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Weight Watchers Instant Pot Recipes for Healthy Eating Weight Watchers Instant Pot Recipes for Healthy Eating

Recipe

Weight Watchers Instant Pot Recipes for Healthy Eating

Written by: Emily Smith

This is my go-to Weight Watchers Instant Pot recipe. It's packed with chicken, veggies, and a sprinkle of parmesan. Quick, healthy, and delicious - perfect for a busy weeknight!

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Let me tell you, there's nothing like the smell of chicken simmering in the pot! This healthier version of an Instant Pot classic will blow your mind. Flavorful, hearty, packed with veggies and lean protein; it's food that hugs you back. Trust me, you're going to want to try this! It's like a kitchen miracle using my trusty Instant Pot. Time to roll up sleeves and create some Weight Watchers magic!

Ingredients for Healthy Instant Pot Recipes

  • Boneless, skinless chicken breasts: Lean protein source for a healthy dish, cooks quickly in the Instant Pot, versatile for various recipes.
  • Low-sodium chicken broth: Adds flavor without excess salt, keeps the dish light and healthy, enhances the overall taste of the recipe.
  • Onion: Adds depth of flavor, complements the chicken and vegetables, creates a savory base for the dish.
  • Garlic: Infuses a rich, aromatic flavor, boosts the taste of the dish, a staple ingredient in many recipes.
  • Dried oregano and basil: Adds herbaceous notes, enhances the Mediterranean flavors, complements the chicken and vegetables well.
  • Diced tomatoes: Provides a juicy base, adds acidity and sweetness, brings a burst of freshness to the dish.
  • Zucchini: Adds texture and color, a low-calorie vegetable, boosts the nutritional value of the recipe.
  • Bell peppers: Adds sweetness and crunch, colorful addition to the dish, high in vitamin C and antioxidants.
  • Grated parmesan cheese: Adds a nutty, salty flavor, enhances the overall taste, provides a finishing touch of richness to the dish.

READ MORE: Holiday Ham Recipe in the Ninja Foodi

Essential Tools for Making Instant Pot Recipes

  • Instant Pot: Essential for pressure cooking the chicken and vegetables quickly while retaining their flavors and nutrients.
  • Cutting board: Needed for chopping the onion, garlic, zucchini, and bell peppers to prepare the ingredients for cooking.
  • Knife: Used to cut the chicken breasts and vegetables into bite-sized pieces for even cooking in the instant pot.
  • Measuring cup: Necessary for accurately measuring the chicken broth and other ingredients to ensure the right balance of flavors.

Serves: 4 people

Preparation time: 15 minutes

Cooking time: 20 minutes

Total time: 35 minutes

Ingredients:

  • 1 lb boneless, skinless chicken breasts
  • 1 cup low-sodium chicken broth
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 can (14 oz) diced tomatoes
  • 1 cup sliced zucchini
  • 1 cup sliced bell peppers
  • 1/2 cup grated Parmesan cheese

Instructions:

  1. Place chicken breasts in the Instant Pot.
  2. Add chicken broth, onion, garlic, oregano, basil, salt, pepper, and diced tomatoes.
  3. Close the lid and set the Instant Pot to manual high pressure for 10 minutes.
  4. Once done, do a quick release and open the lid.
  5. Add zucchini and bell peppers, close the lid, and cook on manual high pressure for an additional 5 minutes.
  6. Release the pressure and open the lid.
  7. Shred the chicken using two forks.
  8. Serve the chicken and vegetables over cooked pasta or rice.
  9. Sprinkle with Parmesan cheese before serving.

Nutritional value:

Per Serving in Calories: 280 kcal | Carbohydrates: 12 g | Protein: 30 g | Total Fat: 10 g | Saturated Fat: 4 g | Trans Fat: 0 g | Monounsaturated Fat: 3 g | Polyunsaturated Fat: 2 g | Cholesterol: 80 mg | Sodium: 600 mg | Dietary Fiber: 3 g | Sugar: 6 g | Calcium: 200 mg | Potassium: 600 mg | Iron: 3 mg | Vitamin A: 500 µg | Vitamin C: 60 mg

Meal Prep and Freezer-Friendly Tips

Make Ahead Instructions

  • Cook the recipe as directed and let it cool completely.
  • Store in an airtight container in the refrigerator for up to 3 days.
  • Reheat in the microwave or on the stovetop before serving.

Freezing Instructions

  • Allow the dish to cool completely after cooking.
  • Transfer to a freezer-safe container or resealable bag.
  • Label with the date and store in the freezer for up to 3 months.
  • Thaw overnight in the refrigerator before reheating.

One interesting fact about this recipe is that using an Instant Pot can help retain more nutrients in the food compared to traditional cooking methods, making your meals healthier and more flavorful.

Common Questions About Weight Watchers Instant Pot Recipes

FAQ:
Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts, but you may need to increase the cooking time in the Instant Pot.
Can I substitute the vegetables with other options?
Absolutely! Feel free to customize the recipe with your favorite vegetables like broccoli, carrots, or mushrooms.
Can I use fresh herbs instead of dried ones?
Of course! Fresh herbs can add a more vibrant flavor to the dish. Just remember to adjust the quantity as fresh herbs are more potent than dried ones.
Can I make this recipe ahead of time and reheat it later?
Yes, you can make this recipe ahead of time and store it in the refrigerator. Simply reheat it in the microwave or on the stovetop when you're ready to enjoy.
Can I make this recipe vegetarian?
Certainly! You can omit the chicken and use vegetable broth instead of chicken broth to make a delicious vegetarian version of this dish.

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