I’m all about (healthy) short-cuts in the kitchen— and crockpots and instantpots are the best of the best. Throw a bunch of ingredients in in the morning, turn it on, forget about it as you go about your day and then dinner’s magically ready by the end of the day? Or even better with a intantpot— all of that but you can do it 20 minutes before dinnertime (without the planning ahead).

YES PLEASE. Sign. me. up. It’s one of my favorite healthy cooking and meal prep hacks, because it takes virtually NO time—especially “hands on” cooking time because you can walk away after it’s chopped and thrown in.  And you get a nourishing, real food meal by the end of it.

(Extra points that crockpots and instantpots make the coziest, most comforting meals, and make your kitchen smell delicious all day long. Aka = the perfect meals for Fall & Winter seasons.)

It’s that time of year, so I figured we were (over)due for a round-up of all my crockpot & instantpot recipe favs. Here are 5 cozy recipes we have on repeat throughout the cool seasons, all naturally gluten-free and vegetable-centered for healthy, flavorful meals all week!

My 5 Favorite Crockpot & Instantpot Recipes

#1. Veggie & Red Lentil Curry Stew

Makes 6-8 servings

Notes: this is the easiest meal when you’re not sure what to make. Most of the ingredients are basic pantry staples you can whip out and create a delicious, warming and cozy meal in 25 mins flat. Also, dairy-free too, and free of most food sensitivities for a crowd. This is one of the most-made recipes in the Cooking Club!

2 cups red lentils

5 cups water or broth

1 large bag frozen broccoli (or 3-4 cups fresh)

1 large bag frozen butternut squash (or 3 cups fresh)

1 yam, cubed

5 carrots, roughly chopped

1 -2 tb red curry paste (I used Thai Kitchen)

2 tsp sea salt + 1 tsp pepper

Crockpot directions:

Add all ingredients  to your crockpot and cook for 4 hours high or 6 hours low. Stir kale in before serving so it wilts. 

Instantpot directions:

Add all ingredients to your instantpot, and press the “bean” setting (or high pressure for 15 minutes), with the tamper lid closed. Carefully release steam when done. Stir in kale so it wilts, and serve. 

#2. Sweet Potato Chili

Makes 4-6 servings

Notes: A great crowd pleaser as well, and one of my favs from the Simply Real Eating Cookbook. Great additions to the soup include cooked quinoa, avocado, whole milk sour cream, cheese, lime wedges, green onions or organic corn chips. To make this as a vegetarian dish, just leave out the meat. This is also great one for a crowd, served with a toppings bar.

½ lb organic ground turkey, chicken or beef, optional

3 carrots, chopped

1 small yams or sweet potatoes, peeled and chopped

5-6 stalks celery, chopped

½ yellow onion, chopped

1 can baked beans, with liquid rinsed and drained (look for baked beans without corn syrup)

1 red pepper, chopped

1 28oz can whole peeled tomatoes

3 cups organic chicken stock

½ teaspoon each of cumin, chili powder and oregano

1 teaspoon sea salt

1 teaspoon pepper 

Crockpot directions:

Brown the onions and meat before adding the other ingredients and cooking on high for 4 hours or low for 6 hours.

Instantpot directions:

Add all ingredients to your instantpot, and press the “soup” or “meat” setting (or high pressure for 10 minutes), with the tamper lid closed. Carefully release steam when done and open lid to serve. 

 

#3. Cozy Black Bean Soup

Makes 6 servings

Notes: Optional to dress this soup up a bit by adding chicken, poblano or bell peppers, or carrots. Fun garnish ideas could be: crushed chips, a dollop of greek yogurt or sour cream, shredded cheese or avocado.

2 cups dried black beans

1/2 medium onion finely chopped

2 cloves garlic finely chopped

1 tsp oregano

1 tsp thyme

2 tsp cumin

1 tsp chili powder

1 carton or 4 cups vegetable or organic chicken broth

2 tsp sea salt + 1 tsp pepper

Crockpot directions:

In a regular stockpot over medium heat, add a generous dollop of olive oil. Add onions and garlic and saute until fragrant and translucent. Add onions/garlic mixture to your crockpot. Add rest of ingredients and set crockpot to 4-6 hours. Serve hot.

Instantpot directions:

Add all ingredients to your instantpot, and press the “bean” setting (or high pressure for 20 minutes), with the tamper lid closed. Carefully release steam when done and open lid to serve. 

#4. Yellow Split Pea Curry

Makes 8-10 servings

Notes: a creamier curry version, made with almost all pantry staples! This is such a warm & comforting dish that’s so easy to make. 

4 cups dried yellow split peas

1 cup peas, frozen 

3 cloves garlic

3 stalks celery, minced

2 carrots, minced

2 inch piece of ginger, chopped or grated (or 1 tsp dried)

2 teaspoons turmeric

1 teaspoon cumin

4 cups organic chicken or vegetable broth

1 6 oz small can of tomato paste

1 6 oz small can of coconut milk

2 teaspoons red curry paste

2 tsp sea salt + 1 tsp pepper

Crockpot Directions:

After rinsing and soaking your peas, add all ingredients except coconut milk to your crockpot and cook on low for 6 hours or high for 4 hours. Add coconut milk right before serving and stir in to combine. 

Instantpot directions:

Add all ingredients except coconut milk to your instantpot, and press the “bean” setting (or high pressure for 20 minutes), with the tamper lid closed. Carefully release steam when done and open lid to serve. Add coconut milk right before serving and stir in to combine. 

#5. French Lentil Vegetable Soup

Makes 4-6 servings

Notes: a classic, beautiful served with grilled/pulled chicken or clean turkey sausage, avocado slices, grated parmesan cheese, old world bread, a dollop of sour cream, full fat greek yogurt, homemade pesto, or a mixed green salad. I froze my batch in smaller containers and added something a little different each time I defrosted it, like a whole new meal each time. For a family or larger dinner, set up a toppings bar so everyone can add their own twist.

2 cups black french lentils (or the smallest brown ones you can find)

6  cups broth or water 

1 onion, chopped

1 carrot, chopped

4 sticks celery, chopped

1/2 head kale, chopped (optional)

1 28 oz  can diced tomatoes

2 TB balsamic vinegar

2 tsp thyme or italian seasonings

2 tsp sea salt

1 tsp pepper

Any other veggies you’d like, and whatever is in your fridge: parsnips, zucchini, cauliflower, mushrooms and green beans. All chopped

Crockpot directions:

Add all ingredients  (except kale) to your crockpot and cook on low for 6 hours or high for 4 hours. Stir kale in right before serving. 

Instantpot directions:

Add all ingredients (except kale) to your instantpot, and press the “bean” setting (or high pressure for 20 minutes), with the tamper lid closed. Carefully release steam when done and stir in kale before serving. 

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Looking for even more cozy Fall recipes, all coordinated for you?

Grab the SRH Fall Meal Plan with 4 weeks of printable recipes, shopping lists and meal plans so you can save time, cook less & still eat healthy, delicious meals all Fall long!

Or if doing your own meal planning is more your style, grab yourself a copy of the best-selling Simply Real Health Cookbook here, on sale this week for 15% off!

 

main photo by Talitha Bullock; sweet potato chili photo by Carina Skrobecki