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BUTTERNUT SQUASH STEEL-CUT OATMEAL

This oatmeal gets its vibrant orange color from nutrient-packed butternut squash. Serve the sweet, spiced bowls of porridge with a pat of butter, a drizzle of syrup, and some chopped nuts for a satisfying breakfast. You’ll need half of a medium-size squash or, for an easy shortcut, one 1-pound bag precut squash.

3 cups water

1 cup steel-cut oats

3 cups peeled and cubed butternut squash (about 1 pound)

1 teaspoon pumpkin pie spice

¼ teaspoon fine sea salt

Vegan buttery spread or salted butter, for serving

Pure maple syrup or honey, for serving

Chopped walnuts or pecans, for serving

Pomegranate arils or fresh berries, for serving

Ground cinnamon, for serving

PREP 0 MINUTES

COOK 25 MINUTES

PR 15 MINUTES NPR

SERVES 5

  1. Combine the water, oats, squash, pumpkin pie spice, and salt in the Instant Pot and stir to combine, making sure all of the grains are submerged in the liquid.

  2. Secure the lid and set the Pressure Release to Sealing. Select the Porridge setting and set the cooking time for 12 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)

  3. When the cooking program ends, let the pressure release naturally for 15 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and, wearing heat-resistant mitts, lift out the inner pot. Use a potato masher to mash the squash and mix it with the oatmeal, incorporating any extra liquid.

  4. Ladle the oatmeal into bowls and serve topped with the buttery spread, maple syrup, walnuts, pomegranate or berries, and a dusting of cinnamon.

Nutrition Information

Per serving (oatmeal without toppings): 162 calories, 2 grams fat, 32 grams carbohydrates, 5 grams fiber, 5 grams protein

BANANA OATMEAL WITH STRAWBERRY-CHIA JAM

Here, hot cooked oatmeal is whisked with bananas so it’s creamy and fluffy. Traditional jams contain lots of sugar, but this one has just enough agave nectar to satisfy your sweet tooth and requires no cooking. Chia seeds thicken the jam to its spreadable consistency after a couple of hours in the fridge. Make the jam the night before to speed up your breakfast routine.

Strawberry-Chia Jam

12 ounces fresh or thawed frozen strawberries, quartered

¼ cup agave nectar or honey

1 tablespoon chia seeds

Pinch of fine sea salt

Oatmeal

5 cups water

2 cups old-fashioned rolled oats

1 teaspoon ground cinnamon

½ teaspoon fine sea salt

2 large bananas, peeled and thinly sliced

PREP 5 MINUTES

COOK 20 MINUTES

PR 15 MINUTES NPR

CHILL 2 HOURS TO OVERNIGHT

SERVES 6 (WITH JAM LEFT OVER)

  1. To make the jam: In a medium bowl, combine the strawberries, agave nectar, chia seeds, and salt. Use a potato masher to mash the strawberries and stir the mixture together until the berries are mostly mashed (it’s fine if some chunky pieces remain) and the chia seeds are evenly distributed. Cover and transfer to the refrigerator to firm up for at least 2 hours or up to overnight. The jam will keep in an airtight container, refrigerated, for up to 1 week. Stir once more before serving.

  2. To make the oatmeal: Combine the water, oats, cinnamon, and salt in the Instant Pot. Secure the lid and set the Pressure Release to Sealing. Select the Porridge setting and set the cooking time for 3 minutes at high pressure. (The pot will take about 15 minutes to come up to pressure before the cooking program begins.)

  3. When the cooking program ends, let the pressure release naturally for 15 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and add the bananas. Vigorously whisk the bananas into the oatmeal, incorporating any liquid sitting on the surface. Most of the banana will be mashed and incorporated, but it’s fine if some pieces remain evenly distributed throughout the oatmeal.

  4. Spoon the oatmeal into bowls and spoon 2 tablespoons of the jam on top of each bowl. Serve warm.

Note: You can use any type of berry for the jam. Raspberries or blackberries are nice options—or even a blend.

Nutrition Information

Per serving of oatmeal: 138 calories, 2 grams fat, 29 grams carbohydrates, 4 grams fiber, 4 grams protein

Per serving of jam (2 tablespoons): 30 calories, 0 grams fat, 7 grams carbohydrates, 1 gram fiber, 0 grams protein

BARLEY BOWLS WITH SUNNY EGGS AND TAMARI

In this hearty breakfast bowl, chewy grains of pearl barley are crowned with fried eggs and a colorful mix of vegetables and Asian-inspired toppings. Tamari has a deeper, richer flavor than regular soy sauce, so just a teaspoon seasons the whole bowl, and a sprinkle of furikake (see this page) on top adds a little texture and crunch. Make the barley ahead of time if your morning routine is a quick one. It will keep in the fridge for up to 4 days or in the freezer for up to 2 months.

1 cup water

1½ cups low-sodium vegetable broth (this page)

1 cup pearl barley

2 tablespoons cold-pressed avocado oil

1 teaspoon toasted sesame oil

4 large eggs

2 green onions, green part only, sliced

1 cup cherry tomatoes, halved

4 teaspoons tamari

4 teaspoons furikake (optional)

PREP 0 MINUTES

COOK 35 MINUTES

PR 10 MINUTES NPR

SERVES 4

  1. Pour the water into the Instant Pot and place a tall steam rack into the pot. Combine the broth and barley in a 1½-quart stainless-steel bowl and place the bowl on the rack. (The bowl should not touch the lid once the pot is closed.)

  2. Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 25 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)

  3. When the cooking program ends, let the pressure release naturally for at least 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and, wearing heat-resistant mitts, remove the bowl from the pot. Fluff the barley with a fork.

  4. While the pressure is releasing, heat the avocado and sesame oils in a large skillet over medium-high heat. Crack the eggs and slip them into the pan. Fry for about 3 minutes, until the whites are set and a little crispy and browned around the edges and the yolks have thickened but are still runny.

  5. Spoon the barley into bowls and top each bowl with a fried egg. Top with the green onions, tomatoes, tamari, and furikake (if using). Serve warm.

Nutrition Information

Per serving: 333 calories, 14 grams fat, 41 grams carbohydrates, 8 grams fiber, 12 grams protein

QUINOA MUESLI BREAKFAST BOWLS

Try this sweetly spiced quinoa with all of the flavors and textures of a bowl of Switzerland’s legendary apple-laced Birchermüesli. This recipe is gluten-free and vegan, so just about anyone can enjoy it. When you’re buying quinoa, check the package to see if it requires rinsing. Nowadays, most brands don’t require rinsing, but you’ll want to make sure to avoid a bitter flavor.

1¾ cups water

1½ cups quinoa

1 teaspoon ground cinnamon

¼ teaspoon ground cardamom

¼ teaspoon fine sea salt

2 large Granny Smith apples

1 tablespoon fresh lemon juice

Unsweetened almond milk, for serving

Chopped toasted walnuts, for serving

Raisins, for serving

Agave nectar or honey, for serving

PREP 0 MINUTES

COOK 10 MINUTES

PR 15 MINUTES NPR

SERVES 6

  1. Combine the water, quinoa, cinnamon, cardamom, and salt in the Instant Pot. Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 1 minute at high pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)

  2. While the quinoa is cooking, using a box grater or food processor, coarsely grate the apples. Add the lemon juice and toss to combine.

  3. When the cooking program ends, let the pressure release naturally for 15 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and add the apples. Using a fork, incorporate the apples and fluff the quinoa.

  4. Spoon the quinoa into bowls and top with the almond milk, walnuts, raisins, and agave nectar. Serve warm.

Note: Try different nuts—chopped toasted hazelnuts or almonds—and dried fruits—dried cranberries or cherries or chopped dried apricots—to switch up the flavors.

Nutrition Information

Per serving (without toppings): 198 calories, 3 grams fat, 38 grams carbohydrates, 5 grams fiber, 7 grams protein

SOFT- OR HARD-BOILED EGGS

Although these eggs are called “boiled,” they are actually steamed under pressure in the Instant Pot. This technique results in evenly cooked, easy-to-peel soft- or hard-boiled eggs, and you can cook as many as you need at one time, from one or two up to a dozen.

You’ll need a rack or steamer basket to keep the eggs above the water as they cook. If you’re cooking only a few eggs at a time, the wire metal steam rack that comes with the Instant Pot works fine. For more than a half dozen eggs, I like to use the silicone or wire metal stackable steamer racks made especially for eggs because they hold the eggs upright, keeping the yolks centered. Don’t be tempted to use a solid bowl, as the eggs will not cook as quickly or evenly.

Up to 12 large eggs, straight from the refrigerator

PREP 5 MINUTES

COOK 15 MINUTES

PR QPR

  1. Pour 1 cup water into the Instant Pot and place the wire metal steam rack, an egg rack, or a steamer basket into the pot. Gently place the eggs on the rack or in the basket, taking care not to crack them.

  2. Secure the lid and set the Pressure Release to Sealing. Select the Steam setting and set the cooking time for 3 minutes at high pressure for soft-boiled eggs or 6 minutes at high pressure for hard-boiled eggs. (The pot will take about 10 minutes to come up to pressure before the cooking program begins. This will vary by a few minutes, depending on how many eggs you are cooking; the fewer the eggs, the shorter the time.)

  3. While the eggs are cooking, prepare an ice bath.

  4. When the cooking program ends, perform a quick release by moving the Pressure Release to Venting. Open the pot and, using tongs, transfer the eggs to the ice bath to cool.

  5. The eggs will keep, refrigerated, for up to 1 week. Peel when ready to serve.

Note: For extra-large eggs, increase the cooking time to 4 minutes for soft-boiled or 7 minutes for hard-boiled eggs. For jumbo eggs, increase the cooking time to 5 minutes for soft-boiled or 8 minutes for hard-boiled eggs.

Nutritional Information

Per 1 large egg: 70 calories, 5 grams fat, 0 grams carbohydrates, 0 grams fiber, 6 grams protein

SOFT-BOILED EGGS IN YOGURT SAUCE

A Turkish-inspired breakfast kicks off your day with lots of protein, good fats, and whole grains. Traditionally, eggs in this dish are poached, but I find soft boiling them in the Instant Pot to be so much easier and hands-off. The garlicky yogurt sauce cuts the richness of the eggs, and everything is scooped up with flatbread.

Yogurt Sauce

1 cup plain 2 percent yogurt, homemade (this page) or store-bought

2 garlic cloves, pressed or grated

½ teaspoon fine sea salt

½ teaspoon freshly ground black pepper

4 large eggs

Paprika Oil

2 tablespoons extra-virgin olive oil

1 teaspoon sweet paprika

Pinch of cayenne pepper

Whole-wheat flatbread, for serving

PREP 5 MINUTES

COOK 10 MINUTES

PR QPR

COOL 3 MINUTES

SERVES 2

  1. To make the yogurt sauce: In a small bowl, stir together the yogurt, garlic, salt, and pepper, mixing well.

  2. Pour 1 cup water into the Instant Pot and place the wire metal steam rack, an egg rack, or a steamer basket into the pot. Gently place the eggs on the rack or in the basket, taking care not to crack them.

  3. Secure the lid and set the Pressure Release to Sealing. Select the Steam setting and set the cooking time for 3 minutes at high pressure. (The pot will take about 5 minutes to come up to pressure before the cooking program begins.)

  4. While the eggs are cooking, prepare an ice bath.

  5. When the cooking program ends, perform a quick release by moving the Pressure Release to Venting. Open the pot and, using tongs, transfer the eggs to the ice bath. Let cool for about 3 minutes, until comfortable to handle.

  6. While the eggs are cooling, make the paprika oil: In a small saucepan, combine the oil, paprika, and cayenne over low heat. Heat for about 2 minutes, until bubbling and fragrant, then remove from the heat.

  7. To serve, peel the eggs and place two eggs in each bowl. Spoon the yogurt sauce over the eggs, then drizzle the paprika oil over the sauce. Serve with the flatbread.

Note: For a lower carb option, serve slices of bell pepper and cucumber instead of the flatbread.

Nutrition Information

Per serving: 341 calories, 25 grams fat, 10 grams carbohydrates, 1 gram fiber, 19 grams protein

CORN AND ZUCCHINI OMELET WITH SMOKED SALMON

This omelet is simple to throw together, but it comes out looking fancy—a perfect summertime brunch dish. Low-fat, high-fiber zucchini and corn are cooked into the omelet, which is then topped with a generous heap of silky smoked salmon and a dollop of creamy Greek yogurt.

6 large eggs

¼ teaspoon fine sea salt

¼ teaspoon freshly ground black pepper

1 cup fresh or thawed frozen corn kernels

One 5-ounce zucchini, diced (rounded 1 cup)

3 ounces thinly sliced cold-smoked salmon

3 tablespoons plain 2 percent Greek yogurt, homemade (this page) or store-bought

1 tablespoon chopped fresh chives

PREP 5 MINUTES

COOK 35 MINUTES

PR 5 MINUTES NPR

REST 2 MINUTES

SERVES 3

  1. Generously grease a 7-cup round heatproof glass dish with butter. Pour 1 cup water into the Instant Pot.

  2. In a medium bowl, whisk together the eggs, salt, and pepper until well blended, then stir in the corn and zucchini.

  3. Pour the egg mixture into the prepared dish and cover tightly with aluminum foil. Place the dish on a long-handled silicone steam rack, then, holding the handles of the steam rack, lower it into the Instant Pot. (If you don’t have the long-handled rack, use the wire metal steam rack and a homemade sling as described on this page.)

  4. Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 25 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)

  5. When the cooking program ends, let the pressure release naturally for 5 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and let the omelet sit for a minute or two, until it deflates and settles into its dish. Then, wearing heat-resistant mitts, grasp the handles of the steam rack and lift the dish out of the pot. Uncover the omelet, taking care not to get burned by the steam or to drip condensation onto the omelet.

  6. Cut the omelet into wedges, top with the salmon, Greek yogurt, and chives, and serve right away.

Note: For a dairy-free version, substitute vegan buttery spread or extra-virgin olive oil for the butter and sliced avocado for the cream cheese.

Nutrition Information

Per serving: 280 calories, 16 grams fat, 11 grams carbohydrates, 2 grams fiber, 21 grams protein

CRUSTLESS HAM AND SWISS QUICHE

Eggs, milk, salt, and pepper form the base for almost every quiche. Enjoy this high-protein ham and Swiss version, or use about 3 cups of any other filling of your choice, such as cooked sausage, green onions, and chopped bell pepper—it’s up to you. Serve lightly dressed mixed salad greens on the side for a balanced and colorful brunch.

6 large eggs

½ cup 2 percent milk

½ teaspoon fine sea salt

½ teaspoon freshly ground black pepper

1 small yellow onion, diced

1 cup chopped ham

1 cup firmly packed shredded Swiss cheese

PREP 5 MINUTES

COOK 40 MINUTES

PR 10 MINUTES NPR

REST 15 MINUTES

SERVES 6

  1. Generously grease a 7-cup round heatproof glass dish with butter or nonstick cooking spray. Pour 1 cup water into the Instant Pot.

  2. In a medium bowl, whisk together the eggs, milk, salt, and pepper until well blended, then stir in the onion, ham, and cheese.

  3. Pour the egg mixture into the prepared dish and cover tightly with aluminum foil. Place the dish on a long-handled silicone steam rack, then, holding the handles of the steam rack, lower it into the Instant Pot. (If you don’t have the long-handled rack, use the wire metal steam rack and a homemade sling as described on this page.)

  4. Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 30 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)

  5. When the cooking program ends, let the pressure release naturally for 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and, wearing heat-resistant mitts, grasp the handles of the steam rack and lift the dish out of the pot. Uncover the quiche, taking care not to get burned by the steam or to drip condensation onto the quiche. Let the quiche rest for 15 minutes, giving it time to reabsorb some liquid and set up. It’s fine if a couple of tablespoons of liquid remain in the dish.

  6. Cut the quiche into wedges and serve warm or at room temperature.

Nutrition Information

Per serving: 189 calories, 11 grams fat, 4 grams carbohydrates, 0 grams fiber, 17 grams protein

SWEET POTATO AND ARUGULA FRITTATA

This vegetarian frittata is packed with nutritious sweet potatoes and arugula. To make it vegan, use vegan cheese shreds, such as the ones from Daiya or Follow Your Heart, in place of the Parmesan. Cut the frittata into thirds for a light breakfast, or into halves to satisfy three-egg appetites.

6 large eggs

1 tablespoon extra-virgin olive oil

½ teaspoon fine sea salt

½ teaspoon freshly ground black pepper

1 cup baby arugula

One 5-ounce sweet potato, peeled and coarsely grated (about 1 medium-large potato)

¼ cup grated Parmesan cheese, or ½ cup nondairy cheese shreds

PREP 5 MINUTES

COOK 35 MINUTES

PR 5 MINUTES NPR

REST 2 MINUTES

SERVES 3

  1. Lightly grease a 7-cup round heatproof glass dish with butter or coat nonstick cooking spray. Pour 1 cup water into the Instant Pot.

  2. In a bowl, whisk together the eggs, oil, salt, and pepper until well blended, then stir in the arugula, sweet potato, and cheese.

  3. Pour the egg mixture into the prepared dish and cover tightly with aluminum foil. Place the dish on a long-handled silicone steam rack, then, holding the handles of the steam rack, lower it into the Instant Pot. (If you don’t have the long-handled rack, use the wire metal steam rack and a homemade sling as described on this page.)

  4. Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 25 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)

  5. When the cooking program ends, let the pressure release naturally for 5 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and let the frittata sit for a minute or two, until it deflates and settles into its dish. Then, wearing heat-resistant mitts, grasp the handles of the steam rack and lift the dish out of the pot. Uncover the frittata, taking care not to get burned by the steam or to drip condensation onto the surface.

  6. Cut the frittata into three wedges and serve warm.

Nutrition Information

Per serving: 254 calories, 16 grams fat, 11 grams carbohydrates, 2 grams fiber, 16 grams protein

BROCCOLI-CHEDDAR EGG MUFFINS

Here is a protein-and-vegetable-spiked way to start your day on mornings when you need to be out the door fast. These high-protein, three-bite muffins are adult and kid friendly, and you can substitute 1 cup of any chopped vegetable for the broccoli, if you like. For a portable meal, sandwich one in a toasted whole-wheat English muffin, wrap it in a napkin, and be on your way with breakfast in tow.

3 large eggs

One ¾-ounce wedge Laughing Cow light Swiss cheese, or 1½ tablespoons cream cheese

1 cup broccoli florets, chopped

1 green onion, white and green parts, thinly sliced

¼ cup shredded Cheddar cheese

PREP 5 MINUTES

COOK 15 MINUTES

PR 5 MINUTES NPR

COOL 5 MINUTES

MAKES 7 MUFFINS

  1. In a widemouthed 1-pint Mason jar, combine the eggs and Laughing Cow cheese. Using an immersion blender, blend for about 15 seconds, just until smooth.

  2. Pour 1 cup water into the Instant Pot. Generously grease 7 silicone muffin cups with butter, making sure to coat all of the ridges well. Place the muffin cups on a long-handled silicone steam rack. (If you don’t have the long-handled rack, use the wire metal steam rack and a homemade sling as described on this page.)

  3. Sprinkle the broccoli and green onions among the muffin cups, then pour in the egg mixture, dividing it evenly and filling each cup about half full. Sprinkle the cups evenly with the Cheddar cheese. Holding the handles of the steam rack, carefully lower the muffin cups into the pot. If necessary, clasp together the handles of the steam rack.

  4. Secure the lid and set the Pressure Release to Sealing. Select the Steam setting and set the cooking time for 8 minutes at low pressure. (The pot will take about 5 minutes to come up to pressure before the cooking program begins.)

  5. When the cooking program ends, let the pressure release naturally for 5 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot. The egg muffins will have puffed up quite a bit during cooking, but they will deflate and settle as they cool. Wearing heat-resistant mitts, grasp the handles of the steam rack and lift the muffin cups out of the pot. Let the muffins cool for about 5 minutes, until you are able to comfortably handle them.

  6. To unmold, pull the sides of the muffin cups away from the muffins and transfer the muffins to plates. Serve warm.

Nutrition Information

Per muffin: 57 calories, 4 grams fat, 1 gram carbohydrates, 0 grams fiber, 4 grams protein

YOGURT

When making yogurt from dairy milk, I find that the lowest-fat milk that still yields good results is 2 percent, also known as reduced-fat milk. If you want a richer yogurt, use whole milk.

It takes only two ingredients to make a batch of yogurt in the Instant Pot. Just make sure your Instant Pot has a Yogurt function before you start and you’re good to go. The only ingredients are milk and a starter culture (fresh plain yogurt or freeze-dried starter culture will work). You can culture the yogurt right in the inner pot, but I like to use a glass container or jars that fit inside the inner pot. That way, the yogurt goes straight from the Instant Pot to the refrigerator without any additional cleanup required. The recipe yields 2 quarts, a generous amount, but you can make half as much by halving the ingredients and following the same instructions. Once the yogurt is cultured, it can be enjoyed as is or strained to make Greek yogurt (see step 5).

½ gallon 2 percent milk

¼ cup plain yogurt with live active cultures, or two 5-gram envelopes freeze-dried yogurt starter

PREP 5 MINUTES

COOK 8 HOURS 20 MINUTES

PR N/A

COOL 30 MINUTES

SERVES 8

  1. Pour the milk into the Instant Pot and cover with a tempered glass lid or leave the pot open. Select the Yogurt setting and adjust the heat level to More or High. This will heat the milk to 180ºF, ensuring that it is free of bacteria that could keep it from culturing safely once the starter culture is added.

  2. When the cooking program ends, remove the inner pot and set it on a trivet on the counter. Leave the milk to cool to 115ºF. (A probe thermometer with a remote display is ideal for this step because you can leave the thermometer in the milk and set it to alert you when the milk has cooled to the proper temperature. Alternatively, you can test the milk periodically with an instant-read thermometer. If you don’t have a thermometer, let the milk cool until lukewarm to the touch.) Add the yogurt to the cooled milk and whisk gently until fully incorporated.

  3. Using a jam funnel, ladle the milk into four 1-pint jars or two 1-quart jars. Rinse out the inner pot, return it to the housing, and place the jars into the pot. Cover the pot with the glass lid and select the Yogurt program, making sure it is adjusted to its Normal or Medium setting. The yogurt will begin to thicken after about 3 hours, but the flavor will be very mild at this point. For a moderately tart yogurt, let it culture for the full 8 hours of the default Yogurt program. If you like your yogurt somewhat tarter or very tart, adjust the program time to 10 or 12 hours, respectively.

  4. Open the pot and remove the jars. Cover and refrigerate for at least 6 hours before serving. The yogurt will keep, refrigerated, for up to 2 weeks.

Variation: To make Greek yogurt, place a colander over a bowl. Line the colander with cheesecloth, a paper towel, or a clean kitchen towel. Pour the just-made yogurt into the prepared colander, transfer the bowl to the refrigerator, and allow the yogurt to drain until it reaches the desired thickness. This will take from 2 hours for a lightly drained yogurt to overnight for a very thick, spreadable consistency.

Nutrition Information

Per 1 cup yogurt: 120 calories, 5 grams fat, 12 grams carbohydrates, 0 grams fiber, 8 grams protein

Per ½ cup Greek yogurt (drained for 12 hours): 85 calories, 2 grams fat, 4.5 grams carbohydrates, 0 grams fiber, 11 grams protein

YOGURT BOWL WITH GINGER-ALMOND GRANOLA

One of my favorite ways to serve my Instant Pot granola is with a handful of juicy sliced strawberries on top. This granola has a subtle gingery bite, so it’s aromatic and just a little spicy. The recipe makes a fairly small batch of 3 cups, and it’s easily doubled for a bigger crowd.

Granola

¼ cup agave nectar or coconut nectar

¼ cup coconut oil or unsalted butter

1 teaspoon ground ginger

½ teaspoon ground cardamom

¼ teaspoon fine sea salt

2 cups old-fashioned rolled oats

1 cup sliced almonds, toasted

½ cup golden raisins

4 cups plain 2 percent yogurt, homemade (this page) or store-bought

2 cups sliced fresh strawberries

PREP 0 MINUTES

COOK 35 MINUTES

PR N/A

COOL 1 HOUR

SERVES 4

  1. To make the granola: Preheat the oven to 300ºF. Line a sheet pan with parchment paper or a silicone baking mat.

  2. Select the Sauté setting on the Instant Pot, adjust the heat level to Low, and heat the agave nectar and coconut oil, stirring once or twice, for about 3 minutes, until the coconut oil has completely melted. Stir in the ginger, cardamom, and salt. Press the Cancel button to turn off the pot, then stir in the oats.

  3. Using a silicone spatula, transfer the mixture to the prepared sheet pan, spreading it in an even layer. Bake, stirring every 10 minutes, for about 30 minutes, until the oats are evenly golden brown. Remove from the oven and let cool on the pan to room temperature (about 1 hour), then sprinkle with the almonds and raisins. Transfer to an airtight container and store at room temperature for up to 2 weeks.

  4. To serve, spoon 1 cup of the yogurt into each bowl, followed by ¼ cup of the granola and ½ cup of the strawberries. Serve right away.

Note: To make this recipe strictly gluten-free, check the package of rolled oats to make sure it’s labeled “gluten-free.”

Nutrition Information

Per serving: 318 calories, 12 grams fat, 38 grams carbohydrates, 4 grams fiber, 14 grams protein

Granola only (¼ cup serving): 161 calories, 8 grams fat, 20 grams carbohydrates, 3 grams fiber, 3 grams protein

CHOCOLATE AND PB YOGURT SMOOTHIE

This smoothie is filling and high in protein thanks to the Greek yogurt. It’s also not packed with added sugar and fat because the sweetness comes naturally from banana and the peanut powder is a light alternative to peanut butter. You can find the powder in natural foods stores and most grocery stores these days. Feel free to substitute real peanut butter if you’re craving a richer smoothie.

½ cup water

1 cup plain 2 percent Greek yogurt, homemade (this page) or store-bought

1 large banana, peeled

¼ cup peanut powder

2 tablespoons natural cocoa powder

PREP 5 MINUTES

COOK 0 MINUTES

PR N/A

SERVES 2

  1. In a blender, combine the water, yogurt, banana, peanut powder, and cocoa powder. Blend on high speed for about 30 seconds, until smooth, stopping to scrape down the sides as needed.

  2. Pour into two glasses and serve right away.

Note: To add even more nutrition, blend in 2 packed cups baby spinach or a mix of greens (I like to use the Power Greens from Trader Joe’s).

Nutrition Information

Per serving: 211 calories, 4 grams fat, 27 grams carbohydrates, 5 grams fiber, 18 grams protein

WHOLE-WHEAT MATZO BREI

Matzo brei is usually cooked in a skillet, but when you make it in the Instant Pot, there’s no tricky flipping required, and it’ll stay warm until it’s ready to serve. Whole-wheat matzo is easiest to find in the springtime around Passover, when it is usually carried in natural foods stores and well-stocked grocery stores. It turns this holiday treat of a breakfast into a whole-grain, wholesome dish.

4 whole-wheat matzo crackers

1½ cups hot water

4 large eggs

¼ teaspoon fine sea salt

¼ teaspoon freshly ground black pepper

2 tablespoons salted butter or vegan buttery spread, for serving

¼ cup pure maple syrup, for serving

PREP 5 MINUTES

COOK 35 MINUTES

PR 10 MINUTES NPR

COOL 5 MINUTES

SERVES 4

  1. Grease a 7-cup round heatproof glass dish with butter or nonstick cooking spray. Pour 1 cup water into the Instant Pot.

  2. Place a colander in the sink. Break up the matzo crackers into 1-inch pieces and put them into a medium bowl. Pour the hot water over the crackers, let sit for 1 minute, and then drain the matzo in the colander.

  3. In the same bowl, whisk together the eggs, salt, and pepper until well blended, then fold in the soaked matzo.

  4. Pour the matzo mixture into the prepared dish and cover tightly with aluminum foil. Place the dish on a long-handled silicone steam rack, then, holding the handles of the steam rack, lower it into the Instant Pot. (If you don’t have the long-handled rack, use the wire metal steam rack and a homemade sling as described on this page.)

  5. Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 25 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)

  6. When the cooking program ends, let the pressure release naturally for 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and, wearing heat-resistant mitts, grasp the handles of the steam rack and lift the dish out of the pot. Uncover the matzo brei, taking care not to get burned by the steam or to drip condensation onto the surface. Let the matzo brei cool for 5 minutes, giving it time to deflate a bit and set up.

  7. Cut the matzo brei into four wedges, top with butter and syrup, and serve warm.

Nutrition Information

Per serving: 273 calories, 11 grams fat, 36 grams carbohydrates, 3 grams fiber, 10 grams protein

APPLE-CINNAMON FRENCH TOAST CASSEROLE

For this warm breakfast casserole, be sure to use whole-grain bread and to leave the skins on the apples for more fiber. Maple syrup sweetens every bite, and the Instant Pot ensures the toast cooks up moist and tender.

4 large eggs

1 cup 2 percent milk

¼ cup pure maple syrup

¼ teaspoon fine sea salt

1 teaspoon ground cinnamon, plus more for serving

6 cups cubed whole-wheat French bread, in 1-inch cubes

1 large Fuji apple, quartered, cored and thinly sliced

PREP 15 MINUTES

REST 10 MINUTES TO 24 HOURS

COOK 45 TO 50 MINUTES

PR 10 MINUTES NPR

COOL 5 MINUTES

SERVES 6

  1. Grease a 7-cup round heatproof glass dish with butter or nonstick cooking spray.

  2. In a blender, combine the eggs, milk, maple syrup, salt, and cinnamon. Blend on low speed for about 30 seconds, until well mixed, stopping to scrape down the sides as needed.

  3. Put the bread into a large bowl. Pour in the egg mixture and stir to combine, pressing down on the bread to make sure all of the pieces are moistened. Transfer one-third of the bread mixture to the prepared dish, spreading it in an even layer, then layer one-half of the apple slices evenly on top. Spread half of the remaining bread mixture over the apple, followed with a layer of the remaining apple slices. Finish with the remaining bread mixture, then pour any liquid remaining in the bowl over the top. Cover the dish tightly with aluminum foil. Let stand at room temperature for 10 minutes or refrigerate for up to 24 hours.

  4. When you’re ready to cook the casserole, pour 1 cup water into the Instant Pot. Place the dish on a long-handled silicone steam rack, then, holding the handles of the steam rack, lower it into the Instant Pot.

  5. Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 35 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure from room temperature or 15 minutes from the fridge.)

  6. When the cooking program ends, let the pressure release naturally for 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and lift the dish out. Uncover the casserole, taking care not to get burned by the steam or to drip condensation onto the surface. The casserole will have puffed up, but it will settle down into the dish as it cools. Let cool for 5 minutes.

  7. Using a large spoon, scoop the casserole onto plates. Dust with cinnamon and serve warm.

Nutrition Information

Per serving: 222 calories, 5 grams fat, 35 grams carbohydrates, 3 grams fiber, 10 grams protein

YEASTED BUCKWHEAT WAFFLES

Did you know you can use the Instant Pot’s Yogurt setting for proofing batters and doughs? The warm, controlled environment produces a consistent, rapid rise, no matter what temperature your kitchen may be. It’s perfect for making the batter for these fluffy, crisp waffles. They’re soft on the inside, with the distinctive, heady aroma of buckwheat. You can make these waffles with milk and butter, or you can use nondairy milk and coconut oil for a dairy-free option. If you’re keeping the waffles dairy-free, serve them with coconut butter, a delicious plant-based butter alternative made from dried coconut.

1 cup buckwheat flour

1 cup whole-wheat pastry flour

1 teaspoon active dry yeast

½ teaspoon fine sea salt

2 cups 2 percent milk or nondairy milk

¼ cup unsalted butter or coconut oil, melted and cooled

1 tablespoon honey or coconut nectar

2 large eggs

Coconut butter, for serving

Coconut nectar or pure maple syrup, for serving

PREP 5 MINUTES

PROOF 1 HOUR

COOK 10 TO 20 MINUTES (DEPENDING ON SIZE OF WAFFLE IRON)

PR N/A

MAKES EIGHT 5-INCH SQUARE WAFFLES

  1. Select the Yogurt setting on the Instant Pot and adjust the heat level to Low. Combine the buckwheat and pastry flours, yeast, and salt in the pot and, using a silicone spoon or spatula, stir until evenly mixed. Add the milk, butter, and honey and stir until all of the dry ingredients are evenly moistened, scraping around the sides and bottom of the pot to make sure you have not missed any pockets of dry ingredients. Cover the pot with a tempered glass lid and let the batter proof, for 1 hour.

  2. After 1 hour, the batter should be bubbling and have a yeasty aroma. Remove the inner pot from the Instant Pot, then whisk the eggs into the flour mixture until no streaks of yolk are visible.

  3. Preheat a waffle iron according to the manufacturer’s instructions. Grease the waffle iron plates lightly with coconut oil, butter, or nonstick cooking spray. Measure out ½ cup of the batter and pour it onto the hot lower plate. Close the lid and cook for 5 to 6 minutes; the timing depends on the desired level of doneness and the waffle iron model. Transfer the finished waffle to a large heatproof plate or a sheet pan and keep warm in a low (200°F) oven while you cook the remaining batter.

  4. Serve the waffles hot with coconut butter and coconut nectar. Alternatively, let the waffles cool to room temperature as they emerge from the waffle iron, then transfer them to ziplock plastic freezer bags and store in the freezer for up to 2 months. Toast in a toaster when ready to serve.

Note: For a gluten-free version, substitute 1 cup gluten-free flour blend (King Arthur or Cup4Cup brand is a good choice) for the whole-wheat pastry flour.

Nutrition information

Per waffle: 207 calories, 9 grams fat, 27 grams carbohydrates, 4 grams fiber, 7 grams protein