Instant Pot Camping Meals Make Food Prep A Breeze

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!

You’ll need:

• 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 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.

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.

You’ll need:

• 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 ove

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!

You’ll need:

• 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, stir in your lemon juice and tomato puree.

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.

You’ll need:

• 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.

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:

You’ll need:

• 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.

Need a quick and easy-to-make dessert for your camping trip? Check out this instant pot sugar cookies you can make in 15 minutes!

You'll need:

• 2 ¾ cup all-purpose flour
• ½ teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup butter
• 1 ½ cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
• icing sugar for serving

Mix mix flour, baking soda, baking powder, and salt. Set aside for later. Then mix butter and sugar using a mixer in a separate bowl. Add the egg and vanilla extract.

Read more to see the full recipe.