25+ Easy Sunday Low Sodium Pressure Cooker Recipes for a Healthy Dinner

When it comes to preparing a flavorful and healthy Sunday meal, many people struggle to find dishes that are both satisfying and low in sodium.

High-sodium meals can contribute to various health issues, including high blood pressure and kidney disease, making it important to reduce our sodium intake without sacrificing taste.

That’s where the pressure cooker comes in! With its ability to tenderize meats, cook grains, and infuse flavors in a fraction of the time, the pressure cooker is your perfect ally in creating low-sodium meals that still pack a punch of flavor.

In this article, we’ll explore 25+ Sunday Low Sodium Pressure Cooker Recipes that you can prepare quickly and easily.

Whether you’re cooking for your family or meal prepping for the week ahead, these recipes provide a wide variety of options to keep your Sunday dinners both nutritious and delicious.

From savory chicken dishes to hearty stews and vibrant vegetable medleys, these meals are designed to be low in sodium but rich in flavor, thanks to the magic of your pressure cooker.

So, let’s dive into some of the best low-sodium recipes that are perfect for your next Sunday dinner or weeknight meal.

25+ Easy Sunday Low Sodium Pressure Cooker Recipes for a Healthy Dinner

Low-sodium cooking doesn’t mean you have to compromise on flavor or satisfaction. With the help of a pressure cooker, you can create meals that are healthy, quick, and full of the rich flavors you love.

The 25+ Sunday Low Sodium Pressure Cooker Recipes featured in this article are designed to bring out the best in your ingredients while keeping your sodium intake in check.

Whether you’re looking for a cozy casserole, a comforting stew, or a flavorful chicken dish, these recipes offer a variety of options that will delight your taste buds without raising your sodium levels.

So, next time you plan your Sunday meals, remember these low-sodium pressure cooker recipes. They’re perfect for anyone looking to embrace a healthier lifestyle while still enjoying hearty, satisfying meals.

With minimal preparation and cooking time, you’ll be able to enjoy your meal without the stress of worrying about sodium content.

Low-Sodium Pot Roast with Vegetables

This hearty Low-Sodium Pot Roast with Vegetables is perfect for a comforting Sunday meal. Loaded with tender beef, wholesome root vegetables, and flavorful herbs, this dish delivers a satisfying depth of flavor without the extra sodium. With the help of your pressure cooker, you can achieve melt-in-your-mouth perfection in a fraction of the usual cooking time.

Ingredients

• 2 lbs chuck roast
• 2 tbsp olive oil
• 1 cup low-sodium beef broth
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 medium onion, diced
• 3 medium potatoes, cubed
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp black pepper
• 2 tbsp balsamic vinegar

Instructions

1. Sear the Roast: Heat olive oil in the pressure cooker on sauté mode. Sear the chuck roast on all sides until browned. Remove and set aside.
2. Sauté Vegetables: Add onion, garlic, carrots, and celery to the cooker. Cook for 2–3 minutes until fragrant.
3. Deglaze the Pot: Pour in balsamic vinegar and use a wooden spoon to scrape any browned bits off the bottom.
4. Add Ingredients: Return the roast to the pot. Add potatoes, thyme, rosemary, black pepper, and low-sodium beef broth.
5. Pressure Cook: Seal the lid and cook on high pressure for 50 minutes. Let it naturally release for 10 minutes before manually releasing the remaining pressure.
6. Serve: Remove the roast and slice. Serve alongside the cooked vegetables.

This Low-Sodium Pot Roast with Vegetables is a comforting dish that brings the family together. The natural flavors of the herbs and vegetables meld beautifully, creating a memorable and nourishing meal. Perfect for Sundays, this recipe proves you can enjoy robust flavors without compromising on health.

Low-Sodium Chicken and Brown Rice Casserole

This cozy Low-Sodium Chicken and Brown Rice Casserole is a Sunday dinner staple that’s wholesome, filling, and easy to make. The combination of tender chicken, nutty brown rice, and fresh vegetables makes this a balanced dish that’s packed with natural flavors, all prepared in your pressure cooker for maximum convenience.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 cup brown rice, rinsed
• 2 cups low-sodium chicken broth
• 1 cup mushrooms, sliced
• 1 cup broccoli florets
• 1 small onion, diced
• 1 garlic clove, minced
• 1 tsp paprika
• 1 tsp dried oregano
• 1/2 tsp black pepper
• 1/4 cup low-sodium shredded cheddar (optional)

Instructions

1. Sear the Chicken: On sauté mode, sear the chicken breasts in the pressure cooker for 2–3 minutes per side. Remove and set aside.
2. Cook Vegetables: Add onion, garlic, and mushrooms to the pot. Sauté for 2 minutes.
3. Add Ingredients: Stir in the brown rice, oregano, paprika, and black pepper. Place the chicken breasts on top. Pour in the low-sodium chicken broth.
4. Pressure Cook: Seal the lid and cook on high pressure for 25 minutes. Perform a quick release when done.
5. Add Broccoli: Stir in the broccoli florets. Replace the lid and let the residual heat cook the broccoli for 5 minutes.
6. Serve: Top with low-sodium shredded cheddar if desired.

This Low-Sodium Chicken and Brown Rice Casserole is a fantastic way to enjoy a healthy, balanced meal without spending hours in the kitchen. The pressure cooker locks in the flavors and ensures perfectly cooked rice and chicken every time. It’s a dish the entire family will love.

Low-Sodium Lentil and Vegetable Soup

This nourishing Low-Sodium Lentil and Vegetable Soup is an ideal Sunday dinner option. Rich in fiber, protein, and nutrients, this hearty soup combines the earthy flavors of lentils with fresh vegetables. Prepared in a pressure cooker, it’s a quick and easy way to enjoy a nutritious, warming bowl of goodness.

Ingredients

• 1 cup dried lentils, rinsed
• 1 medium onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cups diced tomatoes (no salt added)
• 4 cups low-sodium vegetable broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1 tsp dried parsley
• 2 cups fresh spinach

Instructions

1. Sauté Aromatics: On sauté mode, cook the onion, garlic, carrots, and celery for 3 minutes.
2. Add Lentils and Spices: Stir in the lentils, cumin, paprika, black pepper, and parsley. Cook for 1 minute.
3. Add Broth and Tomatoes: Pour in the low-sodium vegetable broth and diced tomatoes. Stir to combine.
4. Pressure Cook: Seal the lid and cook on high pressure for 15 minutes. Perform a quick release when done.
5. Add Spinach: Stir in fresh spinach and let the heat from the soup wilt the leaves.
6. Serve: Ladle into bowls and enjoy.

This Low-Sodium Lentil and Vegetable Soup is a heartwarming dish that’s perfect for a Sunday night. Packed with wholesome ingredients and savory spices, it’s both satisfying and healthy. Best of all, the pressure cooker makes it effortless to prepare. Pair with crusty low-sodium bread for a complete meal.

Low-Sodium Beef Stew with Root Vegetables

This Low-Sodium Beef Stew with Root Vegetables is a classic comfort dish that is both nourishing and full of flavor. The tender chunks of beef, combined with hearty root vegetables, cook to perfection in the pressure cooker, making it a quick and easy meal for your Sunday dinner. By using low-sodium beef broth and fresh herbs, you can enjoy a rich, savory stew without the added salt.

Ingredients

• 1.5 lbs stew beef, cut into cubes
• 2 tbsp olive oil
• 1 onion, chopped
• 3 carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 3 medium potatoes, peeled and cubed
• 4 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 4 cups low-sodium beef broth
• 1 cup water
• 1 bay leaf
• 1 tsp black pepper
• 2 tbsp flour (optional for thickening)

Instructions

1. Sear the Beef: Heat olive oil in the pressure cooker on sauté mode. Brown the stew beef on all sides, then remove and set aside.
2. Sauté Vegetables: Add the onion, garlic, carrots, parsnips, and potatoes to the pot. Sauté for 3–4 minutes.
3. Add Broth and Herbs: Pour in the low-sodium beef broth and water, then add thyme, rosemary, bay leaf, and black pepper.
4. Pressure Cook: Return the beef to the pot, seal the lid, and cook on high pressure for 35 minutes. Let the pressure release naturally for 10 minutes before manually releasing any remaining pressure.
5. Thicken the Stew (Optional): If you prefer a thicker stew, dissolve 2 tbsp of flour in ¼ cup of cold water and stir it into the stew. Let it simmer for 5 minutes to thicken.
6. Serve: Discard the bay leaf and serve the stew hot with a side of whole grain bread.

This Low-Sodium Beef Stew with Root Vegetables is a heartwarming dish that’s perfect for cozy Sunday nights. The pressure cooker locks in the flavors of the beef and vegetables, making it a simple yet delicious meal. With no added salt and plenty of natural ingredients, this stew is a healthy alternative to traditional recipes.

Low-Sodium Chicken Tortilla Soup

This Low-Sodium Chicken Tortilla Soup is a vibrant and zesty dish that combines tender chicken, savory broth, and the delicious crunch of tortilla strips. Prepared quickly in the pressure cooker, this soup is full of bold flavors and fresh ingredients, without the sodium overload. It’s the perfect Sunday soup to serve to your family for a lighter, healthier option.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 onion, diced
• 2 garlic cloves, minced
• 1 bell pepper, chopped
• 1 can (14.5 oz) diced tomatoes (no salt added)
• 4 cups low-sodium chicken broth
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp black pepper
• 1 tbsp lime juice
• 1/2 cup fresh cilantro, chopped
• 2 small corn tortillas, cut into strips
• 1 avocado, sliced (for garnish)
• 1/4 cup low-sodium shredded cheese (optional)

Instructions

1. Sauté the Vegetables: On sauté mode, add the onion, garlic, and bell pepper. Cook for 3–4 minutes until softened.
2. Cook the Chicken: Add the chicken breasts to the pot. Pour in the diced tomatoes, low-sodium chicken broth, chili powder, cumin, paprika, and black pepper.
3. Pressure Cook: Seal the lid and cook on high pressure for 15 minutes. Let the pressure release naturally for 5 minutes before manually releasing the remaining pressure.
4. Shred the Chicken: Remove the chicken breasts from the pot and shred them using two forks. Return the chicken to the pot.
5. Prepare Tortilla Strips: While the soup cooks, heat a small amount of oil in a skillet and lightly fry the tortilla strips until crispy.
6. Serve: Ladle the soup into bowls and top with tortilla strips, lime juice, cilantro, avocado slices, and optional shredded cheese.

This Low-Sodium Chicken Tortilla Soup brings together the perfect balance of tangy, savory, and spicy flavors without relying on excess sodium. The pressure cooker cuts down on the time it takes to cook the chicken and meld the flavors, while the crunchy tortilla strips add a satisfying texture. It’s an ideal, refreshing soup to enjoy on a Sunday evening.

Low-Sodium Vegetarian Chili

This Low-Sodium Vegetarian Chili is a flavorful, filling, and wholesome meal that’s easy to make in a pressure cooker. Packed with protein-rich beans, fresh vegetables, and aromatic spices, this chili is hearty enough to satisfy everyone at the dinner table. The best part? It’s naturally low in sodium and completely customizable to suit your taste preferences.

Ingredients

• 1 cup dried kidney beans, soaked overnight
• 1 cup dried black beans, soaked overnight
• 1 onion, diced
• 2 garlic cloves, minced
• 1 bell pepper, chopped
• 1 zucchini, chopped
• 2 cups diced tomatoes (no salt added)
• 4 cups low-sodium vegetable broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper (optional for heat)
• 1 cup corn kernels (fresh or frozen)
• 1 tbsp lime juice
• 1/4 cup fresh cilantro, chopped

Instructions

1. Sauté the Vegetables: On sauté mode, cook the onion, garlic, bell pepper, and zucchini for 5 minutes, until softened.
2. Add Beans and Broth: Stir in the soaked beans, diced tomatoes, low-sodium vegetable broth, chili powder, cumin, paprika, black pepper, and cayenne pepper (if using).
3. Pressure Cook: Seal the lid and cook on high pressure for 35 minutes. Let the pressure release naturally for 10 minutes, then manually release the remaining pressure.
4. Add Corn and Lime: Stir in the corn kernels and lime juice, then let it sit for a few minutes to warm through.
5. Serve: Ladle the chili into bowls and garnish with fresh cilantro.

This Low-Sodium Vegetarian Chili is a wonderfully hearty and nourishing dish that’s perfect for a Sunday meal. The pressure cooker makes it a breeze to prepare, while the combination of beans and vegetables provides a nutritious and filling meal. It’s a great option for vegetarians or anyone looking for a lighter, low-sodium dinner without sacrificing flavor.

Low-Sodium Lemon Garlic Chicken

This Low-Sodium Lemon Garlic Chicken is a flavorful and juicy dish that features chicken breasts marinated in a tangy lemon garlic sauce. The pressure cooker ensures the chicken stays moist while absorbing all the vibrant flavors. It’s a perfect Sunday dish, light on sodium but rich in taste, making it a great option for those watching their sodium intake without compromising on flavor.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 1 lemon, juiced and zested
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1 cup low-sodium chicken broth
• 1 tbsp fresh parsley, chopped (for garnish)
• 1 tbsp lemon zest (for garnish)

Instructions

1. Prepare the Marinade: In a bowl, combine olive oil, minced garlic, lemon juice, lemon zest, oregano, thyme, and black pepper. Mix well.
2. Marinate the Chicken: Place the chicken breasts in a resealable plastic bag or bowl and pour the marinade over them. Refrigerate for at least 30 minutes (or up to 4 hours for more flavor).
3. Pressure Cook: Heat olive oil in the pressure cooker on sauté mode. Add the marinated chicken breasts and sear on both sides for 2–3 minutes.
4. Add Broth and Cook: Pour in the low-sodium chicken broth, seal the lid, and cook on high pressure for 10 minutes. Let the pressure release naturally for 5 minutes, then manually release any remaining pressure.
5. Garnish and Serve: Remove the chicken and garnish with fresh parsley and additional lemon zest. Serve with steamed vegetables or a light salad.

This Low-Sodium Lemon Garlic Chicken is a light yet flavorful dish that packs a punch with its fresh lemony and garlic-infused marinade. The pressure cooker seals in all the juiciness of the chicken while infusing it with the tangy flavors, making it a quick and satisfying meal for a Sunday evening. The low-sodium chicken broth enhances the dish without adding excessive salt, ensuring a healthier option for the entire family.

Low-Sodium Turkey Chili with Sweet Potatoes

This Low-Sodium Turkey Chili with Sweet Potatoes is a wholesome, comforting dish that combines lean turkey with nutrient-rich sweet potatoes, beans, and a variety of spices. Cooked in the pressure cooker, this chili is full of flavor, and its low sodium content makes it a heart-healthy choice for a Sunday dinner. It’s an excellent dish to feed a crowd or enjoy as leftovers throughout the week.

Ingredients

• 1 lb ground turkey
• 1 onion, diced
• 2 garlic cloves, minced
• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 2 cups low-sodium chicken broth
• 1 can (14.5 oz) diced tomatoes (no salt added)
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1/2 tsp ground cinnamon
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 tbsp lime juice
• Fresh cilantro (for garnish)

Instructions

1. Sauté the Turkey: Turn on sauté mode in the pressure cooker. Add olive oil and sauté the diced onion and garlic until softened, about 3 minutes. Add the ground turkey and cook until browned, breaking it apart with a spoon.
2. Add Vegetables and Beans: Stir in the diced sweet potatoes, kidney beans, black beans, and diced tomatoes.
3. Season and Add Broth: Add chili powder, cumin, paprika, cinnamon, black pepper, and low-sodium chicken broth to the pot. Stir to combine.
4. Pressure Cook: Seal the lid and cook on high pressure for 15 minutes. Let the pressure release naturally for 10 minutes before manually releasing any remaining pressure.
5. Serve: Stir in lime juice, and garnish with fresh cilantro. Serve with a dollop of low-fat sour cream or a sprinkle of cheese if desired.

This Low-Sodium Turkey Chili with Sweet Potatoes is a nutrient-packed, comforting meal that’s full of bold flavors. The sweet potatoes add a touch of natural sweetness that complements the savory turkey and beans, while the spices offer a depth of flavor without relying on salt. Perfect for a Sunday family dinner or meal prepping for the week, this chili is a delicious, heart-healthy choice.

Low-Sodium Vegetable Risotto

This Low-Sodium Vegetable Risotto is a creamy and rich dish made with a variety of fresh vegetables, Arborio rice, and low-sodium vegetable broth. The pressure cooker makes this risotto incredibly easy to prepare, allowing the flavors of the vegetables and herbs to infuse the rice without needing to stir constantly. It’s a fantastic vegetarian option for Sunday dinner, packed with flavor and low in sodium.

Ingredients

• 1 cup Arborio rice
• 1 onion, diced
• 2 garlic cloves, minced
• 1 zucchini, chopped
• 1 red bell pepper, chopped
• 1 cup frozen peas
• 4 cups low-sodium vegetable broth
• 1/2 cup dry white wine (optional)
• 1/2 cup grated Parmesan cheese (optional)
• 2 tbsp olive oil
• 1 tsp dried basil
• 1/2 tsp black pepper
• Fresh parsley, chopped (for garnish)

Instructions

1. Sauté the Vegetables: Heat olive oil in the pressure cooker on sauté mode. Add the onion and garlic, and cook until softened, about 3 minutes. Add the zucchini and bell pepper, and sauté for another 2 minutes.
2. Add Rice and Wine: Stir in the Arborio rice and cook for 1–2 minutes, allowing the rice to lightly toast. If using, add the white wine and cook until the liquid is mostly absorbed.
3. Pressure Cook: Add the low-sodium vegetable broth, frozen peas, basil, and black pepper to the pot. Seal the lid and cook on high pressure for 7 minutes.
4. Release Pressure and Serve: Let the pressure release naturally for 5 minutes, then manually release any remaining pressure. Stir in grated Parmesan cheese (if using).
5. Garnish and Serve: Garnish with chopped parsley and serve hot.

This Low-Sodium Vegetable Risotto is a creamy, satisfying meal that’s easy to prepare and full of fresh, vibrant vegetables. The pressure cooker cuts down on the cooking time, allowing you to enjoy a classic Italian dish without the added sodium. It’s a fantastic option for vegetarians or anyone looking for a hearty, low-sodium meal that still delivers on flavor.

Low-Sodium Beef and Vegetable Stew

This Low-Sodium Beef and Vegetable Stew is a hearty and comforting dish, perfect for a Sunday meal. Tender pieces of lean beef, mixed with a variety of root vegetables like carrots and potatoes, are cooked in a low-sodium broth for a savory, satisfying stew. Using the pressure cooker makes the beef tender and infuses all the flavors, while keeping the sodium content low without sacrificing taste.

Ingredients

• 1 lb lean beef stew meat, cut into cubes
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, peeled and chopped
• 2 potatoes, peeled and cubed
• 1 cup green beans, chopped
• 4 cups low-sodium beef broth
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Brown the Beef: Heat olive oil in the pressure cooker on sauté mode. Add the beef stew meat in batches and brown on all sides for about 5 minutes. Remove the beef and set it aside.
2. Sauté Vegetables: In the same pot, add the chopped onion and garlic and sauté for 3 minutes until softened. Stir in the tomato paste, thyme, rosemary, and black pepper.
3. Add the Broth and Vegetables: Return the beef to the pot and add the low-sodium beef broth. Stir in the carrots, potatoes, and green beans.
4. Pressure Cook: Seal the lid and cook on high pressure for 25 minutes. Let the pressure release naturally for 10 minutes, then manually release any remaining pressure.
5. Serve: Garnish with fresh parsley and serve with a slice of whole-grain bread or a side salad.

This Low-Sodium Beef and Vegetable Stew is a comforting, filling meal that’s perfect for a cozy Sunday dinner. The pressure cooker ensures the beef becomes tender while allowing all the flavors of the vegetables and herbs to meld together. With a focus on fresh ingredients and a low-sodium broth, this stew is a healthier option that doesn’t sacrifice the rich, hearty flavors that make stew such a beloved dish.

Low-Sodium Lentil and Quinoa Soup

Packed with protein and fiber, this Low-Sodium Lentil and Quinoa Soup is a nourishing and filling dish, perfect for a Sunday lunch or dinner. The pressure cooker reduces the cooking time for lentils and quinoa, creating a flavorful and hearty soup without the need for added salt. It’s a wholesome, plant-based meal that’s great for meal prepping or feeding a crowd.

Ingredients

• 1 cup dried lentils, rinsed
• 1/2 cup quinoa, rinsed
• 1 onion, diced
• 2 garlic cloves, minced
• 2 carrots, peeled and diced
• 1 celery stalk, chopped
• 1 can (14.5 oz) diced tomatoes (no salt added)
• 4 cups low-sodium vegetable broth
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Fresh cilantro or parsley for garnish

Instructions

1. Sauté the Vegetables: Set the pressure cooker to sauté mode and heat olive oil. Add the diced onion, garlic, carrots, and celery, and sauté for 3–4 minutes until softened.
2. Add the Spices and Grains: Stir in the ground cumin, turmeric, and black pepper. Add the lentils, quinoa, diced tomatoes, and vegetable broth.
3. Pressure Cook: Seal the lid and cook on high pressure for 15 minutes. Let the pressure release naturally for 10 minutes, then manually release any remaining pressure.
4. Serve: Stir in the lemon juice and garnish with fresh cilantro or parsley. Serve hot with a side of whole-grain crackers or pita bread.

This Low-Sodium Lentil and Quinoa Soup is not only a healthy, low-sodium option but also a filling meal that’s full of plant-based protein and fiber. The combination of quinoa and lentils makes it incredibly hearty, while the turmeric and cumin add a warm, earthy flavor. It’s perfect for meal prepping, as it holds up well in the fridge for a few days, and the lemon juice adds a fresh, tangy finish.

Low-Sodium Balsamic Chicken with Mushrooms

This Low-Sodium Balsamic Chicken with Mushrooms is a flavorful dish that brings together tender chicken thighs, earthy mushrooms, and a tangy balsamic glaze. Cooked in the pressure cooker, this dish is ready in no time, making it ideal for a quick Sunday dinner. With a low-sodium marinade, this recipe brings out the natural flavors of the chicken and vegetables without relying on extra salt.

Ingredients

• 4 boneless, skinless chicken thighs
• 2 cups mushrooms, sliced
• 1/2 cup balsamic vinegar
• 1/2 cup low-sodium chicken broth
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp dried basil
• 1/2 tsp black pepper
• 1 tbsp fresh rosemary, chopped (for garnish)

Instructions

1. Sauté the Chicken: Set the pressure cooker to sauté mode and heat olive oil. Season the chicken thighs with black pepper, and brown them on both sides for about 3–4 minutes. Remove the chicken and set it aside.
2. Sauté the Mushrooms: Add the garlic and sliced mushrooms to the pot and sauté for 3 minutes until softened.
3. Add the Liquids and Cook: Stir in the balsamic vinegar, low-sodium chicken broth, and dried basil. Return the chicken thighs to the pot.
4. Pressure Cook: Seal the lid and cook on high pressure for 10 minutes. Let the pressure release naturally for 5 minutes, then manually release any remaining pressure.
5. Serve: Garnish with fresh rosemary and serve with roasted vegetables or a side of quinoa.

This Low-Sodium Balsamic Chicken with Mushrooms is a delicious, low-sodium recipe that’s easy to prepare yet full of flavor. The balsamic vinegar creates a rich, tangy sauce that complements the savory chicken and earthy mushrooms perfectly. The pressure cooker makes this dish incredibly quick, while still delivering a satisfying, hearty meal. It’s a great option for those who want a flavorful, sodium-conscious dinner that doesn’t take hours to prepare.

Low-Sodium Chicken and Rice Casserole

This Low-Sodium Chicken and Rice Casserole is a classic comfort dish made healthier with a low-sodium twist. The pressure cooker allows the chicken and rice to cook together, infusing the rice with the savory flavors of the chicken while keeping sodium levels in check. It’s a family-friendly meal that’s both nutritious and satisfying, making it a great choice for a Sunday dinner.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup brown rice, rinsed
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 cup low-sodium chicken broth
• 1/2 cup low-fat milk
• 1/2 cup frozen peas
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1 tbsp olive oil
• Fresh parsley, chopped (for garnish)

Instructions

1. Sauté the Chicken: Set the pressure cooker to sauté mode and heat the olive oil. Season the chicken breasts with black pepper, then brown on both sides for 3–4 minutes. Remove the chicken and set it aside.
2. Sauté the Vegetables: In the same pot, add the onion and garlic and sauté for 3 minutes until softened.
3. Add Rice and Liquids: Add the brown rice, low-sodium chicken broth, low-fat milk, thyme, and peas. Stir well to combine.
4. Pressure Cook: Return the chicken to the pot, placing it on top of the rice mixture. Seal the lid and cook on high pressure for 10 minutes. Allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
5. Serve: Fluff the rice with a fork, and serve the chicken on top. Garnish with fresh parsley for added color and flavor.

This Low-Sodium Chicken and Rice Casserole is a one-pot meal that brings together the perfect balance of protein, fiber, and vegetables. Cooking everything in the pressure cooker not only cuts down on cooking time but also ensures the chicken stays tender and the rice fully absorbs the flavors. It’s a fantastic option for a family meal that’s both comforting and low in sodium.

Low-Sodium Turkey Chili

A healthier take on a classic, this Low-Sodium Turkey Chili is packed with lean ground turkey, beans, and plenty of spices for a rich, comforting dish. The pressure cooker makes it easy to get all the ingredients tender and melded together in no time. It’s a flavorful meal that doesn’t rely on added salt, allowing the spices to shine through.

Ingredients

• 1 lb ground turkey (preferably lean)
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes (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 ground cumin
• 1/2 tsp paprika
• 1/2 tsp black pepper
• 1/2 cup low-sodium chicken broth
• 1 tbsp olive oil
• 1 tbsp fresh cilantro, chopped (for garnish)

Instructions

1. Sauté the Turkey: Set the pressure cooker to sauté mode and heat olive oil. Add the ground turkey and cook, breaking it apart with a spoon until browned, about 5–7 minutes.
2. Sauté the Vegetables: Add the chopped onion and minced garlic to the turkey, sautéing for 2 minutes until softened.
3. Add the Remaining Ingredients: Stir in the diced tomatoes, beans, chili powder, cumin, paprika, black pepper, and chicken broth.
4. Pressure Cook: Seal the lid and cook on high pressure for 15 minutes. Allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
5. Serve: Ladle the chili into bowls and garnish with fresh cilantro. Serve with a side of cornbread or over a bed of rice if desired.

This Low-Sodium Turkey Chili is a savory, hearty dish that’s perfect for a cozy Sunday dinner. It’s a one-pot meal that’s easy to make and packed with protein from the turkey and beans. The chili powder and cumin add a rich depth of flavor without the need for extra salt, and the low-sodium chicken broth ensures the dish remains flavorful yet heart-healthy. It’s a great option for those who enjoy a spicy, filling meal.

Low-Sodium Sweet Potato and Black Bean Stew

Packed with nutrients and vibrant flavors, this Low-Sodium Sweet Potato and Black Bean Stew is a healthy, comforting dish that’s both vegan and gluten-free. The pressure cooker allows the sweet potatoes and beans to cook quickly, resulting in a tender, satisfying stew. With a blend of spices and fresh vegetables, this stew is naturally flavorful without the need for added salt.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 red bell pepper, chopped
• 1 can (14.5 oz) diced tomatoes (no salt added)
• 1 cup low-sodium vegetable broth
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp paprika
• 1 tbsp olive oil
• Fresh lime juice (optional for serving)
• Fresh cilantro, chopped (for garnish)

Instructions

1. Sauté the Vegetables: Set the pressure cooker to sauté mode and heat olive oil. Add the chopped onion, garlic, and red bell pepper, and sauté for 3–4 minutes until softened.
2. Add the Sweet Potatoes and Spices: Stir in the diced sweet potatoes, cumin, chili powder, and paprika, cooking for 2–3 minutes.
3. Add the Liquids and Beans: Add the diced tomatoes, black beans, and vegetable broth. Stir well.
4. Pressure Cook: Seal the lid and cook on high pressure for 10 minutes. Allow the pressure to release naturally for 5 minutes, then manually release any remaining pressure.
5. Serve: Ladle the stew into bowls, and drizzle with fresh lime juice and cilantro for added brightness and flavor.

This Low-Sodium Sweet Potato and Black Bean Stew is a wholesome, satisfying dish full of nutrients and flavor. The sweet potatoes offer a natural sweetness that balances the savory spices, while the black beans provide protein and fiber. The pressure cooker helps create a perfectly tender stew in a fraction of the time, making it an ideal choice for a quick and healthy Sunday meal. With no added salt, the combination of spices and fresh vegetables ensures this stew is packed with natural, vibrant flavors.

Note: More recipes are coming soon!