This vibrant soup made in an Instant Pot is proof that simple ingredients can deliver big flavor and quality nutrition.

The post Pressure Cooker Beet and Tomato Soup appeared first on MyFitnessPal Blog.

This silky-smooth squash soup cooks in just 10 minutes in the Instant Pot, so it’s quick enough for a weeknight. The soup is garnished with crispy, fried sage leaves, making it fancy enough for dinner, too.

Meal planner is here! Build a custom meal plan around your calorie and macro goals today.

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Active time: 20 minutes | Total time: 50 minutes

Pressure Cooker Pumpkin Soup

Ingredients

• 2 tbsp olive oil
• 12 whole sage leaves
• 1 medium onion, diced into 1 inch pieces
• 1 medium carrot, diced into 1 inch pieces
• 2 tsp chopped fresh sage
• 3 medium garlic cloves, minced
• 1 tsp fresh rosemary, chopped
• 4 heaping cups (1 1/2 lb/680g) sugar pumpkin or butternut squash cubes 
• 4 cups (946ml) low-sodium chicken broth
• 1 bay leaf
• 3/4 tsp salt
• 1/4 tsp black pepper

Directions

Select the sauté function on the pressure cooker and adjust to high heat. Add the oil and, when hot, add the whole sage leaves. Cook, stirring occasionally, for about 1 minute, or until crisp and lightly browned. Transfer the sage leaves to a small bowl with a slotted spoon and reserve for garnish, leaving the oil in the pot.

Add the onion and carrot to the pot and cook, stirring frequently, for about 8 minutes, or until beginning to brown. Add the chopped sage, garlic, and rosemary and cook for 30 seconds, or until fragrant. Press cancel.

Add the squash, chicken broth, bay leaf, salt, and black pepper. Lock the lid, set the valve to sealing, and cook on high pressure for 10 minutes.

Quick-release the pressure when cooking is complete. Discard the bay leaf. Blend the soup with an immersion blender until smooth, or carefully blend in batches in a standard blender.

Season with additional salt and pepper as needed. Serve garnished with the crispy sage leaves.

Serves: 4 | Serving Size: 2 cups

Nutrition (per serving): Calories: 125; Total Fat: 7g; Saturated Fat: 1g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 519mg; Carbohydrate: 13g; Dietary Fiber: 2g; Sugar: 6g; Protein: 4g

Nutrition Bonus: Calcium: 5%; Iron: 9%; Potassium: 510mg; Vitamin A: 370%; Vitamin C: 25%

Originally published: October 2018; Updated May 2026

The post Pressure Cooker Pumpkin Soup appeared first on MyFitnessPal Blog.

Much quicker than take-out, these chicken tacos take just 8 minutes to cook in the Instant Pot or electric pressure cooker.

The post Pressure Cooker Chicken Adobo Tacos appeared first on MyFitnessPal Blog.

This silky-smooth squash soup cooks in just 10 minutes in the Instant Pot, so it’s quick enough for a weeknight. The soup is garnished with crispy, fried sage leaves, making it fancy enough for dinner, too.

Meal planner is here! Build a custom meal plan around your calorie and macro goals today.

try meal planner

Active time: 20 minutes | Total time: 50 minutes

Pressure Cooker Pumpkin Soup

Ingredients

• 2 tbsp olive oil
• 12 whole sage leaves
• 1 medium onion, diced into 1 inch pieces
• 1 medium carrot, diced into 1 inch pieces
• 2 tsp chopped fresh sage
• 3 medium garlic cloves, minced
• 1 tsp fresh rosemary, chopped
• 4 heaping cups (1 1/2 lb/680g) sugar pumpkin or butternut squash cubes 
• 4 cups (946ml) low-sodium chicken broth
• 1 bay leaf
• 3/4 tsp salt
• 1/4 tsp black pepper

Directions

Select the sauté function on the pressure cooker and adjust to high heat. Add the oil and, when hot, add the whole sage leaves. Cook, stirring occasionally, for about 1 minute, or until crisp and lightly browned. Transfer the sage leaves to a small bowl with a slotted spoon and reserve for garnish, leaving the oil in the pot.

Add the onion and carrot to the pot and cook, stirring frequently, for about 8 minutes, or until beginning to brown. Add the chopped sage, garlic, and rosemary and cook for 30 seconds, or until fragrant. Press cancel.

Add the squash, chicken broth, bay leaf, salt, and black pepper. Lock the lid, set the valve to sealing, and cook on high pressure for 10 minutes.

Quick-release the pressure when cooking is complete. Discard the bay leaf. Blend the soup with an immersion blender until smooth, or carefully blend in batches in a standard blender.

Season with additional salt and pepper as needed. Serve garnished with the crispy sage leaves.

Serves: 4 | Serving Size: 2 cups

Nutrition (per serving): Calories: 125; Total Fat: 7g; Saturated Fat: 1g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 519mg; Carbohydrate: 13g; Dietary Fiber: 2g; Sugar: 6g; Protein: 4g

Nutrition Bonus: Calcium: 5%; Iron: 9%; Potassium: 510mg; Vitamin A: 370%; Vitamin C: 25%

Originally published: October 2018; Updated May 2026

The post Pressure Cooker Pumpkin Soup appeared first on MyFitnessPal Blog.

This homemade ramen skips the hours of simmering by using an Instant Pot to build a deeply flavored chicken broth in just 20 minutes

The post Pressure Cooker Chicken Ramen appeared first on MyFitnessPal Blog.

This silky-smooth squash soup cooks in just 10 minutes in the Instant Pot, so it’s quick enough for a weeknight. The soup is garnished with crispy, fried sage leaves, making it fancy enough for dinner, too.

Meal planner is here! Build a custom meal plan around your calorie and macro goals today.

try meal planner

Active time: 20 minutes | Total time: 50 minutes

Pressure Cooker Pumpkin Soup

Ingredients

• 2 tbsp olive oil
• 12 whole sage leaves
• 1 medium onion, diced into 1 inch pieces
• 1 medium carrot, diced into 1 inch pieces
• 2 tsp chopped fresh sage
• 3 medium garlic cloves, minced
• 1 tsp fresh rosemary, chopped
• 4 heaping cups (1 1/2 lb/680g) sugar pumpkin or butternut squash cubes 
• 4 cups (946ml) low-sodium chicken broth
• 1 bay leaf
• 3/4 tsp salt
• 1/4 tsp black pepper

Directions

Select the sauté function on the pressure cooker and adjust to high heat. Add the oil and, when hot, add the whole sage leaves. Cook, stirring occasionally, for about 1 minute, or until crisp and lightly browned. Transfer the sage leaves to a small bowl with a slotted spoon and reserve for garnish, leaving the oil in the pot.

Add the onion and carrot to the pot and cook, stirring frequently, for about 8 minutes, or until beginning to brown. Add the chopped sage, garlic, and rosemary and cook for 30 seconds, or until fragrant. Press cancel.

Add the squash, chicken broth, bay leaf, salt, and black pepper. Lock the lid, set the valve to sealing, and cook on high pressure for 10 minutes.

Quick-release the pressure when cooking is complete. Discard the bay leaf. Blend the soup with an immersion blender until smooth, or carefully blend in batches in a standard blender.

Season with additional salt and pepper as needed. Serve garnished with the crispy sage leaves.

Serves: 4 | Serving Size: 2 cups

Nutrition (per serving): Calories: 125; Total Fat: 7g; Saturated Fat: 1g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 519mg; Carbohydrate: 13g; Dietary Fiber: 2g; Sugar: 6g; Protein: 4g

Nutrition Bonus: Calcium: 5%; Iron: 9%; Potassium: 510mg; Vitamin A: 370%; Vitamin C: 25%

Originally published: October 2018; Updated May 2026

The post Pressure Cooker Pumpkin Soup appeared first on MyFitnessPal Blog.

This creamy vegetarian mushroom and kale pasta is inspired by beef stroganoff and perfect for meatless Mondays.

The post Pressure Cooker Creamy Mushroom and Kale Pasta appeared first on MyFitnessPal Blog.

This silky-smooth squash soup cooks in just 10 minutes in the Instant Pot, so it’s quick enough for a weeknight. The soup is garnished with crispy, fried sage leaves, making it fancy enough for dinner, too.

Meal planner is here! Build a custom meal plan around your calorie and macro goals today.

try meal planner

Active time: 20 minutes | Total time: 50 minutes

Pressure Cooker Pumpkin Soup

Ingredients

• 2 tbsp olive oil
• 12 whole sage leaves
• 1 medium onion, diced into 1 inch pieces
• 1 medium carrot, diced into 1 inch pieces
• 2 tsp chopped fresh sage
• 3 medium garlic cloves, minced
• 1 tsp fresh rosemary, chopped
• 4 heaping cups (1 1/2 lb/680g) sugar pumpkin or butternut squash cubes 
• 4 cups (946ml) low-sodium chicken broth
• 1 bay leaf
• 3/4 tsp salt
• 1/4 tsp black pepper

Directions

Select the sauté function on the pressure cooker and adjust to high heat. Add the oil and, when hot, add the whole sage leaves. Cook, stirring occasionally, for about 1 minute, or until crisp and lightly browned. Transfer the sage leaves to a small bowl with a slotted spoon and reserve for garnish, leaving the oil in the pot.

Add the onion and carrot to the pot and cook, stirring frequently, for about 8 minutes, or until beginning to brown. Add the chopped sage, garlic, and rosemary and cook for 30 seconds, or until fragrant. Press cancel.

Add the squash, chicken broth, bay leaf, salt, and black pepper. Lock the lid, set the valve to sealing, and cook on high pressure for 10 minutes.

Quick-release the pressure when cooking is complete. Discard the bay leaf. Blend the soup with an immersion blender until smooth, or carefully blend in batches in a standard blender.

Season with additional salt and pepper as needed. Serve garnished with the crispy sage leaves.

Serves: 4 | Serving Size: 2 cups

Nutrition (per serving): Calories: 125; Total Fat: 7g; Saturated Fat: 1g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 519mg; Carbohydrate: 13g; Dietary Fiber: 2g; Sugar: 6g; Protein: 4g

Nutrition Bonus: Calcium: 5%; Iron: 9%; Potassium: 510mg; Vitamin A: 370%; Vitamin C: 25%

Originally published: October 2018; Updated May 2026

The post Pressure Cooker Pumpkin Soup appeared first on MyFitnessPal Blog.

The Instant Pot renders ginger chicken thighs fall apart-tender and Japanese eggplant deliciously custard-like in just 12 minutes.

The post Pressure Cooker Ginger Chicken and Eggplant appeared first on MyFitnessPal Blog.

This silky-smooth squash soup cooks in just 10 minutes in the Instant Pot, so it’s quick enough for a weeknight. The soup is garnished with crispy, fried sage leaves, making it fancy enough for dinner, too.

Meal planner is here! Build a custom meal plan around your calorie and macro goals today.

try meal planner

Active time: 20 minutes | Total time: 50 minutes

Pressure Cooker Pumpkin Soup

Ingredients

• 2 tbsp olive oil
• 12 whole sage leaves
• 1 medium onion, diced into 1 inch pieces
• 1 medium carrot, diced into 1 inch pieces
• 2 tsp chopped fresh sage
• 3 medium garlic cloves, minced
• 1 tsp fresh rosemary, chopped
• 4 heaping cups (1 1/2 lb/680g) sugar pumpkin or butternut squash cubes 
• 4 cups (946ml) low-sodium chicken broth
• 1 bay leaf
• 3/4 tsp salt
• 1/4 tsp black pepper

Directions

Select the sauté function on the pressure cooker and adjust to high heat. Add the oil and, when hot, add the whole sage leaves. Cook, stirring occasionally, for about 1 minute, or until crisp and lightly browned. Transfer the sage leaves to a small bowl with a slotted spoon and reserve for garnish, leaving the oil in the pot.

Add the onion and carrot to the pot and cook, stirring frequently, for about 8 minutes, or until beginning to brown. Add the chopped sage, garlic, and rosemary and cook for 30 seconds, or until fragrant. Press cancel.

Add the squash, chicken broth, bay leaf, salt, and black pepper. Lock the lid, set the valve to sealing, and cook on high pressure for 10 minutes.

Quick-release the pressure when cooking is complete. Discard the bay leaf. Blend the soup with an immersion blender until smooth, or carefully blend in batches in a standard blender.

Season with additional salt and pepper as needed. Serve garnished with the crispy sage leaves.

Serves: 4 | Serving Size: 2 cups

Nutrition (per serving): Calories: 125; Total Fat: 7g; Saturated Fat: 1g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 519mg; Carbohydrate: 13g; Dietary Fiber: 2g; Sugar: 6g; Protein: 4g

Nutrition Bonus: Calcium: 5%; Iron: 9%; Potassium: 510mg; Vitamin A: 370%; Vitamin C: 25%

Originally published: October 2018; Updated May 2026

The post Pressure Cooker Pumpkin Soup appeared first on MyFitnessPal Blog.

This silky-smooth squash soup cooks in just 10 minutes in the Instant Pot, so it’s quick enough for a weeknight

The post Pressure Cooker Pumpkin Soup appeared first on MyFitnessPal Blog.

This silky-smooth squash soup cooks in just 10 minutes in the Instant Pot, so it’s quick enough for a weeknight. The soup is garnished with crispy, fried sage leaves, making it fancy enough for dinner, too.

Meal planner is here! Build a custom meal plan around your calorie and macro goals today.

try meal planner

Active time: 20 minutes | Total time: 50 minutes

Pressure Cooker Pumpkin Soup

Ingredients

• 2 tbsp olive oil
• 12 whole sage leaves
• 1 medium onion, diced into 1 inch pieces
• 1 medium carrot, diced into 1 inch pieces
• 2 tsp chopped fresh sage
• 3 medium garlic cloves, minced
• 1 tsp fresh rosemary, chopped
• 4 heaping cups (1 1/2 lb/680g) sugar pumpkin or butternut squash cubes 
• 4 cups (946ml) low-sodium chicken broth
• 1 bay leaf
• 3/4 tsp salt
• 1/4 tsp black pepper

Directions

Select the sauté function on the pressure cooker and adjust to high heat. Add the oil and, when hot, add the whole sage leaves. Cook, stirring occasionally, for about 1 minute, or until crisp and lightly browned. Transfer the sage leaves to a small bowl with a slotted spoon and reserve for garnish, leaving the oil in the pot.

Add the onion and carrot to the pot and cook, stirring frequently, for about 8 minutes, or until beginning to brown. Add the chopped sage, garlic, and rosemary and cook for 30 seconds, or until fragrant. Press cancel.

Add the squash, chicken broth, bay leaf, salt, and black pepper. Lock the lid, set the valve to sealing, and cook on high pressure for 10 minutes.

Quick-release the pressure when cooking is complete. Discard the bay leaf. Blend the soup with an immersion blender until smooth, or carefully blend in batches in a standard blender.

Season with additional salt and pepper as needed. Serve garnished with the crispy sage leaves.

Serves: 4 | Serving Size: 2 cups

Nutrition (per serving): Calories: 125; Total Fat: 7g; Saturated Fat: 1g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 519mg; Carbohydrate: 13g; Dietary Fiber: 2g; Sugar: 6g; Protein: 4g

Nutrition Bonus: Calcium: 5%; Iron: 9%; Potassium: 510mg; Vitamin A: 370%; Vitamin C: 25%

Originally published: October 2018; Updated May 2026

The post Pressure Cooker Pumpkin Soup appeared first on MyFitnessPal Blog.

These tasty oatmeal jars are the perfect quick breakfast for busy mornings that you can customize to your liking.

The post Cranberry Almond Oatmeal Jars appeared first on MyFitnessPal Blog.

Simple, elegant, and endlessly satisfying — this mashed avocado toast with smoked salmon is the kind of recipe that proves less is more. Creamy avocado, silky salmon, and crisp red onion come together on a slice of hearty whole-grain toast in minutes, delivering a beautiful balance of flavors along with heart-healthy omega-3 fatty acids and a generous dose of protein to start your day strong (1).

Active time: 5 minutes | Total time: 5 minutes

Mashed Avocado Toast With Smoked Salmon

Ingredients

• 1 slice whole-grain toast
• 1/2 avocado (75g), smashed
• 3 oz. (84g) smoked salmon
• 2 slices red onion

Directions

Spread the smashed avocado evenly over the toast. Top with the smoked salmon and red onion slices. Serve immediately.

Serves: 1 | Serving Size: 1 toast

Nutrition (per serving): Calories: 341; Total Fat: 18g; Saturated Fat: 2g; Monounsaturated Fat: 10g; Polyunsaturated Fat: 4g; Cholesterol: 20mg; Sodium: 778mg; Carbohydrate: 28g; Dietary Fiber: 9g; Sugar: 4g; Protein: 22g

Nutrition Bonus: Vitamin D: 145%; Iron: 12%; Potassium: 654mg; Vitamin C: 16%; Calcium: 7%

Originally published January 2020; Updated May 2026

The post Mashed Avocado Toast With Smoked Salmon appeared first on MyFitnessPal Blog.

If you’re looking for a healthier alternative to sausage, this recipe gives you less salt and fat than a typical breakfast sausage.

The post Turkey Breakfast Sausage appeared first on MyFitnessPal Blog.

Simple, elegant, and endlessly satisfying — this mashed avocado toast with smoked salmon is the kind of recipe that proves less is more. Creamy avocado, silky salmon, and crisp red onion come together on a slice of hearty whole-grain toast in minutes, delivering a beautiful balance of flavors along with heart-healthy omega-3 fatty acids and a generous dose of protein to start your day strong (1).

Active time: 5 minutes | Total time: 5 minutes

Mashed Avocado Toast With Smoked Salmon

Ingredients

• 1 slice whole-grain toast
• 1/2 avocado (75g), smashed
• 3 oz. (84g) smoked salmon
• 2 slices red onion

Directions

Spread the smashed avocado evenly over the toast. Top with the smoked salmon and red onion slices. Serve immediately.

Serves: 1 | Serving Size: 1 toast

Nutrition (per serving): Calories: 341; Total Fat: 18g; Saturated Fat: 2g; Monounsaturated Fat: 10g; Polyunsaturated Fat: 4g; Cholesterol: 20mg; Sodium: 778mg; Carbohydrate: 28g; Dietary Fiber: 9g; Sugar: 4g; Protein: 22g

Nutrition Bonus: Vitamin D: 145%; Iron: 12%; Potassium: 654mg; Vitamin C: 16%; Calcium: 7%

Originally published January 2020; Updated May 2026

The post Mashed Avocado Toast With Smoked Salmon appeared first on MyFitnessPal Blog.

This smoothie has enough protein and fiber to keep you satisfied, and it’s packed with spinach, mandarins and turmeric.

The post Mandarin-Ginger Smoothie appeared first on MyFitnessPal Blog.

Simple, elegant, and endlessly satisfying — this mashed avocado toast with smoked salmon is the kind of recipe that proves less is more. Creamy avocado, silky salmon, and crisp red onion come together on a slice of hearty whole-grain toast in minutes, delivering a beautiful balance of flavors along with heart-healthy omega-3 fatty acids and a generous dose of protein to start your day strong (1).

Active time: 5 minutes | Total time: 5 minutes

Mashed Avocado Toast With Smoked Salmon

Ingredients

• 1 slice whole-grain toast
• 1/2 avocado (75g), smashed
• 3 oz. (84g) smoked salmon
• 2 slices red onion

Directions

Spread the smashed avocado evenly over the toast. Top with the smoked salmon and red onion slices. Serve immediately.

Serves: 1 | Serving Size: 1 toast

Nutrition (per serving): Calories: 341; Total Fat: 18g; Saturated Fat: 2g; Monounsaturated Fat: 10g; Polyunsaturated Fat: 4g; Cholesterol: 20mg; Sodium: 778mg; Carbohydrate: 28g; Dietary Fiber: 9g; Sugar: 4g; Protein: 22g

Nutrition Bonus: Vitamin D: 145%; Iron: 12%; Potassium: 654mg; Vitamin C: 16%; Calcium: 7%

Originally published January 2020; Updated May 2026

The post Mashed Avocado Toast With Smoked Salmon appeared first on MyFitnessPal Blog.

This mango overnight oats recipe comes together in just 5 minutes the night before, so breakfast is ready and waiting when you wake up

The post Mango Overnight Oats appeared first on MyFitnessPal Blog.

Simple, elegant, and endlessly satisfying — this mashed avocado toast with smoked salmon is the kind of recipe that proves less is more. Creamy avocado, silky salmon, and crisp red onion come together on a slice of hearty whole-grain toast in minutes, delivering a beautiful balance of flavors along with heart-healthy omega-3 fatty acids and a generous dose of protein to start your day strong (1).

Active time: 5 minutes | Total time: 5 minutes

Mashed Avocado Toast With Smoked Salmon

Ingredients

• 1 slice whole-grain toast
• 1/2 avocado (75g), smashed
• 3 oz. (84g) smoked salmon
• 2 slices red onion

Directions

Spread the smashed avocado evenly over the toast. Top with the smoked salmon and red onion slices. Serve immediately.

Serves: 1 | Serving Size: 1 toast

Nutrition (per serving): Calories: 341; Total Fat: 18g; Saturated Fat: 2g; Monounsaturated Fat: 10g; Polyunsaturated Fat: 4g; Cholesterol: 20mg; Sodium: 778mg; Carbohydrate: 28g; Dietary Fiber: 9g; Sugar: 4g; Protein: 22g

Nutrition Bonus: Vitamin D: 145%; Iron: 12%; Potassium: 654mg; Vitamin C: 16%; Calcium: 7%

Originally published January 2020; Updated May 2026

The post Mashed Avocado Toast With Smoked Salmon appeared first on MyFitnessPal Blog.