Instant Pot Thanksgiving Dish Ideas to Be Thankful For
8 minute read
Having an Instant Pot will make Thanksgiving easy this year. Traditionally, making a Thanksgiving feast is a day-long adventure, but not everyone has the time to do this. Instant Pots have been all the rage recently, and it’s easy to see why once you have a taste of what they can do. Here are ten Instant Pot recipes that will make Thanksgiving prep simple, make your mouth water, and give you more time to spend with the family.
Instant Pot Thanksgiving Side Dishes
The Instant Pot is a great way to cook succulent turkey breasts. This way, you keep tradition alive, but you still have the day freed up to spend with family. Turkey is a tradition of the Thanksgiving holiday and a source of high-quality proteins and essential amino acids to promote your health.
The Instant Pot is also perfect for making pretty much any dish you can think of. From soups and delicious sides to mouthwatering main dishes, these recipes are easy and guaranteed to complement your turkey for a convenient, successful holiday meal. Of course, don’t forget to have a salad ready too.
Butternut Squash Soup
Low in fat and full of nutrients, butternut squash is the perfect vegetable to add to your Thanksgiving feast. When made into a soup, you not only warm your soul, but its potassium content will support heart health, bone health, and nervous system function.
Ingredients
2 cups vegetable stock
4 cloves garlic, peeled and minced
1 carrot, peeled and diced
1 Granny Smith apple, cored and diced
1 medium (uncooked) butternut squash, peeled, seeded, and diced
1 sprig fresh sage
1 white onion, diced
1/2 teaspoon salt, or more to taste
1/4 teaspoon freshly ground black pepper, or more to taste
1/8 teaspoon cayenne, or more to taste
Pinch of ground cinnamon and nutmeg
1/2 cup canned (unsweetened) coconut milk
Directions:
Add the vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon, and nutmeg to your Instant Pot. Toss to combine and close lid securely and set vent to “Sealing.” Press “Manual,” and then press “Pressure” until the light on “High Pressure” lights up, then adjust the +/- buttons to 8 minutes and cook.
Very carefully, turn the vent to “Venting” for quick release, and wait until all of the steam has been released and the valve has dropped. You can then remove the lid and remove and discard the sage. Stir in the coconut milk. Use an immersion blender to puree the soup until smooth. Season with salt, pepper, and cayenne, and serve warm with garnish of your choice.
Sweet Potatoes
Sweet potatoes make a great alternative to regular potatoes. Rather than cover them with honey and marshmallows, this Instant Pot recipe keeps the flavor you love and the nutrients you need. Full of vitamins A and C, sweet potatoes provide essential immune system support for the Thanksgiving season and beyond.
Directions:
Place steamer basket in Instant Pot and add 1 cup water. Scrub 4 medium sweet potatoes until skins are clean. Place on top of the steamer basket, cover, and place vent on lid to "Sealed.” Set on "Steam" program and set time for 10 minutes.
Brussels Sprouts
Going green is the perfect way to put your health first, and Brussels sprouts are a great green to start with. Brussels sprouts are often overlooked, so this Thanksgiving would be a good time to give them some attention. In return, you will get a dose of powerful antioxidants to help reduce typical oxidative stress.
Ingredients
2 lbs. brussels sprouts halved
1/4 cup gluten-free soy sauce
2 tablespoons sriracha sauce
1 tablespoon rice vinegar
2 tablespoons sesame oil
4 strips thick bacon chopped (or try eggplant bacon)
1 tablespoon chopped almonds
1 teaspoon red pepper flakes
2 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon smoked paprika
1/2 tablespoon cayenne pepper
Salt and pepper to taste
Directions:
Put the Instant Pot on the “Sauté” setting and place bacon and almonds inside. Mix all of the liquids and seasonings and then put Brussels sprouts in the Instant Pot and add sauce.
Put Instant Pot on Manual High for 3 minutes. When it beeps, quick release the steam. Your sprouts are ready to serve.
Pumpkin Brownies
Your Instant Pot isn’t just for savory meals. It can also be used to make some nutritious and delicious Thanksgiving desserts. The recipe below will be the perfect end to a delicious Thanksgiving meal and will provide nutritional value along with that sweet taste we all crave after dinner.
Ingredients
1/3 cup oil
1/3 cup pumpkin puree
1/3 cup almond milk
2 tablespoons sugar-free apple sauce
1 teaspoon vanilla extract
170 grams (½ cup) granulated sugar
90 grams (¾ cup) plain flour
3 tablespoons unsweetened cocoa powder
3 tablespoons almond flakes optional
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
Directions:
Line and lightly oil your cake tin. Then, mix together the oil, pumpkin puree, almond milk, applesauce, vanilla extract, and sugar in a bowl. Add the rest of the ingredients and mix until combined. Pour the Pumpkin brownie batter into the prepared tin, cover with foil and place on the trivet.
Pour the water into your Instant Pot Insert, and place a trivet with the covered brownie cake tin inside. Cover and set the vent to “Sealing,” select the manual or pressure cook button, and set the timer to 20 minutes. When done, allow the pot to undergo natural pressure release, open, and remove the brownie. Remove the foil and let cool in the tin for 10 minutes.
The Bottom Line
With preparation significantly cut down, you won’t miss the game or time with the family. And you can relax a little too. You don’t have to give up a great-tasting feast with these easy-to-follow recipes.
Packed full of nutrition and flavor, you will almost certainly be thankful for the Instant Pot. Try something new this year and free up your time to spend the day with those you are thankful for.
