Healthy, quick, and easy meals to make in Ramadan using your Instant Pot!
I purchased my Instant Pot last year after hearing so many great reviews, and I have been loving it for making quick and easy meals since then!
I have put together a list of healthy meals you can make for Ramadan using the Instant Pot; these meals are not only healthy, but they take less time to make compared to when you cook on a stove top, and who doesn’t want to cut down on cooking time- especially during Ramadan!
I love how you can add different meats and vegetables to a quiche to change it up; for instance you can add some halal sliced turkey strips, or some ground chicken to your quiche! Here’s a simple and basic recipe that you can experiment with and add your own touch to!
- 6 large eggs — beaten
- 1/2 cup milk
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 large green onions chopped
- 1 cup cheese shredded
1. Put a metal trivet at the bottom of the Instant Pot and pour 1 cup of water.
2. In a large bowl whisk together the eggs, milk, salt and pepper.
3. Add green onions and cheese to a 1 quart soufflé dish and mix well. Add the egg mixture and mix well.
4. Loosely cover the souffle dish with aluminum foil. Use an aluminum foil sling to place the dish on the trivet in the pot.
5. Put the lid on and select High Pressure and set the timer to 30 minutes. When timer goes off, wait 10 minutes, then use a quick pressure release.
6. Open the lid, lift out the dish and remove the foil.
Steel-cut oats are a great source of protein and fiber, and this steel-cut oats recipe is so easy and healthy, it’s perfect for suhoor!
- 2 cups water
- 1 cup almond milk
- 1 cup steel cut oats
- 1 tsp vanilla extract
- pinch of salt
- 1 cinnamon stick
- 1/4 cups nuts of your choice
- 1/2 tbsp maple syrup
1. Add the water, almond milk, salt, oats, vanilla extract, and cinnamon stick to the Instant Pot and mix well. Put on the lid and press the Pressure Cook button, set the timer to 3 minutes.
2. When the timer goes off, leave the lid on for about 5 minutes before taking it off. Remove the cinnamon stick and add in the nuts and the maple syrup. Enjoy!
You can never go wrong with eggs! Boil eggs and eat them or slice up the boiled eggs and add them to any salad of your choice! Here’s how to boil eggs in the Instant Pot-
- 1 cup Water
- 1-6 large eggs
- Pour the water into the Instant Pot and place the trivet at the bottom of the pot.
- Carefully arrange eggs on the trivet. Put the lid on and turn the knob to sealing.
- For soft-cooked eggs, select manual and cook at low pressure for 3 minutes. After the timer goes off, natural release to depressurize. (For medium-cooked eggs, cook for 4 minutes, and for hard-cooked eggs, cook for 5 minutes.)
- Remove the lid from the pot and gently place eggs in a bowl of cool water for one minute to stop the cooking process. Enjoy!
Lentils, or also known as daal, was the main reason why I bought the Instant Pot, as it can take a while for lentils to cook on the stove top and we eat daal at least once a week. We had a type of lentils that I used to cook for about two hours and even though I would soak them overnight, they still weren’t as soft after two hours of cooking. However, these lentils took only 10 minutes to cook in the Instant Pot from start to finish, which is incredible!
Lentils are a great source of protein and the fibre in them will help you to feel fuller for longer during Ramadan!
Here’s my super easy daal recipe below, it doesn’t require much effort and you only need a few ingredients to put this dish together!
- 1 cup of moong daal, soaked for 20 minutes
- 2 cups of warm water
- 1 tsp salt
- 1 tsp red chilil powder
- ¼ tsp tumeric
- ½ tsp garam masala- optional
- 1 tsp cumin seeds
- 1 tbs crushed garlic
- 1 tbs cooking oil of choice
- Chopped coriander aka cilantro
1. Set your Instant Pot on the beans/chili setting for 4 minutes. Pour in the water.
2. Add in the lentils and all of the spices minus the cumin seeds. Put the lid on and turn the knob on sealing.
3. While the lentils are cooking, warm up the cooking oil in a frying pan and add the crushed garlic and cumin seeds. Cook the garlic mixture on medium low heat until the garlic is a light brown color. Set aside.
4. Once the 4 minute timer goes off on the instant Pot, turn the knob to venting and wait until the pin drops to take off the lid.
5. Add in the garlic mixture and the coriander. Give it a stir and enjoy with rice, roti, or naan for iftaar!
Also check out Iman’s daal recipe, Instant Pot Masoor Daal & Rice (Pot-in-pot method), that can be found on her blog, And Then She Said! I love that her recipe can be made in the Instant Pot with rice- at the same time! Click here for the recipe- MASOOR DAAL AND RICE.
My family and I love chicken karahi, it’s one of our favorite dishes! Check out Tamana’s recipe that she shares on the Urdu Mom blog, she shares how she makes this dish using her Instant Pot. Click here for the recipe- CHICKEN KARAHI .
Soup is a great way to get your water in after a day of fasting, and there are so many soups you can try and many recipes you can experiment with. My family’s go-to soup is our healthy chicken, brown rice and veggie soup- it’s sooo yummy!
- 1 tbsp olive oil
- 1 small onion chopped
- 2 tsp chopped garlic
- ⅓ cup of washed brown rice
- 6-7 cups of warm water
- 1 medium chicken breast cut into small cubes
- 1-2 tsp of salt – depending on how you like your soup
- 1 tsp of pepper
- 1 cup chopped carrots
- 1 cup chopped celery
1. Turn the Instant Pot on the saute mode and add in the olive oil.
2. Add in onions and garlic and cook for about a minute. Stir in the chicken until it browns and then add in the vegetables.
3. Season the mixture with the salt and pepper then put in the rice. Give everything a stir.
4. Pour in the water and mix. Set the Instant pot on Soup mode and set the timer for 10 minutes. Close the lid and don’t forget to turn the knob to sealing.
5. Once the timer goes off, natural release. Serve warm!
I came across this Gobi and Gosht recipe from Sarah on her blog, Flour and Spice, and had to share it with you all! I love that Sarah’s instant pot version of this dish takes less time than the stove top method and is so easy to put together- plus it’s a great way to get some veggies into your menu! Click here for the recipe- GOBI GOSHT.
Another great and healthy iftar recipe I came across was this Quinoa Vegetable Pilau recipe from Mumtaz Hasham- check out her video here- INSTANT POT | QUINOA VEGETABLE PILAF/PILAU.
Also check out Mumtaz’s keema (ground beef) with peas and potatoes recipe that she cooks with rice in the Instant Pot- KHEEMA WITH MUTTER/POTATOES AND RICE – POT IN POT
There’s so much you can do with shredded chicken, I often make a big batch and keep in the refrigerator to use during the week. The best part about using the Instant Pot is that you can cook frozen chicken breasts in there, which is great for me since I often forget to defrost the chicken the night before!
- 2-3 frozen chicken breasts
- 1 cup of chicken stock or water
- seasoning to taste (you can use salt, pepper, oregano, basil, garlic powder)
1.Turn the Instant Pot on poultry mode, and add in the chicken stock or water.
2.Place the frozen chicken breasts into the pot and add in the seasoning.
3.Close the lid and turn the knob to sealing. Set the timer to 9-11 minutes, depending how big the chicken breasts are. Natural pressure release and then use a fork to shred the chicken once it’s done or a hand blender.
Chicken wrap- Use whole wheat pita bread and place the shredded chicken inside along with cheese and any vegetables of your choice like green and red bell peppers, lettuce, shredded carrots, and etc.
Chicken Pita Pizza- Use whole wheat pita bread as your base, and lightly spread some pizza sauce on top. Add in the shredded chicken with any cooked vegetables of your choice such as sauteed onions and mushrooms. Sprinkle cheese on top and broil the pizza until the cheese melts.
Chicken and Corn Salad- In a bowl, combine lettuce, shredded chicken, cooked corn, beans (optional), avocado slices, red bell pepper, cucumbers, shredded chicken, and mozzarella cheese. For the dressing, drizzle some olive oil on top, add a splash of lemon juice, and finish off with some salt and pepper. Enjoy!
Thank you for stopping by and reading! I pray you all have a blessed Ramadan with your families and please do keep me in your duas! Peace and prayers to you all!