40+ Hearty Sunday Diabetic Pressure Cooker Recipes You’ll Love

When it comes to managing diabetes, finding meals that are both flavorful and healthy can sometimes feel like a challenge.

The key is to embrace recipes that are low in carbs, rich in protein, and filled with wholesome ingredients that won’t spike blood sugar levels.

Fortunately, the pressure cooker is here to make cooking easier, faster, and more convenient without sacrificing taste or nutrition.

In this article, we bring you over 40 mouthwatering Sunday diabetic pressure cooker recipes that will leave you feeling satisfied and nourished.

From hearty stews and tender meats to vibrant vegetable dishes and comforting soups, these recipes are designed to make your Sundays effortless yet indulgent.

Whether you’re cooking for one or feeding the whole family, these diabetic-friendly meals will provide you with all the flavor and none of the guilt.

40+ Hearty Sunday Diabetic Pressure Cooker Recipes You’ll Love

Embracing diabetic-friendly meals doesn’t mean compromising on taste or variety.

With the help of a pressure cooker, you can whip up delicious, healthy dishes in no time—perfect for busy Sundays when you want a meal that’s both comforting and nutritious.

From lean proteins to fiber-packed vegetables, these 40+ Sunday diabetic pressure cooker recipes will keep your blood sugar levels stable and your taste buds satisfied.

Take advantage of the convenience and speed the pressure cooker provides, and explore a whole new world of diabetic-friendly cooking.

These recipes are not only great for Sunday meals, but can also be enjoyed throughout the week, offering a perfect balance of flavor, health, and ease.

Pressure Cooker Turkey and Vegetable Stew

This hearty Turkey and Vegetable Stew is a comforting, diabetic-friendly meal perfect for Sundays. Packed with lean protein, low-glycemic vegetables, and aromatic herbs, it’s both flavorful and nourishing. The pressure cooker enhances the flavors while significantly reducing cooking time, making it ideal for those who want a wholesome meal without spending hours in the kitchen.

Ingredients

• 1 lb (450g) turkey breast, cubed
• 2 cups low-sodium chicken broth
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced zucchini
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1 bay leaf
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Set the pressure cooker to sauté mode and heat the olive oil. Add the turkey cubes and sear until lightly browned on all sides. Remove and set aside.
2. Add the onion, garlic, carrots, and celery to the pot. Sauté for 3–4 minutes until softened.
3. Stir in the thyme, smoked paprika, and a pinch of salt and pepper.
4. Return the turkey to the pot and add the chicken broth, zucchini, and bay leaf. Stir well.
5. Secure the lid and set the pressure cooker to high pressure for 12 minutes.
6. Allow a natural release for 10 minutes, then perform a quick release.
7. Remove the bay leaf, adjust seasoning, and serve hot.

This Pressure Cooker Turkey and Vegetable Stew is an excellent choice for diabetics, as it provides a balanced combination of lean protein and fiber-rich vegetables. It’s a warm, satisfying dish that pairs perfectly with a small side of whole-grain bread for a complete meal.

Pressure Cooker Lemon Herb Salmon and Asparagus

Bright, zesty, and perfectly cooked, this Lemon Herb Salmon and Asparagus recipe is a quick, nutritious option for a Sunday meal. With omega-3-rich salmon and fiber-packed asparagus, it’s a heart-healthy, low-carb dish tailored for those managing their blood sugar levels.

Ingredients

• 4 salmon fillets (4–5 oz each)
• 1 lb asparagus spears, trimmed
• Juice of 1 lemon
• 1 tsp lemon zest
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp dried dill or fresh dill
• 1/2 tsp black pepper
• 1/4 tsp salt

Instructions

1. Place the trivet or steaming rack in the pressure cooker. Add 1 cup of water to the pot.
2. Arrange the asparagus spears on the rack. Drizzle with olive oil and sprinkle with salt and pepper.
3. Place the salmon fillets on top of the asparagus. Drizzle with lemon juice, sprinkle with zest, garlic, and dill.
4. Secure the lid and set the pressure cooker to high pressure for 3 minutes.
5. Perform a quick release. Carefully remove the salmon and asparagus using tongs.
6. Serve immediately with additional lemon wedges if desired.

This Lemon Herb Salmon and Asparagus is not only quick to prepare but also packed with essential nutrients and flavors. It’s an elegant yet simple meal that’s perfect for Sunday dinners, ensuring you stay on track with your dietary goals without compromising taste.

Pressure Cooker Chili Lime Chicken with Cauliflower Rice

This Pressure Cooker Chili Lime Chicken is a vibrant, diabetic-friendly recipe that brings bold flavors to your Sunday table. Served over cauliflower rice, it’s a low-carb, protein-rich dish that’s both satisfying and easy to prepare. The chili-lime marinade infuses the chicken with zesty, smoky flavors while keeping the dish light and healthy.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• Juice of 2 limes
• Zest of 1 lime
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 tsp garlic powder
• 1 tbsp olive oil
• 1 cup low-sodium chicken broth
• 1 small head of cauliflower, riced
• 1 tbsp fresh cilantro, chopped (optional)
• Salt and pepper to taste

Instructions

1. In a bowl, mix lime juice, zest, chili powder, smoked paprika, cumin, garlic powder, olive oil, salt, and pepper. Add chicken thighs and marinate for at least 30 minutes.
2. Turn the pressure cooker to sauté mode. Sear the chicken thighs on both sides until lightly browned. Remove and set aside.
3. Deglaze the pot with chicken broth, scraping up any browned bits. Place the chicken back in the pot.
4. Secure the lid and cook on high pressure for 8 minutes. Perform a quick release.
5. Meanwhile, steam the cauliflower rice in a separate pot or microwave until tender.
6. Serve the chicken over cauliflower rice, garnished with fresh cilantro if desired.

This Chili Lime Chicken with Cauliflower Rice is an ideal Sunday meal for diabetics, offering a perfect blend of spice, zest, and nutrition. The low-carb cauliflower rice ensures a guilt-free experience while the juicy, marinated chicken satisfies your craving for bold flavors.

Pressure Cooker Spaghetti Squash Primavera

This Pressure Cooker Spaghetti Squash Primavera is a fresh and colorful dish that combines the natural sweetness of spaghetti squash with a variety of fresh vegetables. It’s a perfect low-carb, diabetic-friendly alternative to traditional pasta dishes. With its quick cooking time and vibrant flavors, it’s an ideal choice for a Sunday meal that’s both satisfying and nutritious.

Ingredients

• 1 medium spaghetti squash, halved and seeds removed
• 1 tbsp olive oil
• 1 cup cherry tomatoes, halved
• 1 cup zucchini, diced
• 1/2 red bell pepper, sliced
• 1/2 yellow bell pepper, sliced
• 2 garlic cloves, minced
• 1/4 cup low-sodium vegetable broth
• 1/4 cup fresh basil, chopped
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Freshly grated Parmesan (optional)

Instructions

1. Pour 1 cup of water into the pressure cooker. Place the trivet or steamer basket in the pot.
2. Place the spaghetti squash halves, cut side down, on the trivet.
3. Secure the lid and cook on high pressure for 7 minutes. Perform a quick release.
4. While the squash cooks, heat olive oil in a skillet over medium heat. Add the garlic, bell peppers, zucchini, and tomatoes, sautéing for about 5–7 minutes until the vegetables are tender.
5. Stir in the vegetable broth, basil, and red pepper flakes. Let the mixture simmer for another 2–3 minutes.
6. Once the spaghetti squash is cooked, use a fork to scrape the flesh into strands.
7. Serve the squash strands topped with the vegetable mixture and a sprinkle of Parmesan if desired.

This Pressure Cooker Spaghetti Squash Primavera is a light and flavorful dish that’s packed with fiber and vitamins, making it an excellent choice for managing blood sugar levels. It’s a great way to enjoy a “pasta” dish without the carbs, offering a fresh and satisfying meal that’s perfect for a Sunday dinner.

Pressure Cooker Chicken and Broccoli Alfredo

This creamy, delicious Pressure Cooker Chicken and Broccoli Alfredo is a healthy take on the classic Alfredo dish. With lean chicken breast, fiber-rich broccoli, and a lightened-up Alfredo sauce made from Greek yogurt, it’s a diabetic-friendly meal that feels indulgent yet remains nutritious. The pressure cooker makes it easy to prepare, making it ideal for a Sunday family dinner.

Ingredients

• 1 lb boneless, skinless chicken breasts, cubed
• 1 tbsp olive oil
• 2 cups low-sodium chicken broth
• 2 cups broccoli florets
• 1/2 cup plain Greek yogurt
• 1/4 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp ground nutmeg
• Salt and pepper to taste
• 8 oz whole wheat or gluten-free pasta

Instructions

1. Set the pressure cooker to sauté mode and heat the olive oil. Add the cubed chicken and cook for 5–6 minutes, until browned and cooked through. Remove the chicken and set aside.
2. Add the chicken broth and pasta to the pot, stirring to combine. Secure the lid and set the cooker to high pressure for 5 minutes.
3. While the pasta cooks, steam the broccoli florets in a separate pot or microwave until tender.
4. Perform a quick release, then stir in the Greek yogurt, Parmesan cheese, garlic powder, nutmeg, and cooked chicken.
5. Gently fold in the steamed broccoli, and adjust seasoning with salt and pepper.
6. Serve the Alfredo immediately with extra Parmesan if desired.

This Pressure Cooker Chicken and Broccoli Alfredo is a perfect Sunday meal for diabetics, combining lean protein, fiber, and a creamy, satisfying sauce that won’t spike blood sugar. It’s a comforting, low-carb alternative to traditional Alfredo that the whole family will love.

Pressure Cooker Beef and Vegetable Stir-Fry

This Pressure Cooker Beef and Vegetable Stir-Fry is a quick, one-pot meal that’s both low in carbs and rich in protein, making it a great choice for diabetics. The tender beef and colorful vegetables are cooked in a savory sauce that brings bold flavors to the table. Perfect for a Sunday dinner, it’s healthy, satisfying, and easy to prepare.

Ingredients

• 1 lb lean beef (sirloin or flank steak), sliced thinly
• 1 tbsp olive oil
• 1 cup sliced bell peppers (red, yellow, and green)
• 1 medium onion, sliced
• 1 cup snow peas
• 1/2 cup low-sodium soy sauce or tamari
• 2 tbsp rice vinegar
• 2 tsp grated ginger
• 2 garlic cloves, minced
• 1 tsp sesame oil
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp sesame seeds (optional)
• Salt and pepper to taste

Instructions

1. Set the pressure cooker to sauté mode and heat the olive oil. Add the beef slices and cook until browned, about 3–4 minutes. Remove and set aside.
2. Add the onion, bell peppers, and snow peas to the pot. Sauté for 3–4 minutes until the vegetables begin to soften.
3. Stir in the soy sauce, rice vinegar, ginger, garlic, sesame oil, and red pepper flakes. Return the beef to the pot and stir to combine.
4. Secure the lid and cook on high pressure for 3 minutes. Perform a quick release.
5. Garnish with sesame seeds, and season with salt and pepper to taste.
6. Serve hot, paired with steamed cauliflower rice or a small portion of whole-grain rice.

This Pressure Cooker Beef and Vegetable Stir-Fry is a flavorful, low-carb dish that’s perfect for diabetics. It’s packed with lean protein and vibrant vegetables, providing a well-rounded meal that’s both satisfying and nutritious. This quick and easy stir-fry is ideal for a busy Sunday when you want something healthy yet full of flavor.

Pressure Cooker Stuffed Bell Peppers

These Pressure Cooker Stuffed Bell Peppers are a healthy and flavorful meal option that is perfect for a Sunday dinner. The combination of lean ground turkey, quinoa, and a variety of vegetables offers a balanced meal that’s low in carbs and high in protein and fiber. The pressure cooker ensures the peppers are tender while the filling stays moist and flavorful, making this dish both nutritious and satisfying for diabetics.

Ingredients

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb lean ground turkey
• 1 cup cooked quinoa
• 1/2 cup diced onion
• 1 cup diced tomatoes (fresh or canned, no salt added)
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp cumin
• 1/2 cup low-sodium chicken broth
• 1/4 cup shredded mozzarella cheese (optional)
• Salt and pepper to taste

Instructions

1. Set the pressure cooker to sauté mode and cook the ground turkey, breaking it apart with a spoon until browned and cooked through, about 5–7 minutes.
2. Add the diced onion, garlic powder, oregano, cumin, and diced tomatoes. Stir and cook for 2–3 minutes.
3. Stir in the cooked quinoa and season with salt and pepper. Remove from heat.
4. Stuff the bell peppers with the turkey and quinoa mixture, pressing gently to pack the filling.
5. Pour the chicken broth into the bottom of the pressure cooker. Place the stuffed peppers on the trivet or a steamer basket.
6. Secure the lid and cook on high pressure for 8 minutes. Perform a quick release.
7. If desired, sprinkle shredded mozzarella cheese over the stuffed peppers and return the lid for 1–2 minutes to melt the cheese.
8. Serve immediately, garnished with fresh herbs if desired.

These Pressure Cooker Stuffed Bell Peppers are a complete, well-balanced meal that’s rich in fiber, lean protein, and healthy carbs, making them ideal for diabetics. The pressure cooker makes the peppers perfectly tender, while the flavorful filling keeps the dish both satisfying and nutritious. It’s an easy and delicious way to enjoy a healthy Sunday meal with minimal effort.

Pressure Cooker Shrimp and Vegetable Curry

This Pressure Cooker Shrimp and Vegetable Curry is a flavorful, low-carb, and high-protein meal that’s perfect for a diabetic-friendly Sunday dinner. The rich, aromatic curry sauce made with coconut milk pairs beautifully with shrimp and a variety of fresh vegetables. The pressure cooker helps infuse all the flavors, making it a quick and easy dish to prepare while keeping the meal light and healthy.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 onion, chopped
• 1 bell pepper, chopped
• 1 medium zucchini, chopped
• 1 cup cauliflower florets
• 1 can (14 oz) light coconut milk
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp garlic powder
• Salt and pepper to taste
• Fresh cilantro for garnish
• 1/2 cup low-sodium chicken broth

Instructions

1. Set the pressure cooker to sauté mode and heat the olive oil. Add the chopped onion and bell pepper, cooking for about 3–4 minutes until softened.
2. Add the zucchini, cauliflower, garlic powder, curry powder, turmeric, and cumin. Stir to coat the vegetables in the spices.
3. Pour in the coconut milk and chicken broth, and stir to combine. Season with salt and pepper.
4. Secure the lid and cook on high pressure for 3 minutes.
5. After a quick release, stir in the shrimp and cook on sauté mode for an additional 2–3 minutes until the shrimp is pink and cooked through.
6. Garnish with fresh cilantro and serve immediately.

This Pressure Cooker Shrimp and Vegetable Curry is a rich and satisfying dish that’s both low-carb and diabetic-friendly. The combination of aromatic spices and creamy coconut milk provides a decadent curry that’s full of flavor while remaining nutritious. It’s a quick and easy meal, perfect for a Sunday dinner that won’t spike blood sugar but still delivers comfort and taste.

Pressure Cooker Chicken and Sweet Potato Stew

This Pressure Cooker Chicken and Sweet Potato Stew is a hearty, nutrient-packed dish that’s perfect for those following a diabetic-friendly diet. The sweet potatoes add a natural sweetness and fiber, while the lean chicken breast provides protein. This stew is full of vegetables and savory herbs, making it a filling and wholesome meal that’s simple to prepare yet rich in flavor.

Ingredients

• 1 lb boneless, skinless chicken breast, cubed
• 2 medium sweet potatoes, peeled and cubed
• 2 carrots, peeled and sliced
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups low-sodium chicken broth
• 1 tsp dried thyme
• 1/2 tsp paprika
• 1 bay leaf
• Salt and pepper to taste

Instructions

1. Set the pressure cooker to sauté mode and add the cubed chicken breast, browning it on all sides for about 5 minutes.
2. Add the chopped onion and garlic to the pot, cooking for another 2–3 minutes until softened.
3. Stir in the sweet potatoes, carrots, thyme, paprika, and bay leaf. Pour in the chicken broth and stir to combine.
4. Secure the lid and cook on high pressure for 10 minutes.
5. Perform a quick release, then remove the bay leaf.
6. Taste and adjust seasoning with salt and pepper if needed.
7. Serve hot, garnished with fresh herbs if desired.

This Pressure Cooker Chicken and Sweet Potato Stew is a comforting and filling meal that’s perfect for a Sunday evening. The combination of lean chicken and fiber-rich sweet potatoes makes it an excellent choice for diabetics, providing a satisfying meal without the extra carbs. The pressure cooker ensures that all the flavors meld together perfectly in no time, making it a go-to option for busy nights when you want a nutritious, tasty stew.

Pressure Cooker Lemon Herb Chicken and Asparagus

This Pressure Cooker Lemon Herb Chicken and Asparagus is a quick and flavorful low-carb meal that’s perfect for diabetics. The fresh lemon and herbs elevate the chicken while the asparagus cooks to perfection alongside it. This one-pot dish is easy to make, light on the carbs, and loaded with protein and vitamins, making it an ideal choice for a nutritious and satisfying Sunday meal.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 bunch asparagus, trimmed
• 1 tbsp olive oil
• 1 lemon, sliced
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 cup low-sodium chicken broth
• Salt and pepper to taste

Instructions

1. Set the pressure cooker to sauté mode and heat the olive oil. Season the chicken breasts with salt, pepper, thyme, and rosemary. Brown the chicken on both sides for about 3–4 minutes, then remove and set aside.
2. Add the garlic to the pot and sauté for 1–2 minutes until fragrant.
3. Pour in the chicken broth and scrape up any browned bits from the bottom of the pot.
4. Place the chicken breasts back in the pot and arrange the asparagus around the chicken. Lay lemon slices on top.
5. Secure the lid and cook on high pressure for 6 minutes. Perform a quick release.
6. Serve the chicken and asparagus hot, garnished with additional lemon slices if desired.

This Pressure Cooker Lemon Herb Chicken and Asparagus is a fresh, vibrant meal that’s both low-carb and full of flavor. The tender chicken and perfectly cooked asparagus pair beautifully with the bright, zesty lemon and fragrant herbs. It’s a simple, healthy dish that’s perfect for a Sunday dinner that won’t spike blood sugar levels.

Pressure Cooker Turkey and Spinach Meatballs in Marinara Sauce

These Pressure Cooker Turkey and Spinach Meatballs in Marinara Sauce are a healthy twist on traditional meatballs. Made with lean ground turkey and nutrient-dense spinach, they’re both low in fat and packed with vitamins. Cooking them in marinara sauce infuses them with rich, comforting flavors. This diabetic-friendly dish is perfect for a cozy Sunday meal, served with a side of low-carb vegetables or zucchini noodles.

Ingredients

• 1 lb ground turkey (preferably lean)
• 1 cup fresh spinach, chopped
• 1/2 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 garlic cloves, minced
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 cups no-sugar-added marinara sauce
• 1/2 cup low-sodium chicken broth

Instructions

1. In a large bowl, mix together the ground turkey, spinach, almond flour, Parmesan, egg, garlic, oregano, salt, and pepper. Form the mixture into 16 small meatballs.
2. Pour the chicken broth into the pressure cooker and place the meatballs in the pot, ensuring they are submerged in the broth.
3. Pour the marinara sauce over the meatballs.
4. Secure the lid and cook on high pressure for 10 minutes. Perform a quick release.
5. Serve the meatballs with additional marinara sauce and a sprinkle of Parmesan, paired with zucchini noodles or a side salad if desired.

These Pressure Cooker Turkey and Spinach Meatballs in Marinara Sauce are a healthy and delicious alternative to traditional meatballs. Packed with lean protein, fiber, and rich flavors, they make for a comforting yet nutritious Sunday dinner. The pressure cooker ensures the meatballs stay tender and juicy, and the marinara sauce adds just the right amount of depth. This diabetic-friendly dish is both satisfying and full of flavor.

Pressure Cooker Beef and Cauliflower Rice Casserole

This Pressure Cooker Beef and Cauliflower Rice Casserole is a hearty, low-carb dish that’s perfect for diabetics. Ground beef and cauliflower rice come together in a flavorful casserole that’s packed with protein, fiber, and vegetables. This easy, one-pot meal is not only low in carbs but also rich in nutrients, making it a great choice for a Sunday dinner that’s filling and healthy.

Ingredients

• 1 lb lean ground beef
• 1 medium cauliflower, cut into florets
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 cup low-sodium beef broth
• 1 cup shredded cheese (cheddar or a blend, optional)
• 1 tsp paprika
• 1/2 tsp ground cumin
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Set the pressure cooker to sauté mode and brown the ground beef with the chopped onion and garlic for about 5–7 minutes. Drain any excess fat.
2. Add the paprika, cumin, salt, and pepper to the beef mixture and stir to combine.
3. Add the cauliflower florets and beef broth to the pot, stirring everything together.
4. Secure the lid and cook on high pressure for 5 minutes. Perform a quick release.
5. Stir the mixture well, then sprinkle with shredded cheese if desired. Close the lid for 1–2 minutes to allow the cheese to melt.
6. Serve hot, garnished with fresh parsley.

This Pressure Cooker Beef and Cauliflower Rice Casserole is a low-carb, protein-packed dish that’s perfect for diabetics. The cauliflower rice serves as a healthy substitute for traditional rice, while the ground beef provides filling protein. The dish is quick and easy to prepare in the pressure cooker, making it an ideal choice for a Sunday meal that’s both nutritious and satisfying.

Pressure Cooker Chicken and Kale Soup

This Pressure Cooker Chicken and Kale Soup is a hearty, low-carb meal full of nutrients, making it an excellent choice for a diabetic-friendly Sunday dinner. With lean chicken, fiber-rich kale, and aromatic herbs, this soup is light yet filling. The pressure cooker helps to infuse all the flavors while keeping the chicken tender and juicy. It’s a wholesome meal that’s easy to make, comforting, and perfect for cooler days.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 4 cups low-sodium chicken broth
• 2 cups chopped kale (stems removed)
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• Salt and pepper to taste

Instructions

1. Set the pressure cooker to sauté mode and cook the chicken breasts for 3–4 minutes on each side, until lightly browned. Remove the chicken and set aside.
2. Add the onion, garlic, carrots, and celery to the pot. Sauté for 3–4 minutes until the vegetables are softened.
3. Pour in the chicken broth and add the thyme, rosemary, salt, and pepper. Stir to combine.
4. Return the chicken breasts to the pot. Secure the lid and cook on high pressure for 10 minutes.
5. Perform a quick release, then remove the chicken from the pot. Shred the chicken with two forks and return it to the soup.
6. Add the chopped kale and cook on sauté mode for an additional 3–4 minutes, until the kale is tender.
7. Taste and adjust the seasoning if necessary. Serve hot.

This Pressure Cooker Chicken and Kale Soup is the perfect low-carb, nutrient-packed dish for a Sunday dinner. The tender chicken and hearty vegetables make for a comforting meal, while the kale adds a burst of healthy greens. It’s a quick and easy way to enjoy a satisfying soup that is full of flavor and perfectly diabetic-friendly.

Pressure Cooker Salmon with Lemon and Dill

This Pressure Cooker Salmon with Lemon and Dill is a light yet flavorful dish that’s both easy to prepare and healthy. The delicate salmon fillets are seasoned with fresh lemon and dill, making them aromatic and refreshing. The pressure cooker ensures the salmon is perfectly cooked and tender without losing its flavor or moisture. It’s a quick and healthy meal that’s ideal for a Sunday dinner, especially for those seeking a low-carb, high-protein option.

Ingredients

• 4 salmon fillets (about 4 oz each)
• 1 lemon, sliced
• 2 tbsp fresh dill, chopped
• 1 tbsp olive oil
• 1/2 cup low-sodium chicken broth
• Salt and pepper to taste
• Fresh lemon wedges for garnish

Instructions

1. Rub the salmon fillets with olive oil, salt, and pepper. Sprinkle the chopped dill over the fillets and top each with a slice of lemon.
2. Pour the chicken broth into the pressure cooker.
3. Place the salmon fillets on the trivet or in a steaming basket and place it inside the pressure cooker.
4. Secure the lid and cook on high pressure for 3 minutes. Perform a quick release.
5. Carefully remove the salmon fillets from the pot.
6. Serve the salmon with fresh lemon wedges and a sprinkle of additional dill.

This Pressure Cooker Salmon with Lemon and Dill is a simple yet elegant dish that’s both healthy and satisfying. The salmon is cooked to perfection, tender and moist, while the fresh dill and lemon add bright, zesty flavors. It’s a perfect diabetic-friendly meal that can be served alongside a light salad or steamed vegetables for a balanced and low-carb Sunday dinner.

Pressure Cooker Turkey Chili

This Pressure Cooker Turkey Chili is a hearty, flavorful dish that’s packed with protein, fiber, and healthy vegetables. Lean ground turkey is paired with kidney beans, tomatoes, and a mix of spices to create a savory chili that’s perfect for a Sunday meal. This diabetic-friendly recipe is low in carbs and high in nutrients, making it ideal for anyone looking to enjoy a warm, filling meal without spiking their blood sugar.

Ingredients

• 1 lb lean ground turkey
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes (no salt added)
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 bell pepper, chopped
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp oregano
• 1 cup low-sodium chicken broth
• Salt and pepper to taste

Instructions

1. Set the pressure cooker to sauté mode and brown the ground turkey with the chopped onion, garlic, and bell pepper for about 5–7 minutes.
2. Stir in the chili powder, cumin, paprika, oregano, salt, and pepper, cooking for 1–2 minutes until fragrant.
3. Add the kidney beans, diced tomatoes, and chicken broth. Stir everything together.
4. Secure the lid and cook on high pressure for 10 minutes.
5. Perform a quick release, then taste and adjust seasoning if necessary.
6. Serve the chili hot, garnished with fresh herbs or a dollop of Greek yogurt if desired.

This Pressure Cooker Turkey Chili is the perfect combination of comfort food and healthful ingredients. With lean ground turkey, fiber-rich beans, and plenty of flavorful spices, it makes for a satisfying meal that’s perfect for diabetics. It’s quick to prepare, low in carbs, and full of savory flavors that will make your Sunday meal both delicious and nutritious.

Note: More recipes are coming soon!