35+ Delicious Saturday Diabetic Instant Pot Recipes for a Healthy Weekend

Saturdays are the perfect day to enjoy a relaxing meal with loved ones, but when you’re managing diabetes, it can be tricky to find dishes that are both flavorful and healthy.

The good news is, with the help of your trusty Instant Pot, creating diabetic-friendly meals that don’t compromise on taste or convenience has never been easier.

Whether you’re craving a comforting stew, a light stir-fry, or a hearty casserole, these 35+ Saturday diabetic Instant Pot recipes are designed to help you stay on track with your health goals while enjoying the flavors you love.

These recipes are not only low in carbs and sugar but also packed with lean proteins, healthy fats, and nutrient-rich vegetables, making them perfect for anyone managing diabetes.

From savory breakfasts to satisfying dinners, this collection will ensure your Saturdays are full of delicious meals that are quick, easy, and perfect for the Instant Pot.

35+ Delicious Saturday Diabetic Instant Pot Recipes for a Healthy Weekend

Whether you’re a busy professional, a parent, or someone looking to simplify your weekend meals, these 35+ Saturday diabetic Instant Pot recipes will become your go-to guide for quick, flavorful, and healthy dishes.

With the power of the Instant Pot, you can easily prepare meals that not only taste great but also support your diabetes management.

From hearty soups and stews to light and flavorful salads, this collection of recipes will help you create the perfect diabetic-friendly meal every Saturday.

Embrace these tasty dishes and make your weekends both enjoyable and nutritious.

Instant Pot Chicken and Vegetable Stew

This hearty and flavorful chicken and vegetable stew is a perfect option for those managing diabetes. Packed with lean protein from the chicken and fiber-rich vegetables, this recipe is both satisfying and nutritious. The Instant Pot ensures the ingredients meld together beautifully, making it a quick and easy meal for busy Saturdays.

Ingredients:

• 1 lb skinless, boneless chicken breast, cut into chunks
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 medium carrots, sliced
• 2 celery stalks, chopped
• 2 medium zucchinis, sliced
• 1 cup green beans, trimmed and chopped
• 4 cups low-sodium chicken broth
• 1 tsp dried thyme
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. Set the Instant Pot to the “Sauté” mode and heat the olive oil.
2. Add the diced onion and garlic, and cook for 2-3 minutes until softened.
3. Add the chicken chunks and season with salt, pepper, thyme, and oregano. Cook for another 3-4 minutes, stirring occasionally.
4. Pour in the chicken broth and add the carrots, celery, zucchini, and green beans.
5. Close the Instant Pot lid, set the valve to “Sealing,” and cook on “Manual” high pressure for 10 minutes.
6. Once done, allow the pressure to release naturally for 5 minutes before switching to quick release.
7. Stir the stew and adjust seasoning to taste before serving.

This chicken and vegetable stew is an excellent diabetic-friendly dish. It’s low in carbohydrates and high in fiber, which helps regulate blood sugar levels. The Instant Pot makes it incredibly easy to prepare, retaining the natural flavors of the ingredients while making cleanup a breeze.

Instant Pot Cauliflower Rice with Chicken

Cauliflower rice is a fantastic low-carb alternative to traditional rice, and combined with chicken, it makes a quick, satisfying meal that’s ideal for a diabetic-friendly diet. The Instant Pot brings everything together in one pot, making it a convenient Saturday lunch or dinner option.

Ingredients:

• 2 boneless, skinless chicken breasts, diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium bell pepper, diced
• 4 cups cauliflower rice (fresh or frozen)
• 1 cup low-sodium chicken broth
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste

Instructions:

1. Set the Instant Pot to “Sauté” and heat the olive oil.
2. Add the diced chicken and cook for 4-5 minutes until browned on all sides.
3. Add the diced onion, garlic, and bell pepper. Cook for another 2-3 minutes until the vegetables soften.
4. Sprinkle the cumin, paprika, salt, and pepper over the chicken and veggies, then stir to coat evenly.
5. Pour in the chicken broth and stir in the cauliflower rice.
6. Close the Instant Pot lid, set the valve to “Sealing,” and cook on “Manual” high pressure for 5 minutes.
7. Allow the pressure to release naturally for 5 minutes before switching to quick release.
8. Fluff the cauliflower rice with a fork and serve.

This Instant Pot cauliflower rice with chicken is an ideal meal for people with diabetes. It’s low in carbs, rich in fiber, and offers a high protein content from the chicken. The addition of cauliflower rice helps keep the meal light while still being filling and flavorful.

Instant Pot Beef and Broccoli

Beef and broccoli is a classic dish that’s full of protein and fiber, making it great for controlling blood sugar levels. Using the Instant Pot speeds up the cooking process, creating a savory meal that’s perfect for a Saturday when you need something quick and healthy.

Ingredients:

• 1 lb lean beef (such as sirloin or flank steak), thinly sliced
• 1 medium onion, thinly sliced
• 2 cups broccoli florets
• 1/4 cup low-sodium soy sauce
• 1 tbsp ginger, grated
• 2 tbsp garlic, minced
• 1/2 cup low-sodium beef broth
• 1 tbsp cornstarch (optional, for thickening)
• 1 tbsp sesame oil
• Salt and pepper to taste

Instructions:

1. Set the Instant Pot to “Sauté” and heat the sesame oil.
2. Add the thinly sliced beef and sear for 3-4 minutes until browned.
3. Add the sliced onion, ginger, and garlic. Cook for an additional 2-3 minutes until fragrant.
4. Pour in the soy sauce and beef broth, stirring to combine.
5. Close the Instant Pot lid, set the valve to “Sealing,” and cook on “Manual” high pressure for 10 minutes.
6. Once the cooking time is up, do a quick release of pressure. Add the broccoli florets to the pot and stir.
7. Set the Instant Pot to “Sauté” again and cook for another 3-5 minutes until the broccoli is tender.
8. If you prefer a thicker sauce, dissolve the cornstarch in 2 tablespoons of cold water and stir it into the pot, allowing it to thicken for another minute.
9. Taste and adjust seasoning with salt and pepper before serving.

This Instant Pot beef and broccoli dish is a wonderful, diabetic-friendly choice that provides lean protein and fiber. The high-quality protein from the beef, combined with the fiber-rich broccoli, helps stabilize blood sugar levels while also providing a savory and satisfying meal.

Instant Pot Lemon Garlic Chicken Thighs

This flavorful and juicy lemon garlic chicken thighs recipe is perfect for a diabetic-friendly meal. The lemon adds a zesty freshness, while garlic provides rich depth of flavor. The Instant Pot ensures the chicken is cooked to perfection, making this dish an easy, low-carb option for a satisfying Saturday meal.

Ingredients:

• 4 bone-in, skinless chicken thighs
• 1 tbsp olive oil
• 4 cloves garlic, minced
• Juice and zest of 1 lemon
• 1 tsp dried rosemary
• 1/2 cup low-sodium chicken broth
• Salt and pepper to taste

Instructions:

1. Set the Instant Pot to “Sauté” and heat the olive oil.
2. Season the chicken thighs with salt, pepper, and rosemary. Add them to the pot and brown on both sides for about 3-4 minutes.
3. Add the minced garlic to the pot and sauté for 1 minute until fragrant.
4. Pour in the lemon juice, lemon zest, and chicken broth.
5. Close the Instant Pot lid, set the valve to “Sealing,” and cook on “Manual” high pressure for 10 minutes.
6. Once the cooking time is up, allow for a natural pressure release for 5 minutes, then quick release the remaining pressure.
7. Serve the chicken thighs with the flavorful garlic lemon sauce.

This Instant Pot lemon garlic chicken thighs dish is not only easy to prepare but also low in carbs and full of flavor. The combination of garlic and lemon creates a dish that’s light yet satisfying, making it a great choice for managing blood sugar levels while still enjoying delicious food.

Instant Pot Spaghetti Squash Primavera

Spaghetti squash is an excellent low-carb alternative to traditional pasta and makes for a great diabetic-friendly option. This Instant Pot spaghetti squash primavera is packed with vegetables, making it an ideal light and healthy meal that won’t spike blood sugar levels.

Ingredients:

• 1 medium spaghetti squash, halved and seeded
• 1 tbsp olive oil
• 1 medium zucchini, sliced
• 1 medium bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup low-sodium vegetable broth
• 1 tsp dried oregano
• 1/4 cup grated Parmesan cheese (optional)
• Salt and pepper to taste

Instructions:

1. Place the trivet in the Instant Pot and add 1 cup of water to the bottom of the pot.
2. Place the spaghetti squash halves on top of the trivet, cut-side down.
3. Close the Instant Pot lid, set the valve to “Sealing,” and cook on “Manual” high pressure for 7 minutes.
4. While the squash cooks, heat the olive oil in a pan over medium heat. Add the zucchini, bell pepper, and cherry tomatoes. Sauté for 5-6 minutes until tender.
5. Once the spaghetti squash is done, do a quick release of the pressure. Carefully remove the squash halves and use a fork to shred the flesh into spaghetti-like strands.
6. Stir the cooked vegetables and vegetable broth into the spaghetti squash strands. Season with oregano, salt, and pepper.
7. If desired, sprinkle with Parmesan cheese before serving.

This dish is a great low-carb, high-fiber alternative to pasta, making it an excellent choice for diabetic meal planning. The Instant Pot quickly cooks the spaghetti squash, and the fresh vegetables add a variety of flavors and nutrients. It’s a great way to enjoy a pasta-like dish without the blood sugar spike.

Instant Pot Turkey Chili

A warming, hearty turkey chili is a perfect Saturday comfort food that is both diabetic-friendly and packed with protein and fiber. The Instant Pot helps meld the flavors together, resulting in a delicious, easy-to-make chili that is both low in carbs and full of taste.

Ingredients:

• 1 lb ground turkey (lean)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, no salt added
• 1 can (8 oz) tomato sauce, no salt added
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp black pepper
• 1 cup low-sodium chicken broth

Instructions:

1. Set the Instant Pot to “Sauté” mode. Add the ground turkey and cook, breaking it apart until browned, about 5-6 minutes.
2. Add the diced onion and minced garlic. Sauté for 2-3 minutes until softened.
3. Add the chili powder, cumin, paprika, and black pepper, stirring to combine.
4. Pour in the diced tomatoes, tomato sauce, kidney beans, black beans, and chicken broth.
5. Close the Instant Pot lid, set the valve to “Sealing,” and cook on “Manual” high pressure for 15 minutes.
6. Once the cooking time is up, allow the pressure to release naturally for 5 minutes before quick releasing the remaining pressure.
7. Stir the chili and serve hot.

This turkey chili is a healthy, protein-packed option that’s perfect for a diabetic-friendly diet. The beans provide fiber, which helps stabilize blood sugar levels, while the lean turkey offers a rich protein source. The Instant Pot simplifies the process, allowing you to enjoy a hearty meal in less time.

Instant Pot Shrimp and Cauliflower Grits

This Southern-inspired shrimp and grits dish is made healthier by replacing traditional grits with cauliflower, making it a low-carb, diabetic-friendly option. The Instant Pot cooks the shrimp perfectly, and the creamy cauliflower grits are smooth and satisfying.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup cauliflower florets
• 1/2 cup low-sodium chicken broth
• 1/4 cup unsweetened almond milk
• 1 tbsp nutritional yeast (optional, for a cheesy flavor)
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Set the Instant Pot to “Sauté” and heat the olive oil. Add the minced garlic and cook for 1 minute until fragrant.
2. Add the shrimp to the pot and cook for 2-3 minutes until pink and opaque. Remove the shrimp and set aside.
3. Add the cauliflower florets and chicken broth to the Instant Pot. Close the lid, set the valve to “Sealing,” and cook on “Manual” high pressure for 4 minutes.
4. Once the cooking time is up, do a quick release of the pressure. Carefully mash the cauliflower with a potato masher or use an immersion blender until smooth.
5. Stir in the almond milk, nutritional yeast (if using), salt, and pepper, adjusting seasoning to taste.
6. Serve the shrimp on top of the creamy cauliflower grits, garnished with fresh parsley.

This shrimp and cauliflower grits recipe is a perfect low-carb substitute for the traditional Southern dish, making it diabetic-friendly without sacrificing flavor. The Instant Pot ensures the shrimp are cooked perfectly, while the cauliflower grits offer a creamy, satisfying base.

Instant Pot Chicken and Vegetable Stew

This comforting chicken and vegetable stew is a healthy, low-carb option that’s rich in protein and fiber. The Instant Pot allows for quick cooking, making it a perfect choice for a diabetic-friendly, hearty Saturday meal. The mix of chicken, vegetables, and aromatic herbs creates a dish that is both satisfying and nutritious.

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into cubes
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 1 celery stalk, diced
• 2 cloves garlic, minced
• 1 zucchini, diced
• 1 cup green beans, chopped
• 4 cups low-sodium chicken broth
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• Salt and pepper to taste

Instructions:

1. Set the Instant Pot to “Sauté” and heat the olive oil. Add the diced chicken and cook until browned on all sides, about 5 minutes. Remove the chicken and set aside.
2. Add the diced onion, carrots, celery, and garlic to the pot and sauté for 3-4 minutes, until softened.
3. Return the chicken to the pot along with the zucchini, green beans, chicken broth, thyme, rosemary, salt, and pepper. Stir to combine.
4. Close the Instant Pot lid, set the valve to “Sealing,” and cook on “Manual” high pressure for 10 minutes.
5. Once the cooking time is up, allow the pressure to release naturally for 5 minutes, then quick release the remaining pressure.
6. Stir the stew and serve hot.

This chicken and vegetable stew is full of nutritious ingredients that help keep blood sugar levels stable. The Instant Pot brings out the deep flavors of the vegetables and chicken, resulting in a meal that’s both comforting and diabetes-friendly. The rich, savory broth will leave you feeling satisfied without the added carbs.

Instant Pot Beef and Broccoli Stir-Fry

Beef and broccoli is a classic, quick, and easy dish that’s perfect for a diabetic diet. Using lean beef and the Instant Pot helps tenderize the meat while cooking the vegetables to perfection. This recipe is a flavorful, low-carb meal that can be served on its own or paired with cauliflower rice.

Ingredients:

• 1 lb lean beef, thinly sliced against the grain
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 2 cups broccoli florets
• 1/4 cup low-sodium soy sauce
• 2 tbsp rice vinegar
• 1 tbsp ginger, grated
• 1 tbsp erythritol or other sugar substitute (optional)
• 1 tbsp cornstarch (optional for thickening)

Instructions:

1. Set the Instant Pot to “Sauté” and heat the sesame oil. Add the beef slices and cook until browned on all sides, about 3-4 minutes.
2. Add the garlic and sauté for another minute until fragrant.
3. Pour in the soy sauce, rice vinegar, grated ginger, and erythritol (if using). Stir to coat the beef in the sauce.
4. Add the broccoli florets and stir well. Close the Instant Pot lid, set the valve to “Sealing,” and cook on “Manual” high pressure for 2 minutes.
5. Once the cooking time is up, do a quick release of the pressure. If you prefer a thicker sauce, mix cornstarch with a small amount of cold water and stir it into the sauce to thicken it, then cook on “Sauté” for 1-2 more minutes.
6. Serve the beef and broccoli hot, garnished with sesame seeds or chopped green onions if desired.

This beef and broccoli stir-fry is a great way to enjoy a flavorful meal with minimal carbs. The Instant Pot ensures the beef stays tender, and the broccoli adds a boost of vitamins and fiber. It’s a simple, quick meal perfect for managing blood sugar while enjoying a tasty dish.

Instant Pot Cauliflower Rice with Chicken and Peppers

Cauliflower rice is a perfect low-carb substitute for traditional rice, and it pairs wonderfully with lean chicken and colorful peppers. This dish is light, full of flavor, and diabetic-friendly, making it an ideal Saturday meal. The Instant Pot brings everything together in a flash, ensuring you spend less time in the kitchen and more time enjoying your meal.

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into cubes
• 1 tbsp olive oil
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 2 cups cauliflower rice (fresh or frozen)
• 1/2 cup low-sodium chicken broth
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and pepper to taste

Instructions:

1. Set the Instant Pot to “Sauté” and heat the olive oil. Add the chicken cubes and cook until browned, about 5-6 minutes.
2. Add the diced bell peppers to the pot and sauté for another 3-4 minutes until tender.
3. Stir in the cauliflower rice, chicken broth, garlic powder, paprika, salt, and pepper.
4. Close the Instant Pot lid, set the valve to “Sealing,” and cook on “Manual” high pressure for 3 minutes.
5. Once the cooking time is up, do a quick release of the pressure.
6. Serve the chicken and cauliflower rice hot.

This dish offers a satisfying, low-carb alternative to a traditional rice-based meal. The cauliflower rice serves as a great base, while the chicken and peppers add protein and a variety of nutrients. It’s a filling, diabetes-friendly option that is perfect for any time of the week.

Instant Pot Turkey Meatballs with Zucchini Noodles

These turkey meatballs are a lean, protein-packed option for a diabetic-friendly meal. Paired with zucchini noodles instead of traditional pasta, this Instant Pot recipe keeps the dish light while still offering the comfort of a hearty Italian-inspired meal.

Ingredients:

• 1 lb ground turkey
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1/4 cup breadcrumbs (optional, or use almond flour for a low-carb version)
• 1 tsp dried oregano
• 1 tsp garlic powder
• Salt and pepper to taste
• 4 medium zucchinis, spiralized into noodles
• 1 jar (24 oz) low-sodium marinara sauce

Instructions:

1. In a mixing bowl, combine the ground turkey, Parmesan cheese, egg, breadcrumbs (or almond flour), oregano, garlic powder, salt, and pepper. Form the mixture into small meatballs.
2. Pour the marinara sauce into the Instant Pot and place the meatballs in the sauce.
3. Close the Instant Pot lid, set the valve to “Sealing,” and cook on “Manual” high pressure for 10 minutes.
4. Once the cooking time is up, do a quick release of the pressure.
5. While the meatballs are cooking, sauté the zucchini noodles in a non-stick pan with a little olive oil for 2-3 minutes until tender.
6. Serve the turkey meatballs over the zucchini noodles, topped with extra Parmesan cheese if desired.

These turkey meatballs with zucchini noodles are a perfect low-carb, high-protein meal for those managing diabetes. The Instant Pot ensures the meatballs stay moist and tender, while the zucchini noodles are a great substitute for pasta, providing fiber and vitamins without the added carbs.

Instant Pot Spaghetti Squash with Turkey Bolognese

This turkey Bolognese sauce served over spaghetti squash is a satisfying, low-carb alternative to traditional pasta. The Instant Pot speeds up the cooking process, making this hearty and diabetic-friendly meal a quick, delicious option for a Saturday dinner.

Ingredients:

• 1 medium spaghetti squash
• 1 lb ground turkey
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes, no salt added
• 1/4 cup tomato paste
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. Pierce the spaghetti squash with a fork in a few places. Place it in the Instant Pot with 1 cup of water and cook on “Manual” high pressure for 10 minutes.
2. While the squash is cooking, set the Instant Pot to “Sauté” mode and heat the olive oil. Add the ground turkey and cook until browned, breaking it up into small pieces as it cooks, about 5-6 minutes.
3. Add the chopped onion and garlic to the turkey, and sauté for 3 minutes until the onion softens.
4. Stir in the diced tomatoes, tomato paste, basil, oregano, salt, and pepper. Close the Instant Pot lid, set the valve to “Sealing,” and cook on “Manual” high pressure for 5 minutes.
5. Once the spaghetti squash is done, carefully release the pressure and remove the squash. Cut it open, discard the seeds, and scrape the flesh with a fork to create the “noodles.”
6. Serve the turkey Bolognese sauce over the spaghetti squash noodles, garnished with fresh basil if desired.

This turkey Bolognese over spaghetti squash is a delicious and nutritious low-carb meal. The spaghetti squash mimics pasta without the added carbs, while the turkey Bolognese provides lean protein and plenty of flavor. This is a great choice for anyone looking to reduce carbs while still enjoying a satisfying meal.

Instant Pot Shrimp and Cauliflower Grits

This shrimp and cauliflower grits dish brings a Southern classic into the world of diabetic-friendly, low-carb meals. The Instant Pot cooks the shrimp to perfection, while the cauliflower grits provide a creamy, savory base with fewer carbs than traditional grits.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 4 cups cauliflower florets (fresh or frozen)
• 1/2 cup unsweetened almond milk
• 2 tbsp butter
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh parsley, chopped (optional)

Instructions:

1. Set the Instant Pot to “Sauté” and heat the olive oil. Add the shrimp, paprika, garlic powder, salt, and pepper. Cook for 2-3 minutes on each side, or until shrimp are pink and cooked through. Remove the shrimp and set aside.
2. In the same pot, add the cauliflower florets and 1 cup of water. Close the lid, set the valve to “Sealing,” and cook on “Manual” high pressure for 3 minutes.
3. Once the cooking time is up, do a quick release of the pressure. Drain any remaining liquid from the cauliflower.
4. Add the almond milk, butter, and Parmesan cheese to the cauliflower. Use an immersion blender or a regular blender to blend until smooth and creamy, resembling grits.
5. Serve the shrimp on top of the cauliflower grits, garnished with fresh parsley if desired.

This shrimp and cauliflower grits dish is a flavorful, low-carb, high-protein meal that’s ideal for anyone managing diabetes. The creamy cauliflower grits provide a comforting base without the carbs, while the shrimp adds a boost of lean protein and healthy fats. This dish is perfect for a light yet satisfying Saturday dinner.

Instant Pot Zucchini and Eggplant Lasagna

This low-carb, diabetic-friendly lasagna uses zucchini and eggplant in place of traditional pasta, making it a vegetable-packed, delicious dish. The Instant Pot helps cook the layers quickly, so you can enjoy this healthy lasagna without spending hours in the kitchen.

Ingredients:

• 2 medium zucchinis, sliced thinly
• 1 medium eggplant, sliced thinly
• 1 lb lean ground beef or turkey
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes, no salt added
• 1/4 cup tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 cup ricotta cheese
• 1/2 cup grated mozzarella cheese
• 1/4 cup Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Set the Instant Pot to “Sauté” and heat the olive oil. Add the ground beef or turkey, and cook until browned, breaking it up as it cooks, about 5 minutes.
2. Add the onion and garlic, and sauté for another 3 minutes until softened.
3. Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Close the lid, set the valve to “Sealing,” and cook on “Manual” high pressure for 5 minutes.
4. While the sauce is cooking, layer the zucchini and eggplant slices on a clean towel to absorb excess moisture.
5. Once the sauce is done, release the pressure, and set the sauce aside.
6. In the Instant Pot, layer the zucchini and eggplant slices, ricotta cheese, meat sauce, mozzarella, and Parmesan cheese. Repeat the layers until all ingredients are used, finishing with a layer of cheese on top.
7. Close the Instant Pot lid, set the valve to “Sealing,” and cook on “Manual” high pressure for 8 minutes.
8. Once the cooking time is up, do a quick release of the pressure, and let the lasagna sit for a few minutes before slicing and serving.

This zucchini and eggplant lasagna is a great low-carb alternative to traditional lasagna, making it perfect for a diabetic diet. The vegetables take the place of pasta, providing fiber and nutrients without the added carbs. The flavorful meat sauce and creamy cheese layers create a satisfying dish that feels indulgent yet remains healthy.

Instant Pot Turkey Chili with Butternut Squash

This turkey chili with butternut squash is a hearty, low-carb meal that’s full of flavor and perfect for managing blood sugar levels. The Instant Pot makes cooking this chili easy and quick, while the butternut squash adds a subtle sweetness and a healthy dose of fiber.

Ingredients:

• 1 lb ground turkey
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 small butternut squash, peeled and cubed
• 1 can (14 oz) diced tomatoes, no salt added
• 1 can (14 oz) kidney beans, drained and rinsed
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 cup low-sodium chicken broth
• Fresh cilantro for garnish (optional)

Instructions:

1. Set the Instant Pot to “Sauté” and heat the olive oil. Add the ground turkey and cook until browned, breaking it up as it cooks, about 5-6 minutes.
2. Add the onion and garlic to the pot, and sauté for 3 minutes until softened.
3. Stir in the butternut squash, diced tomatoes, kidney beans, chili powder, cumin, paprika, salt, and pepper.
4. Pour in the chicken broth and stir to combine. Close the lid, set the valve to “Sealing,” and cook on “Manual” high pressure for 15 minutes.
5. Once the cooking time is up, allow the pressure to release naturally for 5 minutes, then quick release the remaining pressure.
6. Stir the chili and serve hot, garnished with fresh cilantro if desired.

This turkey chili with butternut squash is a perfect diabetic-friendly meal for a Saturday evening. It’s packed with lean protein from the turkey and healthy carbohydrates from the butternut squash, making it filling and nutritious. The Instant Pot ensures everything cooks quickly, so you can enjoy a delicious, warming chili in no time.

Note: More recipes​ are coming soon!