What you’ll love about this easy corn chowder recipe:

• 40-Minute Recipe. An electric pressure cooker makes this recipe super fast, and almost entirely hands-off. 
• Perfect for Meal Prep. Pack up your leftovers for weekday lunches (you don’t even need to reheat it!) or freeze it for a dose of summer flavor in the colder winter months. 
• Naturally Vegetarian and Gluten-Free. 

Instant Pot Corn Chowder: The Perfect Vegetarian Soup for the Season

Summer corn is so sweet and juicy and is fantastic grilled simply with butter and salt, cut off the cob onto a salad, or transformed into a silky-smooth soup like this one. 

If you’re looking for a new way to use it, you have to try this chowder!

It has a bright and fresh flavor with a creamy sweetness that’s peppered by fresh herbs. It’s rich and cozy, but won’t weight you down in the summer heat. Plus, it’s made right in your Instant Pot, so it doesn’t heat your kitchen up at all.

It’s so delicious served either piping hot or chilled — you’re going to love it! 

Ingredients for Instant Pot Potato Corn Chowder

This creamy chowder recipe is a great way to highlight fresh sweet corn that’s always so great this time of year,

• Fresh Corn. Fresh corn on the cob is the key to this 
• Onion. Onion sautéed in butter gives this soup a delicious foundation. You can also substitute shallot for an even more luxurious flavor. 
• Potatoes. This broth is thickened with tender potatoes, giving the chowder its creamy base and a silky texture without adding additional starch or flour. 
• Vegetable Broth. I always like to use a low-sodium vegetable stock made without tomatoes. There’s a great recipe for it in my cookbook, but I also really enjoy College Inn garden vegetable broth. 
• Pepper Jack Cheese. For a subtle spiciness that pairs so well with the sweet corn. As always, I recommend shredding your own cheese rather than buying it pre-shredded. 
• Sour Cream. For even more richness and a bright, tangy flavor. 
• Fresh Thyme.
• Fresh Chives.

How to Make It

Start by sautéing your aromatics. Corn and butter is such a classic pairing, but you can use olive oil or avocado oil if you prefer. 

Next, add your corn, and cook it for a few minutes to get it a little toasty and browned.

Add the potatoes, broth, and herbs and cook under high pressure until soft. 

Stir in the sour cream and cheese, then blend the soup until smooth. You can use an immersion blender right in the pot or use a high-speed blender.

If your soup is too thick, you can add more broth.

If it’s too thin, turn on the sautee function and simmer it for a few minutes with the lid off.

Substitutions and Variations

• Sprinkle with Trader Joe’s Everything But The Elote seasoning
• Top with crumbled smoky bacon (or veggie bacon).
• Don’t like spicy? Use mozzarella cheese instead of pepper Jack. 
• If you don’t need this soup to be vegetarian, you can use low-sodium chicken broth instead of vegetable stock. 
• Top the soup with extra corn, chopped herbs, green onions, or cheese. 
• No sour cream? You can substitute heavy cream, coconut milk, or fat free half and half.

Frequently Asked Questions About Corn Chowder

More vegetarian Instant Pot recipes you’ll love

• Instant Pot Apple Sauce
• Vegetarian Chili Mac
• Instant Pot Barbecue Baked Beans
• Sweet Potato Quinoa Chili

More delicious soup recipes

• Spicy Broccoli and 3 Cheese Soup
• Creamy Mushroom + Quinoa Soup
• The Best Easy Cabbage Soup
• Chicken Sweet Potato Soup
• Creamy Chickpea Soup with Bacon and Fresh Herbs
• Lightened Up Stuffed Pepper Soup

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Instant Pot Corn Chowder Recipe

Instant Pot corn chowder is a delicious way to harness the sweet flavor of fresh summer corn. Your whole family will love this simple but delicious soup recipe!

Course Soups and Stews

Cuisine American

Keyword corn chowder, instant pot corn soup, vegetarian corn chowder

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Time to Pressure 10 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 374kcal

Author Lauren Keating

Equipment

• Instant Pot
• Immersion Blender

Ingredients

• 2 Tablespoons unsalted butter
• ½ onion minced (about 1/4 cup)
• 1 clove garlic minced
• 2 large Yukon Gold potatoes about 3 cups
• 4 cups fresh corn kernels from 4 corn cobs
• 2 ½ cups low-sodium vegetable broth or chicken stock
• 1 bay leaf optional
• 1 teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon fresh thyme leaves
• ¼ teaspoon chopped chives
• ½ cup sour cream
• ½ cup shredded Pepper Jack cheese

Instructions

• Melt the butter using the Sauté function of the pressure cooker. When melted, add the butter. Stir in the garlic and onion and saute for 2-3 minutes, until the onion is soften and translucent.
• Stir in the corn; let cook another 2 minutes.
• Add in the potatoes, chicken broth, salt, pepper, and herbs, scraping any browned bits form the bottom of the pot.
• Place the lid on the pot and lock into place. Set the pressure valve to sealing. Cook on HIGH pressure for 15 minutes.
• Quick release the pressure and carefully remove the lid. Season with salt and pepper. Stir in the sour cream and cheese.
• Blend the soup, using either an immersion blender in the pot or in a traditional blender, until smooth.

Nutrition

Serving: 1serving | Calories: 374kcal | Carbohydrates: 49g | Protein: 12g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 45mg | Sodium: 705mg | Potassium: 848mg | Fiber: 6g | Sugar: 13g | Vitamin A: 761IU | Vitamin C: 29mg | Calcium: 156mg | Iron: 2mg

I love cooking, but I’m also a huge fan of taking a night off and ordering takeout. We order dinner from our favorite Thai restaurant at least once a month. I always get the same thing: gra prow chicken with medium heat.

Instead of using sliced chicken breast, they make theirs with ground chicken. I love the way the ground chicken soaks up the spicy sauce so you get tons of flavor in each bite.

They also add lightly stir-fried green beans to their recipe, which really takes it to the next level. They add great flavor and texture to the dish and help balance out the heat.

When I was coming up with recipes to include in my Clean Eating Instant Pot Cookbook, I knew I wanted to include my own take on this great recipe. While mine isn’t exactly the same as theirs — and definitely isn’t authentic Thai cuisine — it has quickly become a favorite of ours.

It comes together quickly, is full of flavor, and is made with simple, affordable ingredients.

Ingredients

To make this Instant Pot Basil Chicken, you’ll need:

• Ground Chicken. I use 93% lean chicken. This has some dark meat mixed in for a more robust flavor and extra moisture.
• Shallot. Shallots have a sweeter and milder flavor than onions and go really well in this recipe.
• Gluten-Free Fish Sauce. Fish sauce is a must! It gives this basil chicken it’s signature umami flavor.
• Coconut Aminos or Tamari. Coconut aminos or tamari keep this recipe gluten-free. If that isn’t a concern for you, you can use low sodium soy sauce.
• Chili Pepper Paste. As written, this recipe is pretty mild so go ahead and add more if you like things spicy!
• Red Bell Pepper.
• Fresh Green Beans.
• Fresh Basil.

Serving Suggestion: Enjoy this recipe on its own or, for a more substantial meal, serve it with a side of cauliflower rice or brown rice.

How to make Instant Pot basil chicken

Start by using the saute function to brown your chicken. Make sure you stir it around a little so it breaks up.

Add the shallot, bell pepper, soy sauce, fish sauce, and chili-garlic sauce. Give it a stir, then lock the lid in place and cook under high pressure for 2 minutes. This will cook the vegetables and infuse the flavor of the sauce into the chicken.

Next, add the green beans and return the lid to the pot. Let it sit for 5 minutes, until the beans are steamed to your liking.

Finally, stir in the basil and serve!

Pro Tip: I really hate mushy green beans, so I add them at the end instead of cooking them along with the other ingredients. The residual heat from the pot will steam the beans perfectly, so they’ll still have a little snap to them.

Substitutions and Variations

Switch up the meat. Tired of chicken? This recipe is also delicious when made with ground pork, beef, or tofu! You can also use frozen shrimp — just skip the browning step.

No shallot? No problem. Use 1/4 cup of thinly sliced red onion instead.

Try frozen green beans instead of fresh. Just keep in mind that they won’t have the same texture. You could also swap the green beans for frozen broccoli.

Swap the peppers. If you have orange or yellow peppers in your fridge, go ahead and use those instead of the red pepper. You can also use green bell pepper, but it will have a sharper, less sweet flavor.

Make it on the stovetop. If you don’t have an Instant Pot, you can make this recipe on the stove. After your brown the chicken, stir in the shallots, pepper, and seasonings and stir-fry for 2-3 minutes, or until the vegetables are soft. Add the green beans and basil and cover. Reduce the heat to low and cook for 5-6 minutes, or until the green beans are cooked through.

For a more authentic flavor, use Thai basil which has a stronger, licorice-like flavor.

More take-out inspired recipes to make at home

• Instant Pot Chicken Carnitas
• Air Fryer Empanadas
• Cauliflower Fried Rice
• Baked Chicken Tenders
• Citrusy Shrimp Ceviche

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Instant Pot Basil Chicken with Green Beans

This tasty basil chicken was inspired by one of my favorite Thai restaurants. Ground chicken is enhanced by mouthwatering sauce, and steamed fresh green beans provide a nice, crisp texture. You can enjoy this recipe on its own or, for a more substantial meal, serve it with a side of brown rice.

Course Chicken Recipes

Cuisine American

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Additional Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 298kcal

Author Lauren Keating

Equipment

• Instant Pot Duo 
• Gluten-Free Fish Sauce

Ingredients

• 2 teaspoons olive oil
• 1 ½ pounds ground chicken
• 1 red bell pepper seeded and sliced
• 1 shallot finely chopped
• 1 tablespoon all-natural chile pepper paste
• ½ cup water
• 1 teaspoon coconut aminos or tamari
• 1 Tablespoon gluten-free fish sauce
• ½ pound fresh green beans
• 1 cup whole fresh basil leaves

Instructions

• Select Saute on the Instant Pot and pour in the olive oil. When the oil is hot, add the chicken and cook for 2 to 3 minutes to brown, stirring occasionally to break up the meat. Press Cancel.
• Add the bell pepper, shallot, chile pepper paste, water, coconut aminos, and fish sauce. Stir to combine. Lock the lid in place.
• Select Manual or Pressure Cook and set the timer to High Pressure for 2 minutes.
• When the cook time is complete, quick release the pressure.
• Carefully remove the lid and add the green beans. Select Keep Warm, return the lid to the pot, and let it sit for 5 minutes until the green beans are steamed. Remove the lid and stir in the basil before serving.

Notes

For Whole 30, be sure to use coconut aminos and check the label of your chile paste to ensure its complaint.

Nutrition

Serving: 1/4 recipe | Calories: 298kcal | Carbohydrates: 7g | Protein: 32g | Fat: 16g | Sodium: 513mg | Fiber: 2g | Sugar: 4g

Unbelievably easy Instant Pot applesauce tastes just like the inside of an apple pie! This recipe is unsweetened and has a touch of cinnamon for the ultimate fall flavor. Enjoy this applesauce warm straight from the pot or refrigerate it for later!

Growing up in Upstate New York, it never truly felt like fall until we spent a day at the apple orchard. We’d always come home and make a giant pot of applesauce.

My favorite version is thick and chunky with a hint of cinnamon that makes it taste like pie filling!

Making applesauce on the stove like we used to do takes hours, but thanks to the Instant Pot this easy recipe is ready in just a few minutes! This is just one of the 80 amazing recipes you’ll find in my new Clean Eating Instant Pot Cookbook!

It’s great as a snack (I love it warm!) but you can also use it to replace oil in your favorite baked goods or add a natural sweetness to homemade barbecue sauce.

Jump To:

1. Ingredients
2. Method
3. Substitutions and Variations
4. Recipe Card

Ingredients

You’ll never believe how simple it is to make this homemade applesauce. To make it, you’ll need only need 2 ingredients:

• Apples. You’ll need about a pound and a half of apples for this recipe, which is about 4-6 apples depending on their size. The type of apples you choose will affect the final texture and flavor of your applesauce. I love using gala apples, which are naturally sweet and juicy. Other great options are Golden Delicious, Fuji, and Cortland apples. You can also use a mix of types to create your own custom flavor.
• Ground Cinnamon. Cinnamon helps balance out the sweetness of the apples and gives the sauce it’s apple pie flavor.

How to make applesauce in the Instant Pot

Start by peeling the apples coring the apples. Then, cut each apple into about eight large chunks. Keeping the apple pieces on the larger side will keep them from turning to mush and will help add texture to the final product. If you prefer smoother applesauce, you can cut the apples into small pieces.

Add the apple pieces to your Instant Pot along with the cinnamon and 1/2 cup of water. The apples will release a lot of juice as they cook, so you don’t need to add a lot of water to the recipe — just enough to create steam so the pot can come to pressure.

Lock the lid in place and cook on high pressure for 8 minutes, then let the pressure release naturally for 10 minutes.

Finally, remove the lid and use a potato masher or a heavy wooden spoon to mash the apples into a thick sauce. If you prefer a smoother sauce, similar to store-bought sauce, you can use an immersion blender for this step.

Pro Tip: The apples will continue to cook during the pressure release stage, so it’s important not to rush this step. Otherwise, they might not be soft enough.

Substitutions and Variations

For pear sauce: Swap the apples in this recipe for pears for a delicious twist!

Turn it into apple butter: If you’re a fan of thick, sweet apple butter you’ll need to reduce the applesauce. Pressure cookers don’t allow the necessary evaporation to occur for this, but you can use the Instant Pot’s slow cooker function! Once your applesauce is fnished, switch the pot to slow cook and prop the lid open so steam can escape. Cook for about 2 hours, or until the sauce is thick and smooth.

Add more flavorings to create your own variations. Stir in a little vanilla extract, freshly grated ginger, or a drizzle of honey. Let me know youre favorite add-ins!

More apple recipes that are perfect for fall

• Grain free Apple Crisp foil pakcets
• Apple baklava bites
• Turkey, Apple, and Cheddar Rolls
• Breakfast Risotto with Apples and Raisins
• Harvest Kale Salad with Pomegranate + Apples
• Sheet Pan Roast Sausages with Apples and Parsnips

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Instant Pot Apple Sauce

Course Healthy Snack Recipes

Cuisine American

Prep Time 5 minutes minutes

Cook Time 8 minutes minutes

Additional Time 17 minutes minutes

Total Time 30 minutes minutes

Servings 2 cups

Calories 95kcal

Author Lauren Keating

Ingredients

• 6 apples about 1 1/2 pounds
• ¼ cup water
• ¼ teaspoon cinnamon

Instructions

• Peel and core the apples. Cut each apple into roughly eight large chunks.
• In the Instant Pot, combine the apples, water, and cinnamon. Lock the lid in place.
• Select Manual or Pressure Cook and set the cooker to High Pressure for 8 minutes.
• When the cook time is complete, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
• Carefully remove the lid and use a potato masher or heavy wooden spoon to gently mash the apples into applesauce.
• Serve warm or refrigerate for up to 10 days.

Notes

Reprinted from my Clean Eating Instant Pot Cookbook

Nutrition

Serving: 1/3 cup | Calories: 95kcal | Carbohydrates: 25g | Sodium: 2mg | Fiber: 4g | Sugar: 19g

Surprise!

When I announced earlier this summer that I had been spending a ton of time working on a new cookbook called Instant Pot Cookbook for Beginners, I wasn’t telling you the whole truth.

The full story is that I actually wrote two cookbooks!

80 clean eating recipes to make in your Instant Pot

Clean Eating Instant Pot Cookbook comes out on August 17 and I can’t even begin to tell you how excited I am about this one. It’s available on pre-order now, and you should definitely check it out.

If you fell in love with my last book and are looking for more, you can consider this book to be the second volume. If you don’t have that one, this cookbook is also great as a standalone book. It doesn’t get into the basics as in-depth as the last book does, but the recipes are all straightforward and suitable for beginners and advanced Instant Pot lovers alike.

The entire process of writing this book was a dream and, while I know you aren’t supposed to play favorites, I’m pretty sure it’s my favorite book to date.

There are 80 brand new recipes (no repeats from Instant Pot Cookbook for Beginners) that are focused on clean eating principles. That means plenty of nourishing, whole foods that make you feel like you’re doing something good for your body.

Potato and Snap Pea Salad and Restaurant-Style Salsa

About the book

Everything is made entirely in the Instant Pot (no need for any additional stovetop cooking!) and there are tons of vegetarian, gluten-free, vegetarian, and dairy-free recipes included. Everything is labeled nicely and I also included loads of ingredient and substitution ideas.

Just like with my other books, I also made sure to break out the time it takes for the Instant Pot to come to pressure, as well as how long you’ll need to let the pressure release. What you see for the total time is a real number that should give you an actual sense of how long it will take to get the meal on the table. No one has time for “10-minute chicken breasts” that actually take a half hour.

I also made sure to include lots of recipes that you’d never guess could be made in an Instant Pot, from one of the most delicious vanilla bean custards I’ve ever eaten to whole grain blueberry muffins and picnic-perfect lemon bars.

Whole Grain Blueberry Muffins and Gluten-Free Lemon bars

Click Here to Preorder Your Copy on Amazon now!

You can also find Clean Eating Instant Pot Cookbook at Barnes and Noble and at hundreds of independent bookstores across the country.

Have you heard the news? I have a new cook coming out (June 2021)!

This time around, it’s all about cooking in your Instant Pot. It’s perfect for when you’re short on time and want to get dinner on the table fast (if you’re like me and heading back to the office soon after working from home for the past year, you know how that commute cuts into your dinner prep time!). It’s also great for new cooks (it makes the perfect graduation present!).

This cookbook explains how to use all of the Instant Pot’s features and includes 100 new recipes designed to take full advantage of them. Just like I did with my first book, I broke out the time it takes for the pressure to build inside the pot and also how long it will take to release. So many times Instant Pot recipes can be misleading since they don’t include that information in the total time, and it can make a big difference! With my recipes, you know exactly what you’re getting yourself into before you start to cook.

This book strays from my usual style since it doesn’t focus solely on whole food recipes and uses some shortcut ingredients like boxed brownie mix, but it’s still a great source for homemade dinners that your whole family will love.

Like, for example, these chicken carnitas. It’s a great recipe for beginners because it’s super easy, but FULL of flavor. Exactly my kind of recipe! 

What is carnitas?

Caritas is a Mexican dish that originated in the state of Michoacán. Carnitas are traditionally made by simmering pork in lard and savory spices until it’s fall-apart tender, but the name translates to “little meats.” Chicken carnitas, or carnitas de pollo, follow the same recipe, but using chicken.

In the case of this recipe, I used boneless, skinless chicken breasts. I also kept things on the lighter side by ditching the lard and braising the meat in broth instead. I also adapted the recipe to be made in a pressure cooker to speed up the process, which otherwise takes the better part of a day. As an added bonus, the closed nature of the Instant Pot means even when using chicken breasts, these chicken carnitas come out super juicy and tender!

What ingredients do you need for instant pot chicken carnitas?

To make these Instant Pot chicken carnitas, you’ll only need a few ingredients. I bet you already have almost all of them in your kitchen already!

• Dried Spices: These carnitas get tons of flavor from a homemade spice blend featuring cumin, oregano, chili powder.
• Orange Juice: I like using fresh orange juice for this recipe. One large orange typically provides more than enough! If you don’t have an orange laying around bottled OJ works too.
• Lime Juice: As with the orange juice, I strongly prefer using fresh lime juice in this recipe. You’ll need about 2 medium limes or 1 large lime. I also like serving the carnitas with lime wedges, so I usually grab a few extra limes to slice up. Bottled lime juice will also work, but does tend to be slightly more acidic (which isn’t necessarily a bad thing, just something to be aware of!).
• Chicken Broth: Broth or stock, your call
• Boneless, Skinless Chicken Breasts: I use fresh chicken breasts to make this recipe, but if you’re using frozen chicken that’s cool too. Just add 5 minutes to the cook time! You can also use boneless, skinless thighs if you prefer dark meat. What you don’t want to use is chicken with skin or bones. Those just get in the way and make the carnitas greasy and difficult to shred.
• Garlic and Onion: Always

Natural Pressure or Quick Release?

For this recipe, you’ll need to let the pressure release from the Instant Pot naturally for at least 10 minutes. This gives the chicken a chance to rest so the juices can redistribute and not get lost in a puff of steam! They also continue to cook during this time. If you open the pot too soon, it might not be cooked through (if you just can’t help yourself and run into this problem,, no worries! Switch the pot to Sauté and simmer for a few minutes until the chicken is done.

What do you eat carnitas with?

Chicken carnitas is traditionally served in tortillas. I love adding lime wedges sliced radish, pickled red onions, and jalapenos. You can also serve it over rice like a burrito bowl and even stuff it into a baked potato or use it on nachos.

If you’re looking for a low carb option, it’s also great on a salad or over cauliflower rice.

More healthy taco recipes you’ll love:

Grilled Fish Tacos

Shrimp Taco Bowls with Pineapple Salsa

Halibut Tacos with Chipotle Lime Yogurt

Grilled Lamb Tacos with Cucumber Salsa and Yogurt

Spicy Korean Tacos

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Instant Pot Chicken Carnitas

This lighter take on carnitas uses chicken breasts instead of pork and lard. I love serving this in corn tortillas, over nachos, or over rice.

Course Chicken Recipes

Cuisine South American

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Additional Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 169kcal

Author Lauren Keating

Ingredients

• 1 ¼ tablespoons ground cumin
• 1 tablespoons dried oregano
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 ¼ teaspoons chili powder
• 1 tablespoon olive oil
• 1 medium onion chopped
• 1 garlic clove minced
• ¼ cup orange juice
• ¼ cup lime juice
• ¼ cup chicken broth
• 1 pound boneless skinless chicken breasts

Instructions

• In a small bowl, mix together the cumin, oregano, salt, pepper, and chili powder. Set aside.
• Turn on the Saute function, and when the inner pot is hot, pour in the oil. Stir in the onion and cook until translucent, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute.
• Add the orange juice, lime juice, chicken broth, and the spice blend. Stir to combine. Add the chicken and press it down lightly into the liquid.
• Lock the lid on the pressure cooker. Set the pressure valve to seal and cook for 5 minutes on high pressure. When the time is up, allow for a 10-minute natural release of pressure, then quick release any remaining pressure.
• Remove the lid and shred the chicken with a fork. Allow the shredded chicken to soak up the cooking liquid.

Notes

If you prefer your carnitas crispy, spread the shredded chicken in a single layer on a greased baking sheet and broil on high for 3 to 5 minutes. Toss some of the leftover juice form the pressure cooker over the chicken when it’s done.

Nutrition

Serving: 1g | Calories: 169kcal | Carbohydrates: 5g | Protein: 24g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 64mg | Fiber: 1g | Sugar: 2g

Squash is one of my favorite fall ingredients. It’s tasty, simple to prepare, and so versatile! This post is all about one of my favorites — acorn squash! Be sure to check out my tutorials on butternut squash and spaghetti squash, too. If you’re short on time, you can also cook acorn squash in an instant pot!

I still remember the first time I tasted acorn squash. I was about 10 years old and couldn’t believe something so good could be part of a healthy dinner. I mean, it had syrup on it!

But a little syrup goes a long way, giving the squash tons of flavor without adding many calories.

Of course, acorn squash is also delicious in more savory preparations, too. I love stuffing it with sausage, stirring it into acorn squash risotto, or spicing it up with chipotle glaze.

How To Pick An Acorn Squash

Acorn squash is technically a winter squash, but it belongs to the summer squash family. Basically, it needs a bit more time in the sun but is perfect to eat in the fall. 

How can you tell when an acorn squash is ripe? 

The easiest ways to tell if the squash is ripe is by: 

1. Looking for squash with smooth, dull skin and no soft spots — shiny skin is a sign it was picked too soon. 
2. Choosing a squash that is equally orange and green in color — too much orange means it’s overripe; too much green means it’s not ripe enough. 

How To Cut An Acorn Squash

Acorn squash can be made as a sweet dish or a savory one. Which is another reason this is one of my favorite seasonal sides. It’s so simple to make, but as with most squash, cutting it is the hardest part.

Start by grabbing your sturdiest, sharpest chef’s knife. Using a little bit of elbow grease, cut the acorn squash in half. The easiest way to do this is to find a valley in between the ridges of the squash. Now, cut from the stem down to the point — instead of across the diameter. 

I recommend holding the stem of the acorn squash with a towel, that way, it’s less likely to slip out of your hand. 

Next, using a large spoon, clean out the seeds. 

This is where you have a choice to make: Are you feeling savory or sweet? 

How To Cook Acorn Squash

As I’ve mentioned, roast acorn squash is one of the simplest, yet most delightful fall side dishes. You can choose to make the dish sweet or savory. 

Start by preheating your oven to 400 °F. Place your squash flesh side up on a lined baking sheet. Keeping the flesh side up lets the steam escape as it cooked, so the squash gets tender without becoming mushy. 

For savory roasted acorn squash: sprinkle the squash with salt, and coat the flesh of the squash with olive oil and add some pepper to taste. 

For sweet roasted acorn squash: sprinkle with salt, then, 1 teaspoon of butter and 1 teaspoon of brown sugar or coconut sugar to the center of each squash half. Drizzle the maple syrup on top of each half for extra flavor! 

Bake the acorn squash for 50-60 minutes, until the squash is tender. This roasted acorn squash recipe is best served immediately.

It can be served as a side, over a salad with leafy greens and pumpkin dressing, or blended into soup — the options are endless.

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Roast Acorn Squash

This roasted acorn squash recipe is creamy, tender, and versatile — perfect as an easy weeknight side dish or for wowing your family at Thanksgiving. For a paleo option, use coconut sugar instead of brown sugar.

Course Side Dish

Cuisine American

Keyword how to roast acorn squash, roast acorn squash

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 4

Calories 104kcal

Author Lauren Keating

Ingredients

• 2 whole acorn squash
• 4 teaspoons unsalted butter
• 2 teaspoons brown sugar or coconut sugar
• 2 teaspoons pure maple syrup
• Salt to taste

Instructions

• Heat your oven to 400°F.
• Cut the squash in half. Use a spoon to scoop out the seeds.
• Place the squash halves flesh-side up on a baking sheet.
• Sprinkle with sea salt, then add 1 teaspoon of butter and 1 teaspoon of sugar to the center of each squash half. Drizzle with maple syrup.
• Roast for 50-60 minutes, or until tender. Serve immediately.

Notes

If you prefer your squash more savory than sweet, use olive oil instead of butter, and omit the sugar and maple syrup. Add pepper to taste.

Nutrition

Serving: 1squash half | Calories: 104kcal | Carbohydrates: 18g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 150mg | Fiber: 5g | Sugar: 3g

We went to Italy last fall. It was probably the best week of my life. The weather was perfect, I all but ignored social media, we walked at least 8 miles a day, and the food was AMAZING.

Of course, not everything about it was perfect.

Jet lag was no joke. Thank God for espresso.

Also, the traffic. Oof. If you think renting a car in Italy is a good idea, it’s not.

Take the train.

Or hire a driver.

We drove circles around Florence for at least 3 hours trying to figure out how to get to our hotel. Apparently they close half of the streets to traffic at night. Which is GREAT for sidewalk cafes, but not ideal when you’re trying to get to a parking garage.

Thankfully we finally figured it out, got ourselves checked in, and found a restaurant with open tables that was serving up some of the most beautiful steaks and pastas I’ve ever seen.

After a plate of bolognese (and a few glasses of wine) the traffic was all but forgotten.

Now, a dish of rich, meaty pasta bolognese instantly transports me back to that night. Sometimes it’s a traditional sauce made with beef and pork, but other times this vegetarian version of mushroom and lentil bolognese does this trick.

It had the same hearty, complex notes as that traditional recipes do, but it’s full of healthy fiber and lower on fat.

As written this recipe is vegetarian, but you can replace the Parmesan cheese with nutritional yeast for an entirely plant-based option.

What goes into bolognese sauce?

Traditional bolognese is a thick, meat sauce made from onion, celery and carrot simmered with minced or ground beef and pork and a tiny bit of tomato.

Outside of Italy, bolognese tends to be heavier on tomatoes. Honestly, I prefer the more tomatoey version. Since I already scrapped tradition with this vegetarian bolognese recipe, I added more tomatoes than normal.

Despite being heavier on tomatoes, it still has that bolognese vibe from sweet carrots and cream. This isn’t just a regular meat sauce.

For this recipe, I swapped lentils and mushrooms in for the traditional ground meats. You can make it with all lentils, but mushrooms add more umami flavor and lighten up the texture of the sauce.

Can you use canned lentils?

I love cooking with dry lentils, since they’re so affordable.

If you’re looking for a shortcut – or if dried lentils are hard to find – canned lentils definitely work.

You’ll want to use two 15 ounce cans (about 2 1/2 cups total) in place of every cup of dried lentils.

Be sure to rinse them well and skip ahead to step 2 of the recipe — you don’t need to simmer them in stock.

Does this recipe freeze well?

This lentil bolognese recipe freezes really well, so it’s perfect for meal prep!

I like to freeze it in individual portions so I can pull out whatever amount I need. Freezing it in smaller portions also helps it defrost faster!

Frozen sauce is best if eaten within about 3 months.

Can I make this in a slow cooker?

Absolutely!

To make this vegetarian bolognese in a slow cooker, omit the oil and decrease the vegetable stock to 1 cup.

Cook on low for 8-10 hours, or until the lentils are tender.

How should I use the rest of this bag of lentils?

A one pound bag of dried lentils goes a long way!

If you need another lentil recipe or two to help use it up, I suggest Mujadarra, a really great Lebanese recipe with the most delicious garlicky sauce.

You could also make lentil sloppy joes or try lentil patties on top of a hearty salad. Soup, like this Middle Eastern lentil soup, is always a classic, too.

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Mushroom and Lentil Bolognese

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 4 servings

Calories 318kcal

Author Lauren Keating

Ingredients

• 1 cup dry brown lentils
• 2 cups vegetable stock
• 2 Tablespoons olive oil
• 1 onion finely diced
• 1 celery stalk finely chopped
• 2 carrots grated
• 1 cup sliced mushrooms
• 1 cup dry white wine
• 1 cup whole milk or unsweetened almond milk
• ⅓ cup tomato paste
• 1 bay leaf
• ½ cup grated Parmesan cheese

Instructions

• Add the lentils and stock to a saucepan. Bring to a boil, then reduce the heat and cook, covered, for 20-30 minutes, or until the lentils are tender. Drain.*
• Heat the oil in a large pot over medium heat.
• Add the onion, celery, and carrot and cook for 6-8 minutes, or until beginning to soften. Stir in the mushrooms and cook for 2-3 minutes, until starting to brown.
• Pour in the wine, stirring well to release any browned bits from the bottom of the pot.
• Stir in the tomato paste and cook for 2-3 minutes, until it begins to darken.
• Add the cooked lentils, milk, and bay leaf.
• Simmer for 20-30 minutes, or until the sauce is thick and the vegetables are very soft.
• Remove the bay leaf and stir in the Parmesan cheese.

Notes

*To cook lentils in an Instant Pot, combine the lentils and stock and cook under high pressure for 10 minutes. Naturally release the steam.

** To make in a slow cooker, reduce the stock to 1 cup and omit the oil. Combine all ingredients except the milk and cook on low for 8-10 hours, or until the vegetables are very soft. Stir in the milk and cheese 30 minutes prior to serving; keep the lid open and the heat on the help the liquid reduce during the last 30 minutes of cooking.

Nutrition

Serving: 1g | Calories: 318kcal | Carbohydrates: 28g | Protein: 13g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Cholesterol: 17mg | Sodium: 626mg | Fiber: 7g | Sugar: 11g

Stuffed Peppers

I definitely have a thing for stuffed peppers. They’re easy to make, there are infinite ways to fill them, and, depending on what you add to them, they can be a really healthy dinner option. Plus they’re so fun and the presentation can’t be beat.

They’re great reheated, so they’re perfect for meal prep. You can even make a big batch and freeze them for a quick dinner when you don’t feel like cooking.

I’ve shared tons of stuffed pepper recipes here on Healthy Delicious over the years, so I thought it was about time to pull them all together in one spot. Think of it as your one-stop stuffed peppers shop.

At this point, I’d consider myself to be somewhat of a stuffed pepper expert, so I’ll also answer some FAQs. If you have any more stuffed pepper questions, but sure to leave a comment and I’ll try my best to help you out!

How to make stuffed peppers

There are tons of ways to make stuffed peppers, and different recipes use different techniques. The most classic way to make them is to cook meat, sauce, and a grain on the stovetop and then stuff it into the hollowed-out peppers. Then transfer them to the oven and bake until the peppers are soft!

Here’s an easy recipe that shows you how to make stuffed peppers step by step!

Below, I’ve also included recipes with some modern twists, like slow cooker stuffed peppers and Instant Pot stuffed peppers. You’ll also find a stuffed pepper soup and even a casserole!

Are stuffed peppers healthy?

Stuffed peppers can absolutely be healthy, depending on what you put in them! They’re so easy to customize. Many stuffed peppers recipes use rice or another grain to add bulk to the filling, but you can easily use whole grains for this. Quinoa or brown rice are both great options.

You can also use more meat or vegetables to keep things low carb or even keto! Since peppers are naturally gluten-free, it’s easy to make gluten-free stuffed peppers, too. Just make sure to check any ingredients that you add to the filling.

Can you freeze stuffed peppers?

Yes! Stuffed Peppers freeze really well. To prevent frostbite, wrap each pepper individually and place them in an airtight container. They’ll stay tasting great for about 3 months.

To reheat frozen peppers, place them in a baking dish and bake at 350F for 30-40 minutes, or until warmed through. You don’t even need to defrost them first!

What kind of peppers should I use to make stuffed peppers?

This depends on what you’re filling them with! I personally love using red, yellow, or orange peppers for most recipes. They’re sweeter and less bitter than green bell peppers.

Some recipes work really well with green peppers though. For example, jambalaya stuffed peppers are great with green peppers since that sharp flavor complements the jambalaya flavors really well.

You can also use poblano pepper, Hatch chiles, or even jalapeno peppers. Think about the flavors in the recipe that you’re making, then get creative!

Do you have to boil peppers before stuffing them?

Nope. Boiling the peppers first softens them up so they cook a little bit faster, but it’s annoying and not necessary. I pour a little bit of water into the bottom of my baking dish and cover the dish with foil. That way, the peppers steam while they bake. They still only need about a half hour in the oven. Take the foil off the pan for the last few minutes of cooking to help the top of the filling brown.

What to eat with stuffed peppers

The beauty of stuffed peppers is that they’re a complete meal all on their own! You can never go wrong with a green side salad though. You could also serve them with a corn salad or citrus and avocado salad.

Italian Stuffed Peppers (Super Easy!)

These Italian stuffed peppers are the ultimate family dinner. They’re made with rice, mushrooms and spinach and taste great!

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Lightened Up Stuffed Pepper Soup (Paleo/Whole 30 Options)

Lightened Up Stuffed Pepper Soup has all the flavor of your favorite stuffed peppers suspended in a flavorful broth. Cauliflower Rice adds nutrition and keeps things on the lighter side.

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Healthy Instant Pot Stuffed Peppers (Low Carb with a KETO Option)

Make these healthy low carb instant pot stuffed peppers tonight! These colorful peppers are filled with flavorful ground beef and rice and cooked to perfection in the instant pot.

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Pepperoni Pizza Stuffed Peppers

Peppers are a great topping for pizza, so it only follows that pizza would be a great filling for stuffed peppers! These are filled with pepperoni, orzo, and marinara sauce.

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Cheesesteak Stuffed Peppers | Low Carb + Gluten Free

Cheesesteak Stuffed Peppers are a mash-up of two classic recipes that will satisfy everyone at the dinner table.  Perfectly cooked peppers stuffed with tender bits of beef, onions, mushrooms, and covered in melty cheese are the perfect way to stay low-carb without sacrificing flavor.  

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Healthy Stuffed Green Chiles with Turkey and Chorizo

Green chiles (Hatch, poblano, Anaheim) make flavorful containers for Healthy Stuffed Green Chiles with Turkey and Chorizo. A meatloaf type mixture with corn, black beans, scallion, and spices are formed and “stuffed” into roasted and

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Quinoa Stuffed Peppers with Smoked Tofu

These quinoa stuffed peppers with smoked tofu are jam-packed with flavor. They’re also high in protein, vegan, and ready in just 40 minutes!

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Turkey Taco Stuffed Peppers from Sugar-Free Mom

Turkey Taco Stuffed Peppers are an easy an healthy way to satisfy your Mexican food cravings. Quick homemade enchilada sauce makes them extra tasty!

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Keto Sausage Stuffed Peppers Without Rice

These keto sausage stuffed peppers without rice are an easy, delicious keto recipe that will keep you satisfied and will keep your meals exciting on your keto journey. In fact, just about everyone in your

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Taco Stuffed Peppers

Taco Stuffed Peppers is an easy appetizer recipe seasoned with taco seasoning and brimming with salsa, black beans, corn, avocado, jalapeno and cheesy goodness!

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Stuffed Red Peppers with Brown Rice and Turkey

These stuffed red peppers are a simple, healthy meal combining ground turkey and brown rice with spices then baked in a sweet red pepper.

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EASY Stuffed Pepper Casserole Recipe – Baked in 60 Minutes!

Easy Stuffed Pepper Casserole recipe made from my Mom’s Famous Stuffed Peppers. These “unstuffed” peppers are baked in the oven for a classic dinner recipe.

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Slimming World Big Mac Stuffed Peppers In The Slow Cooker

Welcome to my Slimming World Big Mac Stuffed Peppers recipe in the slow cooker. A healthy alternative to going out for a McDonalds and perfect for dinner if you are missing your fast food and craving…

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Chicken Stuffed Peppers (Easy, Healthy, Delicious Keto Dinner!) – Key To My Lime

Rotisserie Chicken Enchilada Stuffed Peppers are the perfect easy, healthy, and low carb weeknight meal! Only 10 minutes of prep and 30 minutes in the oven.

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Peppers Stuffed with Everything Good {#PepperParty}

These Peppers Stuffed with Everything Good (like sausage and gruyere) are a simple and easy weeknight meal everyone will enjoy!

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Instant pot oatmeal is a great way to get your morning started on the right foot. Making oats in a pressure cooker doesn’t save much time, but you can set it and forget it. That means you don’t need to fuss over the stove or worry about the oats boiling over.

It also means you can start them and let them do their thing while you get dressed and take care of your other morning tasks. If you aren’t ready when they’re done, they’ll stay warm in the pot without overcooking. I love a breakfast that waits for me!

How to make Instant Pot steel cut oats

To make steel cut oats in your instant pot, start by combining 5 cups of liquid and 2 cups of steel cut oats. They come out deliciously creamy when made with all water but, if you prefer, you can use 3 cups of water and 2 cups of milk or nondairy milk.

For the best flavor, I also stir in a half teaspoon of kosher salt and a teaspoon of vanilla.

Lock the lid in place (make sure the vent is set to sealing!) and cook on high pressure for 4 minutes. Then, let the pressure release naturally. This whole process will take about 30 minutes, about the same amount of time it takes to cook them on the stove top.
Finally, remove the lid and stir in a pat or two of butter. Enjoy your oats plain or get creative and mix things up with fun toppings to fit your mood!

Topping ideas for Instant Pot oatmeal

• Diced Apples, Cinnamon, and Brown Sugar
• Instant Pot Apple Butter
• Pumpkin Puree and Walnuts
• Bananas and Chocolate Chips
• Homemade Lemon Curd and Toasted Walnuts
• Peanut Butter and Jelly
• Gingerbread Oats (Molasses, Grated Ginger, Cinnamon, Cloves, and Nutmeg)

Meal prep oatmeal

Instant pot steel cut oats are great right away, but they’re also awesome for meal prep!

Double this recipe and divide the oatmeal into single-serving containers. I like these Glad containers (affiliate link). It will keep in the refrigerator for about 5 days. For longer term storage, you can also freeze oatmeal in airtight containers. You can add toppings at this stage, or keep the oats plain for now and decide what toppings your in the mood for later on. But keep in mind that some toppings, like bananas or jelly, will break down if you reheat them.

Add a splash of milk or water to loosen the oats up and pop them in the microwave for about 30 seconds. Give them a good stir and microwave another 30 seconds or so until they’re warm.

Of course, they’re also delicious straight from the fridge! If you like them this way, be sure to check out my overnight oats recipe too!
For another grab-and-go breakfast idea, try these nut butter and jelly baked oatmeal cups!

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Instant Pot Steel Cut Oats

Instant pot steel cut oats are one of my favorite healthy breakfast recipes. They’re rich and creamy and practically foolproof! Steel cut oats are higher in fiber than rolled oats and have a coarse, chewy texture that I love!

Course Healthy Breakfast Recipes

Cuisine American

Keyword instant pot oatmeal, instant pot steel cut oats

Prep Time 5 minutes minutes

Cook Time 4 minutes minutes

Additional Time 20 minutes minutes

Total Time 29 minutes minutes

Servings 6 servings

Calories 221kcal

Author Lauren Keating

Equipment

• Instant Pot Duo 

Ingredients

• 5 cups water
• 2 cups steel cut oats
• 1 teaspoon vanilla
• ½ teaspoon kosher salt
• 1 Tablespoon butter

Instructions

• Add the water, oats, vanilla, and salt to your Instant Pot.
• Lock on the lid (make sure the vent is set to sealing!) and cook on high pressure for 4 minutes.
• Let the pressure release naturally.
• Stir in the butter and top as desired.

Video

Nutrition

Serving: 1serving | Calories: 221kcal | Carbohydrates: 36g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 5mg | Sodium: 203mg | Fiber: 5g | Sugar: 1g

Sausage-Stuffed Acorn Squash: The Perfect Fall Meal

Acorn squash is a popular fall side dish. It’s usually served with lots of butter and maple syrup and while absolutely delicious prepared that way, I also love stuffing it with a savory filling and serving it as the main event. 

This sausage stuffed acorn squash recipe seems too good to be true.

It’s made with just a few simple but flavor-packed ingredients that I almost always have in my fridge or freezer.

And cooking the squash in an Instant Pot means it’s ready in just a few minutes. 

And it’s SO GOOD. 

Most people expect acorn squash to be sweet since they’re so used to pairing it with syrup, but it really isn’t a super sweet squash at all. To me, it tastes a lot like butternut squash, but with a deeper, more intense flavor. I love pairing acorn squash with unexpected flavors like a honey-chipotle glaze or creamy risotto. 

For this comforting dinner recipe, I stuffed them with Italian sausage and spinach. Then I added caramelized onions and diced apples to add a little bit of that sweetness people expect. 

How to make Instant Pot acorn squash

Instant Pot acorn squash is an absolute game-changer! 

The one thing that keeps me from making winter squash more often is that it takes so long to bake.

But with a pressure cooker, you can make acorn squash in literally 13 minutes. It takes longer than that for my oven just to heat up! I can’t tell you how much I love this recipe. 

To make acorn squash in the Instant Pot, start by cutting your squash in half and scooping out the seeds. If you want, you can save the seeds and roast them. 

Place the trivet in the bottom of your Instant Pot and pour in 1 cup of water.

Then add the squash. It doesn’t matter what direction that face or anything like that – just pile them in!

Depending on how big they are, I can fit 3 to 4 acorn squash in my 6-quart pot. 

Lock the lid in place and cook the squash for 5 minutes, then let the pressure release naturally.

It takes about 3 minutes for the pot to come to pressure and 5 minutes for the pressure to release, which means your Instant Pot acorn squash is ready in 13 minutes.

You really can’t beat that! 

(If you get an Instant Pot burn message, don’t worry. It’s easy to troubleshoot!)

How to Make Sausage Stuffed Acorn Squash

You have a few options for making the sausage filling for these acorn squash.

If your priority is limiting the number of dishes you have to wash, you can wait until the squash is cooked, remove it from the Instant Pot, and make the stuffing in the pot using the sautee function. 

Or you can do what I usually do and cook the stuffing on the stove while the squash cooks.

It dirties an extra pan, but multitasking gets dinner on the table a few minutes faster.

Stovetop Method

Start by cooking a sliced onion until it softens and begins to caramelize.

Then, add crumbled Italian sausage and cook through.

Finally, stir in some baby spinach and diced apple. Cover the pan and cook for a few minutes, until the spinach wilts and the apple softens. I also like to add a sprinkle of red pepper flakes to balance out the sweetness of the apple. 

This sausage stuffing is so simple to make, but it has great flavor. I’ve tried adding rice or bread to the mixture, but it honestly doesn’t need it – and adding too much bulk makes too much filling anyway. 

More healthy winter squash recipes to enjoy

• How to roast acorn squash
• How to Bake Spaghetti Squash
• Roasted Butternut Squash
• Miso Maple Roasted Carrots + Squash
• Honey Chipotle Roast Acorn Squash
• Curried butternut squash soup with shrimp
• Chicken Carbonara Spaghetti Squash Boats (Paleo, Whole 30)
• Butternut Squash Bisque with Maple Whipped Cream

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Sausage Stuffed Acorn Squash

Need a new go-to winter dinner? This easy sausage stuffed acorn squash recipe is made with just 7 simple ingredients and can be on the table in under 15 minutes!

Course Gluten-Free

Cuisine American

Keyword instant pot acorn squash, sausage stuffed acorn squash, stuffed acorn squash

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 246kcal

Author Lauren Keating

Ingredients

• 2 acorn squash
• 1 Tablespoon olive oil
• 1 small onion sliced
• 4 sweet Italian sausage links casing removed
• 2 cups baby spinach
• 1 apple diced
• 1 generous pinch red pepper flakes

Instructions

• Cut the squash in half and remove the seeds. 
• Add the trivet to your instant pot and pour in 1 cup of water. Place the squash on the trivet. Lock the lid in place and turn the pressure valve to the sealing position. 
• Cook under high pressure for 5 minutes, then let the pressure release naturally for 5 minutes. 
• While the squash cooks, heat the oil in a skillet set over medium-low heat. Add the onions and cook, stirring frequently, for 5-7 minutes, or until light golden brown. 
• Stir in the sausage and increase the heat to medium-high. Cook 4-5 minutes, or until sausage is cooked through. 
• Add the spinach and apple. Cover and cook 2-3 minutes, until the spinach is wilted and the apple is soft.
• Spoon 1 cup of the sausage mixture into each squash half. Sprinkle with red pepper flakes. 

Nutrition

Serving: 1squash half | Calories: 246kcal | Carbohydrates: 25g | Protein: 15g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Cholesterol: 25mg | Sodium: 496mg | Fiber: 6g | Sugar: 6g