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PORK CHOPS MARSALA

Here is a speedy dinner that looks like it was ordered in a fancy restaurant. The rich, mushroom-studded, lick-your-plate-good sauce is dairy-free. If you don’t have Marsala on hand, a dry red wine will work in its place. For a nearly carb-free option, serve the chops with noodles or rice.

2 pounds boneless pork chops, ½inch thick (6 chops)

¼ cup whole-wheat pastry flour or gluten-free flour blend

1½ teaspoons fine sea salt

¾ teaspoon ground black pepper

¾ teaspoon smoked paprika

1 tablespoon extra-virgin olive oil

3 ounces pancetta, cubed

4 garlic cloves, minced

8 ounces cremini or button mushrooms, sliced

½ cup low-sodium chicken bone broth (this page)

½ cup dry Marsala

½ teaspoon dried thyme

½ teaspoon dried oregano

1 tablespoon tomato paste

1 tablespoon fresh lemon juice

1 tablespoon chopped fresh flat-leaf parsley

Cooked brown rice, cauliflower rice, zucchini noodles, or shirataki noodles, for serving

PREP 5 MINUTES

COOK 40 MINUTES

PR 15 MINUTES NPR

SERVES 6

  1. Line a large plate with paper towels. Pat the pork chops dry with additional paper towels.

  2. Combine the flour, salt, pepper, and paprika in a 1-gallon ziplock plastic bag, seal it closed, and shake to combine. Add the pork chops to the bag, reseal, and shake to coat them with the seasoned flour. Transfer the chops to the prepared plate, shaking off any excess flour and placing them in a single layer. The coating should be light, and there should still be a couple of tablespoons of seasoned flour left in the bag.

  3. Select the Sauté setting on the Instant Pot and heat the oil for 1 minute. Add the pancetta and garlic and sauté for about 3 minutes, until the garlic is bubbling but not browned and the pancetta is beginning to render a bit of fat. Add the mushrooms and cook for about 2 more minutes, just until they start to soften. Stir in the broth and Marsala, using a wooden spoon or spatula to nudge any browned bits from the bottom of the pot. Stir in the thyme, oregano, tomato paste, and lemon juice and bring to a simmer. Simmer for about 2 minutes, just until the Marsala no longer smells of raw alcohol. Add the pork chops, arranging them in as even a layer as possible. Quickly spoon some of the cooking liquid over each chop.

  4. Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 15 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 at least 15 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and, using a slotted spoon or spatula, transfer the pork chops to a serving dish.

  6. Press the Cancel button to reset the cooking program, then select the Sauté setting. Simmer the sauce, stirring occasionally, for 6 to 8 minutes, until reduced and thickened. Wearing heat-resistant mitts, lift out the inner pot and pour the sauce over the chops. Press the Cancel button to turn off the pot.

  7. Sprinkle the pork chops with the parsley and serve hot, with the rice on the side.

Nutrition Information

Per serving: 312 calories, 14 grams fat, 5 grams carbohydrates, 1 gram fiber, 37 grams protein

PORK CHOPS WITH CUMIN AND CORIANDER

The spicing in this recipe recalls the flavors of pinchos morunos, Spanish-style, North African–inspired pork skewers. But instead of threading pork onto skewers, whole pork chops are marinated in a fragrant spice rub, then seared and cooked under pressure in the Instant Pot. I like to serve these chops with a side salad and rice.

1 tablespoon ground cumin

1 tablespoon ground coriander

2 teaspoons sweet paprika

1 teaspoon ground turmeric

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon fine sea salt

½ teaspoon freshly ground black pepper

2 tablespoons fresh lemon juice

3 tablespoons extra-virgin olive oil

2 pounds boneless pork chops, ½ inch thick (6 chops)

1 cup water

1 tablespoon chopped fresh flat-leaf parsley, for serving

Lemon wedges, for serving

PREP 10 MINUTES

MARINATE 1 HOUR TO OVERNIGHT

COOK 25 MINUTES

PR 10 MINUTES NPR

SERVES 6

  1. In a small bowl, combine the cumin, coriander, paprika, turmeric, garlic powder, oregano, salt, pepper, lemon juice, and 1 tablespoon of the oil and stir together until a very thick paste forms. Using your hands, spread the paste all over the pork chops, then place them into a large ziplock plastic bag or airtight container. Let the pork chops marinate for at least 1 hour on the counter or up to overnight in the refrigerator.

  2. Select the Sauté setting on the Instant Pot and heat 1 tablespoon of the oil for about 2 minutes, until shimmering. Swirl the oil to make sure it coats the center of the pot. Using tongs, add half of the pork chops in a single layer and sear for about 2 minutes, until lightly browned on the first side. Flip the chops and sear for about 2 more minutes, until lightly browned on the second side. Transfer the chops to a plate. Repeat with the remaining pork chops.

  3. Pour the water into the pot and, using a wooden spoon or spatula, nudge any browned bits from the bottom of the pot. (Take your time doing this, as the spices will have stuck to the bottom of the pot.) Place the wire metal steam rack into the pot. Using tongs, transfer the pork chops to the pot, placing them on the rack in two layers.

  4. Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 10 minutes at high 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 at least 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and, using tongs, transfer the pork chops to a serving dish.

  6. Sprinkle the chops with the parsley, drizzle with the remaining 1 tablespoon oil, and serve right away, with the lemon wedges on the side.

Nutrition Information

Per serving: 260 calories, 15 grams fat, 4 grams carbohydrates, 1 gram fiber, 29 grams protein

PORK WITH BALSAMIC AND CHERRIES

Pork goes well with fruit, especially cherries. In this recipe, the sweet-tart flavor of the cherries also pairs perfectly with the balsamic vinegar, sweetening the sauce just enough so that no added sugar is needed. Make sure you’re using pork loin and not pork tenderloin for this recipe. The tenderloin is leaner and more delicate, so it’s better suited to stir-frying or high-heat roasting.

2½ pounds boneless pork loin, cut into 1½-inch cubes

1 teaspoon fine sea salt

1 teaspoon freshly ground black pepper

1 tablespoon cold-pressed avocado oil

1 yellow onion, sliced

¾ teaspoon dried rosemary, crushed

⅓ cup aged balsamic vinegar

¼ cup plus 1 tablespoon water

1 tablespoon Dijon mustard

1 tablespoon cornstarch

1 pound frozen pitted cherries, thawed

PREP 0 MINUTES

COOK 35 MINUTES

PR 10 MINUTES NPR

SERVES 6

  1. Season the pork all over with the salt and pepper.

  2. Select the high Sauté setting on the Instant Pot and heat the oil for about 2 minutes, until shimmering. Add the pork in as even a layer as possible and let it sear for about 4 minutes, until it begins to turn opaque and brown just a bit. Give it a stir, then let cook for about 4 more minutes, until mostly opaque (it’s fine if some pieces are still pink). Transfer the pork to a dish.

  3. Add the onion to the pot and sauté for about 2 minutes, until it begins to soften. Add the rosemary, vinegar, ¼ cup of the water, and the mustard and stir to combine, using a wooden spoon or spatula to nudge any browned bits from the bottom of the pot. Work quickly so that not too much liquid evaporates. Add the pork and stir to coat with the liquid.

  4. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 15 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 at least 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and, using a slotted spoon, transfer the pork to a serving dish. Cover with aluminum foil to keep warm.

  6. In a small bowl, stir together the cornstarch and the remaining 1 tablespoon water. Add the cornstarch mixture and the cherries to the pot and stir to combine. Press the Cancel button to reset the cooking program, then select the Sauté setting. Let the sauce mixture come to a simmer for about 1 minute, until thickened.

  7. Uncover the pork, ladle the sauce over the top, and serve right away.

Nutrition Information

Per serving: 328 calories, 10 grams fat, 21 grams carbohydrates, 2 grams fiber, 38 grams protein

CRISPY PULLED PORK GYROS

Pork shoulder becomes infused with a Greek spice blend and lots of lemon juice as it braises to a fall-apart texture in the Instant Pot. The trick is to cut meat into 2-inch cubes before cooking, which take far less time to cook than a whole shoulder roast. Much of the fat renders out of the pork as it cooks, and you’ll use a small amount of it to crisp the shredded pork in a skillet, so no extra oil is needed. The cucumber-packed yogurt sauce, whole-grain flatbread, and crisp vegetables make these wraps a hearty yet healthy meal.

½ cup water

¼ cup fresh lemon juice

1½ teaspoons fine sea salt

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon freshly ground black pepper

One 3-pound boneless pork shoulder roast, cut into 2-inch cubes

8 whole-wheat pitas, split and warmed

1 head romaine lettuce, shredded

1 small red onion, thinly sliced

1 cup cherry or grape tomatoes, quartered

2 Persian cucumbers, thinly sliced

1 cup tzatziki (this page), for serving

PREP 0 MINUTES

COOK 1 HOUR

PR 20 MINUTES NPR

SERVES 8

  1. Combine the water, lemon juice, salt, oregano, thyme, rosemary, cumin, garlic powder, and pepper in the Instant Pot and stir to combine. Add the pork and stir to coat evenly.

  2. Secure the lid and set the Pressure Release to Sealing. Select the Meat/Stew setting and set the cooking time for 35 minutes at high pressure. (The pot will take about 15 minutes to come up to pressure before the cooking program begins.)

  3. Let the pressure release naturally for at least 20 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and, using tongs, transfer the pork to a cutting board or plate. Using two forks, shred the meat into bite-size pieces.

  4. Using a ladle or spoon, skim off a tablespoon of fat from the cooking liquid and add it to a large, heavy skillet (it’s fine if you get a little bit of the cooking liquid; it will evaporate off as the meat cooks). Heat the skillet over medium-high heat, then add the pork to the skillet, spreading it in an even layer. Cook, stirring occasionally, for 8 to 10 minutes, until the pork is crisp and browned. (Alternatively, spread the pork in an even layer on a sheet pan and broil until crisp, about 5 minutes.)

  5. Serve the pork right away in the pitas along with the lettuce, onion, tomatoes, cucumber, and tzatziki.

Nutrition Information

Per serving: 400 calories, 18 grams fat, 35 grams carbohydrates, 6 grams fiber, 28 grams protein

GROUND PORK BOLOGNESE

Bolognese is usually a simmer-all-day affair, but not when you use the Instant Pot. This recipe takes just a half hour to make and results in a meaty, hearty sauce. Serve it over whole-grain pasta, spiralized vegetable noodles, shirataki fettuccine noodles (the tofu variety of shirataki is my favorite), or steamed spaghetti squash (this page).

2 slices center-cut bacon, diced

1 pound 80 percent lean ground pork

4 garlic cloves, minced

1 large yellow onion, diced

2 large carrots, diced

2 celery stalks, diced

1 teaspoon fine sea salt

2 teaspoons Italian seasoning

½ teaspoon dried sage

½ cup dry white wine

One 28-ounce can whole San Marzano-style tomatoes and their liquid

2 tablespoons tomato paste

Hot cooked noodles of choice

3 tablespoons chopped fresh flat-leaf parsley, for serving

6 tablespoons grated Parmesan cheese, for serving (optional)

PREP 0 MINUTES

COOK 30 MINUTES

PR QPR OR NPR

SERVES 8

  1. Select the Sauté setting on the Instant Pot, add the bacon, and sauté for about 2 minutes, until it begins to sizzle. Add the pork and sauté, breaking it up with a wooden spoon as it cooks, for about 5 minutes, until no traces of pink remain. Add the garlic, onion, carrots, celery, and salt and sauté for about 5 more minutes, until the onion has softened and is translucent.

  2. Stir in the Italian seasoning, sage, and wine. Add the tomatoes and their liquid, crushing the tomatoes with your hands as you add them to the pot. Add the tomato paste on top in a dollop. Do not stir in the tomatoes and tomato paste.

  3. Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Manual or Pressure Cook setting and set the cooking time for 10 minutes at high pressure. (It will take about 10 minutes for the pot to come up to pressure before the cooking program begins.)

  4. When the cooking program ends, perform a quick pressure release by moving the Pressure Release to Venting, or let the pressure release naturally (this will take about 20 minutes). Open the pot and stir the Bolognese, mixing in the tomato paste and using the spoon or spatula to crush any larger pieces of the tomatoes against the side of the pot.

  5. Ladle the Bolognese over the noodles. Serve hot, sprinkled with the parsley and Parmesan.

Notes: For a sauce with less fat and fewer calories, substitute ground turkey or lean ground beef for the pork.

If you prefer a thicker sauce, reduce the sauce on the Sauté setting for 10 minutes after pressure cooking. To avoid spattering, do not stir the sauce while it simmers, and leave it to cool down for 5 minutes after turning off the pot.

Nutrition information

Per serving: 208 calories, 12 grams fat, 11 grams carbohydrates, 3 grams fiber, 12 grams protein

HONEY DIJON BABY BACK RIBS

Ribs are almost always a crowd-pleaser, but they can be time-consuming to prepare. Here, they are seasoned, steamed in the Instant Pot, and then finished in the oven with a sweet and tangy mustard glaze. They cook for less than an hour and come out just as tender as if you had barbecued or baked them for hours. Serve them with steamed corn and coleslaw for a balanced meal.

One 3-pound rack baby back ribs

1 teaspoon fine sea salt

1 teaspoon ground black pepper

Honey Dijon Sauce

¼ cup water

1 teaspoon cornstarch or arrowroot starch

3 tablespoons Dijon mustard

2 tablespoons honey

1 tablespoon raw cider vinegar

1 tablespoon cold-pressed avocado oil

¼ teaspoon dried thyme

¼ teaspoon fine sea salt

¼ teaspoon freshly ground black pepper

⅛ teaspoon cayenne pepper

PREP 5 MINUTES

COOK 55 MINUTES

PR QPR

SERVES 4

  1. Pat the ribs dry with paper towels, then cut them into three- or four-rib sections. Season the ribs all over with the salt and pepper.

  2. Pour 1 cup water into the Instant Pot and place the wire metal steam rack into the pot. Stack the ribs on the rack.

  3. Secure the lid and set the Pressure Release to Sealing. Select the Steam setting and set the cooking time for 20 minutes at high pressure. (The pot will take about 15 minutes to come up to pressure before the cooking program begins.)

  4. While the ribs are steaming, preheat the oven to 375ºF and line a sheet pan with a silicone baking mat or aluminum foil.

  5. To make the sauce: In a small saucepan, combine the water, cornstarch, mustard, honey, vinegar, oil, thyme, salt, black pepper, and cayenne. Cook over medium heat, whisking continuously, for about 3 minutes, until thickened and emulsified. Remove from heat.

  6. When the cooking program ends, perform a quick release by moving the Pressure Release to Venting. Open the pot and, using tongs, transfer the ribs to the prepared pan.

  7. Brush the ribs on both sides with the sauce mixture, then turn the ribs bone side down. Bake for 20 minutes, until the sauce is bubbling and sticky. Remove from the oven and serve warm.

Note: For barbecued ribs, substitute ¾ cup of your favorite barbecue sauce for the honey Dijon sauce. I like Stubb’s brand Original and Spicy versions, as they tend to have the lowest amount of sugar of any of the barbecue sauces I can find at most grocery stores.

Nutrition Information

Per serving: 289 calories, 18 grams fat, 11 grams carbohydrates, 0 grams fiber, 22 grams protein

SPANISH-STYLE PORK AND WHITE BEANS

Faster, healthier, and easier to make than the typical pot of fabada asturiana, this saffron-scented pot of pork and beans is hearty and rich. Tender chunks of pork shoulder take on a smoky flavor from center-cut bacon, which is leaner than other cuts, and from a spoonful of smoked paprika.

8 ounces (1 cup plus 2 tablespoons) Great Northern beans

4 cups water

1½ teaspoons fine sea salt

3 slices center-cut bacon

1 yellow onion, diced

3 garlic cloves, chopped

2½ cups low-sodium chicken bone broth (this page)

1 tablespoon tomato paste

1 teaspoon smoked paprika

⅛ teaspoon saffron threads (optional)

¼ teaspoon freshly ground black pepper

1 bay leaf

2 pounds boneless pork shoulder or country ribs, cut into 1-inch cubes

SOAK 12 HOURS

PREP 0 MINUTES

COOK 45 MINUTES

PR 30 MINUTES NPR

SERVES 8

  1. In a bowl, combine the beans, water, and 1 teaspoon of the salt and stir to dissolve the salt. Leave to soak for 12 hours, then drain in a colander.

  2. Select the Sauté setting on the Instant Pot, wait for 2 minutes for the pot to heat up, and then add the bacon. Sauté for about 4 minutes, until some of the bacon fat has rendered out and there is browning on the bottom of the pot. Add the onion, garlic, and the remaining ½ teaspoon salt and sauté for about 3 minutes, until the onion begins to soften.

  3. Add ½ cup of the broth, the tomato paste, paprika, saffron, and pepper and stir to combine. Cook for about 3 minutes, until the broth has mostly evaporated. Pour in the remaining 2 cups broth and use a wooden spoon or spatula to nudge any browned bits from the bottom of the pot. Stir in the soaked beans and bay leaf. Add the pork in an even layer on top of the beans, using the spoon or spatula to nudge the pork under the cooking liquid. It’s fine if the pieces of pork are sticking up a bit out of the liquid.

  4. Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 15 minutes at high pressure. (The pot will take about 15 minutes to come up to pressure before the cooking program begins.)

  5. When the cooking program ends, let the pressure release naturally (this will take about 30 minutes). Open the pot and stir the pork and beans.

  6. Spoon the pork and beans into bowls and serve hot.

Nutrition Information

Per serving: 368 calories, 20 grams fat, 21 grams carbohydrates, 8 grams fiber, 25 grams protein

BRAISED PORK SHOULDER WITH CHINESE BLACK BEAN SAUCE

Black bean garlic sauce is basically umami in a jar, adding a big dose of savory flavor to this tender braised pork. Look for it near the hoisin and soy sauces in Chinese grocery stores and the Asian foods section of most grocery stores. Serve the pork with steamed vegetables and brown rice for an easy, well-balanced dinner.

2 teaspoons cold-pressed avocado oil

1-inch piece fresh ginger, peeled and minced

3 garlic cloves, minced

½ cup plus 1 tablespoon water

3 tablespoons black bean garlic sauce

2 tablespoons tamari or low-sodium soy sauce

2 tablespoons Chinese rice wine (Shaoxing brand) or dry sherry

2 pounds boneless pork shoulder, cut into 2-inch cubes

1 tablespoon cornstarch

1 green onion, white and green parts, thinly sliced, for serving

PREP 0 MINUTES

COOK 45 MINUTES

PR 10 MINUTES NPR

SERVES 6

  1. Select the Sauté setting on the Instant Pot and heat the oil, ginger, and garlic for 3 minutes, until the garlic is bubbling and beginning to brown. Add ½ cup of the water, the black bean sauce, tamari, and rice wine and stir to combine. Add the pork pieces, stirring to coat them in the cooking liquid.

  2. Secure the lid in the Sealing position. Press the Cancel button to reset the cooking program, then select the Meat/Stew, 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.)

  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, using tongs, transfer the pork to a serving plate.

  4. In a small bowl, stir together the cornstarch and the remaining 1 tablespoon water. Add the cornstarch mixture to the cooking liquid in the pot and stir to combine. Press the Cancel button to reset the cooking program, then select the Sauté setting. Let the mixture come to a simmer and cook for 1 minute, until thickened. Press the Cancel button to turn off the pot.

  5. Spoon the thickened sauce over the pork. Sprinkle the green onion over the pork and serve right away.

Note: You can make this recipe with 2 pounds boneless pork chops in place of the boneless pork shoulder. For ¾-inch-thick chops, lower the pressure cooking time to 15 minutes. For 1-inch-thick chops, lower the pressure cooking time to 20 minutes.

Nutrition Information

Per serving: 355 calories, 26 grams fat, 3 grams carbohydrates, 1 gram fiber, 26 grams protein

PORK LOIN WITH LEMON, CAPERS, AND ARTICHOKES

Tangy flavors of capers and lemon mellow and flavor the sauce as this lean yet tender pork loin braises. It takes about an hour to cook, and you can make it in the morning, leave it in the pot on the Keep Warm setting all day long, and then cook the potatoes and artichokes right before dinnertime. A convenient dinner that looks and tastes this gourmet is a true weeknight win.

One 2-pound boneless pork loin roast

1 teaspoon fine sea salt

¾ teaspoon freshly ground black pepper

1 tablespoon cold-pressed avocado oil

1 yellow onion, thinly sliced

2 garlic cloves, minced

¾ cup low-sodium chicken bone broth (this page)

2 tablespoons fresh lemon juice

1 tablespoon Dijon mustard

2 tablespoons capers

1 teaspoon dried thyme

One 12-ounce bag frozen artichoke hearts

1 pound creamer potatoes or other small potatoes, halved if larger than 1¼ inches in diameter

2 tablespoons chopped fresh flat-leaf parsley, for serving

PREP 5 MINUTES

COOK 1 HOUR 15 MINUTES

PR QPR OR NPR

SERVES 6

  1. Pat the pork roast dry with paper towels. Season the pork all over with the salt and pepper.

  2. Select the high Sauté setting on the Instant Pot and heat the oil for about 2 minutes, until shimmering. Using tongs, lower the pork roast, fat side down, into the pot and sear for 6 minutes, until browned on the first side. Flip the roast and sear for 5 more minutes, until browned on the second side. Transfer the roast to a plate.

  3. Add the onion and garlic to the pot and sauté for about 3 minutes, until the onion is beginning to soften. Stir in the broth, lemon juice, mustard, capers, and thyme, using a wooden spoon or spatula to nudge any browned bits from the bottom of the pot. Return the roast, fat side up, to the pot, then spoon some of the cooking liquid over the top.

  4. Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Meat/Stew setting and set the cooking time for 40 minutes at high pressure. (The pot will take about 5 minutes to come up to pressure before the cooking program begins.)

  5. When the cooking program ends, perform a quick pressure release by moving the Pressure Release to Venting, or let the pressure release naturally (this will take about 25 minutes). Open the pot and, using tongs, transfer the roast to a cutting board. Tent the roast with aluminum foil to keep it warm.

  6. Add the artichoke hearts and potatoes to the Instant Pot. Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting for 5 minutes at high pressure. (It will take about 10 minutes for the pot to come up to pressure before the cooking program begins.)

  7. When the cooking program ends, perform a quick pressure release by moving the Pressure Release to Venting. Open the pot and, using a slotted spoon, transfer the vegetables to a serving dish.

  8. Carve the pork loin into ½-inch-thick slices. Serve with the potatoes and artichokes, sprinkled with the parsley, and with some of the cooking liquid spooned over the pork and vegetables.

Note: This recipe works with a larger or smaller pork roast, too, up to a maximum of 4 pounds. The cooking time will be 20 minutes per pound.

Nutrition Information

Per serving: 318 calories, 8 grams fat, 22 grams carbohydrates, 3 grams fiber, 41 grams protein

IRISH LAMB STEW

This traditional, satisfying Irish stew is made with lean, high protein lamb stew meat and flavored with Guinness beer and thyme. Serve it on St. Patrick’s Day or any time you’re in the mood for a hearty meal. You can cook the stew up to the first pressure release ahead of time, then add the vegetables and pressure cook for a couple more minutes right before dinnertime. Serve the stew on its own or over sautéed cabbage for added nutrition.

1½ pounds lamb stew meat, cut into 1-inch cubes

1 teaspoon fine sea salt

1 teaspoon freshly ground black pepper

1 tablespoon cold-pressed avocado oil

1 yellow onion, diced

3 garlic cloves, chopped

1 cup Guinness imperial stout

2 teaspoons Worcestershire sauce

2 teaspoons Dijon mustard

1 tablespoon chopped fresh thyme, or 1 teaspoon dried thyme

1 bay leaf

2 tablespoons tomato paste

12 ounces carrots, cut into ½-inch-thick rounds

1½ pounds Yukon gold or other waxy potatoes, cut into ¾-inch dice

1 tablespoon cornstarch

1 tablespoon water

PREP 0 MINUTES

COOK 45 MINUTES

PR 10 MINUTES NPR AND QPR

REST 5 MINUTES

SERVES 6

  1. Season the lamb all over with the salt and pepper. Select the Sauté setting on the Instant Pot and heat the oil for 2 minutes. Add the onion and garlic and sauté for about 5 minutes, until the onion softens and begins to brown. Add the stout, Worcestershire, mustard, thyme, and bay leaf and stir to combine, using a wooden spoon or spatula to nudge any browned bits from the bottom of the pot. Add the lamb and stir to combine with the cooking liquid. Add the tomato paste in a dollop on top of the lamb. Do not stir it in.

  2. Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Meat/Stew setting and set the cooking time for 20 minutes at high pressure. (The pot will take about 5 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, remove and discard the bay leaf, and stir in the carrots and potatoes.

  4. Secure the lid once again and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 3 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, perform a quick pressure release by moving the Pressure Release to Venting.

  6. In a small bowl, stir together the cornstarch and water. Open the pot and quickly stir the cornstarch mixture into the stew. Re-cover and let rest for about 5 minutes to thicken the cooking liquid.

  7. Ladle the stew into bowls and serve piping hot.

Nutrition Information

Per serving: 330 calories, 9 grams fat, 33 grams carbohydrates, 4 grams fiber, 26 grams protein

CABBAGE ROLL CASSEROLE

The one thing that prevents me from making cabbage rolls more often is rolling them. This recipe comes together so much faster than the traditional dish, and it tastes exactly like it, just without all of the prep work! Just chop up the cabbage and make a casserole-style dish in the Instant Pot, saving yourself a whole lot of time. And it packs a protein punch with a minimum of fat.

2 tablespoons cold-pressed avocado oil

1 large yellow onion, diced

1 pound 96 percent extra-lean ground beef

½ teaspoon fine sea salt

½ teaspoon freshly ground black pepper

1 cup Minute brand quick-cooking brown rice

One 15-ounce can tomato sauce

1 cup water

2 carrots, grated

½ small head green cabbage, chopped

¾ cup plain 2 percent Greek yogurt, homemade (this page) or store-bought, or Cashew Sour Cream (this page), for serving

¼ cup chopped fresh flat leaf parsley, for serving

PREP 0 MINUTES

COOK 40 MINUTES

PR 10 MINUTES NPR

SERVES 6

  1. Select the Sauté setting on the Instant Pot and heat the oil for 2 minutes. Add the onion and sauté for about 4 minutes, until it softens and is translucent. Add the beef, salt, and pepper and sauté, breaking the meat up with a wooden spoon as it cooks, for about 5 minutes, until no traces of pink remain. Add the rice, tomato sauce, and water and stir to mix thoroughly. Sprinkle the carrots on top of the meat-and-rice mixture in an even layer. Repeat with the cabbage. Do not stir them in.

  2. Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 15 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 stir the casserole to combine all of the ingredients evenly.

  4. Spoon the casserole into bowls and top each serving with a dollop of yogurt and a sprinkle of parsley. Serve warm.

Note: You can substitute 93 percent lean ground turkey for the ground beef in this recipe.

Nutrition Information

Per serving: 271 calories, 9 grams fat, 29 grams carbohydrates, 5 grams fiber, 20 grams protein

GROUND BEEF TOSTADA SALADS

Using extra-lean ground beef helps to cut down on the saturated fat and calories in this salad, so you can eat these crunchy corn tostadas without guilt. Beans and fresh vegetables contribute lots of fiber and vitamins to this one-dish meal that’s filling, nutritious, and full of flavor. You’ll also notice there’s no cheese. A few slices of avocado add all of the buttery richness this dairy-free recipe needs.

1 tablespoon cold-pressed avocado oil

2 garlic cloves, minced

1 large yellow onion, diced

2 pounds 96 percent extra-lean ground beef

3 tablespoons chili powder

2 teaspoons ground cumin

2 teaspoons dried oregano

½ cup water

1 teaspoon fine sea salt

3 cups drained cooked black beans or pinto beans (this page), warmed, or two 15-ounce cans black beans or pinto beans, rinsed, drained, and warmed

Twelve 7-inch corn tostada shells, for serving

2 heads romaine lettuce, shredded, for serving

1½ cups cherry or grape tomatoes, halved, for serving

1 large avocado, pitted, peeled, and sliced, for serving

¼ cup chopped fresh cilantro, for serving

Hot sauce (such as Cholula or Tapatío), for serving

PREP 0 MINUTES

COOK 25 MINUTES

PR QPR OR NPR

SERVES 6

  1. Select the high Sauté setting on the Instant Pot and heat the oil and garlic for 2 minutes, until the garlic is bubbling but not browned. Add half of the onion and sauté for about 3 minutes, until the onion has softened and is just beginning to brown. Add the beef and sauté, using a wooden spoon to break up the meat as it cooks, for about 3 more minutes. Stir in the chili powder, cumin, oregano, water, and salt. It’s fine if some pink remains; the beef does not have to be fully cooked at this point.

  2. Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 10 minutes at high pressure. (The pot will take about 5 minutes to come up to pressure before the cooking program begins.)

  3. When the cooking program ends, you can either perform a quick pressure release by moving the Pressure Release to Venting or let the pressure release naturally (this will take about 25 minutes) and leave the pot on the Keep Warm setting for up to 10 hours. Open the pot and give the meat a stir.

  4. Place the tostada shells on plates. Using a slotted spoon, spoon the meat and beans onto the shells. Top with the lettuce, tomatoes, the remaining half of the onion, the avocado, and cilantro. Serve right away, with the hot sauce on the side.

Nutrition Information

Per serving: 537 calories, 20 grams fat, 46 grams carbohydrates, 13 grams fiber, 41 grams protein

FLORENTINE BEEF MEAT LOAF

Italian spices and sun-dried tomatoes flavor this meat loaf. A pound of spinach is mixed with the beef, so you’re well on your way to creating a balanced, healthy meal. Serve the meat loaf with Cauliflower Carrot Mash (this page) for a kid-friendly dinner with vegetables in both dishes.

1 pound 96 percent extra-lean ground beef

1 pound frozen chopped spinach, thawed and squeezed of excess water

1 small yellow onion, finely chopped

¾ cup dried whole-wheat bread crumbs

¼ cup oil-packed sun-dried tomatoes, drained and minced

1 large egg

2 teaspoons Italian seasoning

1 teaspoon garlic powder

1 teaspoon fine sea salt

½ teaspoon red pepper flakes (optional)

¼ cup no-sugar-added ketchup

PREP 10 MINUTES

COOK 55 MINUTES

PR QPR OR NPR

SERVES 4

  1. Pour 1 cup water into the Instant Pot.

  2. Lightly grease a 7 by 3-inch round cake pan with olive oil or nonstick cooking spray. In a large bowl, combine the beef, spinach, onion, bread crumbs, tomatoes, egg, Italian seasoning, garlic powder, salt, and red pepper flakes (if using). Mix well with your hands until all of the ingredients are evenly distributed. Transfer the meat mixture to the prepared pan, shaping it into an even layer.

  3. Cover the pan tightly with aluminum foil and place it 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 40 minutes at high pressure. (It will take about 10 minutes for the pot to come up to pressure before the cooking program begins.) Preheat the broiler of a toaster oven (or conventional oven) 5 to 10 minutes before the meat loaf is ready.

  5. When the cooking program ends, perform a quick release by moving the Pressure Release to Venting, or let the pressure release naturally (this will take about 15 minutes). Open the pot and, wearing heat-resistant mitts, grasp the handles of the steam rack and lift the pan out of the pot. Uncover the pan, taking care not to get burned by the steam, and spread the ketchup evenly over the top of the meat loaf.

  6. Broil the meat loaf for a few minutes, just until the ketchup is warmed through and forms a glaze. Cut into slices and serve.

Nutrition Information

Per serving: 358 calories, 9 grams fat, 23 grams carbohydrates, 3 grams fiber, 41 grams protein

BEEF TIPS WITH ONION AND MUSHROOM GRAVY

Tender tips of sirloin beef in a mushroom gravy are a classic comfort food. This version is lighter than most, as it calls for only a tablespoon of oil. Serve the gravy as is or look to the recipe Note for the optional step of quickly thickening the gravy with a little cornstarch. Beef tips go great with egg noodles. Look for the cholesterol-free whole-grain version from No Yolks brand.

2 pounds beef sirloin tips

1 teaspoon fine sea salt

½ teaspoon freshly ground black pepper

1 tablespoon cold-pressed avocado oil

3 garlic cloves, minced

1 large onion, sliced

8 ounces cremini mushrooms, sliced

½ teaspoon dried thyme

1 tablespoon Worcestershire sauce

1 tablespoon Dijon mustard

½ cup low-sodium roasted beef bone broth (this page)

1 tablespoon tomato paste

PREP 0 MINUTES

COOK 40 MINUTES

PR 10 MINUTES NPR

SERVES 6

  1. Season the beef all over with the salt and pepper.

  2. Select the Sauté setting on the Instant Pot and heat the oil and garlic for 3 minutes, until the garlic is bubbling but not browned. Add the onion and mushrooms and sauté for about 5 minutes, until the onions have softened and the mushrooms are wilted and beginning to give up their liquid. Add the beef and sauté for 3 more minutes, until it is mostly opaque on the surface; it does not have to be cooked all the way through. Stir in the thyme, Worcestershire, mustard, and broth. Add the tomato paste in a dollop on top. Do not stir it in.

  3. Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Meat/Stew program and set the cooking time for 20 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)

  4. When the cooking program ends, let the pressure release for at least 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and stir to incorporate the tomato paste.

  5. Spoon the beef tips onto plates and serve hot, with the gravy spooned over the top.

Note: If you prefer a thicker gravy, you can thicken it after it has finished pressure cooking. Stir together 1 tablespoon cornstarch and 1 tablespoon water, then pour the mixture into the cooked beef tips and cook on the Sauté setting for about 2 minutes, until thickened.

Nutrition Information

Per serving: 269 calories, 12 grams fat, 7 grams carbohydrates, 1 gram fiber, 33 grams protein

SWEET POTATO COTTAGE PIE

On some nights, the absolute best thing for the dinner table is a big, comforting casserole. In this cottage pie sweet potatoes, a healthier choice than the traditional Irish potatoes, lend a pretty orange color and extra vitamin C, and they cook right on top of the filling in the Instant Pot.

1 tablespoon cold-pressed avocado oil

2 garlic cloves, minced

1 yellow onion, diced

2 pounds 96 percent extra-lean ground beef

½ cup low-sodium roasted beef bone broth (this page)

1 teaspoon dried thyme

1 teaspoon dried sage

1 teaspoon freshly ground black pepper

1½ teaspoons fine sea salt

2 tablespoons Worcestershire sauce

One 16-ounce bag frozen mixed vegetables (peas, green beans, carrots, and corn), thawed

3 tablespoons tomato paste

2 pounds sweet potatoes, peeled and cut into 1-inch-thick wedges

¼ cup unsweetened nondairy milk

1 cup shredded Cheddar cheese (optional)

¼ cup sliced green onions, white and green parts, for serving

PREP 0 MINUTES

COOK 35 MINUTES

PR QPR

SERVES 6

  1. Select the Sauté setting on the Instant Pot and heat the oil and garlic for 2 minutes, until the garlic is bubbling but not browned. Add the onion and sauté for about 3 minutes, until it begins to soften. Add the beef and sauté, breaking it up with a wooden spoon as it cooks, for about 7 minutes, until cooked through and no traces of pink remain. Add the broth, thyme, sage, pepper, ¾ teaspoon of the salt, the Worcestershire, and mixed vegetables and stir to mix well. Add the tomato paste in a dollop on top of the meat mixture. Do not stir it in.

  2. Place a tall steam rack into the pot, making sure all of its legs are resting firmly on the bottom. Place the sweet potato rounds on the rack.

  3. Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 4 minutes at high pressure. (The pot will take about 15 minutes to come up to pressure before the cooking program begins.)

  4. When the cooking program ends, perform a quick pressure release by moving the Pressure Release to Venting. Open the pot and, using tongs, gently transfer the sweet potatoes to a bowl. Add the milk and the remaining ¾ teaspoon salt to the potatoes and, using a potato masher, mash until smooth.

  5. Wearing heat-resistant mitts, remove the rack from the pot. Stir ½ cup of the mashed sweet potatoes into the beef mixture in the pot. Transfer the beef mixture to a broiler-safe 9 by 13-inch baking dish, dollop the remaining mashed potatoes on top, and spread them out with a fork, creating a surface texture. If using the cheese, sprinkle it evenly over the surface.

  6. Broil the cheese-topped cottage pie for about 3 minutes, until the cheese is bubbling and browned. If you have not used the cheese, broil the pie for about 5 minutes, until the potatoes are lightly browned.

  7. Spoon the cottage pie onto plates, sprinkle with the green onions, and serve right away.

Nutrition Information

Per serving: 269 calories, 9 grams fat, 12 grams carbohydrates, 2 grams fiber, 34 grams protein

SHREDDED BBQ POT ROAST

Of course, despite the name, this pot roast isn’t actually cooked all day on a barbecue grill or in a smoker. It becomes fall-apart tender in an Instant Pot in less than two hours’ time—even more tender than a cooked-all-day piece of meat. A little smoked paprika lends that smoky barbecue aroma, and your favorite barbecue sauce coats every bite of the high-protein shredded beef.

One 2½-pound boneless chuck roast

1 teaspoon fine sea salt

¾ teaspoon freshly ground black pepper

¾ teaspoon garlic powder

¾ teaspoon smoked paprika

1 tablespoon cold-pressed avocado oil

1 yellow onion, sliced

½ cup water (see Notes)

½ cup barbecue sauce of choice (I like Stubb’s Original or Spicy)

PREP 0 MINUTES

COOK 1 HOUR 45 MINUTES

PR 20 MINUTES NPR

SERVES 6

  1. Pat the chuck roast dry with paper towels. Season the roast all over with the salt, pepper, garlic powder, and paprika.

  2. Select the high Sauté setting on the Instant Pot and heat the oil for 2 minutes, until shimmering. Using tongs, lower the roast into the pot and sear for about 5 minutes, until browned on the first side. Flip the roast and sear for 4 more minutes, until browned on the second side. Transfer to a plate.

  3. Add the onion to the pot and sauté for about 3 minutes, until it begins to soften. Pour in the water and, using a wooden spoon or spatula, nudge any browned bits from the bottom of the pot. Work quickly so that not too much water evaporates. Return the roast to the pot.

  4. Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Meat/Stew setting and set the cooking time for 1 hour 15 minutes at high 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 (this will take about 20 minutes). Open the pot and, using tongs, carefully transfer the roast to a cutting board. It may fall apart a bit as you remove it from the pot.

  6. Wearing heat-resistant mitts, lift out the inner pot. Pour the cooking liquid into a fat separator (see Notes) with a strainer on top to catch the onions. Pour the liquid back into the inner pot and discard the fat. Stir the onions back into the cooking liquid along with the barbecue sauce. Press the Cancel button to reset the cooking program, then select the Sauté program. Bring the sauce to a simmer and simmer for about 10 minutes, stirring occasionally, until thickened. Press the Cancel button to turn off the pot.

  7. While the sauce is simmering, snip off any twine tying the roast together, then use two forks to pull the meat apart. Chop the longer shreds if needed. Once you’ve turned off the pot, return the shredded meat to the cooking liquid and stir to combine.

  8. Serve the pot roast right away, or select the Keep Warm setting and leave for up to 10 hours before serving, then serve warm.

Notes: If you’re using an 8-quart Instant Pot, add an extra ½ cup water (1 cup total).

If you do not have a fat separator, pour the cooking liquid through a fine-mesh strainer into a measuring pitcher and reserve the onions. Using a large spoon, skim off the and discard the fat from the strained liquid, then return the defatted liquid and the onions to the inner pot and simmer as directed.

You can cook a larger pot roast using the same method (up to 4 pounds in the 6-quart Instant Pot). Keep the amount of water the same and increase the barbecue sauce to taste. For each additional 8 ounces meat, increase the cooking time by 10 minutes.

Nutrition Information

Per serving: 263 calories, 8 grams fat, 7 grams carbohydrates, 1 gram fiber, 40 grams protein

CINCINNATI CHILI MAC

This version of chili mac is amazingly easy to make: the noodles, beef, and other ingredients all cook in the same pot, and it takes about a half hour from start to finish. The dish gets a flavor boost from the unusual cinnamon-spiked spice blend that makes Cincinnati chili so special. Serve it in the classic style, with shredded cheese and diced onions on top. If you’re craving traditional chili mac, look to the recipe Notes for that variation, as well as for a tip on using gluten-free noodles.

Spice Blend

1 tablespoon sweet paprika

2 teaspoons ground cumin

1½ teaspoons ground cinnamon

1 teaspoon ground coriander

1 teaspoon natural cocoa powder

1 teaspoon mustard powder

½ teaspoon ground ginger

¼ teaspoon ground cloves

¼ teaspoon cayenne pepper

2 teaspoons cold-pressed avocado oil

2 garlic cloves, minced

1 yellow onion, diced, plus ¾ cup chopped, for serving

1 pound 96 percent extra-lean ground beef

2 cups low-sodium roasted beef bone broth (this page)

8 ounces whole-wheat elbow pasta

One 14½-ounce can petite diced tomatoes and their liquid

1½ cups drained cooked kidney beans (this page), or one 15-ounce can kidney beans, rinsed and drained

¾ cup shredded Cheddar cheese or vegan cheese shreds, for serving

Yellow mustard, for serving

Tabasco sauce, for serving

PREP 5 MINUTES

COOK 25 MINUTES

PR 5 MINUTES NPR

REST 5 MINUTES

SERVES 6

  1. To make the spice blend: In a small bowl, stir together the paprika, cumin, cinnamon, coriander, cocoa powder, mustard powder, ginger, cloves, and cayenne.

  2. Select the Sauté setting on the Instant Pot and heat the oil and garlic for 2 minutes, until the garlic is bubbling but not browned. Add the diced onion and sauté for about 2 minutes, until it begins to soften. Add the beef and sauté for 3 minutes, using a wooden spoon to break up the meat as it cooks. Stir in the spice blend and sauté for about 2 more minutes, until the beef is mostly cooked through and the spices are aromatic.

  3. Pour in the broth, using a wooden spoon or spatula to nudge any browned bits from the bottom of the pot. Add the pasta in an even layer, using the spoon to nudge the noodles under the liquid as much as possible. It’s fine if a few pieces are sticking up out of the water. Pour the tomatoes and their liquid and the kidney beans evenly over the ground beef and pasta mixture. Do not stir them in.

  4. Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 6 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 stir the chili mac to combine. Let sit for 5 minutes, then stir once more.

  6. Ladle the chili mac into bowls and top each serving with 2 tablespoons of the cheese and 2 tablespoons of the chopped onion. Serve hot, with the mustard and the Tabasco at the table.

Notes: For a traditional chili mac flavor, substitute 3 tablespoons chili powder for the spice blend.

For a gluten-free chili mac, substitute 8 ounces chickpea-based pasta for the whole-wheat pasta. Reduce the cooking time to 4 minutes with a quick pressure release. Although many Instant Pot pasta recipes don’t work well with gluten-free noodles, this one is an exception.

Nutrition Information

Per serving: 374 calories, 10 grams fat, 44 grams carbohydrates, 13 grams fiber, 30 grams protein

BEEF AND SPINACH LASAGNA

Make the sauce for this lasagna in the Instant Pot earlier in the day and let it hang out on the Keep Warm setting, then boil the noodles (or don’t if you’re using a no-boil variety), preheat the oven, and assemble your lasagna just before dinnertime. I love making this lasagna on the weekend: it’s the perfect balance of effort and time for a lazy Sunday. The meat sauce includes a whole pound of spinach for some extra nutrients and fiber, and lean beef keeps things from getting too rich or greasy.

Meat Sauce

1 tablespoon extra-virgin olive oil

3 garlic cloves, minced

1 pound 96 percent extra-lean ground beef

½ cup water

2 teaspoons Italian seasoning

1 teaspoon fine sea salt

One 28-ounce can whole San Marzano-style tomatoes and their liquid

¼ cup tomato paste

One 16-ounce bag frozen spinach, thawed and squeezed of excess liquid

8 ounces whole-grain lasagna noodles (see Note), regular or no-boil noodles

Ricotta Mixture

2 large eggs

2 cups part-skim ricotta cheese

1 cup grated Parmesan or Pecorino Romano cheese

2 teaspoons Italian seasoning

2 cups shredded mozzarella cheese

PREP 15 MINUTES

COOK 1 HOUR 35 MINUTES

PR 15 MINUTES NPR

REST 15 MINUTES

SERVES 8

  1. If you are using regular lasagna noodles, put a large pot of water on the stove and bring to a boil for boiling the noodles.

  2. To make the meat sauce: Select the Sauté setting on the Instant Pot and heat the oil and garlic for 3 minutes, until the garlic is bubbling and golden but not browned. Add the beef and sauté, breaking it up with a wooden spoon as it cooks, for about 5 minutes, until no traces of pink remain. Stir in the water, Italian seasoning and salt. Add the tomatoes in a layer on top of the beef, crushing them with your hands as you add them to the pot. Add the tomato paste in a dollop on top. Do not stir in the tomatoes or tomato paste.

  3. Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 20 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)

  4. While the meat sauce is cooking, boil the lasagna noodles according to the package instructions (skip this step if using no-boil noodles). Lay the noodles out flat in a single layer on a sheet pan lined with plastic wrap. When you fill up the sheet pan, add another layer of plastic wrap and arrange the remaining noodles on top. Cover with plastic wrap so the noodles don’t dry out.

  5. To make the ricotta mixture: In a medium bowl, lightly whisk the eggs until blended. Stir in the ricotta, Parmesan, and Italian seasoning, mixing well.

  6. When the cooking program ends, let the pressure release naturally for at least 15 minutes, then move the Pressure Release to Venting to release any remaining steam. At this point, you can continue with the recipe right away or leave the sauce on the Keep Warm setting for up to 10 hours.

  7. Open the pot and stir the spinach into the sauce. Press the Cancel button to reset the cooking program, then select the Sauté setting. Let the sauce simmer for about 10 minutes, until it has thickened up a bit. Press the Cancel button to turn off the pot.

  8. While the sauce is simmering, preheat the oven to 375ºF.

  9. Ladle 1 cup of the meat sauce into a broiler-safe 9 by 13-inch baking dish and spread it in an even layer. Arrange a layer of lasagna noodles on top of the sauce. Spoon 1 cup of the ricotta mixture onto the noodles and spread it evenly, taking care not to move the noodles around under the cheese. Ladle 1½ cups of the meat sauce evenly over the ricotta, then sprinkle ⅔ cup of the mozzarella evenly over the meat sauce. Repeat the layers of noodles, ricotta, sauce, and mozzarella once more, using the same amounts, then add a third layer of noodles, ricotta, and sauce. Reserve the remaining ⅔ cup mozzarella.

  10. Cover the baking dish tightly with aluminum foil. Bake for 45 minutes, until heated through and bubbling. Remove the aluminum foil, sprinkle the remaining mozzarella on top, and broil for about 3 minutes, just until the cheese is bubbly and browned on top. Remove the lasagna from the oven and let rest for 15 minutes before serving.

  11. Cut the lasagna into squares and serve warm.

Note: The organic brown rice lasagna noodles made by Tinkyada are my go-to choice for gluten-free, whole-grain lasagna noodles. For the best texture, always rinse them in cold water after cooking. This step will also cool the noodles down, making them easier to handle with your bare hands as you transfer them to the sheet pan.

Nutrition Information

Per serving: 488 calories, 20 grams fat, 39 grams carbohydrates, 5 grams fiber, 38 grams protein

INDIAN-STYLE BEEF CURRY

This is a weeknight-friendly take on nihari, a popular Indian and Pakistani stew (it’s also commonly made with lamb). A yogurt marinade, a fragrant spice blend, and 25 minutes of cooking under pressure give you restaurant flavor in short order. Serve it with a green salad and some rice, cauliflower rice, or naan.

Marinated Beef

½ cup plain 2 percent Greek yogurt, homemade (this page) or store-bought

1-inch piece fresh ginger, peeled and grated

3 garlic cloves, grated

1 teaspoon fine sea salt

¼ teaspoon cayenne pepper

2 pounds beef stew meat

Spice Blend

1 tablespoon sweet paprika

1½ teaspoons ground cinnamon

1½ teaspoons ground coriander

1 teaspoon ground cumin

1 teaspoon ground ginger

1 teaspoon ground cardamom

½ teaspoon freshly ground black pepper

½ teaspoon ground nutmeg

½ teaspoon ground cloves

3 tablespoons cold-pressed avocado oil

1 teaspoon cumin seeds

1 teaspoon fennel seeds

2 yellow onions, thinly sliced

¾ cup water

2 bay leaves

2 tablespoons all-purpose flour or gluten-free flour blend

3 tablespoons chopped fresh cilantro, for serving

½-inch piece ginger, julienned, for serving

Cooked brown rice, cauliflower rice, or whole-wheat naan, for serving

PREP 10 MINUTES

MARINATE 1 HOUR TO OVERNIGHT

COOK 55 MINUTES

PR 15 MINUTES NPR

SERVES 6

  1. To marinate the beef: Combine the yogurt, fresh ginger, garlic, salt, and cayenne in a medium bowl and stir to combine. Stir in the beef, coating evenly. Cover the bowl and marinate in the refrigerator for at least 1 hour or up to overnight.

  2. To make the spice blend: In a small bowl, stir together the paprika, cinnamon, coriander, ground cumin, ground ginger, cardamom, black pepper, nutmeg, and cloves.

  3. Select the Sauté setting on the Instant Pot and heat the oil, cumin seeds, and fennel seeds for 3 minutes, until the seeds are bubbling and aromatic. Add the onions and sauté for about 10 minutes, until softened and just beginning to caramelize. Add the spice blend and stir for 1 minute, until fragrant.

  4. Add the beef and marinade and sauté, scraping the bottom of the pot as you stir, for about 5 minutes, until the beef is opaque on the exterior; the beef does not need to be cooked through. Add the water and bay leaves and stir to combine, using a wooden spoon or spatula to nudge any remaining browned bits from the bottom of the pot.

  5. Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program. Select the Pressure Cook or Manual setting and set the cooking time for 20 minutes. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)

  6. While the beef is cooking, toast the flour. Heat a small skillet over medium heat. Add the flour and cook, stirring continuously, for about 4 minutes, until light brown and toasty. Remove from the heat and transfer to a small heatproof bowl.

  7. When the cooking program ends, let the pressure release naturally for at least 15 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and remove and discard the bay leaves.

  8. Ladle a small amount of the cooking liquid into the bowl with the toasted flour and stir to combine, then add the mixture to the pot. Press Cancel to reset the cooking program, then select the Sauté setting. Let the mixture come to a simmer for 1 minute, until thickened. Press the Cancel button to turn off the pot. Sprinkle the cilantro and julienned ginger over the curry.

  9. Ladle the curry into bowls. Serve hot, with the rice on the side.

Note: You can substitute 4 tablespoons nihari masala, the spice mixture traditionally used for the stew, in place of the spice blend. It is available in Indian grocery stores and online. If you go this route, omit the salt, cumin seeds, and fennel seeds.

Nutrition Information

Per serving: 322 calories, 15 grams fat, 12 grams carbohydrates, 3 grams fiber, 36 grams protein