Two Easy Instant Pot or Crock Pot Meals for Busy College Students

LRR,

Written by: Madison Torre

 

As a college student who lives in an apartment, finding enough time to cook meals can be difficult to navigate when there is so much going on with school. Most weeks, I find myself struggling to make healthy, yet delicious meals that keep me full and satisfied for long days of classes and activities. One appliance I have found useful is an instant pot. It allows me to throw all of my ingredients in and either slow cook or pressure cook them, allowing me to get other tasks done while my food is cooking. Here are two recipes that have become staples that are always a part of my dinner rotation!

Marinara Sauce

Ingredients:

  • Extra virgin olive oil
  • ½ yellow or white onion
  • 4-6 cloves chopped garlic
  • 1 can crushed tomatoes (I use Tuttoroso)
  • ½ tsp salt
  • 1.5 tsp pepper
  • 1 tsp sugar
  • ½ cup fresh, finely chopped basil

 

To Make:

  1. Turn on the instant pot and select the sauté setting
  2. Add in oil, followed by minced garlic and chopped onion
  3. Saute until lightly browned
  4. Add in can of crushed tomatoes
  5. Add salt, pepper, sugar and half of basil
  6. Change instant pot setting to high slow cook 
  7. Put glass lid on instant pot, allow to cook for 2-3 hours
  8. Stir mixture every 30-45  minutes, adjusting seasonings as needed and gradually adding basil throughout cook time
  9. After 2-3 hours, turn off instant pot and mix in any remaining basil
  10. Allow to cool, divide into containers

 

***Sauce can be used as is to serve with a dish like pasta, or as a base for another recipe!

 

Stuffed Peppers

Ingredients:

  • 4 bell peppers
  • 1 tbsp Evoo olive oil
  • 2 tbsp minced garlic
  • 1 small onion, chopped
  • ½ lb ground meat of choice 
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tbsp tomato paste
  • 14 oz tomato sauce (see recipe)
  • 1.5 tbsp Italian seasoning
  • 1 tbsp nutritional yeast 
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ cup uncooked brown rice
  • ½ cup chicken broth
  • Shredded mozzarella 

 

To Make:

  1. Turn on the instant pot and select the sauté setting
  2. Add in oil, minced garlic and chopped onion
  3. Sauté until browned
  4. Add meat, salt and pepper
  5. Once meat is cooked through, stir in tomato paste 
  6. Add sauce and all seasonings
  7. Change instant pot setting to high slow cook 
  8. Put glass lid on instant pot, allow to cook 2-3 hours
  9. Stir mixture every 30-45 minutes, adjusting seasonings as needed
  10. After 2-3 hours, add in brown rice and chicken broth (if needed)
  11. Continue cooking until rice is done
  12. While rice is cooking, preheat the oven to 375 F
  13. slice all the peppers in half vertically and remove seeds 
  14. Put them cut side down on a baking sheet and bake for 7-8 minutes to partially cook
  15. Remove from oven and let cool until rice is done
  16. Once rice is cooked, generously scoop the mixture into each bell pepper 
  17. Top with cheese and fresh basil if desired
  18. Bake in oven until peppers are tender and cheese is melted
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