Instant Pot Baked Potatoes are so easy to make! A few minutes of high pressure turns hard, raw potatoes into fluffy, cooked baked potatoes. Cooking in the Instant Pot makes both the skin and the inside soft. If you like crunchy, salty potato skins, I’m including directions to pop the potatoes into the oven for a few minutes after they are finished in the Instant Pot.
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This warm heirloom tomatoes simmered in olive oil recipe is flavored with garlic and oregano and topped with sliced green olives and crumbled feta cheese. The tomatoes are salted prior to cooking to bring out their sweetness and draw a bit of water out so they can soak up the flavors of the dish.
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This fall roasted vegetables with balsamic syrup recipe takes the best of fall’s bounty and drizzles it in a balsamic glaze sweetened with real maple syrup. There are a lot of veggies here so this would be a perfect side for a healthy Thanksgiving dinner, a roast chicken, or make-ahead veggies for Buddha bowls.
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Instant Pot white rice takes only three minutes to cook. I have a rice cooker that I have had for years and years and I just love it. I never thought I would ever stop using it…until I tried making rice in the Instant Pot. Game changer, folks. Game changer. My pot takes about 10 minutes to come to pressure and I let the rice natural release for 10 minutes for fluffy perfection. So, total, I’d say about 25 minutes of hands-off cooking time for perfect rice.
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Oven roasted sweet potatoes are a healthy, simple to make side dish and are also great for meal prep. Simply toss the sweet potatoes with a bit of coconut oil, salt, and pepper and bake for about 20-25 minutes. Super easy and super tasty!
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Oh, Instant Pot…how I love thee… It’s true. Remember the days of baking your spaghetti squash in the oven? Those days are OVER! The speed and ease of cooking, combined with the ease of clean-up is a dramatic improvement in my life. I know that sounds crazy but it’s true. Instant Pot spaghetti squash is my new go-to for a low carb pasta fix. It’s also an easy make-ahead or meal prep.
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Oven roasted red potatoes are a delicious addition to any dinner. I will often make extra and then use the leftovers to mix in with some scrambled eggs for a nice egg and potato breakfast. Lately they’ve been a favorite side when serving fish. The kids eat them up. I like to really crisp them in the oven with some olive oil and garlic salt so in a way, they are a bit like French fries. Only healthier. The key to the crispiness is to make sure the potatoes are not crowded on the cookie sheet and that they are well-covered in the seasoning.
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Pesto pasta salad is a fresh take and nice change from regular macaroni salad. It’s easy to make ahead and is perfect as a side dish to grilled meats and would also be great to take to a picnic or potluck. You can also have it as a main meal if you add some protein like grilled chicken, steak, or shrimp.
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This broccoli pasta salad is the perfect salad to make a side for BBQ or to take to a picnic or potluck. It’s super easy to make and it’s definitely best as a make ahead dish. The broccoli, pasta, and veggies come together with some ranch dressing. Using different color peppers and blanching the broccoli make the salad vibrant, beautiful, and super tasty.
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Have you ever tried roasting broccoli? I tried it the other night and added a little garlic and Parmesan cheese and oh my, was it fabulous. It’s so incredibly easy and the clean-up is a cinch if you line the cookie sheet with aluminum foil or parchment paper.
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