50+ Flavorful Friday Low Sodium Instant Pot Recipes to Try Tonight

Eating healthy and delicious meals during the week can be a challenge, especially when you’re looking for quick and easy dinner options.

Friday nights are the perfect time to indulge in a satisfying, comforting meal, but if you’re trying to cut down on sodium, finding the right recipe can be tough.

Luckily, your Instant Pot can come to the rescue with its ability to prepare tasty, nutritious meals in no time.

If you’re looking to kick off the weekend with a flavorful, low-sodium dinner, this blog is for you!

In this article, we’ve compiled over 50 amazing low-sodium recipes that can be made using your Instant Pot.

Whether you’re craving a savory stew, a hearty soup, or a flavorful main dish, these recipes offer the perfect balance of taste and nutrition.

Say goodbye to excessive sodium and hello to wholesome, delicious meals that will keep you feeling energized and satisfied as you head into the weekend.

50+ Flavorful Friday Low Sodium Instant Pot Recipes to Try Tonight

With these 50+ Friday Low Sodium Instant Pot Recipes, you no longer need to sacrifice flavor for health.

The Instant Pot is a game-changer when it comes to cooking low-sodium meals that are both quick and satisfying.

From soups and stews to chicken and vegetarian dishes, the possibilities are endless.

These recipes allow you to enjoy your favorite meals while keeping sodium levels in check, helping you stick to your health goals without compromising on taste.

So, fire up your Instant Pot and enjoy a stress-free, flavorful Friday night dinner that’s both nourishing and delicious!

Instant Pot Low Sodium Vegetable Soup

This Instant Pot Low Sodium Vegetable Soup is a comforting, nutrient-packed meal perfect for any Friday dinner. With an array of fresh vegetables like carrots, celery, and spinach, it’s a simple yet flavorful dish. By using minimal salt and seasoning with herbs and spices, this recipe offers a satisfying bowl of soup that’s both heart-healthy and delicious.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 3 medium carrots, sliced
• 2 celery stalks, chopped
• 1 zucchini, diced
• 1 can (14.5 oz) low sodium diced tomatoes
• 1 cup green beans, chopped
• 1 cup spinach, chopped
• 4 cups low sodium vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1 bay leaf

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat olive oil. Add chopped onion and garlic, sautéing for 2-3 minutes until fragrant.
2. Add carrots, celery, zucchini, and green beans to the pot. Stir for another 2 minutes.
3. Add the diced tomatoes, vegetable broth, oregano, thyme, black pepper, and bay leaf. Stir well.
4. Seal the Instant Pot and set it to cook on high pressure for 10 minutes.
5. Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
6. Remove the bay leaf, add the spinach, and stir until wilted. Taste and adjust seasoning if needed.

This Instant Pot Low Sodium Vegetable Soup is a versatile and healthy dish that can be enjoyed as a light lunch or a filling dinner. The combination of fresh vegetables and aromatic herbs creates a flavorful soup, while the low sodium broth ensures it’s heart-healthy without sacrificing taste. This recipe is not only easy to make but also perfect for meal prep, offering a warm and nourishing option for busy Fridays.

Instant Pot Low Sodium Chicken Chili

This Instant Pot Low Sodium Chicken Chili is a hearty, protein-packed dish made with lean chicken breast, kidney beans, and an array of spices. It’s perfect for a Friday night meal when you’re craving comfort food without all the excess salt. The Instant Pot makes it quick and convenient to prepare, and it’s a great option for those looking to reduce sodium intake without compromising on flavor.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 can (15 oz) low sodium kidney beans, drained and rinsed
• 1 can (15 oz) low sodium diced tomatoes
• 1 onion, chopped
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 2 cups low sodium chicken broth

Instructions:

1. Add the chicken breasts, kidney beans, diced tomatoes, onion, bell pepper, garlic, chili powder, cumin, paprika, black pepper, cayenne pepper (if using), and chicken broth to the Instant Pot.
2. Seal the Instant Pot and set it to cook on high pressure for 15 minutes.
3. Once the cooking time is complete, perform a quick release.
4. Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the pot and stir to combine.
5. Serve with a dollop of plain Greek yogurt or fresh cilantro, if desired.

This Instant Pot Low Sodium Chicken Chili is an excellent choice for those looking for a flavorful, protein-rich meal without the added sodium. The tender chicken and rich spices blend together to create a satisfying chili that’s perfect for colder months or a hearty dinner. By using low sodium ingredients, this dish offers all the warmth and comfort of traditional chili without the need for excessive salt. It’s an easy and delicious way to stick to a healthier, low sodium diet while enjoying a filling, tasty meal.

Instant Pot Low Sodium Lentil Stew

Packed with fiber and plant-based protein, this Instant Pot Low Sodium Lentil Stew is a wholesome, vegetarian dish that’s perfect for a Friday evening dinner. With ingredients like lentils, tomatoes, carrots, and onions, this stew is full of earthy flavors and rich textures. Using minimal salt and relying on aromatic spices like cumin and turmeric, it’s both a healthy and delicious option for those watching their sodium intake.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 2 cloves garlic, minced
• 1 cup dry green or brown lentils, rinsed
• 1 can (14.5 oz) low sodium diced tomatoes
• 4 cups low sodium vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground coriander
• 2 bay leaves
• 2 cups spinach or kale (optional)

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat olive oil. Add chopped onion, carrots, and garlic, sautéing for 4-5 minutes until softened.
2. Add the lentils, diced tomatoes, vegetable broth, cumin, turmeric, black pepper, coriander, and bay leaves. Stir to combine.
3. Seal the Instant Pot and set it to cook on high pressure for 20 minutes.
4. Once the cooking time is up, allow for a natural pressure release for 10 minutes before quick releasing any remaining pressure.
5. Remove the bay leaves and stir in the spinach or kale, if using. Cook for an additional 2-3 minutes until wilted.
6. Taste and adjust seasoning if necessary before serving.

This Instant Pot Low Sodium Lentil Stew is a nourishing, filling meal that’s perfect for a cozy Friday dinner. The combination of tender lentils, earthy spices, and vegetables creates a rich and satisfying stew, while the low sodium broth ensures it’s a heart-healthy option. It’s a great vegetarian choice, offering a high fiber content and plant-based protein. This recipe is ideal for those looking to enjoy a flavorful and nutritious meal with minimal preparation and clean-up. Plus, it’s versatile enough to be enjoyed with a slice of whole grain bread or on its own for a wholesome meal.

Instant Pot Low Sodium Turkey Meatballs

These Instant Pot Low Sodium Turkey Meatballs are the perfect healthy option for a Friday dinner. Made with lean turkey, oats, and a mix of herbs and spices, they are tender, flavorful, and incredibly easy to make in the Instant Pot. By skipping the extra salt and using simple seasoning, these meatballs are light yet satisfying, and pair wonderfully with a variety of sides like spaghetti squash or a fresh salad.

Ingredients:

• 1 lb ground turkey
• 1/2 cup oats (use gluten-free if necessary)
• 1/4 cup fresh parsley, chopped
• 1/4 cup onion, finely chopped
• 1 egg
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1 cup low sodium marinara sauce

Instructions:

1. In a large bowl, mix together the ground turkey, oats, parsley, onion, egg, garlic, basil, oregano, and black pepper. Form the mixture into meatballs, about 1 to 1.5 inches in diameter.
2. Pour the marinara sauce into the bottom of the Instant Pot and arrange the meatballs on top of the sauce.
3. Seal the Instant Pot and set it to cook on high pressure for 10 minutes.
4. Once the cooking time is up, perform a quick release.
5. Serve the meatballs with a side of steamed vegetables or whole grain pasta.

These Instant Pot Low Sodium Turkey Meatballs are an excellent alternative to traditional meatballs, offering a lighter option without sacrificing flavor. By using oats and lean turkey, you get a heart-healthy protein-packed meal that’s both satisfying and nutritious. The Instant Pot makes preparation quick and simple, allowing you to have a delicious dinner in no time. Whether you enjoy them with pasta, on their own, or in a sandwich, these meatballs are versatile and perfect for a low-sodium diet.

Instant Pot Low Sodium Vegetable Risotto

This Instant Pot Low Sodium Vegetable Risotto is a creamy, comforting dish filled with a variety of vegetables like mushrooms, peas, and bell peppers. The Instant Pot reduces the time needed to make traditional risotto, without compromising on texture or flavor. It’s a great choice for a vegetarian Friday meal that’s both satisfying and packed with nutrients, using minimal salt and rich flavors from fresh vegetables and herbs.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 cup Arborio rice
• 1 cup mushrooms, sliced
• 1/2 cup red bell pepper, diced
• 1/2 cup frozen peas
• 4 cups low sodium vegetable broth
• 1/2 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat olive oil. Add the chopped onion and sauté for 2-3 minutes until translucent.
2. Add the Arborio rice, mushrooms, and bell pepper. Stir for 1-2 minutes to lightly toast the rice.
3. Pour in the vegetable broth, thyme, and black pepper. Stir to combine.
4. Seal the Instant Pot and set it to cook on high pressure for 6 minutes.
5. Once the cooking time is up, allow for a natural pressure release for 5 minutes before performing a quick release.
6. Stir in the frozen peas and Parmesan cheese, if using, and serve.

This Instant Pot Low Sodium Vegetable Risotto is a creamy, indulgent dish that is perfect for a comforting Friday night meal. The combination of earthy mushrooms, sweet peas, and bell peppers adds a great depth of flavor, while the use of low-sodium vegetable broth keeps the dish heart-healthy. The Instant Pot simplifies the cooking process, making risotto a breeze to prepare. You can enjoy this dish as a main course or as a side dish to a protein, and it can easily be adapted to include your favorite vegetables.

Instant Pot Low Sodium Beef Stew

This Instant Pot Low Sodium Beef Stew is the ultimate comfort food for a cozy Friday night. Packed with tender chunks of lean beef, potatoes, carrots, and celery, this stew is a hearty and nourishing meal. The Instant Pot ensures that the beef becomes melt-in-your-mouth tender while keeping the sodium content low. A perfect meal to wind down the week with a nutritious and flavorful dish.

Ingredients:

• 1 lb lean beef stew meat, cubed
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 medium potatoes, peeled and diced
• 3 carrots, sliced
• 3 celery stalks, chopped
• 1 cup low sodium beef broth
• 1 teaspoon dried thyme
• 1 bay leaf
• 1/2 teaspoon black pepper
• 1 tablespoon cornstarch (optional, for thickening)

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat olive oil. Add the beef stew meat and brown on all sides, about 5-7 minutes. Remove and set aside.
2. Add the chopped onion and garlic to the pot, sautéing for 2-3 minutes until softened.
3. Add the potatoes, carrots, celery, beef broth, thyme, bay leaf, and black pepper. Stir to combine.
4. Return the browned beef to the pot and seal the Instant Pot.
5. Set the Instant Pot to cook on high pressure for 25 minutes.
6. Once the cooking time is up, perform a quick release.
7. If you prefer a thicker stew, mix the cornstarch with a little water to form a slurry, and stir it into the stew. Set the Instant Pot to “Sauté” mode and cook for another 2-3 minutes to thicken.

This Instant Pot Low Sodium Beef Stew is the perfect dish for a hearty, nourishing dinner. The tender beef and vegetables absorb the flavorful broth, creating a satisfying and comforting stew that is low in sodium. The Instant Pot reduces the cooking time dramatically while still delivering a rich, flavorful stew that’s great for meal prepping or feeding a family. With its wholesome ingredients and robust flavors, this stew will become a staple in your low-sodium recipe collection.

Instant Pot Low Sodium Garlic Herb Chicken

This Instant Pot Low Sodium Garlic Herb Chicken is a simple yet flavorful dish that brings a burst of savory herbs and garlic to a tender chicken. Perfect for a Friday meal, this recipe eliminates excessive sodium but doesn’t skimp on flavor. The Instant Pot locks in moisture, making the chicken incredibly juicy and easy to prepare, all while being heart-healthy and delicious.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/2 cup low sodium chicken broth
• 1 tablespoon fresh lemon juice
• Fresh parsley, chopped (optional, for garnish)

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the garlic and sauté for about 1 minute until fragrant.
2. Season the chicken breasts with thyme, rosemary, black pepper, and paprika. Add the chicken to the Instant Pot and sear for 2-3 minutes on each side.
3. Pour in the chicken broth and lemon juice, then close the lid and seal the Instant Pot.
4. Set the Instant Pot to cook on high pressure for 8 minutes.
5. Once the cooking time is up, perform a quick release.
6. Garnish the chicken with fresh parsley and serve with a side of vegetables or whole grain rice.

This Instant Pot Low Sodium Garlic Herb Chicken is a quick, healthy, and tasty meal that’s perfect for a busy Friday evening. The combination of aromatic herbs and garlic infuses the chicken with deep, savory flavors, while the use of low sodium broth keeps the sodium content in check. This dish pairs beautifully with a variety of sides, making it a versatile and nutritious choice for any meal. Best of all, the Instant Pot ensures the chicken is cooked to perfection every time, making this an easy, no-fuss option for a flavorful dinner.

Instant Pot Low Sodium Quinoa and Black Bean Bowl

This Instant Pot Low Sodium Quinoa and Black Bean Bowl is a protein-packed, plant-based meal that’s perfect for a healthy Friday dinner. It’s loaded with fiber, vitamins, and minerals, thanks to quinoa, black beans, and fresh vegetables. By using a low-sodium vegetable broth and simple seasonings, this dish stays light and nourishing, making it an ideal choice for those seeking a hearty yet healthy meal.

Ingredients:

• 1 cup quinoa, rinsed
• 1 can (15 oz) low sodium black beans, drained and rinsed
• 1 cup low sodium vegetable broth
• 1/2 cup corn kernels (fresh or frozen)
• 1/2 cup diced red bell pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon black pepper
• 1 tablespoon fresh lime juice
• Fresh cilantro, chopped (optional, for garnish)

Instructions:

1. Add the quinoa, black beans, vegetable broth, corn, red bell pepper, cumin, chili powder, and black pepper to the Instant Pot. Stir to combine.
2. Seal the Instant Pot and set it to cook on high pressure for 1 minute.
3. Once the cooking time is up, allow for a natural pressure release for 5 minutes before performing a quick release.
4. Stir in the lime juice and garnish with fresh cilantro before serving.

This Instant Pot Low Sodium Quinoa and Black Bean Bowl is a vibrant, satisfying meal that’s packed with nutrients. The quinoa provides a complete protein, while the black beans add fiber and heart-healthy benefits. The dish’s simplicity and bold flavors make it a great option for a light yet filling dinner on a Friday night. The Instant Pot makes it incredibly easy to prepare, and the low sodium broth ensures that it stays healthy without sacrificing taste. Perfect for meal prepping, this recipe will quickly become a go-to in your healthy meal rotation.

Instant Pot Low Sodium Sweet Potato Stew

This Instant Pot Low Sodium Sweet Potato Stew is a warm, nourishing dish that combines the natural sweetness of sweet potatoes with the heartiness of beans and vegetables. It’s a flavorful, low-sodium alternative to traditional stews, using spices like cinnamon and cumin to create a balanced and satisfying meal. The Instant Pot ensures everything cooks to perfection in a fraction of the time, making this a quick and wholesome Friday dinner.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) low sodium kidney beans, drained and rinsed
• 1 can (14.5 oz) low sodium diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 2 cups low sodium vegetable broth
• 2 cups spinach or kale (optional)
• Fresh cilantro, chopped (optional, for garnish)

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat a small amount of olive oil. Add the onion and garlic, sautéing for 3-4 minutes until softened.
2. Add the diced sweet potatoes, kidney beans, diced tomatoes, cinnamon, cumin, black pepper, and vegetable broth to the pot. Stir to combine.
3. Seal the Instant Pot and set it to cook on high pressure for 10 minutes.
4. Once the cooking time is up, allow for a natural pressure release for 10 minutes before performing a quick release.
5. Stir in the spinach or kale, if using, and allow it to wilt in the stew. Garnish with fresh cilantro before serving.

This Instant Pot Low Sodium Sweet Potato Stew is a perfect balance of sweet, savory, and spicy flavors. The tender sweet potatoes blend harmoniously with the kidney beans, creating a hearty and filling dish. The addition of spinach or kale boosts the nutritional value, making this stew a wholesome and comforting choice for dinner. By using low sodium vegetable broth and simple spices, this recipe maintains a healthy profile without compromising on flavor. The Instant Pot’s speed and efficiency make it a quick and easy way to enjoy a nourishing meal, perfect for a cozy Friday night.

Instant Pot Low Sodium Lemon Garlic Shrimp and Asparagus

This Instant Pot Low Sodium Lemon Garlic Shrimp and Asparagus is a light and refreshing dish that’s perfect for a quick and healthy Friday meal. The succulent shrimp and tender asparagus are cooked to perfection with a zesty lemon garlic sauce, all in just a few minutes. With a low-sodium approach and a burst of fresh flavors, this dish is ideal for those seeking a protein-packed, nutrient-rich dinner without the excess salt.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 4 cloves garlic, minced
• Zest and juice of 1 lemon
• 1/2 teaspoon black pepper
• 1/2 cup low sodium chicken broth
• 1/4 teaspoon red pepper flakes (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the garlic and sauté for about 1 minute until fragrant.
2. Add the shrimp and cook for 2-3 minutes until they begin to turn pink. Remove the shrimp from the pot and set aside.
3. Add the asparagus to the Instant Pot, along with the chicken broth, lemon zest, lemon juice, black pepper, and red pepper flakes (if using). Stir to combine.
4. Place the shrimp back into the Instant Pot, then seal the lid and set the Instant Pot to cook on high pressure for 1 minute.
5. Once the cooking time is up, perform a quick release and garnish with fresh parsley before serving.

This Instant Pot Low Sodium Lemon Garlic Shrimp and Asparagus is a quick, flavorful, and healthy dish that’s perfect for a light Friday dinner. The combination of shrimp and asparagus with a zesty lemon garlic sauce is a delightful balance of fresh, savory, and citrusy flavors. The Instant Pot makes the cooking process fast and easy, ensuring that the shrimp stays tender and the asparagus perfectly cooked. This dish is not only low in sodium but also rich in protein and vitamins, making it a nutritious choice for anyone looking for a healthy and satisfying meal.

Instant Pot Low Sodium Lentil Soup

This Instant Pot Low Sodium Lentil Soup is a hearty, comforting dish that’s perfect for a cozy Friday evening. Packed with lentils, vegetables, and rich spices, this soup is nourishing, filling, and low in sodium, making it a great choice for those looking for a nutritious plant-based meal. The Instant Pot makes it incredibly easy to prepare, delivering a flavorful soup with minimal effort.

Ingredients:

• 1 cup dried lentils, rinsed
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon black pepper
• 1 can (14.5 oz) low sodium diced tomatoes
• 4 cups low sodium vegetable broth
• 2 cups water
• 1 tablespoon lemon juice
• Fresh cilantro, chopped (optional, for garnish)

Instructions:

1. Set the Instant Pot to “Sauté” mode and sauté the onion, carrots, celery, and garlic for 3-4 minutes until softened.
2. Add the lentils, cumin, turmeric, black pepper, diced tomatoes, vegetable broth, and water to the pot. Stir to combine.
3. Seal the Instant Pot and set it to cook on high pressure for 15 minutes.
4. Once the cooking time is up, perform a natural pressure release for 10 minutes before performing a quick release.
5. Stir in the lemon juice and garnish with fresh cilantro before serving.

This Instant Pot Low Sodium Lentil Soup is a nourishing and filling option for a hearty, plant-based meal. The lentils provide a great source of protein and fiber, while the vegetables and spices add depth and richness to the flavor. The Instant Pot’s quick cooking time ensures that you can enjoy a delicious, low-sodium soup in no time. This recipe is perfect for meal prep, offering both convenience and great taste. Whether enjoyed on its own or served with a side of whole grain bread, this soup is a warming and nutritious dish for any evening.

Instant Pot Low Sodium Chicken and Vegetable Stir Fry

This Instant Pot Low Sodium Chicken and Vegetable Stir Fry is a healthy, one-pot meal packed with lean chicken, fresh vegetables, and a savory sauce—all without the added salt. Quick to make and full of flavor, it’s a great option for a satisfying Friday dinner. The Instant Pot locks in the flavors while cooking the ingredients to tender perfection, making it a fuss-free dish that’s both nutritious and delicious.

Ingredients:

• 1 lb boneless, skinless chicken breast, cut into strips
• 2 tablespoons olive oil
• 1 bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, thinly sliced
• 1/2 onion, sliced
• 3 cloves garlic, minced
• 1/4 cup low sodium soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 1/2 teaspoon black pepper
• 1 teaspoon grated fresh ginger (optional)

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the chicken strips and sauté for 3-4 minutes until lightly browned.
2. Add the bell pepper, broccoli, carrot, onion, and garlic to the pot. Stir to combine.
3. In a small bowl, whisk together the soy sauce, rice vinegar, honey, black pepper, and grated ginger (if using). Pour the sauce over the chicken and vegetables in the Instant Pot.
4. Seal the Instant Pot and set it to cook on high pressure for 3 minutes.
5. Once the cooking time is up, perform a quick release and serve the stir fry with brown rice or quinoa.

This Instant Pot Low Sodium Chicken and Vegetable Stir Fry is a quick, flavorful, and nutritious dish that makes for a perfect Friday dinner. The fresh vegetables and lean chicken breast are coated in a delicious, low-sodium sauce, ensuring you can enjoy a satisfying meal without the excess salt. The Instant Pot simplifies the cooking process, creating a tender and flavorful stir fry in a fraction of the time. This dish can be easily customized with your favorite vegetables and served with a side of whole grains, making it both versatile and health-conscious.

Instant Pot Low Sodium Spaghetti Squash Primavera

This Instant Pot Low Sodium Spaghetti Squash Primavera is a light, vibrant dish filled with fresh vegetables and topped with perfectly cooked spaghetti squash. It’s a healthier, low-sodium alternative to traditional pasta primavera, offering a delicious, nutritious meal without compromising on flavor. The Instant Pot makes cooking the squash a breeze, and the fresh veggies provide a burst of color and taste, making this dish an ideal choice for a light, satisfying Friday dinner.

Ingredients:

• 1 medium spaghetti squash, halved and seeded
• 1 tablespoon olive oil
• 1 cup cherry tomatoes, halved
• 1 bell pepper, diced
• 1 zucchini, sliced
• 1/2 cup sliced mushrooms
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1/4 cup low sodium vegetable broth
• 2 tablespoons fresh basil, chopped
• Fresh parmesan cheese, grated (optional, for garnish)

Instructions:

1. Add 1 cup of water to the Instant Pot and place the spaghetti squash halves on the trivet, cut side down. Seal the Instant Pot and set it to cook on high pressure for 7 minutes.
2. While the squash cooks, heat the olive oil in a skillet over medium heat. Add the garlic and sauté for 1 minute until fragrant.
3. Add the cherry tomatoes, bell pepper, zucchini, and mushrooms to the skillet. Cook for 5-7 minutes until the vegetables are tender.
4. Once the squash is cooked, carefully remove it from the Instant Pot and use a fork to shred the flesh into spaghetti-like strands.
5. Stir in the cooked vegetables, oregano, black pepper, and vegetable broth. Mix well to combine and allow it to cook for another 2 minutes.
6. Garnish with fresh basil and a sprinkle of parmesan cheese, if desired, before serving.

This Instant Pot Low Sodium Spaghetti Squash Primavera is a colorful, flavorful, and healthy dish that makes the perfect Friday night dinner. The spaghetti squash provides a wonderful, low-carb alternative to pasta, while the fresh vegetables bring a satisfying crunch and brightness. The low sodium broth and simple seasoning enhance the natural flavors of the dish, making it a light yet filling meal. This recipe is also highly customizable, allowing you to swap in your favorite veggies. Quick to prepare and full of nutrients, it’s a perfect choice for a fresh, wholesome meal.

Instant Pot Low Sodium Vegetable Chili

This Instant Pot Low Sodium Vegetable Chili is a hearty, filling dish that’s perfect for a chilly Friday night. Packed with a variety of vegetables, beans, and a bold mix of spices, it’s a comforting, low-sodium meal that still delivers all the rich, smoky flavors you love. The Instant Pot makes it quick and easy to prepare, and the result is a warm, satisfying chili that’s perfect for anyone looking to enjoy a flavorful, healthy meal.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 zucchini, chopped
• 1 can (15 oz) low sodium kidney beans, drained and rinsed
• 1 can (15 oz) low sodium black beans, drained and rinsed
• 1 can (14.5 oz) low sodium diced tomatoes
• 1 cup corn kernels (fresh or frozen)
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 2 cups low sodium vegetable broth
• 1 tablespoon fresh lime juice
• Fresh cilantro, chopped (optional, for garnish)

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the onion and garlic and sauté for 3-4 minutes until softened.
2. Add the bell pepper, zucchini, kidney beans, black beans, diced tomatoes, and corn to the Instant Pot. Stir to combine.
3. Season with chili powder, cumin, smoked paprika, and black pepper. Pour in the vegetable broth and stir everything together.
4. Seal the Instant Pot and set it to cook on high pressure for 10 minutes.
5. Once the cooking time is up, allow for a natural pressure release for 10 minutes, then perform a quick release.
6. Stir in the fresh lime juice and garnish with cilantro before serving.

This Instant Pot Low Sodium Vegetable Chili is a comforting, nutrient-packed dish that’s perfect for a cozy dinner. The combination of hearty beans, vegetables, and spices creates a rich, filling chili that’s low in sodium but still bursting with flavor. The Instant Pot makes this dish incredibly easy to prepare, cutting down the cooking time while keeping all the flavors intact. Whether served on its own or with a side of cornbread, this chili is a satisfying meal that’s perfect for a healthy, low-sodium dinner option.

Instant Pot Low Sodium Chicken Tortilla Soup

Instant Pot Low Sodium Chicken Tortilla Soup is a comforting, flavorful dish that brings the perfect balance of warmth, spice, and freshness to your Friday dinner. The tender chicken, combined with a flavorful broth and vegetables, creates a satisfying soup that is low in sodium but high in taste. Topped with crunchy tortilla strips and fresh cilantro, this dish is a fun and filling way to enjoy a hearty bowl of soup without the excess salt.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) low sodium diced tomatoes
• 1 can (4 oz) green chilies, undrained
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 4 cups low sodium chicken broth
• 1 cup frozen corn
• 1/2 cup fresh cilantro, chopped
• Lime wedges, for serving
• Baked tortilla strips, for topping

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the onion and garlic, sautéing for 3-4 minutes until softened.
2. Add the chicken breasts to the Instant Pot and season with cumin, chili powder, smoked paprika, and black pepper. Cook for 2-3 minutes on each side.
3. Add the diced tomatoes, green chilies, chicken broth, and frozen corn to the pot. Stir to combine.
4. Seal the Instant Pot and set it to cook on high pressure for 10 minutes.
5. Once the cooking time is up, perform a quick release and remove the chicken breasts. Shred the chicken using two forks, then return it to the soup.
6. Stir in the fresh cilantro and serve the soup topped with lime wedges and baked tortilla strips.

This Instant Pot Low Sodium Chicken Tortilla Soup is a flavorful and satisfying meal that’s perfect for a Friday night. The combination of tender chicken, hearty vegetables, and spices creates a rich, comforting broth. With a fresh cilantro garnish and crunchy tortilla strips, this soup brings together a balance of textures and flavors. The Instant Pot makes it quick and easy to prepare, so you can enjoy a delicious, low-sodium meal without the hassle. Ideal for meal prep, this soup is a perfect choice for a healthy, flavorful dinner.

Note: More recipes are coming soon!