6 Quick and Easy Instant Pot Recipes for Travel Nurses

By Amber Pickler

May 27, 2020

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6 Quick and Easy Instant Pot Recipes for Travel Nurses

Being on assignments for up to 13 weeks at a time means packing and moving a lot. That also means only taking the necessary items with you with each move. We recommend including an Instant Pot in your packing. Instant Pots make cooking quick and easy. Working 12-hour shifts sometimes longer makes these that much more useful. Below you will find 6 quick and easy recipes made in the Instant Pot. All these recipes were found on Instant Pot’s website, they have a very wide array of recipes for any skill level or taste for that matter.

6 Quick and Easy Instant Pot Recipes


White Chicken Chili

easy instant pot recipes

By :Campbell’s®

Servings: 6 Prep Time: 10 minutesCook Time: 25 minutes

Ingredients

  • 1 tbsp vegetable oil
  • 1 large Red Bell Pepper diced (about 1 cup)
  • 1 cup frozen whole kernel corn thawed
  • 1 tbsp chili powder
  • 12 oz boneless, skinless chicken breast (2 small or 1 large cut in half lengthwise)
  • 2 cans white cannellini beans about 15 oz each, rinsed and drained
  • 1 cup Pace® Chunky Salsa
  • 1 cup Water
  • 1 can Campbell’s® Condensed Cream of Chicken Soup10 1/2 ounces
  • 5 tbsp shredded Cheddar cheese
  • 2 green onions sliced (about ¼ cup)

Instructions

  1. On a 6-quart Instant Pot®, select the Sauté setting. Heat the oil in the Instant Pot®. Add the pepper, corn and chili powder and cook for 2 minutes, stirring occasionally. Press Cancel.
  2. Season the chicken with salt and pepper. Layer the beans, salsa, water, chicken, and soup over the corn mixture (the order is important, so do not stir until after the cooking is done). Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 4 minutes (timer will begin counting down once pressure is reached- it takes about 18 minutes). When done, press Cancel and use the quick release method to release the pressure.
  3. Remove the chicken from the pot. Shred the chicken and return to the pot. Season to taste and serve topped with the cheese and green onions.
Recipe Notes

Nutrition Values Per Serving: Calories 308, Total fat 9.5 g, Saturated fat 2.6 g, Cholesterol 42 mg, Sodium 965 mg, Total carbohydrate 34.7 g, Dietary fiber 7.6 g, Protein 21.9 g, Vitamin A 229 %DV, Vitamin C 42 %DV, Calcium 10 %DV, Iron 14 %DV

*Pressure Cook and Manual are interchangeable

Easy Beef Stroganoff

By :Campbell’s®

Servings: 6 Prep Time: 10 minutesCook Time: 25 minutes Passive Time: 5 Mintutes

Ingredients

  • 1 large onion diced (about 1 cup)
  • 1 ¼ lbs. boneless beef sirloin steak cut into thin strips
  • 1 tsp paprika
  • ½ tsp garlic powder
  • 4 cups uncooked extra-wide egg noodles
  • 2 cups Swanson® Beef Broth or water
  • 2 tsp Worcestershire sauce
  • 1 can Campbell’s® Condensed Cream of Mushroom Soup10 1/2 ounces
  • ¼ cup sour cream
  • 2 tbsp chopped fresh parsley

Instructions

  1. Season the beef with salt and pepper. Layer the onion, beef, paprika, garlic powder and noodles in a 6-quart Instant Pot®. Pour the broth and Worcestershire over the noodles and spoon the soup on top (the order is important, so do not stir until after the cooking is done).
  2. Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 8 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes). When done, press Cancel and use the quick release method to release the pressure.
  3. Stir in the sour cream and let stand for 5 minutes uncovered. Season to taste and sprinkle with the parsley before serving.
Recipe Notes

Nutrition Values Per Serving: Calories 300, Total fat 9.5 g, Saturated fat 3.2 g, Cholesterol 67 mg, Sodium 707 mg, Total carbohydrate 25.8 g, Dietary fiber 1.8 g, Protein 26.3 g, Vitamin A 38 %DV, Vitamin C 4 %DV, Calcium 3 %DV, Iron 9 %DV

*Pressure Cook and Manual are interchangeable

One Pot Chicken and Brown Rice Dinner

easy instant pot recipes

By :Chop Secrets

Servings: 6-8 Prep Time: 5 minutesCook Time: 45 minutes

Ingredients

  • 1tbsp olive oil
  • 1 medium onion finely diced
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 2 1/2cups chicken broth warmed
  • 2 cups uncooked brown rice rinsed
  • 1 tbsp fresh thyme leaves plus additional for garnish, or 1 tsp dried
  • 8 oz sliced baby Bella or cremini mushrooms
  • 2 lbs. boneless skinless chicken thighs
  • 10 oz condensed cream of chicken soup canned or homemade

Instructions

  1. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  2. When oil gets hot, add onion, carrots, and celery to the pot and sauté until onion is soft, 3-4 minutes.
  3. Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  4. Add rice, thyme, mushrooms, and chicken to the pot and stir to combine.
  5. Layer the cream of chicken soup on the top–do not stir.
  6. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  7. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 30 minutes.
  8. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  9. Carefully remove the chicken from the pot to a cutting board, chop, and return to the pot. Adjust seasonings.
  10. Serve hot garnished with additional thyme.
Recipe Notes

*The MANUAL and PRESSURE COOK buttons are interchangeable.

Buffalo Wings

easy instant pot recipes

By :The I Love My Instant Pot Affordable Meals by Alieen Clark

Servings Prep Time 4servings 10minutesCook Time 15minutes

Ingredients

  • 2 pounds frozen chicken wings
  •  Cajun seasoning
  •  Water
  •  buffalo wing sauce

Instructions

  1. In a large bowl, toss chicken wings in Cajun seasoning so they are evenly coated.
  2. Pour water into Instant Pot® and add a trivet.
  3. Place wings in a (7 inch) spring form pan. Create a foil sling and lower pan into Instant Pot®.
  4. Close lid and set pressure release to Sealing.
  5. Press Manual or Pressure Cook button and adjust time to 15 minutes.
  6. When the timer beeps, allow pressure to release naturally and then unlock lid and remove it. Remove pan from Instant Pot® using foil sling.
  7. Remove wings and brush with buffalo sauce. Serve hot.

Recipe Notes

PER SERVING CALORIES: 337 | FAT: 16g | PROTEIN: 22g | SODIUM: 768mg FIBER: 1g | CARBOHYDRATES: 24g | SUGAR: 20g 

Road Map: Bone-In Chicken Breasts

easy instant pot recipes

By: From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough

Servings: 6Cook Time: 50 minutes

Ingredients

  • 1 cup liquid Choose from water, broth of any sort, wine of any sort, beer of any sort, unsweetened apple cider, or a combination of any of these.
  •  frozen bone‑in skin‑on chicken breasts 12-14 ounces
  • dried seasoning blend Choose from Provençal, Cajun, poultry, taco, Italian, or another blend you prefer or create.
  •  table salt Optional (check to see if the seasoning blend includes salt)

Instructions

  1. Pour the liquid into an Instant Pot. Position the bone-in chicken breasts in the liquid in a crisscross pattern (rather than stacking them on top of each other) so that steam can circulate among them. Sprinkle the top of each with 1 tsp dried seasoning blend and 1/4 tsp salt (if using). Lock the lid onto the pot.
  2. Optional 1 Max Pressure Cooker
    Press Pressure cook on Max pressure for 35 minutes with the Keep Warm setting off.
  3. Optional 2 All Pressure Cookers
    Press Poultry, Pressure Cook or Manual on High pressure for 40 minutes with the Keep Warm setting off. (The Valve must be closed)
  4. Use the quick-­release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Insert an instant-read meat thermometer into the center of a couple of the breasts, without touching bone, to make sure their internal temperature is 165°F. The meat can be a little pink at the bone and still perfectly safe to eat, so long as its internal temperature is correct. If the internal temperature is below 165°F (or if you’re worried about the color), lock the lid back onto the pot and give the breasts 3 extra minutes at MAX, or 4 minutes at HIGH. Again, use the quick-­release method to bring the pot’s pressure back to normal.
  5. Use kitchen tongs to transfer the breasts to serving plates or a serving platter to serve. Or cool them at room temperature for 10 minutes or so, then store in a sealed container in the fridge for up to 3 days.
  6. Finally, to get the skin crisp, transfer the cooked breasts skin side up onto a lipped baking sheet. Set the oven rack about 6 inches from the broiler, heat the broiler, then brown the breasts under it for 1– 2 minutes
Recipe Notes

• For an 8-quart Instant Pot, you must use 1 1⁄2 cups liquid. You can also fit up to eight 12- to 14-ounce bone-in chicken breasts in the larger pot. There is no change in the cooking timing under pressure (although the pot will take longer to come to pressure).
• If you’ve used water and/or broth, the resulting liquid in the pot is astounding chicken stock. Don’t throw it out! Save it in a sealed container in the fridge for up to 2 days or in the freezer for up to 3 months. Use it in place of chicken broth in any recipe.
• Consider making the liquid in the pot a 50-50 split of broth and the brine from a jar of pickles, pepperoncini, or pickled jalapeño rings. In this case, omit the salt. (And the
remaining liquid in the pot won’t be fit to be used as stock.)
*Using a –­20°F CHEST FREEZER?

Cook under pressure in step 2 for 40 minutes on the MAX setting, or for 45 minutes on the HIGH setting, followed by a quick release.

Fruity Quinoa & Granola Bowls

Servings: 4 Prep Time: 2 minutesCook Time: 8 minutes

Ingredients

  • 1 cup quinoa rinsed
  • Water
  • maple syrup plus more for topping (optional)
  • vanilla extract
  • ground cinnamon
  • Pinch salt
  • nondairy milk
  • granola any variety
  • Fresh Fruit Compote
  • Sliced bananas for topping (optional)
  • Toasted walnuts for topping (optional)

Instructions

  1. In your Instant Pot®, combine the quinoa, water, maple syrup, vanilla, cinnamon, and salt. Lock the lid and turn the steam release handle to Sealing. Using the Manual or Pressure Cook function, set the cooker to High Pressure for 8 minutes (7 minutes at sea level).
  2. When the cook time is complete, let the pressure release naturally for 10 minutes, quick release any remaining pressure.
  3. Carefully remove the lid and stir the quinoa. Add enough milk to get the desired consistency. Spoon the quinoa mix into bowls and top with granola, compote, and any additional toppings, as desired.
Recipe Notes

MAKE-AHEAD TIP:
The quinoa and compote can be made during your weekly meal prep and stored separately. Simply reheat and assemble for a delicious breakfast!
PER SERVING: Calories: 507; Total fat: 7g; Saturated fat: 2g; Sodium: 100mg; Carbs: 104g; Fiber: 9g; Protein: 10g

We hope you found these easy Instant Pot recipes helpful. Do you have any favorite easy Instant Pot recipes? Share them below in the comments.

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