This Healthy Cauliflower Fried Rice Recipe is an easy and absolutely delicious weeknight meal. It’s one of my favorite gluten free recipes and it can be cooked in the Instant Pot, slow cooker, or right on the stove top!

I love making this Healthy Cauliflower Rice for my family because it is an easy way to get all the veggies into your diet. My family loves it because they love fried rice, and this healthier version tastes just as good as typical fried rice.

Chicken cauliflower rice is a low carb, keto, healthy meal, and is so easy to adapt to your preferences!

Where’s the recipe?

We have readers of all different cooking abilities that visit My Crazy Good Life. Whether you are new in the kitchen or have been cooking your whole life, we want our recipes to be easy for you to follow.

Because of that, we write our posts with a lot of information. Below you will find ingredient info, detailed cooking instructions, recipe tips, and healthy eating plan calculations. If you’d like to skip past all of that, you can simply scroll down to the bottom of the page where you will find the easy to print Healthy Cauliflower Fried Rice recipe card.

Ingredients in Cauliflower Fried Rice

• Olive oil: I use olive oil in this fried rice recipe but coconut or avocado oil would work well too.
• Garlic: fresh minced garlic is so delicious in this cauliflower fried rice.
• Onion: choose your favorite variety! I usually use red or yellow onion in this healthy fried rice.
• Chicken thighs: cooked chicken is a great source of protein. I used chicken thighs in this fried rice recipe, but you can use chicken breast, or even omit the chicken entirely and add cubed tofu if you’d like.
• Bell peppers: bell peppers are loaded with vitamins and minerals, and are especially high in vitamin C. Choose you favorite color variety of bells, they’re all healthy food.
• Zucchini: zucchini is a mild fruit (yes, fruit) that may offer several health benefits, ranging from improved digestion to a lower risk of heart disease.
• Cauliflower: for this cauliflower fried rice I use fresh cauliflower and cut it into florets. You can use frozen cauliflower or frozen cauliflower rice, but I would cook it separately and then add it at the end.
• Coconut aminos: coconut aminos are a great choice for replacing soy sauce if you have gluten, soy, sugar, or other food allergies found in soy sauce. If you can’t find coconut aminos you can use low sodium soy sauce, or tamari (which is another awesome soy sauce alternative) in this fried rice recipe.
• Lime juice: I love using lime juice in this recipe. It adds a fresh and bright taste that you’ll love!
• Eggs: not only do eggs add great taste and help hold fried rice together, they are also considered a complete source of high quality protein because they contain all nine essential amino acids.
• Green onions (optional): chopped green onions add a nice flavor and pop of color to your fried rice.

How to cook cauliflower rice in the Instant Pot

1. Add the olive oil to the Instant Pot and press the sauté button to heat the oil.
2. Sauté onions and garlic in the Instant Pot for about 1 minute until they start to soften.
3. Add the chicken and let brown for 2-3 minutes.
4. Once the chicken has browned dump in the peppers, zucchini, cauliflower, coconut aminos, and lime juice.
5. Close the lid and turn the pressure valve to sealing. Cook on high pressure using the “manual” or “pressure cook” button for 1 minute. Release the pressure by doing a quick release.
6. Open the lid. Use a fork and break apart the cauliflower into small pieces to make your riced cauliflower rice. If there is a lot of liquid from the cauliflower and zucchini drain some of the liquid. You’ll want to keep about 2 tbsp of liquid for added flavor.
7. Mix in the optional cheese until it is melted. Then push the cauliflower rice to the side and turn the Instant Pot back to sauté mode.
8. In a small bowl whisk the eggs then slowly pour the beaten eggs into the empty side of the Instant Pot to make your scrambled eggs. You can spray your pot with coconut or olive oil first if you need to.
9. Scramble the eggs and then mix together the eggs and cauliflower rice.
10. Serve cauliflower fried rice immediately and top with optional green onions, or store in an airtight container in the refrigerator.

How to cook cauliflower fried rice in the slow cooker

1. Add all the ingredients to your slow cooker except the cheese and eggs.
2. Cover with the lid and cook on high heat for 2-3 hours, low heat for 4-5 hours, or until the chicken is cooked and the cauliflower is tender.
3. Remove the lid and, using a fork, break the cauliflower into pieces to make your cauliflower rice.
4. Mix in the cheese and allow it to melt.
5. In a skillet, cook the scrambled eggs and then mix them with the cauliflower rice in the slow cooker.
6. Serve cauliflower fried rice immediately and top with optional green onions.

Make this cauliflower fried rice on the stove top

1. Heat the oil in high heat in a large skillet.
2. In your hot pan, sauté the garlic and onions for 1-2 minutes until they start to soften.
3. Add the chicken, zucchini, and bell peppers. Let them sauté for 1-2 minutes.
4. Turn the stove to medium heat. Add the cauliflower, lime juice, and aminos to the skillet.
5. Cover the skillet and allow the cauliflower to cook for 10 minutes or until it is tender and broken easily with a fork.
6. Use a fork to break up the cauliflower to make your cauliflower rice.
7. Mix in the cheese until it is melted. Then push the cauliflower rice to the side.
8. In a small bowl whisk the eggs then slowly pour the whisked eggs into the empty side of the skillet to cook.
9. Scramble the eggs and then mix together the eggs and cauliflower fried rice. Serve fried rice immediately and top with optional chopped green onions.

Recipe tips

• Cutting a head of raw cauliflower can be intimidating. If you’d like some pointers on how to get your cauliflower ready to make cauliflower fried rice, you can find tips here.
• I love making this cauliflower fried rice for meal prep. Just cook as directed above and store in an airtight container in the fridge for 3 – 5 days.
• I don’t recommend freezing this because you will end up with mushy fried rice. If you are cooking for one and really feel like you won’t be able to use this up before it would go bad, I’d recommend cutting the recipe in half.
• If you choose to cut the recipe in half, just take half the amount of ingredients and cook as described for your chosen method. It’s not necessary to alter the cooking times, everything will come out just fine.
• One of the reasons I love this cauliflower fried rice is because it is so versatile! Sub fresh broccoli for the zucchini, or add in frozen peas. Craving the nutty aroma of toasted sesame oil? Splash a tiny bit of toasted sesame oil to your cauliflower fried rice when it’s done cooking. If you like a little heat, sprinkle on some red pepper flakes at the end.
• Don’t forget to adjust your containers or points if you make any changes to this cauliflower fried rice recipe.

Healthy Eating Plans

21 Day Fix Healthy Cauliflower Fried Rice

Entire recipe: 8 green containers, 5 red containers, Optional 1 blue container if you add cheese.

Per serving: (makes 4 servings) 2 green containers, 1 1/4 red container, Negligible (optional) blue per serving

Weight Watchers

Each serving of this cauliflower fried rice is 4 2023 Plan Points | 4 Blue Plan Points | 5 Green Plan Points | 4 Purple Plan Points when using skinless chicken thighs.

This cauliflower rice is a better option than regular fried rice. It’s a low point recipe for lunch, dinner, and for meal prepping. I didn’t factor in any of the optional ingredients so be sure you add those in if you are adding cheese.

If you are looking for ways to reduce the points you can always make this with boneless skinless chicken breasts, which will remove most of the points. Personally I use the thighs because it makes this cauliflower rice more flavorful.

Trim Healthy Mama

This would be a crossover recipe on THM and you would need to make the following substitutions:

• Coconut Aminos: use “Liquid Aminos” instead
• Olive oil: use MCT or coconut oil
• Use chicken breasts instead of thighs to bring down the fat content in the cauliflower rice. If it’s under 5 grams you can count this as an E!

Looking for more healthy Asian recipes like this fried rice?

• Teriyaki Tofu Stir Fry Bowls with Coconut Rice These Teriyaki Tofu Stir Fry Bowls with Coconut Rice are a healthy and delicious meal that is perfect for a quick and easy weeknight dinner. This recipe is vegan and gluten free, and it is packed with protein and nutrients. 
• Instant Pot Orange Chicken Serve this healthy Orange Chicken with brown rice or cauliflower rice for a healthy complete meal. This Orange chicken has a sweet and savory sauce that you will love!
• Chicken Lo Mein This Healthy Chicken Lo Mein stir fry is an easy and healthy recipe to make in your Instant Pot or on the stove top.
• Bang Bang Shrimp Pasta I love making Chinese food at home, and this healthy Bang Bang Shrimp pasta is one of my favorite shrimp recipes to make.
• Healthy Drunken Noodles This Healthy Drunken Noodles recipe is an easy stir fry noodle dish that your entire family will love. It comes together fast and works great for a weeknight meal.

Print

Healthy Cauliflower Fried Rice

This Cauliflower Fried Recipe is an easy and delicious weeknight meal! Cauliflower Chicken Fried Rice is low carb and keto, healthy and so easy to adapt for your preferences!

Course Main Course

Cuisine Chinese

Keyword 21 Day Fix, cauliflower rice, healthy, Recipes, Weight Watchers

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 Servings

Calories 362kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Crockpot
• Enameled Cast Iron Pan

Ingredients

• 1 tsp olive oil
• 1 tsp garlic minced
• 1/2 cup onion diced
• 1 lb. chicken thighs chopped
• 1 cups bell pepper diced
• 1 1/2 cups zucchini diced
• 5 cups cauliflower cut into florets
• 3 tbsp coconut aminos or low sodium tamari or soy sauce
• 1 tbsp lime juice
• 2 eggs

Optional ingredients: Salt, Pepper, and Cheese

Instructions

Instant Pot:

• Add the olive oil to the Instant Pot and press the sauté button to heat the oil.1 tsp olive oil
• Saute the garlic and onions in the Instant Pot for about 1 minute until they start to soften. 1 tsp garlic, 1/2 cup onion
• Add the chicken and let brown for 2-3 minutes.1 lb. chicken thighs
• Once the chicken has browned dump in the bell peppers, zucchini, cauliflower, coconut aminos, and lime juice. 1 cups bell pepper, 1 1/2 cups zucchini, 5 cups cauliflower, 3 tbsp coconut aminos, 1 tbsp lime juice
• Close the lid and turn the pressure valve to sealing. Cook on high pressure using the “manual” or “pressure cook” button for 1 minute. Release the pressure by doing a quick release.
• Open the lid. Use a fork to break apart the cauliflower into small pieces to make your “rice”. If there is a lot of liquid from the cauliflower and zucchini drain some of the liquid. You’ll want to keep about 2 tbsp of liquid for added flavor.
• Mix in the optional cheese until it is melted. Then push the cauliflower rice to the side and turn the Instant Pot back to sauté mode.
• In a small bowl whisk the eggs then slowly pour the eggs into the empty side of the Instant Pot to cook.You can spray your pot with coconut or olive oil first if you need to. 2 eggs
• Scramble the eggs and then mix together the eggs and cauliflower fried “rice.” Serve or pack for meal prep.

Stove Top:

• Heat the oil in high heat in a skillet. 1 tsp olive oil
• Sauté the garlic and onions for 1-2 minutes until they start to soften. 1 tsp garlic, 1/2 cup onion
• Add the chicken, zucchini, and bell peppers. Let them sauté for 1-2 minutes. 1 lb. chicken thighs , 1 1/2 cups zucchini, 1 cups bell pepper
• Turn the stove to medium heat. Add the cauliflower, lime juice, and coconut aminos to the skillet. Cover the skillet and allow the cauliflower to cook for 10-15 minutes or until it is tender and broken easily with a fork. 5 cups cauliflower, 1 tbsp lime juice, 3 tbsp coconut aminos
• Use a fork to break up the cauliflower to form your “rice”.
• Mix in the cheese until it is melted. Then push the cauliflower rice to the side.
• In a small bowl whisk the eggs then slowly pour the eggs into the empty side of the skillet to cook. 2 eggs
• Scramble the eggs and then mix together the eggs and cauliflower fried “rice.” Serve or pack for meal prep.

Slow Cooker:

• Add all the ingredients to your slow cooker except the cheese and eggs. 1 tsp olive oil, 1 tsp garlic, 1/2 cup onion, 1 lb. chicken thighs , 1 cups bell pepper, 1 1/2 cups zucchini, 5 cups cauliflower
• Cover with the lid and cook on high heat for 2-3 hours, low heat for 4-5 hours, or until the chicken is cooked and the cauliflower is tender.
• Remove the lid and break the cauliflower into pieces with a fork.
• Mix in the cheese and allow it to melt.
• In a skillet scramble the eggs then mix them into with the fried rice in the slow cooker. 2 eggs
• Serve or pack for meal prep.

Video

Notes

21 Day Fix: Entire recipe: 8G 5R Optional 1B | Per serving: (4 servings) 2G 1 1/4 R Negligible (optional) blue per serving | 

Weight Watchers: 4 2023 Plan Points | 4 Blue Plan Points | 5 Green Plan Points | 4 Purple Plan Points

Nutrition

Calories: 362kcal | Carbohydrates: 15g | Protein: 25g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 193mg | Sodium: 417mg | Potassium: 866mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1467IU | Vitamin C: 119mg | Calcium: 64mg | Iron: 2mg

The post Healthy Cauliflower Fried Rice appeared first on My Crazy Good Life.

With just the right amount of sweet, spicy, and creamy, this Instant Pot Chinese food recipe will be a hit with the whole family. Plus, this great recipe uses a lower calorie Greek yogurt instead of mayo, cream cheese, or heavy cream, so you can keep the dish creamy while making it healthier.

My family requests that I make my Healthy Bang Bang Shrimp Pasta often, as it is one of their favorite pasta recipes. I especially love this shrimp pasta dish for busy weeknights because it’s quick and easy to make, whether you cook it in the Instant Pot, on the stove, or in a slow cooker.

Where’s the Recipe?

Readers with all levels of comfort and experience in the kitchen visit My Crazy Good Life for healthy and delicious recipes. To make sure you get great results, whether you just started cooking or have made this recipe before, I like to provide a ton of helpful information in my recipes.

However, if you’d like to skip over different variations for making this dish, as well as recipe tips and healthy eating plan information, please just scroll to the bottom of the post where you’ll find an easy-to-print version of this healthier Bang Bang Shrimp Pasta recipe!

Ingredients in Healthy Bang Bang Shrimp Pasta

• Dry whole wheat spaghetti noodles: Whole wheat noodles are packed with 3x the fiber and also contain protein, iron, and zinc. You can use angel hair pasta instead of spaghetti if you like. Just note that angel hair pasta doesn’t boil as long as cooked spaghetti noodles.
• Raw FROZEN jumbo, peeled and deveined shrimp: You’ll want to make sure you use raw frozen shrimp because using raw unfrozen or pre-cooked shrimp will affect your cooking times. Definitely make sure to use deveined and peeled shrimp, too. Do not let the frozen shrimp thaw before cooking.
• Minced garlic: Use fresh minced garlic if you can, as it will give a great punch of flavor to this dish. If you’re out of fresh minced garlic, though, garlic powder will do in a pinch.
• Coconut oil: Coconut oil will add a fresh, tropical flavor to this creamy pasta dish. If you don’t have coconut oil, you can swap it for olive oil (but remember that this will change the nutritional counts).
• Honey: A little honey adds just a touch of sweetness to this delicious dish!
• Fresno Pepper: A Fresno pepper is a lot like a jalapeño, but is slightly spicier with smokey undertones. It can add wonderfully complex flavor to a dish. If you prefer, though, a jalapeño will work well in this dish, too! If you don’t want your pasta too spicy or don’t have any peppers on hand, chili powder or red pepper flakes will do, but they will slightly change the flavor of the meal.
• Lime juice: Fresh lime juice will perfectly complement the coconut oil in adding a tropical zing to your pasta.
• Black Pepper: Fresh ground black pepper contrasts so well with the sweetness of the honey.
• Rice vinegar: Look for unsweetened or unflavored rice vinegar to add a bit of tang to this dish.
• Plain 2% Greek yogurt: Instead of using mayo or cream cheese, this healthy version of Bang Bang Shrimp pasta substitutes plain Greek yogurt. Be sure to purchase the 2%.
• Sriracha sauce or other hot sauce: Sriracha sauce is easy to get at most grocery stores, but other hot sauces such as Thai sweet chili sauce will work well, too.
• Green onion: I like using green onions to bring a bit of color and crunch to this pasta dish.

How to Make Healthy Bang Bang Shrimp Pasta in the Instant Pot

When calculating your total cooking time, don’t forget to allow a few minutes for your pressure cooker to come to pressure!

1. Turn the Instant Pot to sauté. Add the coconut oil and allow it to melt and heat up.
2. Next, add the garlic and Fresno peppers. Sauté for about 30 seconds until fragrant.
3. Break the spaghetti noodles in half and arrange in the Instant Pot. Pour the water over the noodles.
4. Toss in the frozen shrimp, salt, pepper, rice vinegar, honey, and lime on top of the noodles.
5. Close the lid and turn the pressure valve to sealing.
6. Cook on high pressure using the manual setting for 3 minutes.
7. Release the pressure using a controlled quick release method. To do this use a utensil to open and close the pressure valve so that only a little pressure releases at a time. This will prevent liquid from sputtering out the top.
8. Slowly mix in the Greek yogurt, sriracha, and green onions. If you like your pasta less creamy, use less yogurt.
9. Serve while still hot.

How to Make Healthy Bang Bang Shrimp Pasta in a Slow Cooker

1. In the slow cooker, combine all the ingredients except the Greek yogurt and green onions.
2. Add the lid to the slow cooker.
3. Cook on low heat for 2 1/2 hours or high heat for 1 1/2 hours.
4. Remove the lid and stir in the Greek yogurt and green onions.
5. Serve.

How to Make Healthy Bang Bang Shrimp Pasta on the Stove Top

1. Cook pasta until al dente in a large pot according to the directions on the box. Drain the cooked pasta and rinse in cool water.
2. In a large skillet, heat the coconut oil (or olive oil) on medium-high heat.
3. Sauté the garlic and Fresno peppers. Add the shrimp, lime juice, salt and pepper to the skillet.
4. Mix it up and allow the spices to coat the shrimp, and then cover and let cook for 2-3 minutes until the shrimp is defrosted.
5. Remove the lid. Mix the honey, rice vinegar, and Sriracha or other hot sauce in a small mixing bowl, and then add to the shrimp.
6. Cook for another 2-3 minutes until the shrimp are pink and opaque.
7. Turn off the heat. Add the hot pasta noodles to the pan with the shrimp. Mix in the Greek yogurt and green onions.
8. Garnish and serve immediately.

Recipe Tips

• This delicious recipe has shrimp. We love to eat shrimp, however cooking shrimp can be a little tricky the first time, but you’ll quickly get the hang of it. You’ll be looking for the shrimp to turn pink and a little bit white instead of gray and translucent or “clear.” Uncooked shrimp is usually gray and translucent, so if you are still seeing that color they are not cooked enough. If your shrimp are bright white, you may have overcooked them.
• The internal temperature of shrimp when fully cooked is 120º, as measured by a meat thermometer. You’re looking for the shrimp to form a C shape when they’re finished cooking. If you see an O shape, they’re overcooked.
• The Fresno peppers make this a spicy dish! You can use peppers with less spice or omit the peppers entirely if you’d rather not have spice in this dish, and it won’t affect the cooking time or quality of the dish.
• If, on the other hand, you’d rather this pasta be a bit spicier, I’d recommend using a spicer pepper like serrano instead of Fresno peppers, and adding a teaspoon or two more of red pepper flakes for some serious spice. Do note that using red pepper flakes will modify the overall flavors of the original sauce ingredients.
• This pasta can be made gluten free by using brown rice noodles or zucchini noodles. Both have a much shorter cook time, as do zucchini noodles, so keep that in mind while you’re making this recipe. The sauce recipe will stay the same as it is gluten free already.
• This dish is not dairy free because of the Greek yogurt. You can substitute plain greek yogurt with a dairy free yogurt if you have one that you like, or add an extra bit of olive oil for a dairy free Bang Bang Shrimp Pasta that isn’t dry.

Healthy Eating Plans

Portion Fix & 21 Day Fix

Entire recipe: 6 yellow containers | 4 red containers | 1/2 green containers | 1 tsp | 12 sweetener teaspoons

Per serving: 1 yellow container | Just over 1/2 red container | negligible green container | negligible teaspoon | 2 sweetener teaspoons

2B Mindset

This makes a great lunch, you’ll need to add some extra veggies to make sure you hit your percentages for those.

Weight Watchers

9 2023 Points | 9 Blue Plan Points | 10 Green plan Points | 3 Purple Plan Points per serving using sugar free syrup instead of honey, and fat free Greek yogurt.

More Healthy Recipes

• Spring Roll Salad
• Healthy Drunken Noodles
• Healthy Orange Chicken Instant Pot
• Instant Pot Chicken Lo Mein
• Instant Pot Tofu Pad Thai

Print

Bang Bang Shrimp Pasta

This Healthy Bang Bang Shrimp Pasta will satisfy your restaurant cravings without all of the calories you might find in Chinese takeout.

Course Main Course

Cuisine American

Keyword Bang Bang Shrimp Pasta

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 Servings

Calories 405kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Kitchen Knife
• Cutting Board

Ingredients

• 1 tsp coconut oil
• 3 tsp garlic minced
• 1/4 cup Fresno peppers diced
• 13 oz whole wheat pasta spaghetti noodles, dry
• 4 cups water
• 1 lb shrimp jumbo, raw and FROZEN, peeled & deveined
• 1/4 tsp pepper
• 1 tbsp vinegar rice
• 1/4 cup honey
• 1 lime juiced
• 1 1/2 cups Greek yogurt plain, 2%
• 1 tbsp sriracha or other hot sauce
• 1/2 cup green onions

US Customary – Metric

Instructions

• Turn the Instant Pot to saute. Add the coconut oil and allow it to melt and heat up. 1 tsp coconut oil
• Next add the garlic and Fresno peppers. Saute for about 30 seconds until fragrant. 3 tsp garlic, 1/4 cup Fresno peppers
• Break the spaghetti noodles in half and arrange in the Instant Pot. Pour the water over the noodles. 13 oz whole wheat pasta, 4 cups water
• Toss in the frozen shrimp, pepper, rice vinegar, honey, and lime on top of the noodles. Close the lid and turn the pressure valve to sealing. 1 lb shrimp, 1/4 tsp pepper, 1 tbsp vinegar, 1/4 cup honey, 1 lime
• Cook on high pressure using the manual setting for 3 minutes. Release the pressure using a controlled quick release method. To do this use a utensil to open and close the pressure valve so that only a little pressure releases at a time. This will prevent liquid from sputtering out the top.
• Mix in the Greek yogurt, sriracha, and green onions. Serve while still hot. 1 1/2 cups Greek yogurt, 1 tbsp sriracha , 1/2 cup green onions

Stove top:

• Cook the spaghetti noodles according to the directions on the box. Drain and rinse in cool water. 13 oz whole wheat pasta
• In a skillet heat to coconut oil on medium high heat. Saute the garlic and Fresno peppers. Add the shrimp, lime juice, and pepper to the skillet. Mix it up and then cover and let cook for 2-3 minutes until the shrimp is defrosted. 1 tsp coconut oil, 3 tsp garlic, 1/4 cup Fresno peppers, 1 lb shrimp, 1 lime, 1/4 tsp pepper
• Remove the lid. Mix in the honey, rice vinegar, and sriracha. Cook for another 2-3 minutes until the shrimp is pink and opaque. 1/4 cup honey, 1 tbsp vinegar, 1 tbsp sriracha
• Turn off the heat. Add the noodles to the pan with the shrimp. Mix in the Greek yogurt and green onions. Garnish and serve warm. 1 1/2 cups Greek yogurt, 1/2 cup green onions

Slow cooker:

• In the slow cooker insert combine all the ingredients except the Greek yogurt and green onions. 1 tsp coconut oil, 3 tsp garlic, 1/4 cup Fresno peppers, 13 oz whole wheat pasta, 4 cups water, 1 lb shrimp, 1/4 tsp pepper, 1 tbsp vinegar, 1/4 cup honey, 1 lime, 1 tbsp sriracha
• Add the lid to the slow cooker. Cook on low heat for 2 1/2 hours or high heat for 1 1/2 hours.
• Remove the lid and stir in the Greek yogurt and green onions. Serve. 1 1/2 cups Greek yogurt, 1/2 cup green onions

Video

Notes

Serves 6

21 Day Fix counts for the entire recipe: 6 yellow containers, 4 red containers, 1 tsp, 12 sweetener teaspoons, 1/2G  green container.

Per serving: 1 yellow container, Just over 1/2 red container, negligible teaspoon, 2 sweetener teaspoons, negligible green container.

Weight Watchers: 9 2023 Points | 9 Blue Plan Points | 10 Green plan Points | 3 Purple Plan Points per serving using sugar free syrup instead of honey, and fat free Greek yogurt.

 

 

Nutrition

Calories: 405kcal | Carbohydrates: 62g | Protein: 29g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 194mg | Sodium: 682mg | Potassium: 239mg | Fiber: 2g | Sugar: 16g | Vitamin A: 116IU | Vitamin C: 11mg | Calcium: 206mg | Iron: 3mg

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The post Bang Bang Shrimp Pasta appeared first on My Crazy Good Life.

Stuffed pepper soup is an easy meal to get on the table–just a few healthy ingredients in the slow cooker or pressure cooker and it pretty much makes itself. This is a great recipe for meal prep and is one that your entire family will love it!

This soup is one of the oldest recipes on My Crazy Good Life, and like all good things it needed a small update. I’ve changed some ingredients around and I love this recipe even more now. You can still find the original recipe below, but the new printable recipe will reflect the new and improved version. 

Where’s the recipe?

We want to make sure that everyone can easily make this recipe–whether this is the first time you’ve cooked in the kitchen or you’ve been doing it for years.

This recipe can be cooked in the Instant Pot or electric pressure cooker, in the Crock Pot, or right on the stove. In this post you will find detailed instructions in all three cooking methods, as well as ingredient information, recipe tips, healthy eating plan calculations, and similar recipes for you to try down the road.

If you are comfortable in the kitchen and just need the basic recipe, scroll right down to the bottom of this post where you will find the easy to print recipe for this Delicious and Healthy Stuffed Pepper Soup!

Ingredients in Easy Stuffed Pepper Soup

The ingredients in this recipe are simple and nutritious. Using them for a soup instead of making stuffed peppers is an easy way to get healthy food into your daily diet.

• Ground meat: I prefer to use turkey because it is lower in saturated fat than ground beef of the same fat percentage. Any ground meat, like ground beef or even ground chicken will work for this stuffed bell pepper soup.
• Broth or water: I suggest using beef broth if you’re using ground beef and chicken broth if you’re using poultry. You can use vegetable broth or water if you don’t have the others on hand.
• Diced tomatoes: I always buy low sodium canned tomatoes.
• Tomato sauce: Also low sodium, when available.
• Brown rice: use dry and uncooked rice, not instant rice.
• Bell peppers: I typically buy red bell pepper and green bell peppers when I make stuffed pepper soup, but you can choose your favorite variety of bell pepper for this recipe. No matter the color, all bell peppers are packed with vitamins and minerals.
• Onions: Any type of onion works great for this stuffed pepper soup.
• Salt & pepper: salt and black pepper to taste.
• Garlic: fresh minced garlic cloves are preferred, but you can use garlic powder if that’s all you have.
• Oregano: dried oregano is a key ingredients in Italian seasoning, and tastes wonderful in this stuffed pepper soup.

How to make Stuffed Peppers Soup in the Instant Pot

1. First, dice your bell peppers and onions and then set them aside.
2. Next, spray your pot with nonstick cooking spray and press the sauté button. (You can use olive oil if you don’t have cooking spray.)
3. Then add the ground meat to the pot and stir it occasionally until it is no longer pink. Drain the liquid, if necessary (this is probably necessary only if you use ground beef). Read this if you’re using frozen ground turkey.
4. Now add your other ingredients to the Pressure Cooker: broth or water, tomatoes (including the juice), tomato sauce, the uncooked rice, diced bell peppers and onions, black pepper, garlic, oregano, and salt.
5. Close the lid and turn your valve to from Venting to Sealing. Cook on high pressure for 15 minutes.
6. When the soup is finished cooking, immediately release the pressure quickly by moving the valve to “vent.” This is called a Quick Release and will make the steam come out of the pot fast, so keep your hands clear.
7. If by chance your rice isn’t cooked through, you have two options:
   1. Press the Sauté button and allow soup to cook for 5 more minutes, then turn the pot off and allow it to rest for 5 minutes.
   2. Place the lid back on the pot, set the valve to Sealing again, and set the time for 2 minutes. The soup will continue cooking as it comes back to pressure. Quick pressure release when cook time is finished.
8. Season with salt and pepper to taste.

How to make Stuffed Bell Pepper Soup in the Crock Pot

This is a really easy slow cooker stuffed pepper soup recipe…in just a few steps you’ll have a delicious and family friendly meal ready and on the table. Our entire family loves stuffed pepper soup!

1. First, dice your bell peppers and onions and then set them aside.
2. Now brown the ground turkey in a skillet over medium heat.
3. Add the cooked ground turkey, broth or water, tomatoes (including the juice), can tomato sauce, chopped bell peppers and onions, black pepper, garlic, oregano, and salt to the slow cooker.
4. Cover and cook on low for 6-8 hours.
5. Your rice should be added 1 hour before end of cooking. With this method of cooking, you can also cook rice separately in a rice cooker. Just stir cooked rice to the soup right at the end of your cooking time – I prefer to add cooked rice when I make stuffed pepper soup in the slow cooker. 
6. Season with salt and pepper to taste.

How to make Stuffed Peppers Soup on the Stovetop

1. First, dice your bell peppers and onions and then set them aside.
2. Next, add ground beef or turkey to a large pot or dutch oven and sauté over medium high heat until the meat is no longer pink.
3. Then add the broth or water, tomatoes (including the juice), tomato sauce, chopped bell peppers and onions, rice, garlic, oregano, and salt and pepper. Cook for 5 minutes on medium-high, then cover the pot, reduce heat to medium-low, and simmer for 20-25 minutes, stirring occasionally.
4. Test the peppers and rice to make sure they are cooked enough for you before removing the soup from the stove top.
5. Season with salt and pepper to taste.

Recipe Tips

• If you choose to use white rice in this stuffed peppers soup recipe instead of brown, you can reduce the pressure cooker cook time to 4 minutes.
• If you are using long grain rice, like jasmine rice, you might have to add a few minutes to the cooking time.
• Test your cooked rice to make sure it is done before eating. If the rice is old or stale, it will not cook as fast and might need some more time.
• If you would like a bit of spice in this recipe, try adding a diced jalapeño or red pepper flakes.
• This recipe is easy to freeze and reheats well in the microwave. It is one of my favorite meal prep recipes! Store the cooked and cooled stuffed pepper soup in an airtight container until you’re ready to eat. This hearty soup keeps well in the refrigerator for up to a week, or in the freezer for 2 months. If you freeze this, thaw in the fridge overnight and then heat in the microwave for a quick meal.
• If you’re looking for a low carb version of this soup, you can substitute cauliflower rice (just warm it separately and add it to the soup right before eating) or you can leave out the rice completely.
• This stuffed pepper soup is not only easy to make, but it’s super versatile! Add your favorite vegetables and herbs, like diced carrots, chopped fresh parsley or even fresh cilantro. You can also top it with shredded cheddar cheese or mozzarella cheese.

Healthy Eating Plans

I love this stuffed peppers soup when I’m watching my weight because it is filling and contains a good mix of healthy slow burning carbs and vegetables. It’s compatible with many diet plans!

If you end up making any changes to the recipe, like adding shredded cheese or sour cream, be sure to recalculate your points, containers, or nutrition calories to reflect the additions you’ve made.

21 Day Fix Easy Stuffed Pepper Soup

If you’re on the 21 Day Fix, make this recipe with ground turkey. Your serving size will be about 2 cups (1/4 recipe) and will count as 1 Red container, 1 1/4 Green container, and 1 yellow container per serving.

Trim Healthy Mama

For THM, use ground extra lean turkey and drain the fat after browning. This is a THM-E recipe.

Weight Watchers

Looking for the Weight Watchers Stuffed Pepper Soup? You can find the WW version right here, including all the point calculations.

Looking for the “old” recipe?

As I mentioned above, the original recipe has been improved! If you are a fan of the previous recipe, you can find it right here–you will just be switching the seasonings. Instead of using the black pepper, garlic, oregano, and salt above you’ll use these measurements:

• 1/2 teaspoon basil
• 1 clove of garlic
• 1 tablespoon chili powder
• 2 teaspoons oregano
• 1/4 teaspoon black pepper

Looking for more soup recipes?

• Healthy Cream of Chicken Soup This healthy Cream of Chicken Soup can be made both dairy free and gluten free. I love using this creamy soup recipe as a canned cream of chicken substitute for the condensed soup you’d normally buy in grocery stores.
• Healthy Cream of Mushroom Soup Whether you’re looking for a comforting soup to eat on cold nights or something healthy for a casserole base, this delicious creamy mushroom soup recipe will hit the spot.
• Vegan Minestrone Soup Recipe This easy Vegan Minestrone Soup recipe is packed full of fresh veggies, cooked pasta, and savory vegetable broth. It’s a great winter soup that you can eat year round!
• Butternut Squash Soup Recipe This Dairy free butternut squash soup recipe is a creamy soup made with simple ingredients. It can be easily made on the stove top for a quick weeknight dinner and, the best part is, it tastes even better the next day – making it perfect for meal prep!
• Rotisserie Chicken Soup Recipe Making this rotisserie chicken soup with salsa is quick and easy. It’s the perfect weeknight meal that the whole family will love. This is my favorite soup to make on cold winter days.
• Healthy Gazpacho Soup Recipe This Gazpacho Soup is the perfect meal for a hot summer day. Traditionally served as a cold soup, Gazpacho has a tomato base and focuses on the fresh flavor of ripe vegetables and a variety of spices

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Easy Stuffed Pepper Soup

This healthy Stuffed Pepper Soup recipe is an easy weeknight meal! Instant Pot Stuffed Pepper soup with rice is a kid-friendly dinner that you can make in the Crockpot or right on the stove.

Course Soup

Cuisine American

Keyword Stuffed Pepper Soup

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Saute time 5 minutes minutes

Total Time 22 minutes minutes

Servings 4 servings

Calories 371kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Sealing Rings
• Kitchen Knife

Ingredients

• 1 lb ground turkey you can use beef or chicken if you'd like
• 1 medium onion chopped (any type will do!)
• 3 medium bell peppers chopped (I've added up to four peppers, and it's yummy!)
• 14.5 oz can diced tomatoes including the liquid
• 15 oz can tomato sauce
• 1/2 cup dry brown rice short grain
• 2 cups chicken broth or water

Seasonings:

• 1 clove garlic minced
• 2 tsp oregano
• ¼ tsp pepper
• ⅛ tsp salt

Instructions

Pressure Cooker:

• Sauté the ground turkey until no longer pink. Drain liquid, if necessary. 1 lb ground turkey
• Add all of the other ingredients to the pressure cooker. Close the lid and seal your vent. 1 medium onion, 3 medium bell peppers, 14.5 oz can diced tomatoes , 15 oz can tomato sauce, 1/2 cup dry brown rice, 2 cups chicken broth, 1 clove garlic, 2 tsp oregano, ¼ tsp pepper, ⅛ tsp salt
• Cook on high pressure for 15 minutes.
• Quick pressure release. If you'd like to let the pressure release naturally for a few minutes, it'll be fine sitting there.

Crockpot:

• Brown the ground turkey in a skillet over medium heat. 1 lb ground turkey
• Add the ground turkey, broth, tomatoes, tomato sauce, chopped peppers and onion, black pepper, garlic, oregano, and salt to the Crock Pot. 2 cups chicken broth, 14.5 oz can diced tomatoes 15 oz can tomato sauce, 3 medium bell peppers, 1 medium onion, ¼ tsp pepper, 1 clove garlic, 2 tsp oregano, ⅛ tsp salt
• Cover and cook on low for 6-8 hours.
• Add your uncooked rice about 1 hour before cook time is finished. You can also cook rice separately and add it right before serving. 1/2 cup dry brown rice

Stovetop:

• Sauté the ground turkey in a large pot until no longer pink. 1 lb ground turkey
• Add broth, tomatoes, tomato sauce, chopped peppers and onions, rice, garlic, oregano, and salt and pepper. Cook for 5 minutes on medium-high, then reduce the heat to medium-low and simmer for 20-25 minutes. 2 cups chicken broth, 14.5 oz can diced tomatoes , 15 oz can tomato sauce, 3 medium bell peppers, 1/2 cup dry brown rice, 1 clove garlic, 2 tsp oregano, ⅛ tsp salt, ¼ tsp pepper
• Test the peppers to make sure they’re cooked enough for you before removing the soup from the stovetop.

Video

Notes

The previous recipe was the same except for the seasonings–if you prefer that recipe, omit the spices in the above recipe and add these instead: 

• 1/2 teaspoon basil
• 1 clove of garlic
• 1 tablespoon chili powder
• 2 teaspoons oregano
• 1/4 teaspoon black pepper

21 Day Fix Stuffed Pepper Soup: If you’re on the 21 Day Fix, make this recipe with ground turkey. Your serving size will be about 2 cups (1/4 recipe) and will count as 1 Red container, 1 1/4 Green container, and 1 yellow container per serving.

Trim Healthy Mama: For THM, use ground extra lean turkey and drain the fat after browning. This is a THM-E recipe.

Nutrition

Calories: 371kcal | Carbohydrates: 40g | Protein: 29g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 84mg | Sodium: 161mg | Potassium: 1234mg | Fiber: 7g | Sugar: 14g | Vitamin A: 4162IU | Vitamin C: 163mg | Calcium: 105mg | Iron: 5mg

The post Easy Stuffed Pepper Soup appeared first on My Crazy Good Life.

Make our Baked Carrot Fries in your air fryer or oven, and lightly salt them to satisfy your french fry cravings!

Our crispy baked carrot fries are a great way to get more healthy vegetables into your daily values. Our crispy carrot fries are made with only three simple ingredients, and make the perfect snack or side dish for your dinner.  

Regular potato fries are delicious, there is no denying that. Our carrot fries are just as delicious, and will help keep your craving for traditional fries at bay. 

The natural sweetness of the carrots pairs perfectly with the simple flavors of sea salt. It’s the perfect combination of sweet, salty, and healthy! Our carrot fries are like sweet potato fries and will earn a five star rating from everyone in your family. 

Where’s the Recipe?

Here at My Crazy Good Life we love it when our readers feel confident and empowered in the kitchen. We strive to provide detailed recipes that are helpful to all varying levels of cooking skills. 

In our recipes we include detailed instructions, nutritional information, healthy eating plan points, as well as other helpful tips and tricks to help you be more successful. If you are ready to start cooking, simply scroll down to the bottom of the page to find the easy to print recipe for Baked Carrot Fries. 

Ingredients in Baked Carrot Fries

• Oil: We recommend using extra virgin olive oil or avocado oil for this recipe. Both oils are full of healthy fats.  
• Sea Salt: Not all salts are the same, the flakiness of sea salt is the perfect dusting of salt for carrots. 
• Carrots: Carrots are delicious and a great option to eat for many health benefits. They are a source of beta carotene, fiber, potassium, and antioxidants. 

Instructions for Baked Carrot Fries in Oven or Air Fryer

1. If cooking these carrot fries in the oven, preheat oven to 350º.  
2. Peel carrots with a vegetable peeler (be careful!), slice into fry-sized pieces that are also a fry shape. 
3. Place carrots in a large mixing bowl and toss with olive oil and salt to taste.
4. Spread carrot sticks in a single layer on a large baking sheet or sheet pan lined with parchment paper. Place baking sheet in hot oven. If cooking in the air fryer, try to place carrots as spread out, in an even layer, as much as possible. 
5. If cooking in the air fryer, check every 2-3 minutes and remove when tips are brown.
6. If in oven, bake for 12-25 minutes at 350 degrees until carrots are browned.
7. Transfer to a large bowl and season with more salt if needed. 

Recipe Tips

• Our oven-baked carrot fries are easily modified and can serve as a starting point if you’re feeling adventurous. Try sprinkling garlic powder, onion powder, or a light dusting of parmesan cheese the next time you make our carrot fries. If you do add additional toppings, please note that your healthy eating plan points would need to be recalculated. 
• These carrot fries are best eaten fresh. You can store them in an airtight container and reheat later, however they aren’t quite as crunchy. 
• Try to cut your fries all the same size and shape. If you have smaller pieces, you might end up with super-burnt crunchy pieces of carrots. 
• This would be a great addition to many of your side dishes at the table for a special occasion. 

Healthy Eating Plans

Weight Watchers

2 Points on the 2023 Plan | 2 Blue, Green, and Purple Plan Points per serving 

21 Day Fix

This 21 Day Fix Recipe for Baked Carrot Fries is a delicious way to use up your green containers for the day. Just fill your green container with these oven baked carrot fries and count as 1 green container and 1 tsp. 

2B Mindset

These Baked Carrot Fries are a delicious addition to lunch or dinner on 2B Mindset.

More healthy but delicious veggie recipes

• Air Fryer Eggplant
• Turnip Fries
• Healthy Oven Roasted Sweet Potatoes
• Filling Vegetarian Meals – Vegetarian Stuffed Peppers

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Recipe for Baked Carrot Fries

These Baked Carrot Fries are the perfect answer to your salt craving! You can use an air fryer or your oven to get crispy vegetable fries that will satisfy your craving!

Course Side Dish

Cuisine American

Keyword Baked Carrot Fries

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Total Time 17 minutes minutes

Servings 2 servings

Calories 114kcal

Author Becca Ludlum

Equipment

• Baking Sheet
• Kitchen Knife
• Cutting Board

Ingredients

• 2 cups carrots peeled and sliced into fries
• 1 tbsp olive oil
• ½ tsp sea salt

Instructions

• Peel carrots and slice to desired thickness. 2 cups carrots
• Toss with olive oil and salt until evenly coated. 1 tbsp olive oil ½ tsp sea salt
• If baking, pre heat oven to 350º. Line a baking sheet with parchment paper and evenly spread the carrots on top of the paper. Bake for 12-25 minutes until the carrots are browned and desired crispness.
• If air frying, pre heat the air fryer to 350º. Add the carrots directly in the basket. Toss periodically (every 2-3 minutes) for even cooking. Remove when the tips begin to brown, or when desired crispness is reached.

Notes

21 Day Fix Container Counts: Fill your green container and count as 1 green container and 1 tsp. 

Weight Watchers Points: 2023 Plan: 2 Points | 2 Blue, Green, and Purple Plan Points per serving

Nutrition

Calories: 114kcal | Carbohydrates: 12g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 651mg | Potassium: 410mg | Fiber: 4g | Sugar: 6g | Vitamin A: 21384IU | Vitamin C: 8mg | Calcium: 42mg | Iron: 1mg

The post Recipe for Baked Carrot Fries appeared first on My Crazy Good Life.

I’ve tried tofu many, many ways and have never loved it until I started air frying it. The extra firm tofu gives you a hearty bite and the air fryer allows the tofu to crisp a bit. Several nights a month, we make an easy Stir Fry for dinner that includes these yummy crispy tofu recipe. 

This is a healthier recipe for tofu because of the ingredients and because it’s not made by deep frying. It’s the best tofu we have made and I prefer this method to all others I’ve tried. 

Where’s the recipe?

Here at My Crazy Good Life, we want everyone to be successful in the kitchen, so we write our recipes to help beginning cooks as well as people who have been cooking for years. In the article below, you’ll find list of ingredients, recipe tips, detailed cooking instructions, and even popular diet information about this recipe. We suggest you read the article below before heading to the recipe to begin. 

If you’ve been cooking for a while you might want to skip the article below and head straight to the recipe below for this Crispy Air Fryer Tofu. It’ll give you to-the-point instructions without all of the extra information.

Ingredients in Crispy Air Fryer Tofu

• Extra Firm Tofu (the type of tofu you buy matters, extra firm is what you need for this)
• Sauce We love this homemade Teriyaki sauce, but I recently discovered Zhong sauce and it’s been our favorite sauce lately!
• Optional: Sesame Seeds

How to make this Easy Air Fryer Tofu

1. Remove the tofu block from the package and drain the liquid in the sink. 
2. Press the excess water from the block of tofu by using a tofu press or a cutting board with paper towels on top and bottom of the tofu and some heavy pots or pans on top. This usually takes 20-30 minutes or so, depending on how aggressive you are with adding weight/tightening the press.
3. Slice into thin strips (1/4 inch strips are what we aim for).  Too thin and the tofu will be chewier and crunchier and will cook faster. 
4. Add the sauce you’d like to marinate the tofu in. I actually stick all of the tofu in an airtight container and add the sauce, then cook half of it and let the other half sit and marinate in the fridge until I’m ready to cook it. It’s perfect for meal prep!
5. Allow the tofu to marinate for 10-20 minutes, or as long as you have until you need to begin cooking. The longer you allow it to marinate, the more flavorful tofu you’ll have.  
6. Spray the bottom of your air fryer basket with some olive oil cooking spray. Add the tofu pieces in a single layer on the bottom of the fryer. 
7. Set air fryer to 375º and cook for 10-20 minutes of cook time, checking on them every 5 minutes. 
8. Flip your tofu pieces over after 10 minutes of cooking time. The bottom always browns a little faster, so flipping helps to get them evenly cooked. 
9. Pull out the tofu pieces when they’re golden brown and drizzle extra sauce on them if needed. Top with sesame seeds, if you’d like.  

Recipe Tips: 

• If you buy tofu and end up not making this recipe right away, you can freeze it right in the package that you bought it in! Just pull it out to thaw on the counter a few hours before you need it again. 
• If you have a few extra minutes and want to level up your tofu, sprinkle corn starch onto the tofu pieces before you air fry them. It makes them extra crispy!
• Don’t crowd your tofu in the air fryer – there won’t be enough space for the hot air to cook the tofu and some will burn while others will be undercooked.
• Cooking tofu isn’t difficult, but it’s much easier to start feeling confident making it when you start with a recipe. I think the most important part is to buy the correct tofu for what you’re making. Silken tofu, for example, isn’t going to air fry well – just like extra-firm tofu won’t make a good replacement for scrambled eggs in a recipe.   
• If you don’t have an air fryer, you can make Crispy Baked Tofu in the oven! I’d set it for the same time and follow the timing above. 

More Sauce Ideas: 

• Soy sauce or Coconut Aminos
• Sesame Oil and Ginger and Garlic powder
• Homemade Peanut Sauce
• Sriracha

What to serve Air Fryer Tofu with:

• Add it to this recipe for Teriyaki Tofu Stir Fry Bowls with Coconut Rice
• I love buying the stir fry bags of vegetables at the grocery store. Instead of using the sauce that’s inside, I dump the veggies into a large skillet with a little oil, add extra mushrooms, snow peas, radishes, some coconut rice or cooked plain ramen and top with tofu. 
• Add to the top of Pineapple Fried Rice.  
• I love putting Air Fried Tofu in my Veggie Spring Rolls or on top of a Spring Roll Salad. 
• Use it in your Pad Thai Tofu instead of the Instant Pot version in the recipe -it adds a great texture!

Healthy Eating Plans

Weight Watchers: Each 2 tablespoon serving of the teriyaki sauce is 1 point on the 2023 Plan. Recipe calls for 1/2 cup (16 tablespoons), but most of that won’t be eaten.

21 Day Fix / Portion Fix: Each 3/4 cup serving is counted as 1 Red Container, 1 teaspoon.

More Air Fryer Recipes:

• Air Fryer Eggplant
• Buffalo Cauliflower (with Frozen Cauliflower) 
• Roasted Artichokes
• Air Fryer Turkey Burgers

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Crispy Air Fryer Tofu Recipe

This Crispy Air Fryer Tofu Recipe is a delicious source of protein! Slightly crunchy and chewy, it's a great addition to so many recipes.

Course Main Course, Tofu

Cuisine Asian, Vegetarian

Keyword air fryer, Tofu

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Marinade Time 15 minutes minutes

Total Time 55 minutes minutes

Servings 4

Calories 101kcal

Author Becca Ludlum

Equipment

• Ninja Foodi
• Tofu Press
• Cutting Board

Ingredients

• 1 14 oz Tofu extra firm
• ½ cup Homemade Teriyaki Sauce
• 2 tbsp Sesame Seeds Optional

Instructions

• Press the excess water from the block of tofu by using a tofu press or a some heavy pots or pans. This usually takes 20-30 minutes or so, depending on how aggressive you are with adding weight/tightening the press. 1 14 oz Tofu
• Slice into thin strips (1/4 inch strips are what we aim for).
• Add the sauce you'd like to marinate the tofu in along with the sliced tofu into a large bowl. ½ cup Homemade Teriyaki Sauce
• Allow the tofu to marinate for 10-20 minutes, or as long as you have until you need to begin cooking. The longer you allow it to marinate, the more flavorful tofu you'll have.  
• Spray the bottom of your air fryer basket with some olive oil cooking spray. Add the tofu pieces in a single layer on the bottom of the fryer. 
• Set air fryer to 375º and cook for 10-20 minutes of cook time, checking on them every 5 minutes. 
• Flip your tofu pieces over after 10 minutes of cooking time. The bottom always browns a little faster, so flipping helps to get them evenly cooked. 
• Pull out the tofu pieces when they're golden brown and drizzle extra sauce on them if needed. Top with sesame seeds, if you'd like. 2 tbsp Sesame Seeds

Nutrition

Calories: 101kcal | Carbohydrates: 19g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 2g | Cholesterol: 2mg | Sodium: 547mg | Potassium: 89mg | Fiber: 2g | Sugar: 18g | Vitamin A: 80IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 3mg

The post Crispy Air Fryer Tofu Recipe appeared first on My Crazy Good Life.

This quick meal uses just a handful of ingredients and is great for the whole family or for meal prep lunches throughout the week. I love cooking chicken thighs in the pressure cooker, and these are made even better with the most amazing honey garlic sauce. It’s one of my favorite Instant Pot chicken thigh recipes, and I hope you love it too!

Where’s the Recipe?

Here at My Crazy Good Life we like to create delicious tasting recipes that require little effort. Whether you’re an experienced chef or new to cooking, we want this to be an easy meal for you to prepare. 

In this article you’ll find information on each of the simple ingredients listed, as well as detailed Instant Pot cooking instructions, recipe and meal prep tips, and healthy eating plan calculations.

If you’d like to skip past all of the extra information and get right to cooking, simply scroll to the bottom of the page where you’ll find the Instant Pot Honey Garlic Chicken recipe card.

Ingredients in Instant Pot Honey Garlic Chicken

• Quinoa: I love using quinoa in place of white rice or brown rice because it is considered a complete protein source, which means that it provides all nine essential amino acids. It’s also a good source of antioxidants and minerals. I typically use white quinoa, but you can choose your favorite variety.
• Garlic: Fresh garlic cloves are essential to make the flavorful honey garlic sauce. 
• Honey: Honey is one of my favorite sugar substitutes. It goes through less processing than white or brown sugar does and has trace amounts of vitamins and minerals. 
• Coconut Aminos: Coconut aminos is one of my favorite things! It’s a great soy sauce substitute that, surprisingly, doesn’t taste like coconut. If you don’t have, or can’t find, coconut aminos you can use low sodium soy sauce or tamari. 
• Chili Garlic Sauce: Chili garlic sauce is made with chili peppers, garlic, rice vinegar, and salt. It has a similar flavor to Sriracha, but is thicker. You can also use red pepper flakes in place of the sauce.
• Chicken: Boneless, skinless chicken thighs are what I use for this delicious recipe. I love instant pot chicken thighs, but you can use whole chicken breasts if you prefer. 
• Broccoli: Broccoli is high in many nutrients, including fiber, vitamin C, vitamin K, iron, and potassium. It’s also loaded with compounds that are believed to protect against cancer, can help lower cholesterol, and improve eye health. 

How to Make Instant Pot Honey Garlic Chicken

1. Spray the inner pot with olive oil cooking spray. Add the rinsed quinoa and 1 cup of water. Flatten the quinoa so it cooks more evenly.
2. Close and lock the lid, then turn the pressure release valve to Sealing. Select Pressure Cook (high) and set the cook time for 1 minute. The pot will take a few minutes to come to pressure before it begins to cook.
3. When the cooking time is complete, turn off the “Keep Warm” button if you have one and allow the pressure to natural release for 10 minutes before quick releasing any remaining pressure. Please see tips below to learn about Quick Release. Remove the quinoa from the Instant Pot and set aside.
4. Combine the garlic, honey, coconut aminos, and chili garlic sauce in a small bowl.
5. Spray the inner pot with olive oil cooking spray again. Place the chicken in the pot and pour the sauce over the chicken. Close and lock the lid, then turn the steam release handle to Sealing. Set the cook time for 12 minutes on High Pressure. When the cook time is complete, quick release the pressure and remove the lid. Transfer the cooked chicken to a cutting board and chop it into bite-sized pieces.
6. Place the trivet in the pot and add the broccoli on top. It’s okay if some of the pieces fall through to the bottom of the pot.
7. Close and lock the lid, then turn the steam release handle to Sealing. Press the Pressure Cook button (high pressure) and set the cook time for 1 minute. When the cook time is complete, do a Quick Release and then remove the lid. Use oven mitts to remove the trivet from the bottom of the instant pot, then add the diced chicken to the pot and stir together with the broccoli, making sure to completely coat the broccoli and chicken. 
8. To serve, place the cooked quinoa on a plate or bowl and top with the chicken and broccoli mixture.

Recipe Tips

• This recipe is great for meal prep! Store in individual serving size airtight container and keep in the fridge for up to 6 days, or the freezer for up to 2 months. To reheat, thaw the honey garlic chicken bowls, and then microwave each thawed serving for 1 1/2 to 2 minutes. 
• Serve with your favorite toppings, such as sesame seeds, green onions, or sriracha sauce.
• Quick Pressure Release (or Manual Pressure Release) is when you move the Sealing Valve to the Vent position and hot steam shoots out of the pot. Natural Pressure Release is when you allow the pot to sit (do not move the Sealing Valve) and it slowly and naturally releases pressure – this takes a bit longer than a Quick Release but is beneficial for meat to retain its texture, for rice and grains to “unstick” from the bottom of the pot, and also allows a few extra minutes of cook time.

Healthy Eating Plans

21 Day Fix

These 21 Day Fix Instant Pot Honey Garlic Chicken Bowls are 1 1/2 Red Containers, 1 Green Container, and 1 Yellow Container per serving. 

Entire recipe is 6 Red Containers, 4 Green Containers, and 4 Yellow Containers. I give you this information so it’s easier for you to re-calculate the container counts if you change something in the recipe.

Weight Watchers

11 Blue Plan Points | 11 Green Plan Points | 8 Purple Plan Points | 9 Points on the 2023 Plan

2B Mindset

This is a perfect 2B Mindset lunch recipe. If eating this for dinner, go ahead and serve without the quinoa, as it’s an FFC.

More Instant Pot Chicken Recipes

• Healthy Kung Pao Chicken with a homemade hoison sauce is a delicious meal that feels like takeout.
• This Instant Pot Chicken Stir Fry is another easy chicken recipe that’s great for busy weeknights.
• Cauliflower Rice with Chicken is another easy Instant Pot recipe that’s low carb and great for meal prep!
• This easy recipe for Healthy Chicken Gyro Bowls can be made on the stove top, oven, or in an Instant Pot or slow cooker. 
• Instant Pot Brown Rice Risotto with Mushrooms is an easy weeknight meal. 
• This Healthy Drunken Noodles recipe is an easy stir fry noodle dish that your entire family will love

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Instant Pot Honey Garlic Chicken

These Instant Pot Honey Garlic Chicken Bowls are a delicious and quick dinner that your entire family will love.

Course Main Course

Cuisine Asian

Keyword BBQ chicken, easy meal prep, instant pot

Prep Time 15 minutes minutes

Cook Time 14 minutes minutes

Total Time 29 minutes minutes

Servings 4

Calories 430kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Kitchen Knife
• Cutting Board

Ingredients

• 3/4 cup uncooked white quinoa rinsed
• 1 cup water
• 1 tbsp minced garlic
• 1/4 cup honey
• 2 tbsp coconut aminos or reduced sodium soy sauce
• 2 tsp chili garlic sauce or 1 tsp crushed red pepper flakes
• 1 1/2 pounds chicken thighs boneless, skinless
• 4 cups broccoli florets chopped

Instructions

• Spray the inner pot with olive oil cooking spray. Add the rinsed quinoa and 1 cup of water to the inner pot. 3/4 cup uncooked white quinoa 1 cup water
• Close and lock the lid. Set the cook time for 1 minute (high pressure). When the cooking time is complete, allow the pressure to naturally release for 10 minutes before quick releasing any remaining pressure. Remove the quinoa and set aside.
• Combine the garlic, honey, coconut aminos, and chili garlic sauce in a small bowl and mix well. 1 tbsp minced garlic 1/4 cup honey 2 tbsp coconut aminos 2 tsp chili garlic sauce
• Spray with olive oil cooking spray again. Place the chicken in the pot and pour the sauce over the chicken. 1 1/2 pounds chicken thighs
• Close and lock the lid, and set the cook time for 12 minutes (high pressure). When the cook time is complete, quick release the pressure and remove the lid. Transfer the cooked chicken to a cutting board and chop into bite sized pieces.
• Place the trivet in the pot and add the broccoli. It's okay if some of the pieces fall through to the bottom of the pot. 4 cups broccoli florets
• Close and lock the lid, and set the cook time for 1 minute. When the cook time is complete, use a quick pressure release and then remove the lid.
• Use oven mitts to remove the trivet from the bottom of the instant pot, then add the diced chicken and stir together with the broccoli, making sure to coat the broccoli and chicken in the remaining sauce
• To serve, place the cooked quinoa on a plate or bowl and top with the chicken and broccoli mixture.

Notes

Recipe Tips

• This recipe is great for meal prep! Store in an individual serving size airtight container and keep in the fridge for up to 6 days, or the freezer for up to 2 months. To reheat, thaw the honey garlic chicken bowls, and then microwave each thawed serving for 1 1/2 to 2 minutes. 
• Serve with your favorite toppings, such as sesame seeds, green onions, or sriracha sauce.

Healthy Eating Plans

21 Day Fix

These 21 Day Fix Instant Pot Honey Garlic Chicken Bowls are 1.5 Red Containers, 1 Green Container, and 1 Yellow Container per serving. 

Weight Watchers

11 Blue Plan Points | 11 Green Plan Points | 8 Purple Plan Points | 9 Points on the 2023 Plan

Nutrition

Calories: 430kcal | Carbohydrates: 47g | Protein: 40g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 162mg | Sodium: 472mg | Potassium: 903mg | Fiber: 5g | Sugar: 21g | Vitamin A: 612IU | Vitamin C: 82mg | Calcium: 80mg | Iron: 4mg

The post Instant Pot Honey Garlic Chicken appeared first on My Crazy Good Life.

Buffalo chicken dip is a classic appetizer that is always a hit at parties and gatherings. However, traditional buffalo chicken dip can be high in calories and fat. This healthy buffalo dip uses cottage cheese and Greek yogurt to lighten things up without sacrificing flavor.

Healthy buffalo chicken dip is a reader favorite and a great way to enjoy your favorite appetizer without all the guilt. It’s perfect for parties, potlucks, game day, or even just a night in with friends. So next time you’re looking for a delicious and satisfying snack, give this easy buffalo chicken dip recipe a try!

Where’s the Recipe?

My community has readers from all levels of experience in the kitchen, and I receive a lot of questions about recipes. To better serve all of my readers here at My Crazy Good Life, I am committed to giving you a ton of helpful information in all of my posts.

If you’d like to skip over the information about freezing, swapping ingredients, and healthy eating plans, please simply scroll to the bottom of the page where you will find this easy to print healthy Buffalo Chicken Dip recipe.

Ingredients in Healthy Buffalo Chicken Dip with Cottage Cheese

• Chicken: Chicken is a good source of protein. You can use breasts, thighs, or even rotisserie chicken in this recipe. If using rotisserie or leftover chicken, start at step three with making your sauce.  
• Cottage Cheese: Look for 2% small curd cottage cheese. It saves you calories without being heavily processed. If you’re concerned about sodium, read here for how to lower the sodium in cottage cheese.
• Greek Yogurt: Just like the cottage cheese you’ll want to look for the 2% variety of Greek yogurt. Make sure you get plain Greek yogurt–you don’t want any vanilla in your buffalo chicken.  
• Hot Sauce: This is important, make sure and get Frank’s Red Hot Sauce, not Buffalo or Wing sauce. The buffalo sauce has a lot of extra ingredients that you just don’t need. 
• Cheese: This is optional. If you want to add extra cheese you can use your favorite variety. Some good choices are cheddar, pepper jack, colby jack, or mozzarella cheese. 
• Homemade Ranch Dressing: garlic powder, onion powder, dried dill weed, dried parsley, and black pepper– measurements for the ranch seasoning are in the printable recipe below.

How to Make Healthy Buffalo Chicken Dip with Cottage Cheese in the Instant Pot

1. Cook your chicken: First, place your chicken breasts into the bottom of your Instant Pot. To ensure they cook fully, be careful not to stack them. Cover with 1 cup of water.
2. Pressure cook: Close and lock the lid of your Instant Pot and then turn the pressure valve to sealing. Select Pressure Cook (high) and set the cook time for 12 minutes.
3. Prepare your sauce: While the chicken is cooking, blend together the cottage cheese, Greek yogurt, hot sauce, garlic powder, onion powder, dried dill weed, dried parsley, and pepper together until smooth and creamy.
4. Natural release: When the cook time is complete, allow your Instant Pot to naturally release for 10 minutes, then quick release the remaining pressure and remove the lid. Drain the liquid from your pot and use two forks or a mixer to shred your chicken.
5. Mix in your sauce: Turn your Instant Pot to Sauté, then add the yogurt and hot sauce mixture to your shredded chicken. Stir well and cook until the liquid begins to bubble. If you’re using any cheese, add it in now.
6. Broil: This step is optional, but I love to slightly crisp the top of the creamy buffalo chicken dip. To do that, transfer your dip to an oven safe dish and broil for 4-6 minutes until lightly browned. Watch the oven carefully, the broiler can start to burn things very quickly.
7. Optional Garnish: Add any additional garnishes at this point. These ingredients aren’t included in the nutrition or special diet info below. 

How to Make Healthy Buffalo Chicken Dip with Cottage Cheese in the Crock Pot

1. Place chicken breasts in a Crockpot and cook on high heat for 4 hours. 
2. Once your chicken is fully cooked shred it with two forks or a hand mixer.
3. Blend cottage cheese, Greek yogurt, Franks hot sauce, garlic powder, onion powder, dried dill weed, dried parsley, and pepper together until smooth and creamy. 
4. Stir yogurt mixture, and cheese into your chicken, and cook on low heat for 1.5 hours.
5. Optional: Place your slow cooker insert under your broiler for 4-6 minutes until lightly browned.

How to Make Healthy Buffalo Chicken Dip with Cottage Cheese on the Stove top

1. Boil your chicken for 15-20 until internal temperature reaches 165°F.
2. Drain all liquid from your pan and shred your chicken using two forks or a hand or standing mixer. 
3. Blend cottage cheese, Greek yogurt, Franks hot sauce, garlic powder, onion powder, dried dill weed, dried parsley, and pepper together until smooth and creamy. 
4. Mix blended sauce into your chicken, and add cheddar cheese. Stir well and transfer to an oven safe baking dish.
5. Optional: Broil 4-6 minutes until lightly browned. Remove dip from the oven and let it rest for 10 or 15 minutes before serving.

Recipe Tips

• Frozen or thawed chicken in the Instant Pot cook for the same amount of time, the frozen chicken will just take longer to come to pressure.  
• This is a great recipe for meal prep because it freezes and reheats well. This recipe keeps in the fridge for up to 6 days. Freeze in individual servings for quick, easy lunches or snacks on the go.
• Like I mentioned, you can leave the cheddar cheese out of the recipe. Goat cheese, blue cheese crumbles or feta are other optional toppings.
• Even if you hate cottage cheese or Greek yogurt, trust me–you cannot taste them individually and mixing the two gives a wonderful creamy texture to this cheesy dip. 
• My favorite things to dip into this creamy dip are baby carrots, red bell peppers, pita chips, celery sticks and tortilla chips.
• Using a hand mixer or stand mixer is the easiest way to shred chicken. Here are some tips so you get the best results:
  • Make sure all liquid is drained from your bowl.
  • Starting on low, turn on your mixer and apply slight pressure to chicken breasts.
  • Increase to medium speed and move in circular motion around your pot until all of your chicken is shredded. This only takes about 30 seconds.

Healthy Eating Plans

21 Day Fix

21 Day Fix Healthy Buffalo Chicken Dip with Cottage Cheese 

Entire recipe: 10 Red Containers and 2 Blue Containers.

Per serving: Makes 8 – ½ cup servings, each is 1 ¼ Red Containers. If you add cheddar cheese, add ¼ Blue Containers.  

2B Mindset

This recipe counts as a protein. Fill 25% of your plate with an FFC, and 50% vegetables for a perfect lunch. Serve with 50% vegetables for dinner. 

Trim Healthy Mama

This recipe is an S with no substitutions required. 

Looking for More Delicious Recipes?

• Instant Pot Crack Chicken
• Dill Pickle Chicken Salad
• Instant Pot Buffalo Chicken Bites
• Healthy Mac and Cheese
• Healthy Spinach Artichoke Dip

Print

Healthy Buffalo Chicken Dip with Cottage Cheese

This healthy Buffalo Chicken Dip is high protein and low carb! Directions for Instant Pot or Ninja Foodi, Slow Cooker, or stove top. You'll love this easy low carb meal prep recipe.

Course Appetizer

Cuisine American

Keyword 21 Day Fix, Buffalo Chicken Dip, healthy

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 8

Calories 200kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Food processor
• Mixing Bowls

Ingredients

• 2 lbs chicken breasts frozen
• 1 cup water
• 3/4 cup cottage cheese 2%
• 3/4 cup Greek yogurt plain, 2%
• 3/4 cup Hot Sauce Frank’s Hot Sauce, NOT Buffalo sauce :)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried dill
• 1/2 tsp dried parsley
• 1/4 tsp black pepper
• 2/3 cup cheddar cheese shredded (optional)

US Customary – Metric

Instructions

Instant Pot Instructions:

• Place your frozen chicken breasts into your Instant Pot. Be careful not to stack them to ensure they cook fully and cover with 1 cup of water. 2 lbs chicken breasts, 1 cup water
• Close and lock the lid and turn the pressure valve to sealing. Select Pressure Cook (high) and set cook time for 12 minutes.
• Blend cottage cheese, Greek yogurt, Franks hot sauce, garlic powder, onion powder, dried dill weed, dried parsley, and pepper together until smooth and creamy. 3/4 cup cottage cheese, 3/4 cup Greek yogurt, 3/4 cup Hot Sauce, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried dill, 1/2 tsp dried parsley, 1/4 tsp black pepper
• When the cook time is complete, allow your Instant Pot to naturally release for 10 minutes, then quick release the remaining pressure and remove the lid. Drain the liquid from your pot and use two forks or a hand mixer to shred your chicken.
• Turn your Instant Pot to Sauté and stir in your yogurt and hot sauce mixture. Stir well and cook until the liquid begins to bubble. Then mix in your cheese (if using). 2/3 cup cheddar cheese
• This step is optional, but I love to slightly crispen the top of the dip. Transfer your dip to an oven safe dish and broil for 4-6 minutes until lightly browned. Watch the oven carefully, the broiler can start to burn things very quickly. Remove dip from the oven and let it rest for 10-15 minutes. Serve with carrots, celery, cucumbers, stuffed inside a jalapeño or bell pepper, eat on a tortilla or in a pita. The possibilities are endless.

Crock Pot Instructions:

• Place chicken breasts in a Crockpot and cook on high heat for 4 hours.2 lbs chicken breasts
• Once your chicken is fully cooked shred it with two forks or a hand mixer.
• Next, blend cottage cheese, Greek yogurt, Franks hot sauce, garlic powder, onion powder, dried dill weed, dried parsley, and pepper together until smooth and creamy. 3/4 cup cottage cheese, 3/4 cup Greek yogurt, 3/4 cup Hot Sauce, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried dill, 1/2 tsp dried parsley, 1/4 tsp black pepper
• Stir yogurt mixture, and cheese into your chicken, and cook on low heat for 1.5 hours. 2/3 cup cheddar cheese
• Optional: Place your Crockpot insert under your broiler for 4-6 minutes until lightly browned.

Stove/Oven Instructions:

• Boil your chicken for 15-20 until internal temperature reaches 165°F. Drain all liquid from your pan and shred your chicken using two forks or a hand mixer. 2 lbs chicken breasts
• Blend cottage cheese, Greek yogurt, Franks hot sauce, garlic powder, onion powder, dried dill weed, dried parsley, and pepper together until smooth and creamy. 3/4 cup cottage cheese, 3/4 cup Greek yogurt, 3/4 cup Hot Sauce, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried dill, 1/2 tsp dried parsley, 1/4 tsp black pepper
• Mix blended sauce into your chicken, and add cheddar cheese. Stir well and transfer to an oven safe dish. 2/3 cup cheddar cheese
• Optional: Broil 4-6 minutes until lightly browned. Remove dip from the oven and let it rest for 10-15 minutes before serving.

Video

Notes

Healthy Eating Plans: 

• For the Weight Watchers version, please see this post for the recipe and point information.
• 21 Day Fix: For this entire 21 Day Fix Buffalo Chicken dip recipe: 10 Red Containers and 2 Blue Containers  
• Per serving: Makes 8 – ½ cup servings. 1 ¼ Red Containers, and ¼ Blue Containers.  
• 2B Mindset: This recipe counts as a protein. Fill 25% of your plate with an FFC, and 50% vegetables for a perfect lunch.  Serve with 50% vegetables for dinner. 
• Trim Healthy Mama: This recipe is an S with no substitutions required. 
• Keto: You’ll want to calculate the carbs in the cottage cheese and Greek yogurt and see if this is acceptable for your personal goals.

Recipe Tips 

• Frozen and thawed chicken in the Instant Pot cook for the same amount of time, the frozen chicken will just take longer to come to pressure.  
• This is a great recipe for meal prep because it freezes and reheats well. This recipe keeps in the fridge for up to 6 days. Freeze in individual servings for quick, easy lunches or snacks on the go.
• Like I mentioned, you can leave the cheddar cheese out of the recipe. Goat cheese, blue cheese crumbles or feta are other optional toppings.
• Even if you hate cottage cheese or Greek yogurt, trust me–you cannot taste them individually and mixing the two gives a wonderful creamy texture to this cheesy dip. 
• My favorite things to dip into this creamy dip are baby carrots, red bell peppers, pita chips, celery sticks and tortilla chips.
• Using a hand mixer or stand mixer is the easiest way to shred chicken. Here are some tips so you get the best results:
  • Make sure all liquid is drained from your bowl.
  • Starting on low, turn on your mixer and apply slight pressure to chicken breasts.
  • Increase to medium speed and move in circular motion around your pot until all of your chicken is shredded. This only takes about 30 seconds.

Nutrition

Calories: 200kcal | Carbohydrates: 2g | Protein: 31g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 85mg | Sodium: 210mg | Potassium: 447mg | Sugar: 1g | Vitamin A: 149IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 1mg

The post Healthy Buffalo Chicken Dip with Cottage Cheese appeared first on My Crazy Good Life.

In place of traditional rice, cauliflower rice gives this dish a low carb veggie kick, and allows you to enjoy that extra tortilla without feeling too much guilt.

I’m always looking for a healthy and easy meal that is a fan favorite in my household. This is one of my favorite Instant Pot recipes that provides my family with a healthy meal without the long cooking time in the kitchen.

This is one of our favorite chicken meals to make on busy weeknights when we are scrambling to find time to eat at the dining room table together.

Cooking in the Instant Pot is a fantastic way to create healthy and filling meals. If you don’t have an Instant Pot, a traditional pressure cooker will work just as well.

I love that I can throw this one pot dish into the Instant Pot and it pretty much cooks itself. This easy recipe is a great way to get more healthy vegetables into your meals on busy nights where you have limited time.

Where’s the recipe?

Here at My Crazy Good Life we write our recipes so that anyone can follow them. We love it when our readers feel comfortable, confident, and empowered in the kitchen. The post below has detailed instructions, recipe tips, and healthy eating information.

If you’d like to skip past the ingredient details, recipe tips, nutritional and healthy eating guides, simply scroll down to the bottom where you’ll find the easy to print this Instant Pot Cauliflower Spanish Rice with Chicken recipe.

Ingredients in Spanish Rice in the Instant Pot:

(full recipe and measurements are located in the printable recipe at the bottom of this post)

• olive oil: A little bit of olive oil is a great healthy fat that helps sauté the veggies
• chopped onions
• chopped jalapeño: Do not rub your eyes after chopping jalapeños!
• minced garlic: This is much more flavorful than garlic powder.
• cumin
• chili powder: This is an easy way to modify your spice level. If you tend to like spicier meals add more chili powder.
• paprika
• chopped cilantro
• chicken thighs (or breasts): Chicken thighs will give you a more flavorful chicken option, however chicken breasts will be an even healthier option. I find that chicken breast tend to be easier when making recipes requiring shredded chicken.
• cauliflower florets: We use fresh in this recipe – but if you are looking for already prepared riced cauliflower option please check out our recipe tips for how to successfully incorporate these into our recipe.
• tomato paste
• chicken broth: We prefer using low-sodium. A little salt goes a long way.

How to make Instant Pot Cauliflower Rice: 

1. Turn the Instant Pot to sauté and add the olive oil. When the oil is hot sauté the onions, jalapeños, garlic, and cilantro for about 1 minutes.
2. Add the cumin, chili powder, paprika, and mix around.
3. Next place chicken and chicken broth in the inner pot. Lock the lid into place and close pressure valve to the sealing setting. Cook on high pressure using manual for 9 minutes. Release pressure using the quick release method.
4. Remove the lid and place a steaming basket over the chicken. Add the cauliflower florets to the steaming basket. Lock the lid into place and cook on high pressure again for 1 minute. Release the pressure using the quick release method.
5. Carefully remove the steaming basket full of cauliflower. Using a fork or tongs remove the chicken and set aside. There will be about 1/4 cup liquid at the bottom of the Instant Pot. Strain the liquid from the onions and jalapeños, leaving about 2 tbsp. of liquid and the onions and jalapeños in the Instant Pot.
6. Add the cauliflower back into the Instant Pot. Use a potato masher to break the cauliflower into rice like chunks.
7. Stir in the tomato paste to give the cauliflower rice a nice orange color.
8. Serve the rice immediately and top it with the chicken, fresh tomatoes, limes, and more cilantro.

Recipe Tips

• To use riced cauliflower in this recipe, I’d add the it and close the lid for a few minutes instead of cooking the cauliflower rice at all. I always err on the side of undercooked (because I can cook it more) than mushy cauliflower rice.
• If using frozen cauliflower rice, I’d recommend cooking it on high pressure for 0 minutes (that’s right–zero minutes). That will allow your Instant Pot to come to pressure and then you can release pressure without fear of overcooking the frozen cauliflower rice.
• This is already a healthy Spanish rice dinner, but if you’d like to make this recipe even healthier, feel free to use chicken breasts instead of boneless and skinless chicken thighs.

Healthy Eating Plans

21 Day Fix Spanish Rice:

Entire recipe: 3 tsp, 4.5 green containers, 4 red containers | Counts per serving (recipe serves 4): 3/4 teaspoon, 1 1/4 green containers, 1 red container

Weight Watchers Points:

5 Freestyle Smartpoints points per serving

The points for the new 2022/2023 points plan is 5.

Keto/Low Carb:

10 grams of carbohydrates per serving, 7 net carbs per serving

2B Mindset:

This is a perfect dinner recipe, and you could use it for lunch as well if you add an FFC.

Looking for more cauliflower recipes?

• Cauliflower Taco Bowl
• Buffalo Cauliflower Bites
• Cauliflower Fried Rice
• Garlic-Cilantro Cauliflower Rice
• Spicy Roasted Cauliflower

Print

Instant Pot Cauliflower Rice and Chicken

Cauliflower Rice in the Instant Pot is the perfect compliment to any meal, and this Instant Pot Cauliflower Rice with chicken is the perfect healthy version of your favorite Mexican dish. I love that it's easy to make and impresses your guests! 

Course Side Dish

Cuisine American

Keyword Cauliflower Spanish Rice

Prep Time 5 minutes minutes

Cook Time 18 minutes minutes

Total Time 23 minutes minutes

Servings 4

Calories 329kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Instant Pot Trivet

Ingredients

• 1 tbsp olive oil
• 1/2 onion chopped
• 1 jalapeño chopped
• 1 tbsp garlic minced
• 2 tbsp cilantro chopped
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp paprika
• 4 boneless chicken thighs
• 1/2 cup chicken broth low sodium
• 4 cups cauliflower florets
• 2 tbsp tomato paste

US Customary – Metric

Instructions

• Turn the Instant Pot to sauté and add the olive oil. When the oil is hot sauté the onions, jalapeños, garlic, and cilantro for about 1 minutes. Add the cumin, chili powder, paprika, and mix around. 1 tbsp olive oil, 1/2 onion, 1 jalapeño, 1 tbsp garlic, 2 tbsp cilantro, 1/2 tsp cumin, 1/2 tsp chili powder, 1/2 tsp paprika
• Next add in the chicken and chicken broth. Lock the lid into place and turn the pressure valve to sealing. Cook on high pressure using manual for 9 minutes. Release pressure using the quick release method. 4 boneless chicken thighs, 1/2 cup chicken broth
• Remove the lid and place a steaming basket over the chicken. Add the cauliflower florets to the steaming basket. Lock the lid into place and cook on high pressure again for 1 minute. Release the pressure using the quick release method. 4 cups cauliflower florets
• Carefully remove the steaming basket full of cauliflower. Using a fork or tongs remove the chicken and set aside. There will be about 1/4 cup liquid at the bottom of the Instant Pot. Strain the liquid from the onions and jalapeños, leaving about 2 tbsp. of liquid and the onions and jalapeños in the Instant Pot.
• Add the cauliflower back into the Instant Pot. Use a mash potato masher to break the cauliflower into rice like chunks. Stir in the tomato paste to give the cauliflower rice a nice orange color. 2 tbsp tomato paste
• Serve the rice immediately and top it with the chicken, fresh tomatoes, limes, and more cilantro.

Video

Notes

• You can use already riced cauliflower in this recipe. Add the riced cauliflower and close the lid for a few minutes instead of cooking the cauliflower rice at all. I always err on the side of undercooked (because I can cook more) than mushy cauliflower rice.
• If using frozen cauliflower rice, cook it on high pressure for 0 minutes (that’s right–zero minutes). That will allow your Instant Pot to come to pressure and then you can release pressure without fear of overcooking the frozen cauliflower rice.
• This is already a healthy Spanish rice dinner, but if you’d like to make this recipe even healthier, use chicken breasts instead of boneless and skinless chicken thighs.

Healthy Eating Plans

21 Day Fix Spanish Rice:

Entire recipe: 3tsp, 4.5 G, 3.75R | Count per serving (recipe serves 4): .75 tsp, 1.25 green containers, .9 red container

Weight Watchers:

5 Freestyle Smart Points per serving | 5 2022/2023 Points

Keto/Low Carb:

10 grams of carbohydrates per serving, 7 net carbs per serving

2B Mindset:

This is a perfect dinner recipe, and you could use it for lunch as well if you add an FFC.

Nutrition

Serving: 1g | Calories: 329kcal | Carbohydrates: 10g | Protein: 21g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 111mg | Sodium: 189mg | Potassium: 702mg | Fiber: 3g | Sugar: 4g | Vitamin A: 979IU | Vitamin C: 60mg | Calcium: 49mg | Iron: 2mg

The post Instant Pot Cauliflower Rice with Chicken appeared first on My Crazy Good Life.

When I’m looking for healthy snacks, the air fryer is my go-to appliance. Air frying is a great way to get that crispy crunch that I crave mid-afternoon, without the extra calories of an actual fried food. I love that you don’t need bread crumbs or all purpose flour to make an amazing recipe!

Eggplant is a versatile vegetable that can be cooked in a variety of ways. It can be roasted, fried, or even grilled. However, one of the healthiest ways to cook eggplant is in an air fryer. Air fryers use hot air to cook food, which results in a crispy exterior and a tender interior. This method of cooking also uses less oil than traditional frying, making it a healthier option.

This delicious recipe is my favorite way to prepare eggplant. It’s a Weight Watchers air fryer eggplant that also works for the 21 Day Fix or any other healthy eating plan.

Where’s the recipe?

Here at My Crazy Good Life, we like to make sure that anyone can follow our recipes–whether this is your first time in the kitchen or you’re an experienced cook.

In this article you’ll find ingredient information, step-by-step instructions, plus nutrition facts and healthy eating plan calculations for the 21 Day Fix and Weight Watchers.

If you’d like to skip past that, simply scroll to the bottom of the page where you’ll find the easy to print delicious air fryer eggplant recipe card.

Ingredients for this Healthy Air Fryer Eggplant

• Eggplant: People typically think eggplant is a squash, but it’s actually a nightshade (similar to bell peppers and tomatoes). Eggplant is also a fruit! Eggplant is full of nutrients and antioxidants, and is a great addition to any healthy lifestyle.
• Avocado Oil: I prefer avocado oil for this recipe because it has a much lighter flavor than olive oil, but still has a multitude of health benefits. Avocado oil spray would work well here too.
• Seasoning: Salt, black pepper, and garlic powder are my go to. You can also add Italian seasoning, onion powder or any other favorites, if you’d like.

How to make Healthy Air Fryer Eggplant

1. First preheat your air fryer to 350 degrees f.
2. Next, slice eggplant into square pieces, and then add them to a large bowl.
3. Drizzle your eggplant with avocado oil or a spritz of avocado oil cooking spray. You only need a little oil for this recipe.
4. Top the eggplant with kosher salt, pepper, and garlic powder. Add or omit seasonings to your taste preference.
5. Using a spoon or spatula, stir to coat your eggplant with the oil and seasonings.
6. Finally, add the seasoned diced eggplant to your preheated air fryer, and set your air fryer cook time for 25 minutes.
7. Shake your eggplant every 5 five minutes, during the cooking time, to promote even cooking.
8. You will know the eggplant is done when it is golden brown and soft.
9. Serve immediately or store in an airtight container for up to 3 days. This is definitely one of those recipes that I enjoy more right after it’s been cooked.

Recipe Tips

• How should I slice my eggplant? For my air fryer, I have found that 1 inch square eggplant pieces yield the best results. You can use slices of eggplant and air fry in a single layer, but you will likely have to batch cook since only a couple of eggplant slices will fit in the bottom of the air fryer basket at once.The size and way you cut your eggplant completely depends on the size of your air fryer.
• You can adjust the seasonings to your preference.
• Top with Parmesan cheese and marinara sauce for a healthy air fryer eggplant Parmesan!
• This is my favorite side dish with burgers. The eggplant fries are a perfect healthy substitute for french fries since they are made with less oil.
• If you have a convection oven, you can use that for this recipe. Turn it to the Convection Bake or Convection Roast setting and enjoy oven roasted eggplant.
• Serve the eggplant with your favorite sauce or toppings, such as marinara sauce, pizza sauce, or curry sauce. Don’t forget to adjust your healthy eating plan points or containers if you make any changes.

Healthy Eating Plans

Weight Watchers

Weight Watchers healthy air fryer eggplant points were figured using the WW website and following the recipe exactly. Serving sizes will vary depending on the size of your eggplant–my eggplant filled about 2 cups after it was cut. All the ingredients, aside from avocado oil, are zero points.

Per serving (1 cup):

 2023 Points: 2 | Blue Plan Points: 2 | Green Plan Points: 2 | Purple Plan Points: 2

21 Day Fix /Ultimate Portion Fix

Portion sizes of this 21 Day Fix Healthy Air Fryer Eggplant will vary based on the size of your eggplant. My eggplant was about 2 cups.

For the entire recipe: 2 Green Containers, 1 1/2 Teaspoons.

Per Serving (1 cup): 1 Green Container, 3/4 Teaspoons.

More healthy air fryer recipes

• Air Fryer Artichokes with Dipping Sauce
• Healthy Buffalo Chicken Roll Ups
• How to Air Fry Frozen Vegetables
• How to make Frozen Cauliflower in the Air Fryer
• Air Fryer Baked Apple Slices
• Healthy Bagel Recipe (in the air fryer!)

Print

Healthy Air Fryer Eggplant

This air-fried eggplant is a healthy side dish, made with simple ingredients that you are going to love!

Course Side Dish

Cuisine American

Keyword air fryer, eggplant

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 2

Calories 123kcal

Author Becca Ludlum

Equipment

• Ninja Foodi
• Kitchen Knife
• Cutting Board

Ingredients

• 1 eggplant medium
• 1 tbsp avocado oil
• ½ tsp black pepper ground
• ¼ tsp salt
• ½ tsp garlic powder

US Customary – Metric

Instructions

• Preheat your air fryer to 350º
• Cut your eggplant into 1 inch cubes. 1 eggplant
• Toss eggplant with avocado oil, pepper, salt, and garlic powder. 1 tbsp avocado oil ½ tsp black pepper ¼ tsp salt ½ tsp garlic powder
• Add the eggplant to your air fryer and set the time for 25 minutes.
• Shake your eggplant every 5 minutes.
• Eggplant is done when it is golden brown and soft.

Notes

• You can adjust seasonings to your preference.
• Top with Parmesan cheese and marinara for a healthy eggplant Parmesan.
• This is my favorite side dish with burgers. The eggplant is a perfect healthy substitute for fries.

Healthy Eating Plans:

Weight Watchers: Points were figured using the WW website. Following the recipe exactly. Serving sizes will vary depending on the size of your eggplant. All the ingredients aside from avocado oil are zero points. Each 1 cup serving counts as 2023 Points: 2 |  Blue Plan Points: 2 | Green Plan Points: 2 | Purple Plan Points: 2

21 Day Fix/Ultimate Portion Fix: Portion sizes will vary based on the size of your eggplant, mine yielded about 2 cups of eggplant.

For the entire recipe: 2 Green Containers, 1 1/2 Teaspoons.

Per Serving (1 cup): 1 Green Container 3/4 Teaspoons.

Nutrition

Serving: 1c | Calories: 123kcal | Carbohydrates: 14g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 296mg | Potassium: 540mg | Fiber: 7g | Sugar: 8g | Vitamin A: 55IU | Vitamin C: 5mg | Calcium: 24mg | Iron: 1mg

The post Healthy Air Fryer Eggplant appeared first on My Crazy Good Life.

Pressure cooker baking is a thing, and these Instant Pot Cupcakes are the perfect recipe to prove it. Baking in the Instant Pot is easy peasy, and bakes incredibly delicious and fluffy cakes. 

These Instant Pot cupcakes come out moist, and full of banana and peanut butter flavor. The best part is they are free from refined sugar. I love the better balance of eating healthy cupcakes for a treat after dinner. 

This recipe is a great way to enjoy cupcakes, with out all the added ingredients and processed sugars associated with a traditional cake mix. As written, our instant pot cake is vegetarian, gluten free, and dairy free.  They can be easily adapted to fit the ingredients you already have in your pantry, or around any food allergies or other preferences that you may have.

This delicious cupcake is a special treat with simple ingredients. Our healthy twist on the classic cupcakes is loaded with delicious flavors that the whole family will absolutely go crazy over. 

Where’s the Recipe?

To better serve all of my readers here at My Crazy Good Life, I’ve made a commitment to put a ton of helpful information in all of my posts. 

If you’d like to skip over the information about freezing, ingredients, and diet information, please simply scroll to the bottom of this post, where you will find the easy to print Instant Pot Cupcakes recipe!

Ingredients in Instant Pot Cupcakes

• Bananas: Bananas add a natural unrefined sweetener to the recipe. 
• Almond milk: A vegan alternative to cow’s milk. 
• Maple Syrup: All delicious desserts should be sweetened with maple syrup. It’s a fantastic unrefined sugar that is perfect in many different recipes. 
• Egg: If wanting to make this recipe vegan, read more about our recommended egg substitute. 
• Vanilla Extract
• Flour: Rice flour, if looking for gluten free, or whole wheat flour.
• Baking Powder: You can thank baking powder for your fluffy cupcake. Baking powder helps provide little air bubbles when baking and that helps give it the fluffy texture we all love and enjoy. 
• Baking Soda: Baking soda helps the rising of the baked good. Baking soda and baking powder are not the same thing, be sure to be mindful when adding these two ingredients. 
• Salt
• Peanut Butter: Peanut butter is one of my favorite flavors in a dessert. I love knowing there is a boost of protein and a ton of delicious flavor. 
• Cocoa Powder: Who doesn’t love all chocolate recipes? The cocoa powder is the perfect addition to the flavors in the frosting.  

How to make Instant Pot Cupcakes in the Instant Pot

Time needed: 35 minutes

If you don’t have silicone molds, you can use ramekins or even oven safe coffee mugs for this recipe.

1. Prepare your pot: Place a trivet in the bottom of the pot and add 2 cups of water.
2. Make your batter: Mash two large bananas in a medium mixing bowl. Gently stir in the wet ingredients: almond milk, maple syrup, egg, and vanilla extract. Next, add the dry ingredients: rice flour, baking soda, baking powder, and salt. Now is the time to add any optional mix-ins.
3. Fill your cupcake liners: Lightly spray silicone muffin cups with cooking spray and fill each cavity ¾ full with batter. You can use ramekins, mason jars, or a springform pan as well.
4. Cover: Tightly cover the cupcakes with aluminum foil, and place your cupcakes onto the trivet. You may have to make two rows. If so, rotate the liners slightly to keep the cupcakes from stacking directly on top of one another.
5. Pressure Cook: Close the lid and turn the valve to sealing. Select Pressure Cook (high) and set the cook time for 25 minutes. If making a cake, cook for 35 minutes.
6. Make your frosting: While your cupcakes are cooking mix peanut butter, maple syrup, and cocoa powder together in a small bowl. Mix until well combined and there are no remaining lumps of cocoa powder.
7. Natural Release: When the cook time is complete, let the pressure release naturally. Once the pressure valve drops, remove the lid and gently remove your cupcakes.
8. Cool your cupcakes: Remove the aluminum foil covers from your cupcakes and let them cool to room temperature.
9. Frost: Once the cupcakes are cooled, use a spatula to spread 1 tbsp of frosting on top of each cupcake.

How to make Instant Pot Cupcakes in the Oven

1. Preheat oven to 350°F.
2. Lightly spray a muffin pan with cooking spray.
3. Mash two large bananas in a large bowl. Gently stir in almond milk, maple syrup, eggs, vanilla extract, rice flour, baking soda, baking powder, salt, and any optional mix-ins. 
4. Fill each muffin cup ¾ full with batter. 
5. Cook for 35 minutes, or until a toothpick inserted into the middle of a cupcake comes out clean. 
6. While your cupcakes are cooking, mix the peanut butter, maple syrup, and cocoa powder together in a small bowl. Mix until well combined and there are no lumps of cocoa powder. 
7. Allow your cupcakes to cool in the muffin tin to room temperature.
8. Once the cupcakes are cooled, use a spatula to cover each with 1 tbsp of frosting.

Recipe Tips

• If you don’t like bananas, or have an allergy, you can replace them with one cup of unsweetened applesauce.
• A handheld potato masher works perfectly to mash your bananas.  
• Sometimes I like to omit the cocoa powder from the frosting. The sweet peanut butter frosting is amazing without the chocolate. 
• Rice flour can be substituted in equal amounts for whole wheat flour, or gluten free flour. 
• This works well as a cake too! Just add your batter to sprayed springform pan, and cook on high pressure for 35 minutes, with a natural pressure release.
• Adding in chocolate chips is an easy way to sweeten these up a bit! I’d add 1/4 cup to the batter.
• Our Instant Pot Cup cakes store well in an airtight container. 
• I love leaving the frosting off these and leaving them as banana bread muffins!
• Cooking time might be different if baking at a higher altitude. 

Healthy Eating Plans

These are the counts I’ve figured for specific diets based on the recipe as written, with no additional or optional ingredients.

21 Day Fix

One of these 21 Day Fix Instant Pot Cupcakes counts as a Yellow Container treat swap. 

2B Mindset

This counts as a “silly” carb or treat.

Weight Watchers

Our Weight Watchers Instant Pot Cupcake version is just as delicious.

Want more Instant Pot recipes?

• Instant Pot Brownies
• Instant Pot Cheesecake
• Starbucks Espresso Brownies Copycat

Print

Instant Pot Cupcakes

These Instant Pot Cupcakes are easy and healthy! Gluten free, dairy free banana cupcakes with chocolate peanut butter frosting are made from scratch in the Instant Pot or right in the oven!

Course Dessert

Cuisine American

Keyword 21 Day Fix Cupcakes, banana bread, healthy cupcakes, Instant Pot Cupcakes

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6

Calories 298kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Teacup Molds
• Instant Pot Trivet

Ingredients

Cupcakes:

• 2 bananas ripe and mashed
• 1/4 cup almond milk or soy milk
• 1/2 cup maple syrup
• 1 egg
• 1 tsp vanilla extract
• 1 cup rice flour or whole wheat flour
• 1/4 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt

Frosting:

• 1/4 cup peanut butter smooth
• 1½ tbsp maple syrup
• 1 tbsp cocoa powder

Instructions

Instant Pot

• Place a trivet in the bottom of the Instant Pot and add 2 cups of water.
• Mash two large bananas in a medium mixing bowl. Gently stir in the almond milk, maple syrup, egg, vanilla extract, rice flour, baking soda, baking powder, and salt. Nows the time to add any optional mix-ins. 2 bananas, 1/4 cup almond milk, 1/2 cup maple syrup, 1 egg, 1 tsp vanilla extract, 1 cup rice flour, 1/4 tsp baking soda, 1 tsp baking powder, 1/4 tsp salt
• Lightly spray silicone cupcake liners with cooking spray and fill each cavity ¾ full with batter. You can use ramekins, mason jars, or a springform pan as well.
• Tightly cover the cupcakes with aluminum foil, and place your cupcakes onto the trivet. You may have to make two rows. If so, turn the liners slightly to keep the cupcakes from stacking directly on top of one another.
• Close and lock the lid and turn the valve to sealing. Select Pressure Cook and set the cook time for 25 minutes. If making a cake, cook for 35 minutes.
• While your cupcakes are cooking mix peanut butter, maple syrup, and cocoa powder together in a small bowl. Mix until well combined and there are no lumps of cocoa powder. 1/4 cup peanut butter, 1½ tbsp maple syrup, 1 tbsp cocoa powder
• When the cook time is complete, let the pressure release naturally. Once the pressure valve drops remove the lid, and gently remove your cupcakes.
• Remove the aluminum foil covers from your cupcakes, and let them cool to room temperature.
• Once the cupcakes are cooled, use a spatula to spread 1 tbsp of frosting on top of each cupcake.

Oven

• Preheat oven to 350°F.
• Lightly spray a cupcake pan with cooking spray.
• Mash two large bananas in a medium mixing bowl. Gently stir in almond milk, maple syrup, eggs, vanilla extract, rice flour, baking soda, baking powder, salt, and any optional mix-ins. 2 bananas, 1/4 cup almond milk, 1/2 cup maple syrup, 1 egg, 1 tsp vanilla extract, 1 tsp vanilla extract, 1/4 tsp baking soda, 1 tsp baking powder, 1/4 tsp salt
• Fill each cupcake cavity ¾ full with batter.
• Cook for 35 minutes, or until a knife inserts and comes out clean.
• While your cupcakes are cooking, mix the peanut butter, maple syrup, and cocoa powder together in a small bowl. Mix until well combined and there are no lumps of cocoa powder. 1/4 cup peanut butter, 1½ tbsp maple syrup, 1 tbsp cocoa powder
• Allow your cupcakes to cool to room temperature.
• Once the cupcakes are cooled, use a spatula to cover each with 1 tbsp of frosting.

Video

Notes

Healthy Diet Information

• 21 Day Fix: One of these 21 Day Fix Cupcakes counts as a Yellow Container treat swap. 
• 2B Mindset : This counts as a “silly” carb or treat.

Recipe Tips

• If you don’t like bananas, or have an allergy, you can replace them with one cup of unsweetened applesauce.
• A handheld potato masher works perfectly to mash your bananas.  
• Sometimes I like to omit the cocoa powder from the frosting. The sweet peanut butter frosting is amazing without the chocolate. 
• Rice flour can be substituted in equal amounts for whole wheat flour, or gluten free flour. 
• This works well as a cake too! Just add your batter to sprayed springform pan, and cook on high pressure for 35 minutes, with a natural pressure release.
• Adding in chocolate chips is an easy way to sweeten these up a bit! I’d add 1/4 cup to the batter.
• Our Instant Pot Cupcakes store well in an airtight container. 
• I love leaving the frosting off these and leaving them as banana bread muffins!
• Cooking time might be different if baking at a higher altitude. 

Want more Instant Pot baking recipes?

• Instant Pot Brownies
• Instant Pot Cheesecake

Nutrition

Calories: 298kcal | Carbohydrates: 55g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 220mg | Potassium: 393mg | Fiber: 3g | Sugar: 25g | Vitamin A: 65IU | Vitamin C: 3mg | Calcium: 89mg | Iron: 1mg

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