The Instant Pot is an ideal way to pre-cook some perfect camping meals that are healthy and easily transportable.
Don’t think camping in an RV is the only way you can use your instant pot. There are tons of tasty side dishes and healthy meals that you can easily pre-cook and bring along to reheat over the campfire or snack on during a hike.
Here are 6 Instant Pot camping meals that you can bring along on your trip!
6 Instant Pot Camping Meals To Make Ahead
These popular Instant Pot recipes from Corriecooks.com have been selected because they are:
- The Instant Pot Is our Favorite RV Kitchen Accessory
- Simple to make in your Instant Pot
- Easy to pack up and take along on a backpacking or hiking adventure
- A great mix of sides, lunches, dinners, and snacks!
Instant Pot Mexican Rice
This tasty dish can be eaten as a side, or on it’s own. Simply cook the day before, pack it up in a sealable container, and enjoy!
- 1½ cups rice long grain
- 1½ cups water
- 1/2 cup peas
- 1/4 cup tomato sauce
- 1/4 cup vegetable broth
- 3 tbsp canola oil
- 1 clove garlic minced
- 1 carrot diced
- 1/2 onion diced
- Salt (to season)
Use the “Saute” mode on your Instant Pot to fry the oil and rice for around 4 minutes. Add the peas, carrots, tomato sauce, garlic and onion and stir together.
Add also water, broth and salt to taste, then lock your Instant Pot and cook at high pressure for 4 minutes.
Pour in the water and broth before sealing your Instant Pot and cooking the whole dish at “High” pressure for around 4 minutes.
Use the natural pressure release method and allow the rice to cool before storing for your camping trip.
Instant Pot Chicken Corn Soup
This is nutritious soup that you can easily store in a heat-retaining flask for an overnight camping trip. It’s especially cozy and comforting for chillier camping trips in the fall!
Pro tip: want to make it vegan? Simply take out the chicken and use canola oil instead of butter.
- 4 cups chicken stock
- 2 tbsp butter
- 2 garlic cloves minced
- 1 onion chopped
- 1 red pepper chopped
- 2 potatoes in cubes
- 1 cup chicken cooked and shredded
- 2 bay leaves
- 1 tbsp parsley minced
- 2 cups frozen corn
- Extra virgin oil for sprinkling
- Season with salt & pepper
Let your butter melt in the Instant Pot before adding the onion and garlic. Cook until the onion is soft before adding the red pepper, potatoes, corn, chicken stock and bay leaves.
Cook for 10 minutes on high pressure before using the quick pressure release method. Add the shredded chicken and stir. Your soup is now ready for adding to a flask or taking along to reheat over the campfire.
Instant Pot Chili Con Carne
Bring this along on your camping trip and you can easily top off some hot dogs or cook up some rice to add in. Plus, as easy Instant Pot recipes go, this one should take you no time at all!
- 1/2 tbsp olive oil
- 200 g ground beef
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 tsp olive oil
- 1 tin red kidney beans drained and rinsed
- 1 tin white kidney beans
- 1 tin tomatoes in diced chopped
- 1/2 tbsp tomato puree or more to tatse
- 1 onion finely chopped
- 2 carrot finely chopped
- 2 stalk celery finely chopped
- 1 red pepper finely chopped
- 2 large garlic clove minced
- 2 tbsp chili powder or more to taste
- 1 tsp ground cumin
- 1 pinch crushed chili flakes or more to taste
- 4 cups beef stock
Hit the “Saute” function and add olive oil to the Instant Pot. Throw in your ground beef and cook until brown. Season with salt and pepper. Move the beef into a separate bowl.
Next, add oil, onion, carrots, celery, red pepper and garlic and saute for 5 minutes. Then add your chili powder, cumin, and crushed chili flakes before sauteing for another 2 minutes.
Add the beef stock and the ground beef that you sauteed earlier. Include the tomatoes and beans, too.
Seal your Instant Pot lid and cook at high pressure for 10 minutes. Use a quick pressure release method when cooking is complete. Then, simply stir in your lemon juice and tomato puree.
Instant Pot Pasta Arrabiata
The best thing about Pasta Arrabiata is that it’s easy to pack up in a sealed tupperware container and bring along. Not only that, but it can be eaten cold in a pinch and still be just as tasty for lunch or dinner.
- 14 oz pasta cooked
- ½ cup water
- 5 tomatoes peeled and chopped
- 1 onion chopped
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 2 tsp chili pepper
- Salt and black pepper to taste
Use the Saute function, add the oil and the onions and cook for around 2 minutes until golden.
Add the chopped tomatoes, tomato paste, chili pepper, salt, pepper, and stir together.
Add ½ cup water before sealing the Instant Pot lid and cooking at high pressure for 2 minutes. Use a quick pressure release method, and add the cooked pasta.
Instant Pot Almond Milk Yogurt
Yogurt is a healthy and tasty addition to any breakfast. This vegan option goes great with some granola and berries. Here’s how you can make almond milk yogurt in your Instant Pot:
- 1/2 gallon almond milk
- 3 tbsp plain almond yogurt with live active cultures
Add the milk to the Instant Pot and seal the lid. Select the “Yogurt” function and adjust until it displays “boil.”
After 1 hour, open the lid and use a food thermometer to test the temperature. It should be around 180°F. After 5 minutes, remove the inner pot and allow the milk to cool to 115 °F (this also takes around an hour).
Skim the “skin” of the yogurt off the top before whisking the prepared yogurt into the pot. Put the inner pot back into the Instant Pot and hit the “Yogurt” setting. Adjust the timer to 8:00. After 8 hours, your yogurt is ready.
Instant Pot Giant Spice Cookies
Take these sweet treats along with you in ziplock bags or a tupperware container to keep them fresh. Enjoy with a morning campground coffee or as a pick-me-up on a mountain hike!
- 1 (18.25 ounce) package spice cake mix
- 1/4 tsp baking soda
- 1/2 tsp ground ginger
- 1/4 cup water
- 1/3 cup molasses
- 2 tbsp vanilla extract
Stir together your baking soda, cake mix, and ginger in a mixing bowl. Pour in molasses, vanilla extract, and water. Mix until smooth and roll into 10 separate balls.
Place a trivet in your Instant Pot with some greased cookie sheets on top. Place your cookie balls on the sheet and press down lightly on each one to flatten them slightly.
Select “Manual” and cook at high pressure for around 12 minutes. Then hit “Cancel” and use a natural pressure release method. Remove the cookies to cool before storing for your camping trip!
So, there you have it – six simple ways your Instant Pot can help you prepare for some delicious and nutritious camping trip feasts. Which one will you try first?
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