressure cookers for over thirty-five years. My relationship with them has evolved. Just as in other long-term relationships, over the years I have loved them, used them, taken them for granted during busy times, explored their capabilities during times of rest, understood their giving nature better, and fallen in love with them again.
About five years ago, I discovered the world of electric pressure cookers. Soon after, the Instant Pot entered my life, and slowly, it took over my kitchen.
My love for the Instant Pot and food lead me to cook. A lot. So over the last few years, I have written FIVE Instant Pot Cookbooks .
What Does Healthy Mean?
Good question! Healthy means different things to different people. I cannot imagine that a vegan and a carnivore keto person could ever agree on all points of healthy eating. I myself have been vegetarian as well as keto over the years, and I’d be the last person to tell you that one way of eating is good for everyone.
What I did was select criteria that I think most people would agree to constitute healthy, nourishing food.
- Under 500 Calories - All of the recipes included in this cookbook come in at under 500 calories per serving to help keep you within your daily calorie goals without sacrificing taste.
- Whole, Unprocessed Foods - Forget the prepackaged sauce mixes and canned foods. I used whole, unprocessed foods as much as possible when creating these recipes.
- Minimal Refined Carbs - While there are still recipes containing carbohydrates in this cookbook, I tried to limit them to whole, unprocessed ingredients. Think of ingredients like beans, rice, and vegetables.
- Balance - All of these recipes are either lower in carbs and higher in fat or higher in healthy carbs and lower in fat to keep things balanced.
- Dietary Substitutions - Having freedom with recipes to modify them to your specific dietary needs is important. I included ways to make them vegan , dairy-free , low carb , along with other modifications in this cookbook.
- Minimal Added Sweeteners - A few of the recipes suggest a pinch of sugar or sweetener as optional. Sometimes a recipe needs a touch of sweetness to counteract the acid, but this is purely optional in all the recipes in this book.
- High Fiber - You will notice that I call for a lot of veggies in these recipes. While that increases the number of ingredients, your mother was right when she said veggies were good for you!
- Meat As A Seasoning - You may look at some of these recipes and wonder why I think a pound of meat should feed six people. It will make sense if you consider the fact that the recipe also calls for lots of veggies. In this case, meat serves as an important, but not central, part of the meal. If you’re looking for additional vegetarian recipes, you might be interested in my Instant Pot Miracle Vegetarian Cookbook as well.
- Minimal Processed Meats - I love bacon and sausages as much as the next girl. But since many of us try to reduce or avoid nitrates and processed meats, I only have one or two recipes that use bacon or smoked sausage. Everything else calls for fresh meats and often naturally lean meats.
Why Did I Write A Healthy Cookbook?
As a recipe maker, food blogger, and cookbook author, I felt compelled to compile recipes that fed my reader’s health as much as they did their stomachs.
It is easy to make delicious, comfort food recipes full of processed, high calorie, unhealthy foods. I felt the real test to my development of flavors was making food people truly loved to eat while keeping things healthy and fulfilling.
Why Use An Instant Pot?
Speed
The Instant Pot speeds up cooking by two to six times, making it extremely energy-efficient while preserving nutrients and resulting in healthy, tasty dishes. This is especially true for tough grains and beans. The Instant Pot is the fastest, easiest, most foolproof way to get these done.
Tough beans like chickpeas and red kidney beans can be prepared in about thirty minutes under pressure and, best of all, require no stirring or watching over the dish as it cooks.
Fresh or frozen green peas, sweet corn, and baby carrots can be steamed in two to three minutes.
For mashed potatoes , there is no longer a need to boil in water for fifty minutes—instead, steam them for only fifteen minutes.
Hands-Off Cooking
Hands-off cooking is what most people find so appealing about cooking with an Instant Pot . Once you place your food in it and set the appropriate cooking time, you can be assured that the food will cook as it should and you’ll be presented with a tasty meal when it’s done. What’s more, your meal will be kept warm until you’re ready to eat.
Better Nutrition And Taste
The fully sealed environment of the Instant Pot traps the flavors, nutrients, and aromas of the food instead of releasing them throughout your home. Heat is distributed evenly, deeply, and quickly once pressure builds up.
Minimal water is required for steaming, so vitamins and minerals are not leached or dissolved. Greens retain their bright colors, meats are well cooked, and whole grains and beans are perfectly tender and delicious.
What Recipes Will You Find In This Healthy Instant Pot Cookbook?
This Healthy Instant Pot Cookbook has over 100 recipes that are delicious but also nutritious. When most people think of Instant Pot cooking, they think of soups and stews. Well, rest assured that you will find so much more than that in this cookbook.
You will find recipes that are great for nearly every occasion. Enjoy recipes for appetizers , soups , stews, side dishes , salads , desserts , and seasonings.
Check Out My Other Instant Pot Cookbooks
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
More Healthy Recipes
- Garlic Parmesan Spaghetti Squash
- Creamy Butternut Squash Soup
- Israeli Couscous
- Korean Beef Bowl
- Palak Paneer
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This vegan Cranberry Kasha Pilaf is a perfectly sweet, tart and delicious dish that makes a great side or main dish, especially around the holidays. It’s quite easy to make in your pressure cooker, and it’s crazy delicious!
What Makes Instant Pot Kasha So Great?
- Fast - Done in under 30 minutes .
- Easy - A simple pour and cook recipe .
- Versatile - Add it to a variety of recipes to make them more filling.
- Vegetarian - A great way to switch things up with your next meatless meal.
How To Make Kasha In The Instant Pot
Making kasha in the pressure cooker is incredibly simple. You can have an easy buckwheat kasha recipe in a fraction of the time with the help of your Instant Pot. Here’s how you do it:
- Place buckwheat, water, and salt into the Instant Pot .
- Close the lid. Select PRESSURE COOK and set the pot at high pressure for 15 minutes. At the end of the cooking time, allow the pot to rest undisturbed for 10 minutes and then release all remaining pressure.
- When the buckwheat is cooked, fluff up the grains with a fork.
Is Kasha The Same As Buckwheat?
Though they’re quite similar, they aren’t the same thing. The real difference is that kasha is toasted. Toasted buckwheat cooks considerably faster than buckwheat, cooking in about half the time.
The toasting also brings out the nuttiness of the buckwheat, which really adds a lot to the Cranberry Kasha Pilaf recipe.
Why Is My Kasha Mushy?
Properly cooked kasha shouldn’t be mushy. In fact, it should be delightfully fluffy when prepared correctly. Kasha can become mushy when it is overcooked. Since pressure cookers are known to cook things at a rapid speed, it can be easy to overcook this grain.
To avoid overcooking your Instant Pot Kasha, make sure you follow my cooking directions specifically. Failure to do this will leave you with a pan full of mushy kasha.
How To Cook Other Tasty Grains
If you love how this kasha turned out in your pressure cooker, check out my posts on how to cook some of my favorite grains:
- How to cook quinoa
- Perfect Instant Pot Jasmine rice
- How to cook barley
- Perfect pressure cooker rice
Why You Need To Try Instant Pot Cranberry Kasha Pilaf
I love the combination of textures and tastes in this Cranberry Kasha Pilaf—or is it a salad? Either way, it’s absolutely delicious.
The pleasantly chewy kasha, the soft tart cranberries, the toasted, nutty walnuts, and the slightly bitter kale all make a colorful and tasty dish.
It’s a delicious vegan pilaf like you’ve never had before, and there’s something oh so comforting about it.
I know this dish may sound a little out of the ordinary, but that’s what I specialize in. This is one of those moments where you just need to #trustUrvashi.
Sometimes I just think something tastes good in my head, so I go ahead and whip it up in my kitchen. Sometimes it works out, and sometimes it doesn’t. But let me assure you, this Cranberry Kasha Pilaf is definitely one of those times where it worked out great!
This Cranberry Kasha Pilaf makes a wonderful vegan main or side dish. It can be enjoyed either warm or cold the next day as a delightful salad.
It also makes a wonderful addition to the table at a holiday get together. No matter how you decide to enjoy it, it’s sure to leave your tastebuds happy and your stomach full. Now let’s get to making it.
How To Make Cranberry Kasha Pilaf
- Place buckwheat, cranberries, water, and salt into the Instant Pot .
- Close the lid. Select PRESSURE COOK and set the pot at high pressure for 15 minutes. At the end of the cooking time, allow the pot to rest undisturbed for 10 minutes and then release all remaining pressure.
- Meanwhile, place kale, olive oil, salt, and orange zest in a large mixing bowl . Using your clean hands, mix together the ingredients, mashing and macerating the kale as you go. This will help soften the kale, reduce some of the bitterness, and allow the seasonings to penetrate.
- When the buckwheat is cooked, fluff up the grains with a fork.
- Divide kale into four for the main course or 6 plates for a side dish. Place the kasha on top of the kale, and top with walnuts before serving. Or do what I do, which is to mix everything into one big bowl and serve.
How Should I Serve This Cranberry Kasha Pilaf?
- Add a fried egg on the side for each person, and dinner is served in a jiffy.
- Use the leftovers as a cold salad the next day with just a dash of vinegar and oil for an easy dressing.
Love Cranberries? Check Out These Recipes!
- These Cranberry Brussels Sprouts are a delightful twist on a classic side dish. These are brussels sprouts like you’ve never had them before!
- Warm your soul with this deliciously spiced Instant Pot Cranberry Millet Porridge . It’s a simple recipe that’s a perfect way to make millet porridge without all the fuss and babysitting for traditional millet porridge recipes.
- This spicy, sweet, and tangy Cranberry Chutney will wow your guests and make a wonderful addition to your cheese tray, besides providing an exotic flavor at your dinner table!
- These Cranberry Meatballs are the perfect appetizer for your next get together. Make a delicious party food in just 10 minutes with 6 simple ingredients!
Cranberry Kasha Pilaf
Equipment
- Instant Pot
- Mixing Bowl
Ingredients
- ▢ 1 cup Kasha , (toasted buckwheat oats)
- ▢ 1 cup Dried Cranberries
- ▢ 1 cup Water
- ▢ 1 teaspoon Kosher Salt
For The Salad
- ▢ 1 cup chopped walnuts , toasted
- ▢ 4 cups chopped kale
- ▢ 2 tablespoons Olive Oil
- ▢ 1 teaspoon Kosher Salt
- ▢ 2 tablespoons orange zest
Instructions
- Place buckwheat, cranberries, water, and salt into the Instant Pot .
- Close the lid. Select PRESSURE COOK and set the pot at high pressure for 15 minutes. At the end of the cooking time, allow the pot to rest undisturbed for 10 minutes and then release all remaining pressure.
- Meanwhile, place kale, olive oil, salt, and orange zest in a large mixing bowl . Using your clean hands, mix together the ingredients, mashing and macerating the kale as you go. This will help soften the kale, reduce some of the bitterness, and allow the seasonings to penetrate.
- When the buckwheat is cooked, fluff up the grains with a fork.
- Divide kale into four for a main course or 6 plates for a side dish. Place the kasha on top of the kale, and top with walnuts before serving. Or do what I do, which is mix everything into one big bowl and serve.
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Nutrition
Originally Published April 22, 2019
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
