35+ Easy Sunday Low-Sodium Instant Pot Recipes for a Healthy Feast

If you’re looking to enjoy a delicious, hearty meal without worrying about excessive sodium, look no further than low-sodium Instant Pot recipes.

Sundays are the perfect time to slow down, gather with family or friends, and enjoy a comforting meal that’s both healthy and satisfying.

The Instant Pot makes preparing these meals easier than ever, reducing cooking time without compromising on flavor.

Whether you’re in the mood for a savory chicken dish, a flavorful stew, or a veggie-packed pasta, these 35+ Sunday low-sodium Instant Pot recipes offer something for everyone.

Say goodbye to high-sodium dishes and hello to healthier, stress-free meals that can be prepared in no time.

35+ Easy Sunday Low-Sodium Instant Pot Recipes for a Healthy Feast

Incorporating low-sodium dishes into your Sunday routine doesn’t have to mean sacrificing flavor or satisfaction.

With the Instant Pot, you can create wholesome, nourishing meals in a fraction of the time. From tender meats to hearty stews and veggie-based dishes, there are endless possibilities to explore.

Whether you’re cooking for yourself or feeding a crowd, these 35+ Sunday low-sodium Instant Pot recipes will ensure your Sunday meals are as delicious as they are healthy.

So go ahead, get creative in the kitchen, and enjoy a wholesome Sunday without worrying about your sodium intake.

Instant Pot Low-Sodium Chicken and Rice Stew

This hearty chicken and rice stew is the perfect comfort food for a cozy Sunday meal. Packed with tender chicken, whole grains, and fresh vegetables, this dish comes together quickly in the Instant Pot, all while being gentle on your sodium intake. It’s rich in flavor thanks to herbs and spices, making it a satisfying choice for anyone watching their salt levels.

Ingredients:

• 1 lb boneless, skinless chicken breasts, diced
• 1 cup brown rice
• 1 onion, diced
• 3 carrots, sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp black pepper
• 1 cup unsalted chicken broth
• 2 cups water
• 1 cup frozen peas (optional)
• Fresh parsley for garnish

Instructions:

1. Set the Instant Pot to sauté mode and lightly spray with cooking spray. Add diced chicken and cook until lightly browned. Remove and set aside.
2. Add onion, carrots, celery, and garlic to the pot, sautéing for 3-4 minutes until softened.
3. Stir in smoked paprika, thyme, and black pepper.
4. Return chicken to the pot, add brown rice, unsalted broth, and water. Stir to combine.
5. Close the lid, seal the vent, and set the Instant Pot to manual pressure cook for 20 minutes.
6. Allow natural release for 10 minutes, then quick release any remaining pressure.
7. Stir in frozen peas and let them warm through.
8. Garnish with fresh parsley and serve warm.

This low-sodium chicken and rice stew is a nutritious and flavorful dish that’s sure to become a Sunday favorite. It’s easy to prepare, packed with wholesome ingredients, and a hit with the entire family. The Instant Pot makes it a breeze to cook, leaving you more time to relax!

Instant Pot Low-Sodium Lentil and Vegetable Curry

Rich, creamy, and loaded with nutrients, this lentil and vegetable curry is a fantastic low-sodium option for a Sunday dinner. It’s a plant-based dish bursting with warm spices and hearty vegetables, creating a satisfying meal that pairs perfectly with brown rice or quinoa.

Ingredients:

• 1 cup red lentils, rinsed
• 1 medium sweet potato, diced
• 1 zucchini, diced
• 1 bell pepper, diced
• 1 can unsalted coconut milk
• 1 cup unsalted vegetable broth
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tbsp curry powder
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp black pepper
• 1 tbsp fresh ginger, minced
• Fresh cilantro for garnish

Instructions:

1. Set the Instant Pot to sauté mode and lightly spray with cooking spray. Add onion, garlic, and ginger, cooking for 2-3 minutes until fragrant.
2. Add curry powder, turmeric, and cumin, stirring for 1 minute to toast the spices.
3. Stir in lentils, sweet potato, zucchini, bell pepper, coconut milk, and broth.
4. Close the lid, seal the vent, and set to manual pressure cook for 15 minutes.
5. Allow natural release for 10 minutes, then quick release the remaining pressure.
6. Stir the curry and adjust seasonings as needed.
7. Serve over brown rice or quinoa, garnished with fresh cilantro.

This low-sodium lentil and vegetable curry is a vibrant, flavorful dish that’s both healthy and satisfying. Perfect for a Sunday dinner, it’s a meal you can feel good about sharing with loved ones. The Instant Pot ensures you get restaurant-quality curry in a fraction of the time!

Instant Pot Low-Sodium Turkey Meatballs in Tomato Sauce

These tender turkey meatballs are simmered in a homemade tomato sauce that’s rich, tangy, and low in sodium. The Instant Pot does all the work, making it an easy yet impressive dish for a Sunday dinner. Pair with whole-grain pasta or zucchini noodles for a complete meal.

Ingredients:
For the Meatballs:

• 1 lb ground turkey
• 1/4 cup unsalted breadcrumbs
• 1 egg
• 2 tbsp fresh parsley, chopped
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp black pepper

For the Sauce:

• 1 can (28 oz) no-salt-added crushed tomatoes
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• 1/2 cup water

Instructions:

1. In a large bowl, combine ground turkey, breadcrumbs, egg, parsley, garlic powder, onion powder, and black pepper. Form into small meatballs.
2. Set the Instant Pot to sauté mode and lightly spray with cooking spray. Brown meatballs in batches, then set aside.
3. Add onion and garlic to the pot, cooking for 2-3 minutes. Stir in crushed tomatoes, water, basil, oregano, and red pepper flakes.
4. Return meatballs to the pot, submerging them in the sauce.
5. Close the lid, seal the vent, and set to manual pressure cook for 10 minutes.
6. Allow natural release for 10 minutes, then quick release the remaining pressure.
7. Serve meatballs with sauce over your choice of pasta or zucchini noodles.

These low-sodium turkey meatballs in tomato sauce are a delightful dish that’s full of flavor without extra salt. Perfect for a Sunday dinner, this recipe is family-friendly, nutritious, and incredibly easy to make. The Instant Pot delivers tender meatballs and rich sauce every time!

Instant Pot Low-Sodium Lemon Garlic Salmon

This lemon garlic salmon is a quick, healthy, and flavorful option for Sunday dinner. Using fresh citrus and aromatic herbs, this recipe ensures tender, flaky fish without the need for added salt. Pair it with steamed vegetables or brown rice for a complete meal.

Ingredients:

• 4 salmon fillets (skin-on or skinless)
• 1 lemon, thinly sliced
• 4 cloves garlic, minced
• 1 tsp black pepper
• 1 tsp dried dill (or fresh dill sprigs)
• 1/2 cup unsalted vegetable broth
• 1 tbsp olive oil

Instructions:

1. Set the Instant Pot to sauté mode and lightly coat with olive oil. Add minced garlic and sauté for 1 minute until fragrant.
2. Turn off sauté mode and pour in the unsalted vegetable broth. Layer lemon slices at the bottom of the pot.
3. Place the salmon fillets on top of the lemon slices, skin-side down if applicable. Sprinkle black pepper and dill over the fillets.
4. Close the lid, seal the vent, and set the Instant Pot to manual pressure cook for 4 minutes.
5. Allow a quick release of pressure.
6. Carefully remove the salmon, garnish with fresh lemon slices, and serve.

This lemon garlic salmon is a light yet satisfying dish that’s easy to prepare and packed with flavor. It’s a perfect example of how a low-sodium diet can still be exciting and delicious. Enjoy this wholesome meal with your loved ones for a delightful Sunday dinner.

Instant Pot Low-Sodium Beef and Barley Soup

Rich, hearty, and brimming with tender beef, nutritious barley, and fresh vegetables, this low-sodium beef and barley soup is a comforting dish ideal for Sunday evenings. The Instant Pot transforms simple ingredients into a deeply flavorful meal in no time.

Ingredients:

• 1 lb lean beef stew meat, cubed
• 1 cup pearl barley
• 1 onion, diced
• 3 carrots, sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp black pepper
• 1 bay leaf
• 1 cup unsalted beef broth
• 3 cups water
• Fresh parsley for garnish

Instructions:

1. Set the Instant Pot to sauté mode and lightly spray with cooking spray. Brown the beef in batches and set aside.
2. Add onion, carrots, celery, and garlic to the pot, sautéing for 3-4 minutes until softened.
3. Return the beef to the pot and stir in pearl barley, thyme, black pepper, bay leaf, broth, and water.
4. Close the lid, seal the vent, and set to manual pressure cook for 25 minutes.
5. Allow natural release for 10 minutes, then quick release any remaining pressure.
6. Remove the bay leaf, garnish with fresh parsley, and serve hot.

This beef and barley soup is a comforting, filling dish that’s perfect for winding down your Sunday. Loaded with flavor and healthy ingredients, it’s a great choice for anyone wanting a satisfying yet low-sodium meal.

Instant Pot Low-Sodium Sweet Potato Chili

This sweet potato chili is a vibrant, vegetarian-friendly dish that’s packed with protein and flavor. Using fresh vegetables, beans, and a blend of spices, this recipe proves you don’t need salt to create a delicious and comforting meal.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) no-salt-added black beans, rinsed and drained
• 1 can (15 oz) no-salt-added kidney beans, rinsed and drained
• 1 can (14.5 oz) no-salt-added diced tomatoes
• 1 bell pepper, diced
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1 cup unsalted vegetable broth

Instructions:

1. Set the Instant Pot to sauté mode and lightly spray with cooking spray. Add onion, bell pepper, and garlic, sautéing for 3-4 minutes.
2. Stir in chili powder, cumin, smoked paprika, and black pepper, cooking for 1 minute to release the spices’ aroma.
3. Add sweet potatoes, black beans, kidney beans, diced tomatoes, and vegetable broth to the pot. Stir well to combine.
4. Close the lid, seal the vent, and set the Instant Pot to manual pressure cook for 12 minutes.
5. Allow natural release for 10 minutes, then quick release the remaining pressure.
6. Stir the chili, adjust seasonings as needed, and serve warm with optional garnishes like avocado or cilantro.

This sweet potato chili is a crowd-pleaser, combining warmth, nutrition, and bold flavors in a single pot. Perfect for Sunday evenings, it’s easy to prepare, satisfies a variety of dietary needs, and is ideal for anyone looking to reduce their sodium intake without compromising taste.

Instant Pot Low-Sodium Chicken and Vegetable Casserole

This chicken and vegetable casserole is a healthy, comforting dish that combines tender chicken, nutritious vegetables, and creamy goodness, all cooked quickly in the Instant Pot. With a rich blend of spices and a hint of garlic, this casserole is a perfect Sunday meal without the added sodium.

Ingredients:

• 2 chicken breasts, diced
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1 cup carrots, sliced
• 1 cup unsalted chicken broth
• 1/2 cup unsweetened almond milk
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried rosemary
• 1/2 tsp black pepper
• 1/4 cup grated Parmesan cheese (optional)
• Fresh parsley for garnish

Instructions:

1. Set the Instant Pot to sauté mode and lightly coat with cooking spray. Add diced chicken and sauté for 4-5 minutes until browned.
2. Add garlic powder, onion powder, rosemary, and black pepper, stirring to coat the chicken with the spices.
3. Pour in chicken broth and almond milk, then add broccoli, cauliflower, and carrots to the pot. Stir well.
4. Close the lid, seal the vent, and set to manual pressure cook for 6 minutes.
5. Allow natural release for 5 minutes, then quick release the remaining pressure.
6. Stir the casserole and top with grated Parmesan cheese (if using). Garnish with fresh parsley before serving.

This chicken and vegetable casserole is an easy and filling dish that’s perfect for a cozy Sunday dinner. It’s packed with vegetables, lean protein, and healthy fats, making it a wholesome choice for anyone looking to reduce sodium intake while still enjoying a flavorful meal.

Instant Pot Low-Sodium Vegetable and Quinoa Soup

A delicious, nutritious, and filling soup, this vegetable and quinoa combo is packed with fiber and vitamins. Full of fresh vegetables, quinoa, and aromatic herbs, this low-sodium soup is perfect for a Sunday lunch or dinner. It’s easy to make and satisfying for everyone at the table.

Ingredients:

• 1 cup quinoa, rinsed
• 1 zucchini, diced
• 1 bell pepper, diced
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) no-salt-added diced tomatoes
• 4 cups unsalted vegetable broth
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp black pepper
• Fresh parsley for garnish

Instructions:

1. Set the Instant Pot to sauté mode and lightly spray with cooking spray. Add onion, garlic, zucchini, bell pepper, carrots, and celery. Sauté for 3-4 minutes until the vegetables begin to soften.
2. Stir in basil, oregano, and black pepper, cooking for another 1 minute.
3. Add quinoa, diced tomatoes, and vegetable broth. Stir well to combine.
4. Close the lid, seal the vent, and set to manual pressure cook for 8 minutes.
5. Allow natural release for 10 minutes, then quick release the remaining pressure.
6. Stir the soup, adjust seasonings as needed, and garnish with fresh parsley before serving.

This low-sodium vegetable and quinoa soup is a perfect light meal that’s rich in nutrients and flavors. It’s comforting, easy to prepare, and a great way to enjoy a healthy and hearty soup without the extra sodium. It’s the perfect dish to warm you up on a Sunday afternoon!

Instant Pot Low-Sodium Sweet and Sour Chicken

Sweet and sour chicken is a classic favorite, and this low-sodium version brings the same bold flavor without the excess salt. The Instant Pot makes it quick and easy to prepare, and it’s packed with tender chicken, bell peppers, pineapple, and a tangy sauce. Serve it over brown rice or quinoa for a complete meal.

Ingredients:

• 1 lb boneless, skinless chicken breasts, diced
• 1 bell pepper, diced
• 1/2 cup pineapple chunks (fresh or canned in juice, drained)
• 1/4 cup unsalted chicken broth
• 1/4 cup apple cider vinegar
• 2 tbsp honey
• 2 tbsp low-sodium soy sauce
• 1 tbsp cornstarch
• 1 tsp garlic powder
• 1/2 tsp ground ginger
• 1/2 tsp black pepper
• Green onions for garnish

Instructions:

1. Set the Instant Pot to sauté mode and lightly spray with cooking spray. Add diced chicken and sauté for 4-5 minutes until browned.
2. Stir in garlic powder, ground ginger, and black pepper, coating the chicken with the spices.
3. Add bell pepper, pineapple chunks, chicken broth, apple cider vinegar, honey, and soy sauce. Stir to combine.
4. Close the lid, seal the vent, and set to manual pressure cook for 5 minutes.
5. While the chicken is cooking, dissolve cornstarch in 2 tbsp of cold water to create a slurry.
6. Once the cooking is complete, allow a quick release of pressure. Set the Instant Pot to sauté mode again and stir in the cornstarch slurry to thicken the sauce.
7. Simmer for an additional 2-3 minutes until the sauce thickens.
8. Serve the sweet and sour chicken over brown rice or quinoa and garnish with green onions.

This sweet and sour chicken is a healthier take on a classic dish, offering all the tangy, sweet flavor without the added sodium. It’s quick, delicious, and perfect for Sunday dinner when you want something satisfying but still light. The Instant Pot makes it simple and fuss-free, leaving you more time to relax and enjoy your meal.

Instant Pot Low-Sodium Lemon Herb Chicken

This lemon herb chicken is a light yet flavorful dish that’s perfect for a Sunday dinner. With the tang of lemon and the depth of fresh herbs, it’s a simple yet aromatic recipe that pairs well with roasted vegetables or a light salad. The Instant Pot ensures the chicken remains tender and juicy, while the low-sodium seasoning keeps it healthy.

Ingredients:

• 4 chicken breasts, boneless and skinless
• 1 lemon, sliced
• 4 cloves garlic, minced
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• 1 tbsp fresh rosemary (or 1 tsp dried)
• 1 tsp black pepper
• 1 cup unsalted chicken broth
• 1 tbsp olive oil
• Fresh parsley for garnish

Instructions:

1. Set the Instant Pot to sauté mode and heat the olive oil. Add minced garlic and sauté for 1-2 minutes, until fragrant.
2. Add the chicken breasts and sear them for 2-3 minutes on each side until lightly browned.
3. Add chicken broth, lemon slices, thyme, rosemary, and black pepper. Stir to combine and coat the chicken with the herbs.
4. Close the lid, seal the vent, and set to manual pressure cook for 8 minutes.
5. Allow a natural release for 5 minutes, then quick release the remaining pressure.
6. Remove the chicken, garnish with fresh parsley, and serve with your favorite sides.

This lemon herb chicken is a perfect balance of lightness and flavor. The lemon and herbs infuse the chicken with a refreshing taste, while the Instant Pot keeps it moist and tender. It’s a perfect dish for a low-sodium diet, ideal for a Sunday dinner that’s both flavorful and healthy.

Instant Pot Low-Sodium Mushroom Risotto

Creamy and rich, this low-sodium mushroom risotto is a comforting dish that comes together effortlessly in the Instant Pot. The earthy flavor of mushrooms combined with the creaminess of risotto makes for a perfect Sunday dinner, all while maintaining a healthy, low-sodium profile.

Ingredients:

• 1 1/2 cups Arborio rice
• 1 cup fresh mushrooms, sliced
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 cup unsalted vegetable broth
• 1 1/2 cups unsweetened almond milk
• 1/4 cup grated Parmesan cheese (optional)
• 1 tbsp olive oil
• 1/2 tsp dried thyme
• 1/4 tsp black pepper
• Fresh parsley for garnish

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil. Add chopped onion and garlic, sautéing for 3-4 minutes until softened.
2. Add sliced mushrooms and cook for 2-3 minutes until they release their moisture and begin to soften.
3. Stir in Arborio rice and cook for 1-2 minutes to lightly toast the rice.
4. Add vegetable broth, almond milk, thyme, and black pepper. Stir to combine.
5. Close the lid, seal the vent, and set to manual pressure cook for 6 minutes.
6. Allow a natural release for 5 minutes, then quick release any remaining pressure.
7. Stir in Parmesan cheese (if using) and garnish with fresh parsley before serving.

This mushroom risotto is creamy, flavorful, and satisfying, making it a perfect Sunday comfort food. The richness of the risotto and the umami of the mushrooms come together in a dish that’s both indulgent and low-sodium. Whether you enjoy it as a main course or side dish, it’s sure to please!

Instant Pot Low-Sodium Turkey Chili

This hearty and warming turkey chili is packed with lean turkey, beans, and vegetables. It’s a low-sodium version of the classic chili that doesn’t skimp on flavor. Full of protein and fiber, it makes for a satisfying Sunday meal that’s both filling and healthy.

Ingredients:

• 1 lb ground turkey
• 1 onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 can (15 oz) no-salt-added kidney beans, drained and rinsed
• 1 can (15 oz) no-salt-added black beans, drained and rinsed
• 1 can (14.5 oz) no-salt-added diced tomatoes
• 1 can (6 oz) tomato paste
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp black pepper
• 1 cup unsalted chicken broth
• 1 tbsp olive oil
• Fresh cilantro for garnish

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil. Add ground turkey and cook for 5-7 minutes, breaking it up as it browns.
2. Add diced onion, bell pepper, and minced garlic, sautéing for another 3 minutes until the vegetables soften.
3. Stir in chili powder, cumin, black pepper, kidney beans, black beans, diced tomatoes, tomato paste, and chicken broth. Mix well.
4. Close the lid, seal the vent, and set to manual pressure cook for 10 minutes.
5. Allow a natural release for 10 minutes, then quick release the remaining pressure.
6. Stir the chili, garnish with fresh cilantro, and serve with a side of cornbread or over brown rice if desired.

This low-sodium turkey chili is a healthy and satisfying dish full of rich flavors. The lean turkey provides protein while the beans and vegetables add fiber and nutrients. Perfect for a Sunday dinner, this chili is a hearty and comforting meal that will leave you feeling full and content without the excess sodium.

Instant Pot Low-Sodium Garlic Parmesan Chicken Thighs

This low-sodium garlic parmesan chicken thighs recipe is a savory and delicious option for your Sunday dinner. The chicken thighs cook up tender and juicy in the Instant Pot, while the garlic and Parmesan create a rich, flavorful sauce without the added sodium. It’s a simple yet satisfying dish, perfect for pairing with roasted vegetables or a light salad.

Ingredients:

• 4 bone-in, skinless chicken thighs
• 1 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 cup unsalted chicken broth
• 1/2 cup grated Parmesan cheese
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1/2 tsp onion powder
• Fresh parsley for garnish

Instructions:

1. Set the Instant Pot to sauté mode and heat the olive oil. Season the chicken thighs with black pepper and onion powder. Add chicken thighs to the pot and sauté for 4-5 minutes on each side until lightly browned.
2. Remove the chicken and set aside. Add minced garlic to the pot and sauté for 1 minute until fragrant.
3. Pour in the chicken broth and stir to deglaze the pot, scraping any bits off the bottom.
4. Return the chicken thighs to the pot and sprinkle with dried thyme. Close the lid, seal the vent, and set to manual pressure cook for 12 minutes.
5. Allow a natural release for 5 minutes, then quick release the remaining pressure.
6. Remove the chicken, stir in Parmesan cheese to the sauce, and let it melt. Return the chicken to the pot and coat with the sauce.
7. Garnish with fresh parsley before serving.

These garlic Parmesan chicken thighs are flavorful, juicy, and satisfying, making them an ideal low-sodium option for a Sunday meal. The creamy, cheesy sauce complements the chicken perfectly without overwhelming the dish with excess salt. Paired with a side of vegetables or a simple salad, this dish is sure to become a family favorite.

Instant Pot Low-Sodium Lentil and Sweet Potato Stew

This hearty and nutritious lentil and sweet potato stew is full of comforting flavors, making it a perfect low-sodium meal for a chilly Sunday. Packed with protein, fiber, and vitamins, this dish is both filling and light, perfect for anyone looking for a healthy, satisfying, and low-sodium option.

Ingredients:

• 1 cup dried lentils, rinsed
• 2 medium sweet potatoes, peeled and cubed
• 1 onion, diced
• 2 carrots, sliced
• 2 cloves garlic, minced
• 1 can (14.5 oz) no-salt-added diced tomatoes
• 4 cups unsalted vegetable broth
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1/4 tsp black pepper
• 1 tbsp olive oil
• Fresh cilantro for garnish

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil. Add onion, garlic, carrots, and sweet potatoes. Sauté for 5 minutes until the vegetables begin to soften.
2. Stir in cumin, turmeric, cinnamon, and black pepper. Cook for an additional 1 minute to release the spices’ fragrance.
3. Add lentils, diced tomatoes, and vegetable broth. Stir well to combine.
4. Close the lid, seal the vent, and set to manual pressure cook for 12 minutes.
5. Allow a natural release for 10 minutes, then quick release any remaining pressure.
6. Stir the stew, adjust seasonings as needed, and garnish with fresh cilantro before serving.

This lentil and sweet potato stew is the epitome of comfort food—rich in flavor and packed with nutrients. The lentils provide protein, while the sweet potatoes add a natural sweetness that balances the savory spices. Perfect for a low-sodium Sunday meal, this stew is filling, healthy, and incredibly easy to make.

Instant Pot Low-Sodium Spaghetti Squash Primavera

Spaghetti squash primavera is a healthy, low-sodium alternative to traditional pasta dishes. The Instant Pot makes it easy to cook the squash to perfection, and the addition of fresh vegetables creates a light, flavorful meal. This dish is perfect for a Sunday meal, providing a satisfying, veggie-packed option without the heavy sodium load.

Ingredients:

• 1 medium spaghetti squash
• 1 tbsp olive oil
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1/2 tsp dried oregano
• 1/4 tsp black pepper
• 1/2 cup unsalted vegetable broth
• 1/4 cup fresh basil, chopped
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the squash halves on the trivet in the Instant Pot with 1 cup of water underneath. Close the lid, seal the vent, and set to manual pressure cook for 7 minutes.
2. When the cooking time is complete, quick release the pressure and carefully remove the squash. Use a fork to scrape out the strands into a bowl and set aside.
3. Set the Instant Pot to sauté mode and heat the olive oil. Add garlic, bell pepper, zucchini, and cherry tomatoes. Sauté for 5-6 minutes until the vegetables begin to soften.
4. Add vegetable broth, oregano, and black pepper. Stir to combine.
5. Add the spaghetti squash strands to the pot and toss to combine with the vegetables and broth. Cook for an additional 2-3 minutes to heat through.
6. Garnish with fresh basil and grated Parmesan cheese (if using).

This spaghetti squash primavera is a light, flavorful, and healthy dish that’s perfect for a Sunday meal. It’s a great way to enjoy a vegetable-packed meal without the added sodium of traditional pasta. The spaghetti squash provides a satisfying texture, while the fresh vegetables and herbs create a deliciously fresh and vibrant meal.

Note: More recipes are coming soon!