175 anti-inflammatory diet recipes to make for the hottest kitchen appliance—the Instant Pot®—for those who want fast, delicious meals the whole family will love.
Chronic inflammation is a major health risk and can wreak havoc on your body, contributing to many types of diseases. But preventing and/or reducing inflammation doesn’t have to be an overwhelming challenge. Diet—particularly one high in processed, fatty, and sugary foods—is one of the main causes of chronic inflammation, but by introducing anti-inflammatory meals into your diet, you can reduce inflammation and enjoy a healthier lifestyle.
The Instant Pot can be used to create healthy anti-inflammatory meals that are quick, easy, and most importantly delicious. With 175 recipes and photographs throughout, this cookbook is perfect for those who follow an anti-inflammatory diet. Whether you are new to the Instant Pot or an expert, this easy-to-understand cookbook takes you step-by-step through exactly how the Instant Pot works and offers simple recipes that anyone can follow.
The “I Love My Instant Pot®” Anti-Inflammatory Diet Recipe Book shows you how to make satisfying, whole-food dishes from breakfast to dinner and from snacks to dessert. Discover how quick and easy it is to follow the anti-inflammatory diet using everyone’s favorite cooking appliance. This cookbook makes creating healthy recipes in your Instant Pot easier than ever!
Maryea Flaherty is the blogger behind Happy Healthy Mama, a healthy lifestyle blog that inspires others to live their healthiest life. She’s been blogging since 2010 and her work has been featured on Self, BuzzFeed, Greatist, Foodgawker, Tastespotting, Finding Vegan, and in Low Sugar Living magazine. She is the author of The “I Love My Instant Pot” Anti-Inflammatory Diet Recipe Book and Anti-Inflammatory Drinks for Health.
This chili is very tasty. I made some changes with excellent results. I used a 19oz can of black beans, rinsed and drained. I did not have Ancho chili powder or cumin, so I used the chili powder I already had and added 3 heaping tablespoons. I had a nugget ham in the fridge so I sliced a 1/3 of the ham, then diced the slices into bite sized pieces. I did not sauté the onion and garlic, just threw it in. Followed the recipe from then on. The flavor was incredible. Will definitely make this again.
Great flavour, followed the instructions, cooked for 20 minutes on Bean/Chili setting, rested for 10 minutes then de-pressurized; result was mushy chili. Need to adjust cooking time Downwards.. perhaps 10 and 10.
Giving it 5 stars as it will be amazing with a few tweaks. It’s a little soupy- I’ll use less broth next time. It’s also a little too sweet so I’ll leave out the tomato paste. I put a carton of Baby Bella mushrooms in, and they are delicious. And in case you are like me, and didn’t do your research, this is way too much for a Mini! I did it in 2 batches, which was easy, but will cut it in half next time! Overall, i am very pleased!
This was SO GOOD. I halved the recipe to fit into my 3qt IP and used canned black beans (1 full can), a whole small onion (I used white), and I still used 3 cloves garlic. I still did 20 min pressure cooking then only 7 min natural release since theres less food. Next time I make this I will add some cayenne pepper and probably not half any of the spices bc the sweet potatoes kind of took away from the spiciness for me. Added shredded cheese&crushed tortilla chips on top too. Highly recommend!!
Enjoying this chili a day later – did this recipe just about to a T except the Ancho chili powder – substituted dried Chipotle ground up (it was all I had!). It is quite sweet, which I like with the mellow heat in my mouth. Not sure if Saigon cinnamon is stronger than typical cinnamon, but it really sings the next day.