Chicken Sausage Stuffed Potatoes Recipe + Instant Pot Diabetes Cookbook Giveaway

Instant Pots are all the rage, and it’s pretty clear why.  They make it easy for even the busiest of people to prepare healthy and delicious meals any night of the week.  Do you already have an Instant Pot but you’re not sure what to do with it?  You’re in luck.  The American Diabetes Association has joined forces with Instant Pot to deliver good-for-you, fast cooking recipes for the whole family in the new book The Instant Pot Diabetes Cookbook  written by recipe developer, and nationally recognized cookbook author, Nancy S. Hughes.

Packed with “set and forget it” recipes that are both healthy and approachable, Nancy helps readers create classic favorites and refreshing new recipes fast. Ideal for both weeknight meals or large gatherings with families and friends, the 90 included recipes deliver both flavor and efficiency, making diabetes -friendly meals a snap. Each recipe includes detailed instructions that walk readers through every step of cooking with the Instant Pot and helpful “Pressure Points” included throughout help readers understand the unique features of the counter-top cooker. The book also includes cooking times for a variety of ingredients, so nothing is under or overcooked, and complete nutrition information for each recipe.  This is diabetes meal planning made easy.

Along with healthy, American favorites, the book offers international recipes readers will love, such as Mexican, Italian, Thai, and Indian dishes. Some of the delicious recipes you’ll find are:

• Custard-Cup Frittatas
• Chicken Curry Salad on Asparagus, Edamame, and Greens
• Wheat Berry, Black Bean, and Avocado Salad
• Minted Moroccan Chicken Wraps
• Pumpkin Bread Pudding with Apple-Vanilla Sauce
• Chicken Sausage and Zucchini-Stuffed Potatoes
• Sausage and White Bean-Stuffed Portobellos
• Chia-Berry Crepes

Each recipe in The Instant Pot Diabetes Cookbook meets the nutrition guidelines set by the American Diabetes Association. It will prove to be a valuable tool for those managing their diabetes and for anyone looking to have a healthier relationship with food.  We’ve got a sample recipe for you!

Chicken Sausage and Zucchini–Stuffed Potatoes

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 18 mins

Hands-Off Time 34 mins

Total Time 52 mins

Servings 4

Calories 350 kcal

Equipment

• Instant Pot

Ingredients

  

• 2 Tbsp extra-virgin olive oil divided
• 2 fully cooked Italian chicken sausage links (such as Al Fresco Asiago with Red Peppers), chopped 3-oz each
• 2 cups water divided
• 1 medium zucchini chopped
• 1 cup chopped green onion (both green and white parts) divided
• 1/2 tsp dried oregano
• 1 tsp hot sauce such as Frank’s RedHot
• 4 russet potatoes 8 oz each, pierced in several areas with a fork
• 1/8 tsp salt
• 1/4 tsp black pepper
• 1 oz crumbled reduced-fat bleu cheese

Instructions

 

• Press the Sauté button, then press the Adjust button to “More” or “High”. When the display says “Hot”, add 1 Tbsp of the oil and tilt the pot to lightly coat the bottom. Add the sausage and cook for 3 minutes, or until beginning to brown on the edges.
• Add 1/3 cup of the water, the zucchini, 3/4 cup of the green onion, and the oregano. Cook for 3 minutes, or until zucchini is tender-crisp, scraping up the browned bits on the bottom of the pan as it’s cooking.
• Remove the sausage and zucchini to a medium bowl and combine with the hot sauce and remaining 1 Tbsp oil. Cover to keep warm.
• Put a steamer basket in the Instant Pot and add the remaining water. Add the

  potatoes to the steamer basket. Seal the lid and close the valve. Press the Cancel

  button and reset to Manual/Pressure Cook for 18 minutes.
• Use a natural pressure release for 10 minutes, followed by a quick pressure

  release. When the valve drops, carefully remove the lid. Remove the potatoes

  with tongs (or a fork).
• Split the potatoes almost in half and fluff with a fork. Add the salt and pepper to

  the sausage mixture and spoon equal amounts over each potato. Top with the

  cheese and remaining 1/4 cup of green onion.

Notes

Choices/Exchanges: 2 1/2 Starch, 1 Nonstarchy Vegetable, 1 Lean Protein, 2 Fat

Calories: 350; Calories from Fat: 110; Total Fat: 12.0 g; Saturated Fat: 3.1 g; Trans
Fat: 0.0 g; Cholesterol: 40 mg; Sodium: 470 mg; Potassium: 1580 mg; Total
Carbohydrate: 45 g; Dietary Fiber: 6 g; Sugars: 6 g; Protein: 16 g; Phosphorus: 250
mg

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GIVEAWAY

One lucky GameOnMom.com reader is going to win a copy of The Instant Pot Diabetes Cookbook by Nancy Hughes!  Giveaway is open to US residents who are 18 and older.  Ends 2/5/20 at 11:59 PM ET.  Good luck!