Ah, the quarantine life requires so much patience. For those of us who can’t cook, it’s seemingly impossible to be able to get food from our favorite places, ones that we’re so used to. many things to manage, including an increased amount of how often you’re cooking from home. Because of recent closures to many restaurants and businesses, we are often relying on the grocery store for our food supply these days. We here at Amodrn are personally taking the time to indulge in our inner chef skills. But where does one go to find new and exciting meals to create? Look no further than your very own Amodrn. We’re ready to take you on a deep dive through 5 of the best immune-boosting instant pot recipes.
These are all simple, easy-to-make and super nutritious meals to keep you well and your immune system up and running. Keep reading for the most popular healthy, best immune-boosting instant pot recipes!
4boneless pork chops, a cut from the blade preferred as it is fattier
salt + pepper, to taste
1cupbeef stock
1/2 teaspoonWorcestershire sauce
1teaspoonarrowroot, or organic cornstarch or 1/4 teaspoon glucomannan
1/3cupsour cream
Instructions:
Brown onions and pork: Set instant pot to sauté. Add butter and cook onions until softened. Push to one side and add chops to brown. Season with salt and pepper as they cook. Add sauce: Switch off instant pot. Add beef stock and Worcestershire sauce, scraping the browned bits from the bottom of the instant pot. Pressure cook: Close instant pot and set valve to sealing. Choose “pressure cook” for 8 minutes.
After cooking time is up, do a natural pressure release for 5 minutes, then manually release remaining pressure and open. Thicken: For a thicker sauce, remove chops from instant pot and cover to keep warm. Set instant pot to sauté and simmer the sauce for a few minutes. If desired, add a slurry of arrowroot and water (or your preferred thickener). Add the cream: Switch off the instant pot and let it cool down for a few seconds. Stir in sour cream. Serve sauce over chops.
6 organic free-range, skinless, chicken thighs or drumsticks
1/2 small lemon
8 cups of water
1 tsp. Himalayan salt
3 garlic cloves, minced
8 oz. organic baby spinach, roughly chopped
Instructions:
Set Instant Pot to sauté. Add olive oil, once heated add onions and celery, cook for 5 minutes, stirring often. Turn the instant pot off. Stir in ginger, turmeric, bay leaf, black pepper, and cloves until combined. Add carrots, chicken, lemon, water, and salt. Lock the lid with the valve in a closed position. Set to manual, and set the timer to 17 minutes. When the time is up, quick-release the steam. Once the steam is released, remove the lid. Remove bay leaf and lemon. Add garlic and spinach into the hot soup and stir. Enjoy!
Heat a large pot or dutch oven over medium heat. Once hot, add oil or water. Add lemongrass (optional) and onion and sauté for 5 minutes, stirring occasionally. The onions should become translucent and soft and slightly browned. Add fresh ginger, chili peppers, shiitake mushrooms, garlic, and curry paste (which is added to substitute for fresh kaffir lime leaf and lemongrass) and stir. Sauté for 4-5 minutes, stirring occasionally. Add vegetable broth, coconut milk, a few slices of lime peel, diced (drained) tomatoes, coconut amino acids, and coconut sugar and stir to combine. Bring back to a boil, then reduce heat to a simmer, cover, and cook for 10-15 minutes.
Add the lime juice and stir. Simmer for a few more minutes. Then taste and adjust flavor as needed, adding more lime for acidity, coconut sugar for sweetness, coconut amino acids (or salt) for saltiness/depth of flavor, or coconut milk for creaminess. Serve as is, or over zucchini noodles, kelp noodles, or cooked rice noodles. You could also serve it over white rice or brown rice. Garnish with fresh cilantro for a pop of color (optional). Store leftovers covered in the refrigerator up to 4-5 days, or in the freezer up to 1 month. Reheat on the stovetop, covered, until warmed through.
1/2 inch knob turmeric, peeled and finely chopped. Or 1 tsp turmeric powder.
1/2 tsp Kosher salt
4 cups low-sodium vegetable broth
1 cup full-fat coconut milk
Freshly ground pepper
Instructions:
Turn on Instant Pot to saute on high and set to 10 minutes. Add olive oil then onion and carrot and saute until they soften (about 5-6 minutes). Then add ginger and turmeric and saute until fragrant, about 1-2 minutes, stirring regularly. Turn off the saute function. Add salt and broth. Then set Instant Pot to pressure cook on high for 10 minutes. Add cover and seal and let Instant Pot do its thing. When it finishes, release pressure by turning pressure valve – steam will release. Once the steam is done releasing, remove the lid.
Using an immersion blender, blend the soup until it’s a smooth consistency. If you don’t have an immersion blender, transfer the soup in batches to a blender or food processor and blend until smooth. Stir in coconut milk and season with freshly ground pepper. Leftovers can be kept in the refrigerator for 3-5 days.
Press the saute button on your IP and add olive oil. Once the oil has warmed, add the turkey sausage slices. Cook for 3-5 minutes to brown them, then flip and cook another 2-3 to brown the other side. Transfer to a plate. Add another tsp of olive oil and then the onions, carrots, celery. Season with salt and pepper and stir. Saute until onions have softened, stirring frequently. Stir in garlic and dried seasonings. Add the broth and bring the mixture to a simmer. Add the dried beans and the browned sausage back into the pot and stir. Turn off saute and lock the lid in place. Turn the valve and press Manual. Adjust the time to 50 minutes. When it beeps, let the pressure naturally release for 20 minutes
Release any remaining pressure and carefully remove the lid. Stir in the kale and let it sit for 5 minutes. Serve warm with a few splashes (to taste) of white vinegar for each bowl.
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