The beloved Instant Pot can not only be used for slow cooking all of your favorite meals and consolidating your many pots and pans into one appliance, but also for crafting healthy meals that are guaranteed to make you feel good. Which is why Maryea Flaherty, the blogger behind Happy Healthy Mama, has created an Instant Pot cookbook geared toward anti-inflammatory meals.
Instant Pot Duo Nova, $69.99 on Amazon
The ‘I Love My Instant Pot’ Anti-Inflammatory Diet” book teems with recipes that prevent and reduce inflammation. Untreated, chronic inflammation can lead to a host of diseases, but a change in diet is one of the best ways to find relief, since inflammation is often caused by processed, fatty, and sugary foods. Eating good-for-you dishes is super easy when backed by an Instant Pot, and the cookbook overflows with these kinds of recipes: coconut curry lentils, chewy cinnamon raisin granola bars, and quinoa burrito bowls.
Related Reading: What to Do With Your New Instant Pot
The I Love My Instant Pot Anti-Inflammatory Diet Recipe Book, $11.59 on Amazon
For a hearty dinner that’ll keep you warm during the upcoming winter months, try Maryea’s vegan recipe for sweet potato black bean chili. The vegetarian version boasts a base of black beans, onions, fire-roasted tomatoes, and sweet potatoes, then liberally spiced with ancho chili powder, cumin, and smoked paprika for a punch of southwestern flavors. The whole thing bubbles up in under 30 minutes, leaving you ready to eat dinner in record time and feeling good.
Excerpted from The “I Love My Instant Pot®” Anti-Inflammatory Diet Recipe Book by Maryea Flaherty. Photographs by James Stefiuk. Copyright © 2019 by Simon & Schuster, Inc. Used with permission of the publisher, Adams Media, an imprint of Simon & Schuster. All rights reserved.
Sweet Potato Black Bean Chili Recipe
Southwest flavors are prevalent in this vegan chili. Ancho chili powder lends a subtle heat and smoked paprika adds a smoky depth that will leave you satisfied. Even meat lovers will be left wondering why they ever thought chili had to have beef to be amazing. The Instant Pot makes this preparation so much quicker than the stovetop and pressure cooking intensifies the flavor.
Sweet Potato Black Bean Chili
- 1⁄2 pound dry black beans
- 1 tablespoon avocado oil
- 1 medium onion, peeled and diced
- 3 cloves garlic, minced
- 2 medium-large sweet potatoes, peeled and cut into 1-inch cubes
- 1 1⁄2 tablespoons ancho chili powder
- 2 teaspoons ground cumin powder
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon smoked paprika
- 1⁄4 teaspoon ground cinnamon
- 1 (28-ounce) can diced fire-roasted tomatoes
- 3 cups vegetable stock
- 1 (6-ounce) can tomato paste
- Place the dry beans in a large bowl and cover with 5 cups water. Allow to soak at room temperature 4–8 hours. Drain the beans and set aside. (If you have canned or ready-to-go beans on hand, they only need to be soaked for 30 minutes.)
- Drizzle the oil into the Instant Pot. Press the Sauté button, add the onion, and sauté until softened, about 5–6 minutes. Add the garlic and sauté an additional 30 seconds.
- Add the soaked beans, sweet potatoes, chili powder, cumin, salt, pepper, paprika, cinnamon, tomatoes, stock, and tomato paste. Stir well to combine and scrape any brown bits from the bottom of the inner pot. Secure the lid.
- Press the Manual or Pressure Cook button and adjust the time to 20 minutes.
- When the timer beeps, let pressure release naturally for 10 minutes, then quick-release any remaining pressure until float valve drops, then unlock lid.
Header image courtesy of James Stefiuk.