Bowl Recipes for the Instant Pot

Bowls are a beautiful canvas that not only allow you to customize it to your preferences (they’re the easiest and best way to satisfy a crowd with multiple dietary preferences), but they also can be an excellent way to add in more vegetables to your daily diet. Plus, by building your own bowl from the comfort of your own home, you can be in charge of what you add (or don’t add) to the mix, creating a low-sodium, low-carb, or, heck, keto friendly bowl depending on your particular preference.

But we didn’t stop just with the bowls! We wanted to show you how you can dress up your beautiful bowls with homemade dressings. You’ll see some dressings combined with bowl recipes (for example, the Mexican Beans and Rice Bowl with Ranch Dressing).

Frijoles Negros Plantain Bowl

Instant Pot function: Pressure Cook (High), Sauté (High), Keep Warm (Off), Quick Release

Fits diets: Gluten-Free, Mediterranean, Vegan, Vegetarian

Prep time: None

Cook time: 20 minutes

Yield: 4 servings

Ingredients

1 cup dried black beans, soaked and rinsed

1 cup quinoa, uncooked

1 cup frozen mixed bell peppers

1 jalapeño, diced and seeds removed

2 cups vegetable broth

1 teaspoon minced garlic

1 teaspoon cumin

1 teaspoon chili powder

1 bay leaf

1 tablespoon coconut oil

1 ripe plantain, sliced on the bias into 1/4-inch pieces (see the following figure)

1/4 cup fresh chopped cilantro, for garnish

1/3 medium avocado, sliced, for garnish

1/4 cup fresh salsa, for garnish

Salt and pepper, to taste

4 tortillas, for serving

Directions

1. Place the black beans, quinoa, bell peppers, jalapeño, and vegetable broth in the inner pot of the Instant Pot. Stir in the garlic, cumin, and chili powder, and add the bay leaf. Secure the lid and set the valve to Sealing. Press Pressure Cook (High) and Keep Warm (Off), and set the timer for 10 minutes using the +/– button.
2. When cooking completes, press Cancel, using Quick Release to remove the pressure from the pot. Remove the bay leaf and stir. Carefully remove the bean and quinoa mixture and set aside. Rinse the pot and dry the outside.
3. Insert the pot back inside the Instant Pot and add the coconut oil. Press Sauté (High), add the plantain slices. Sauté on both sides until a fork can easily be inserted into the plantain, about 10 minutes. Press Cancel.
4. Assemble the bowls by placing 1/4 of the black bean and quinoa mixture into the bottom of each bowl. Top with the sautéed plantains, and garnish with fresh cilantro, avocado, and salsa. Serve with tortillas and garnish with salt and pepper, if desired.

Plantains are cousins of the banana, but they aren’t nearly as sweet and must be cooked before eaten. They’re rich in fiber and comparable nutritionally to a potato.

How to bias cut.

Mexican Beans and Rice Bowl with Ranch Dressing

Instant Pot function: Sauté (High), Pressure (High), Keep Warm (Off), Quick Release

Fits diets: Gluten-Free, Mediterranean, Vegetarian

Prep time: 20 minutes

Cook time: 35 minutes

Yield: 4 servings

Ingredients

1 pound chicken thighs, cubed

1/4 cup plus 1 tablespoon extra-virgin olive oil, divided

Salt and pepper, to taste

1 cup dried black beans

1 cup white rice

1/2 small onion, chopped

3 cups chicken stock

2 garlic cloves, chopped

1 teaspoon cumin

1/2 teaspoon coriander

1/2 teaspoon salt

1/4 teaspoon black pepper

1 avocado, peeled and sliced, for garnish

1/2 cup chopped cilantro, for garnish

1 medium tomato, chopped, for garnish

1 large carrot, grated, for garnish

1/2 cup chopped red onion, for garnish

1/4 cup crumbled cotija cheese, for garnish

Ranch Dressing (see the following recipe)

Directions

1. Set the Instant Pot to Sauté (High) and place the cubed chicken and 1/4 cup of the olive oil into the pot. Sauté for 10 minutes, stirring occasionally. Make sure the chicken is fully cooked by cutting into a few pieces. Remove from the pot, season with salt and pepper to taste, and set aside.
2. Place the beans, rice, onions, chicken stock, garlic, cumin, coriander, and the remaining 1 tablespoon of olive oil inside the Instant Pot and stir. Secure the lid and set the valve to Sealing. Press Pressure Cook (High) and Keep Warm (Off), and set the timer to 25 minutes using the +/– button.
3. When cooking completes, press Cancel, using Quick Release to remove the pressure from the pot. Carefully remove the bean and rice mixture and set aside.
4. Assemble the bowls by placing 1/4 of the bean and rice mixture on the bottom of each bowl. Add a single line of cooked chicken cubes down the center of each bowl. Decorate the bowls with the avocado, cilantro, tomatoes, carrots, onion, and cheese.
5. To serve, drizzle with the Ranch Dressing.

Add in or exchange any of the bowl toppings with hummus, grated or sliced cucumbers, or shredded cabbage. For a simple dressing, use fresh squeezed lemon and extra-virgin olive oil.

Ranch Dressing

Prep time: 3 minutes

Cook time: None

Yield: 8 servings

Ingredients

1 garlic clove, minced

1 shallot, minced

2 tablespoons fresh parsley

1 tablespoon fresh dill

1 tablespoon fresh chives

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1-1/2 cups plain yogurt

1 tablespoon red or white wine vinegar

Directions

Southern-Inspired Sautéed Kale Bowl with Spicy Peanut Dressing

Instant Pot function: Sauté (High), Pressure Cook (High), Keep Warm (Off), Quick Release

Fits diets: Gluten-Free

Prep time: 10 minutes

Cook time: 25 minutes

Yield: 4 servings

Ingredients

1 teaspoon extra-virgin olive oil

4 slices thick-cut uncooked bacon, chopped

2 ounces Canadian bacon, chopped

1/2 small onion, chopped

1 teaspoon minced garlic

2-3/4 cups vegetable broth, divided

2 tablespoons apple cider vinegar

4 teaspoons brown sugar

3/4 teaspoon red pepper flakes

1 pound collard greens, stems removed, roughly chopped

1/2 cup polenta

1/2 teaspoon black pepper

1/4 teaspoon salt

2 teaspoons butter

Crispy onion strips, for garnish

Spicy Peanut Dressing (see the following recipe)

Directions

1. Press Sauté (High) on the Instant Pot.
2. Add the oil to the inner pot and stir in both bacons, the onion, and the garlic. Sauté for 5 minutes or until the bacon is crispy and the onions are translucent. Press Cancel.
3. Stir in 3/4 cup of the vegetable broth, the apple cider vinegar, the brown sugar, and the red pepper. Add the collard greens and secure the lid. Set the valve to Sealing and press Pressure Cook (High) and Keep Warm (Off). Set the timer for 5 minutes using the +/– button.
4. When cooking completes, press Cancel and use Quick Release to release the pressure.
5. Move the greens and bacon into a dish and cover with foil to keep warm. Meanwhile, prepare the grits. Rinse the inner pot and wipe down any water on the outside of the pot.
6. Return to the Instant Pot and liberally spray the bottom and sides with cooking spray. Pour the polenta, the remaining 2 cups of vegetable broth, and the pepper and salt into the pot. Stir, secure the lid, and set to Sealing.
7. Press Pressure Cook (High) and Keep Warm (Off) and set the timer for 10 minutes using the +/– button.
8. When cooking completes, press Cancel. Use Quick Release to allow pressure to be removed and take off the lid.
9. Fluff the polenta with a fork and stir in the butter. Portion into 4 bowls and top with collard greens and the crispy onion strips. Top with the Spicy Peanut Dressing and serve immediately.

If you can find collard greens, use them in place of the kale to maintain more of the flavor of the South.

Tight on time? Purchase bagged collard greens that are precut and washed.

Spicy Peanut Dressing

Prep time: 5 minutes

Cook time: None

Yield: 10 servings

Ingredients

1/2 cup creamy peanut butter

1/2 lime, juiced

2 tablespoons rice vinegar

1 tablespoon cane sugar

2 tablespoons low-sodium soy sauce or tamari

1/4 teaspoon ground ginger

1/4 cup water

1 teaspoon Sriracha

1 tablespoon canola oil

1 garlic clove, minced

Directions

If you prefer coconut sugar, substitute that for the cane sugar.

Parmesan Pancetta Polenta Bowl

Instant Pot function: Sauté (High), Pressure Cook (High), Keep Warm (Off), Quick Release

Fits diets: Gluten-Free

Prep time: None

Cook time: 16 minutes

Yield: 4 servings

Ingredients

4 ounces pancetta, chopped

1/2 teaspoon minced garlic

1/4 cup chopped onion

1 cup polenta

2 cups vegetable broth

2 cups filtered water

2 tablespoons butter

1/3 cup Parmesan cheese

Salt and pepper, to taste

1 cup marinara sauce, for garnish

1/2 fresh chopped basil, for garnish

Directions

1. Press Sauté (High) on the Instant Pot. Add the pancetta, garlic, and onion to the inner pot. Sauté until the pancetta is crisp and the onions are translucent, about 6 minutes. Press Cancel. Remove and keep warm in a covered dish.
2. Do not rinse the pot. Spray the bottom and sides of the pot with cooking spray and add the polenta to the pot. Add in the vegetable broth and water. Secure the lid, set the valve to Sealing, and press Pressure Cook (High) and Keep Warm (Off). Set the timer for 10 minutes using the +/– button.
3. When cooking completes, press Cancel. Use Quick Release to allow the pressure to be removed, and take off the lid.
4. Whisk the polenta and stir in the butter and cheese.
5. Divide into 4 bowls, top with the pancetta mixture, and season with salt and pepper to taste. Garnish with the marinara sauce and chopped basil.

If pancetta is hard to locate, you can substitute with bacon. For a vegetarian version, omit the pancetta.