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Tag: one pot

  • Ramen-Style Ginger Chicken Noodle Soup

    Ramen-Style Ginger Chicken Noodle Soup

    How to Make Ramen-Style Ginger Chicken Noodle Soup

    Try this Asian twist on classic chicken noodle soup next time you’re battling a cold! Use the breast meat from a store-bought rotisserie chicken to make this extra easy. For the noodles, you could use brown rice udon, soba, or whole-wheat spaghetti. Get creative and add whatever toppings you have on hand: avocado, boiled egg, scallion, mung bean sprouts, thinly sliced mushrooms, toasted sesame seeds, lime, or sliced hot chile peppers all make great toppings.

    Find this recipe and more in The Clean & Simple Diabetes Cookbook by Jackie Newgent, RDN, CDN

     


    10 min prep time


    14 min cook time


    6servings


    1 1/4 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. Add the broth, ginger, and salt to a large saucepan and bring to a boil over high heat.
    2. Stir in the chicken and noodles, return to a boil, then reduce the heat to medium. Cook, uncovered, until the noodles reach your desired texture, about 8 minutes. Stir in the spinach.
    3. Ladle into bowls. Sprinkle with the cilantro and serve.
    Comfort Food
    Asian
    Soup
    Easy Pantry Recipes
    Quick & Easy
    One Pot
    Main Dish
    Lunch
    Dinner
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    Nutrition facts

    6 Servings



    • Serving Size

      1 1/4 cups


    • Amount per serving



      Calories





      180

    • % Daily value*

    • Total Fat
      1.5g

      2%

      • Saturated Fat
        0.6g

        3%
      • Trans Fats
        0g

    • Cholesterol
      35mg

      12%

    • Sodium
      580mg

      25%

    • Total Carbohydrate
      23g

      8%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        1g

    • Protein
      19g

    • Potassium
      520mg
      11%

    Ingredients

    low sodium chicken broth
    5 cup

    grated fresh ginger
    1 tbsp

    salt
    3/4 plus 1/8 tsp

    shredded cooked chicken
    2 cup

    dry whole grain noodles of choice, such as brown rice udon
    6 oz

    spinach
    1 (5-oz) package

    fresh cilantro
    1/3 cup

  • Kidney Bean Stew

    Kidney Bean Stew

    How to Make Kidney Bean Stew

    Beans are a staple in Latin cuisine: Cuban black beans, Mexican refried pinto beans, etc. These red kidney beans are popular in Puerto Rican and Dominican cuisine.

    Receta en Español aquí


    10 min prep time


    20 min cook time


    6servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat the oil in a large nonstick skillet over medium-high heat. Add the onion, bell pepper, and garlic, and cook, stirring occasionally, until the vegetables are tender, about 8 minutes.
    2. Add the pumpkin, beans, broth, tomato sauce, salt, and pepper and bring to a boil. Reduce the heat to medium. Cover and cook until the pumpkin is tender, 10–12 minutes. Toss in the cilantro and stir.
    Fiber Focused
    Low Sodium
    Latin American
    Mexican/Southwestern
    Budget Friendly
    Dinner
    Lunch
    Main Dish
    One Pot
    Vegetarian
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    Nutrition facts

    6 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      120

    • % Daily value*

    • Total Fat
      2.5g

      3%

      • Saturated Fat
        0.4g

        2%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      115mg

      5%

    • Total Carbohydrate
      19g

      7%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        4g

    • Protein
      6g

    • Potassium
      490mg
      10%

    Ingredients

    olive oil
    1 tbsp

    onion (finely chopped)
    1

    garlic (minced)
    2 clove

    peeled, cubed pumpkin or butterut squash
    1 cup (about 7 oz)

    no-salt-added red kidney beans (rinsed and drained)
    1 (15.5-oz) can

    unsalted chicken broth
    1 1/2 cup

    no-salt-added tomato sauce
    1/4 cup

    salt
    1/4 tsp

    black pepper
    1/4 tsp

    chopped cilantro
    1/4 cup

  • Seasonal Baked Whitefish Pouch

    Seasonal Baked Whitefish Pouch

    How to Make Seasonal Baked Whitefish Pouch

    Foil or parchment pouches are an easy way to make perfectly cooked and seasoned fish with vegetables. By sealing the edges of the pouches, you’ll seal in all of the moistness. The result—lots of savory sauciness in the pouch after cooking, with no clean up! Serve the steamy fish and vegetables over farro or brown rice, or sop up this flavorful sauce with a whole-grain roll. Complete your meal with a crisp side salad, too.


    12 min prep time


    18 min cook time


    4servings


    1 pouch

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 425° F. Cut a sheet of parchment paper or aluminum foil into 4 (12-inch) square pieces.

    2. Top the right half of each square with, in order: 1 cup vegetables, 1½ tsp oil, a dash (about 1/ 16 tsp) of salt, 1 fish fillet, 1 Tbsp shallot, 1 tsp lemon juice, ¼ tsp herbs, and a dash of salt.

    3. Fold the left side of each square over the ingredients. Seal the edges well. Place on a baking sheet. Bake for 18 minutes, until the vegetables are tender and the fish is flaky, with an internal temperature of at least 145° F.

    4. Let the fish stand for about 5 minutes, then carefully open the pouches and serve, in or out of the pouch.

    Low Carb
    One Pot
    Main Dish
    Gluten-Free
    Budget Friendly
    Dinner
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1 pouch


    • Amount per serving



      Calories





      210

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        1.1g

        6%
      • Trans Fats
        0g

    • Cholesterol
      35mg

      12%

    • Sodium
      350mg

      15%

    • Total Carbohydrate
      6g

      2%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        3g

    • Protein
      25g

    • Potassium
      860mg
      18%

    Ingredients

    bite-size nonstarchy vegetables, such as broccoli, peppers, yellow squash, and zucchini
    4 cup

    extra virgin olive oil (divided)
    6 tsp

    sea salt (divided)
    1/2 tsp

    white fish such as halibut or cod (divided into 4 (4-oz) fillets)
    16 oz

    shallot (finely chopped, divided)
    1 whole

    lemon juice (divided)
    4 tsp

    dried herbs, such as rosemary or oregano
    1 tsp

  • Gingered Pumpkin Bisque

    Gingered Pumpkin Bisque

    How to Make Gingered Pumpkin Bisque

    This sweet and savory soup combines pumpkin, pear, and fresh ginger into a creamy soup that will warm you up on a chilly fall day. You can toss everything in a slow-cooker and let it cook all day, so dinner is ready when you come home from work. Pair this dish with an Arugula, Pear, Walnut, & Pecorino Salad for a fall-themed soup-and-salad combo or Tarragon Herbed Chicken and Mushrooms for something heartier.

    Find this recipe and more in our cookbook, The Diabetes Fast-Fix Slow Cooker Cookbook


    15 min prep time


    7 hr cook time


    6servings


    1 cup soup with 1 tbsp yogurt

    Print Recipe >

    Step-By-Step Instructions:

    1. Coat a 3 1/2- to 4-quart slow cooker with cooking spray. Add the pumpkin, pears, onions, broth, cumin, nutmeg, salt, and cayenne to the slow cooker. Cover and cook on high for 3 1/2 hours, or on low for 7 hours, or until onions are tender.
    2. Working in 1-cup batches, purée the pumpkin mixture in a blender, being sure to secure the lid tightly while blending. Return the mixture to the slow cooker, stir in the remaining ingredients, except the yogurt. Cover and cook on high for 30 more minutes.
    3. Serve topped with 1 tbsp of yogurt.
    Budget Friendly
    Lunch
    One Pot
    Quick & Easy
    Sides
    Slow Cooker
    Soup
    Vegetarian
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    Nutrition facts

    6 Servings



    • Serving Size

      1 cup soup with 1 tbsp yogurt


    • Amount per serving



      Calories





      170

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      400mg

      17%

    • Total Carbohydrate
      23g

      8%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        8g

    • Protein
      3g

    • Potassium
      410mg
      9%

    Ingredients

    pumpkin puree
    1 (15-oz) can

    firm medium pear (peeled, cored, and chopped)
    1

    diced onion
    1 1/2 cup

    low sodium chicken or vegetable broth
    1 (14.5-oz) can

    ground cumin
    1/2 tsp

    ground nutmeg
    1/4 tsp

    salt
    1/4 tsp

    cayenne pepper
    1/8 tsp

    fat-free half-and-half
    2 cup

    trans-fat-free margarine
    1/4 cup

    packed brown sugar substitute blend, such as Splenda
    1 1/2 tbsp

    grated fresh ginger
    1 tbsp

    Plain Nonfat Greek yogurt
    6 tbsp

  • Coastal Sancocho

    Coastal Sancocho

    How to Make Coastal Sancocho

    Sancocho is a type of latin american stew made with meat and root vegetables. This recipe uses heart-healthy fish instead of beef for a flavorful dish that is low is saturated fat.


    20 min prep time


    50 min cook time


    8servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Combine the other half of the onion and 1/2 cup cilantro in small bowl. Garnish each soup serving with 1 Tbsp mixture.

    2. Add potatoes, carrots, plantain, fish, and lime juice and simmer for 15 minutes. Add peas and cabbage and simmer 5 minutes.

    3. Add cassava and milk, cover, and simmer for 20 minutes.

    4. Heat oil in large stockpot and sauté 1/2 of the onion, garlic, pepper, and 1 Tbsp cilantro for 3–4 minutes. Add clam juice and water and bring to a boil.

    Latin American
    Soup
    One Pot
    Main Dish
    Budget Friendly
    Dinner
    Lunch
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    Nutrition facts

    8 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      240

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      25mg

      8%

    • Sodium
      370mg

      16%

    • Total Carbohydrate
      39g

      14%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        6g

    • Protein
      12g

    • Potassium
      640mg
      14%

    Ingredients

    finely chopped cabbage
    1/2 cup

    fresh or frozen peas
    1/2 cup

    lime juice
    1/2 tsp

    fillet of sole (cut into bite-sized pieces)
    1/2 lbs

    firm-fleshed white fish (such as halibut, sea, bass, or cod) (cut into bite-sized pieces)
    1/2 lbs

    ripe plantain (cut into 1-inch pieces)
    1/2 whole

    carrots (cubed)
    2 med

    potatoes (peeled and cut into chunks)
    2 whole

    skim milk
    1 tbsp

    cassava (yuca) (peeled and cut into 4 pieces)
    1 lbs

    water
    4 cup

    clam juice
    2 cup

    chopped fresh cilantro (divided use)
    1 tbsp plus 1/2 cup

    finely chopped sweet or hot red pepper
    1/4 cup

    garlic (minced)
    1 clove

    onion (peeled and finely chopped, divided use)
    1 med

    olive oil
    1 tbsp

  • Instant Pot Almond-Toffee Topped Pears

    Instant Pot Almond-Toffee Topped Pears

    How to Make Instant Pot Almond-Toffee Topped Pears

    Toast, poach, and simmer—everything you need to do to make this tasty dessert you can do in the Instant Pot! Sugar-free candies are used to create a rich toffee sauce to top these cinnamon poached pears. It may look fancy, but this dessert comes together in under 20 minutes.

    Find this recipe and more in The Instant Pot Diabetes Cookbook

    Find more diabetes-friendly Instant Pot recipes here.

     


    15 min prep time


    11 min cook time


    4servings


    1/2 pear

    Print Recipe >

    Step-By-Step Instructions:

    1. Press the Sauté button on the multicooker. When the pot is hot, add the almonds and cook for 4 minutes, stirring occasionally. Set aside to cool, then coarsely chop.
    2. In a small bowl, add the chopped almonds, crushed candies, and salt. Set aside.
    3. Place the water, juice, and cinnamon stick in the multicooker pot. Place the steamer basket in the pot and arrange the pears on top of it.
    4. Seal the lid, close the valve, and press the Cancel button. Select Manual and cook for 2 minutes. (If you prefer a very tender pear, cook an additional minute.) Use a quick pressure release.
    5. When the valve drops, carefully remove the lid. Remove the steamer basket and pears. Place the pears, cut side up, in four dessert bowls. Remove and discard the cinnamon stick.
    6. Press the Cancel button, then press the Sauté button. Bring the liquid in the pot to a boil. Boil for 3 minutes, or until the liquid is reduced to ¼ cup. Stir in the butter, vanilla extract, and almond-candy mixture. Cook for 30 seconds, or until the toffee has melted, stirring constantly.
    7. Working quickly, spoon about 4 tsp of the toffee sauce into the center of each pear half.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Vegetarian
    Quick & Easy
    One Pot
    Holidays & Entertaining
    Dessert
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    Nutrition facts

    4 Servings



    • Serving Size

      1/2 pear


    • Amount per serving



      Calories





      130

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        0.9g

        5%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      80mg

      3%

    • Total Carbohydrate
      22g

      8%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        11g

    • Protein
      2g

    • Potassium
      170mg
      4%

    Ingredients

    slivered almonds
    1/4 cup

    sugar-free caramel-flavored hard candies (such as Werther’s) (crushed)
    8

    salt
    1 pinch

    water
    3/4 cup

    apple juice
    1/4 cup

    cinnamon stick
    1

    firm pears (peeled, halved lengthwise, and cored)
    2

    light butter with canola oil
    1 tsp

    vanilla extract
    1/2 tsp

  • Instant Pot Chicken Curry Salad

    Instant Pot Chicken Curry Salad

    How to Make Instant Pot Chicken Curry Salad

    Steaming chicken breast in an Instant Pot creates moist, tender chicken that you can use in any dish. In this recipe, the chicken tops a vibrant salad of greens, edamame, and asparagus (which are also steamed in the Instant Pot) mixed with a curry-yogurt dressing. This recipe is perfect for meal prepping—you can prepare everything over the weekend and pack it up in individual containers for grab-and-go lunches all week.

    Find more diabetes-friendly Instant Pot recipes here.


    12 min prep time


    23 min cook time


    4servings


    1/2 cup chicken with 1 1/2 cups greens

    Print Recipe >

    Step-By-Step Instructions:

    1. Sprinkle the chicken with the cumin and black pepper. Place the water in the multicooker pot. Arrange the chicken in the steamer basket.
    2. Seal the lid and close the valve. Select Manual and cook for 6 minutes. Use a natural pressure release for 5 minutes, followed by a quick pressure release.
    3. When the pressure cooker valve drops, carefully remove the lid. Remove the chicken and place it on a cutting board. Let sit for 5 minutes before slicing or chopping, according to preference.
    4. In a medium bowl, whisk together the yogurt, mayonnaise, sugar, curry, and salt. Set aside.
    5. Place the asparagus and edamame in the steamer basket. Seal the lid, close the valve, and press the Cancel button. Select Manual and cook for 1 minute. Use a quick pressure release.
    6. When the valve drops, carefully remove the lid and transfer the asparagus mixture to a colander. Run under cold water to stop the cooking process; drain well.
    7. Place equal amounts of the kale mix on each of 4 dinner plates. Top with the asparagus mixture.
    8. Add the chicken and the onion to the yogurt dressing, and toss until well coated. Spoon equal amounts of the curried chicken on top of each plate of veggies. (Alternatively, place the chicken on the veggies, drizzle with dressing, and top with the onion.) Sprinkle with cilantro.
    Veggie Rich
    Fiber Focused
    Salads
    One Pot
    Main Dish
    Lunch
    Gluten-Free
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      1/2 cup chicken with 1 1/2 cups greens


    • Amount per serving



      Calories





      240

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        1.4g

        7%
      • Trans Fats
        0g

    • Cholesterol
      50mg

      17%

    • Sodium
      470mg

      20%

    • Total Carbohydrate
      17g

      6%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        8g

    • Protein
      26g

    • Potassium
      660mg
      14%

    Ingredients

    boneless, skinless chicken breasts
    12 oz

    ground cumin
    1 tsp

    black pepper
    1/4 tsp

    water
    2 cup

    2% plain Greek yogurt
    1/4 cup

    light mayonnaise
    1/4 cup

    sugar
    1 tbsp

    curry powder
    1 1/2 tsp

    salt
    1/2 tsp

    asparagus cut into 1-inch pieces
    2 cup

    fresh or frozen shelled edamame
    1 cup

    baby kale mix
    4 cup

    chopped red onion
    1/2 cup

    chopped cilantro or green onion
    1/4 cup

  • Instant Pot Vegetarian Thai Mushroom Soup

    Instant Pot Vegetarian Thai Mushroom Soup

    How to Make Instant Pot Vegetarian Thai Mushroom Soup

    Instead of ordering takeout, make a healthier version of this classic Thai soup at home in your Instant Pot! This vegan soup gets it’s rich creaminess from coconut milk. It’s also loaded with vegetables to make a hearty soup perfect for a light lunch or dinner. Best of all, the Instant Pot speeds up the cooking time, so it’s ready in less than 30 minutes, but tastes like it’s been cooking all day!

    Find more diabetes-friendly Instant Pot recipes here.

     

     


    10 min prep time


    16 mintues cook time


    4servings


    1 1/2 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. Combine the mushrooms, frozen vegetables, chickpeas, tomatoes, water, sriracha, and cumin in the multicooker pot.
    2. Seal the lid and close the valve. Select Manual and cook for 8 minutes. Use a quick pressure release.
    3. When the valve drops, carefully remove the lid and stir in the remaining ingredients. Let sit for 5 minutes to allow the flavors to blend. Serve warm.
    Veggie Rich
    Fiber Focused
    Asian
    Vegan
    Soup
    Quick & Easy
    One Pot
    Main Dish
    Lunch
    Gluten-Free
    Dinner
    Budget Friendly
    Easy Pantry Recipes
    Vegetarian
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    Nutrition facts

    4 Servings



    • Serving Size

      1 1/2 cups


    • Amount per serving



      Calories





      240

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        4.8g

        24%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      440mg

      19%

    • Total Carbohydrate
      35g

      13%

      • Dietary Fiber
        7g

        25%
      • Total Sugars
        13g

    • Protein
      12g

    • Potassium
      930mg
      20%

    Ingredients

    sliced mushrooms, preferably cremini (baby bella)
    8 oz

    frozen pepper-and-onion blend
    2 cup

    no-salt-added chickpeas (rinsed and drained)
    1 (15-oz) can

    no-salt-added diced tomatoes
    1 (14.5-oz) can

    water
    1/2 cup

    sriracha
    1 tbsp

    ground cumin
    1/2 tsp

    lite coconut milk
    1 1/2 cup

    chopped fresh cilantro
    1/2 cup

    sugar
    1 tbsp

    grated fresh ginger
    1 tbsp

    salt
    1/2 tsp

  • Instant Pot Asian Spaghetti Squash

    Instant Pot Asian Spaghetti Squash

    How to Make Instant Pot Asian Spaghetti Squash

    Spaghetti squash is a great low-carb alternative to grain-based noodles, especially in Asian dishes where it’s light texture is similar to glass or rice noodles. Ginger, lime, and edamame create a light and refreshing flavor in this dish that can be enjoyed hot or cold as leftovers the next day.

    Spaghetti squash can take a long time to cook in the oven, but the Instant Pot cooks the squash in a fraction of the time. Prepare the vegetables while the squash cooks, and this recipe can go from pantry to plate in just about 30 minutes!

    Find more diabetes-friendly Instant Pot recipes here.


    20 min prep time


    17 min cook time


    6servings


    About 1 1/2 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. Pierce the squash over the entire surface with the tip of a sharp knife. Place in the microwave and set on high for 2 minutes. Using 2 dish towels or pot holders, carefully remove the squash from the microwave (it will be hot). Cut the squash in half crosswise, not lengthwise. Scrape out the seeds and connecting strands with a spoon.
    2. Place the water and a trivet in the Instant Pot. Place the 2 squash halves on the trivet. Seal the lid, close the valve, and set the Manual/Pressure Cook button to 7 minutes.
    3. Use a quick pressure release. Meanwhile, combine the soy sauce, juice of 1 of the limes, sugar, ginger, and crushed pepper flakes in a small bowl. Whisk until well blended and set aside.
    4. When the valve drops, carefully remove the lid. Remove the squash halves and place on a cutting board. Remove the trivet.
    5. Press the Cancel button and set to Sauté. Then press the Adjust button to “More” or “High.” Add the edamame to the water, bring to a boil, and boil for 2 minutes. Drain well.
    6. To create long spaghetti squash strands, run a fork around the outer edges of the squash to release the strands, rather than “raking through” the strands.
    7. Place the squash in a large serving bowl or divide among 6 individual bowls. Top the squash evenly with the edamame, carrots, and green onion, spoon the soy sauce mixture evenly over all, and sprinkle with the nuts and cilantro. Do not stir. Cut the remaining lime into 6 wedges and serve with the squash to squeeze over all.
    Fiber Focused
    Veggie Rich
    Asian
    Vegetarian
    Easy Pantry Recipes
    Budget Friendly
    Dinner
    Lunch
    One Pot
    Quick & Easy
    Vegan
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    Nutrition facts

    6 Servings



    • Serving Size

      About 1 1/2 cups


    • Amount per serving



      Calories





      180

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        0.7g

        4%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      320mg

      14%

    • Total Carbohydrate
      21g

      8%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        9g

    • Protein
      10g

    • Potassium
      820mg
      17%

    Ingredients

    spaghetti squash
    1 (about 3 lbs)

    water
    1 cup

    lower sodium soy sauce
    3 tbsp

    limes
    2

    sugar
    4 tsp

    grated fresh ginger
    1 tbsp

    crushed red pepper flakes
    1/8 tsp

    frozen shelled edamame
    12 oz

    matchstick carrots
    1 cup

    chopped green onion
    1/2 cup

    unsalted peanuts or slivered almonds (chopped)
    2 oz

    chopped fresh cilantro
    1/2 cup

  • Instant Pot Lentils and Poached Eggs

    Instant Pot Lentils and Poached Eggs

    How to Make Instant Pot Lentils and Poached Eggs

    Zesty lentils pair beautifully with a creamy poached egg in this dish that is great anytime of day! Enjoy it in the morning for a high-fiber, high-protein breakfast that will leave you full until lunchtime. For an even quicker and easier meal, make the lentils ahead of time. You can poach the eggs in the Instant Pot in the time it takes to reheat the lentils in the microwave!

    Find more diabetes-friendly Instant Pot recipes here.


    13 min prep time


    19 min cook time


    4servings


    3/4 cup lentil mixture with 1 egg

    Print Recipe >

    Step-By-Step Instructions:

    1. Place the lentils, bay leaves, and 2 cups of the water in the Instant Pot. Seal the lid, close the valve, and set the Manual/Pressure Cook button to 7 minutes.
    2. Meanwhile, in a small bowl, whisk together the oil, parsley, lemon zest and juice, and 1/4 tsp of the salt. Set aside.
    3. Coat 4 (6-oz) ramekins with cooking spray and crack 1 egg into each ramekin. Set aside.
    4. Use a quick pressure release. When the valve drops, carefully remove the lid and drain the lentils, (discarding the lentil water and 2 bay leaves). Return the lentils to the Instant Pot with the spinach and 1/4 tsp of the salt. Toss until the spinach is just wilted and divide it between 4 soup bowls. Cover to keep warm.
    5. Add 1 cup of water to the pot, add a trivet and 3 ramekins. Stack the 4th ramekin on top of the other ramekins. Seal the lid, close the valve, press the Cancel button, and reset the Manual/Pressure Cook button to 1 minute.
    6. Use a natural pressure release for 1 minute, followed by a quick pressure release. When the valve drops, carefully remove the lid. Remove the ramekins and drain off any excess water that may have accumulated while cooking. Carefully run a knife around outer edges of each egg to release from the ramekin easily.
    7. Spoon equal amounts of the oil mixture on top of each serving of lentils and top with the eggs. Sprinkle with black pepper.
    Fiber Focused
    Breakfast and Brunch
    Budget Friendly
    Dinner
    Gluten-Free
    Lunch
    Main Dish
    One Pot
    Vegetarian
    Easy Pantry Recipes
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    Nutrition facts

    4 Servings



    • Serving Size

      3/4 cup lentil mixture with 1 egg


    • Amount per serving



      Calories





      280

    • % Daily value*

    • Total Fat
      15g

      19%

      • Saturated Fat
        3g

        15%
      • Trans Fats
        0g

    • Cholesterol
      185mg

      62%

    • Sodium
      390mg

      17%

    • Total Carbohydrate
      22g

      8%

      • Dietary Fiber
        9g

        32%
      • Total Sugars
        2g

    • Protein
      16g

    • Potassium
      590mg
      13%

    Ingredients

    dried green or brown lentils (rinsed and drained)
    3/4 cup

    bay leaves
    2

    water (divided)
    3 cup

    olive oil
    3 tbsp

    grated zest and juice of 1 lemon
    1

    finely chopped fresh parsley
    1 tbsp

    salt (divided)
    1/2 tsp

    nonstick cooking spray
    1

    eggs
    4

    baby spinach
    4 cup

    black pepper
    1/4 tsp