#instant pot vegan

[vegan-nom-noms]

Instant Pot Vegan Enchilada Soup

[culinary-vagabond]

Instant Pot Pho

Partner and I really like Pho, it's just wonderfully comforting food. We have yet to find or put together a recipe that tastes as good as what we can get from a local restaurant — to be fair, we have a lot of good restaurants in our area. That said, sometimes we want pho and don't want to spend the money on take out, so the search for a good pho recipe continued.

This one may do it for us. We tried the recipe from PureWow for making pho in an instant pot, which immediate points for due to easy of cooking and time commitment. Negative SO MANY POINTS for the website scrolling and changing my screen every time an ad reloaded!! FFS. That made me miss the mushrooms in the recipe when I was adding ingredients to the grocery list, so our first attempt did not have everything the recipe called for (ignore the bowl of fruit in the back)

Yes, everything in that picture went in. Including the apple in the front. And all of that ginger. Yes, the whole thing.

The rice noodles and tofu were topping, everything else made the broth. It was a lovely, tangy with a hint of sweetness broth and it will be made again in our household. Next time with mushrooms.

So you don't have to fight the awful PureWow website, the recipe:

Ingredients

12 ounces dried rice noodles, dried rice sticks or banh pho (found in well-stocked grocery stores or any Asian market)

Broth

2 tablespoons grapeseed oil or other neutral high-heat cooking oil

2 medium yellow onions, peeled and halved

One 4-inch piece fresh ginger, thinly sliced

3 cardamom pods, lightly smashed with the back of a knife

3 whole star anise pods

4 whole cloves

1 cinnamon stick

1 tablespoon coriander seeds

1 teaspoon fennel seeds

½ teaspoon whole black peppercorns

1 Fuji apple, peeled and cut into large chunks

½ cup fresh cilantro, roughly chopped

2 tablespoons reduced-sodium tamari or soy sauce

1 tablespoon coconut sugar

2 cups sliced shiitake mushroom caps (5 to 6 ounces)

8 cups low-sodium vegetable broth

1 teaspoon kosher salt, plus more to taste

Toppings

One 6- or 8-ounce block baked tofu (plain or five-spice flavor), cut into cubes

3 scallions, sliced on the diagonal

1 cup Thai basil leaves, torn

1 cup cilantro leaves, torn

2 limes, cut into wedges

2 cups bean sprouts

Thinly sliced hot chili peppers or sriracha

Directions

1. Prepare the Noodles: In a large bowl, cover the dried rice noodles with warm water and soak them until the noodles are pliable and opaque, 30 to 45 minutes. Drain the noodles and rinse them in cold water to remove excess starch.

2. Make the Broth: Select the Sauté setting on the Instant Pot and, after a few minutes, add the oil. Once the oil is hot, add the onions and ginger, cut side down. Do not stir them, but allow them to cook until charred and deeply browned, about 4 minutes.

3. Add the cardamom pods, star anise pods, cloves, cinnamon stick, coriander seeds, fennel seeds and peppercorns, and cook for 1 minute, stirring the mixture frequently. Add the apple, cilantro, tamari or soy sauce, coconut sugar and shiitakes to the pot. Pour the vegetable broth on top and stir the mixture to combine.

4. Secure the lid and set the pressure release to Sealing. Select the Pressure Cook (manual) setting at High Pressure and set the cook time to 15 minutes.

5. Once the timer goes off, allow a natural pressure release for 10 minutes and then perform a quick pressure release.

6. When the pressure on the Instant Pot has been released, open the pot and, using oven mitts, remove the inner pot. With a fine-mesh sieve set over a large bowl, carefully strain the broth and discard the solids. Season the broth with 1 teaspoon salt. Stir the broth and taste it, adding more salt if desired. Select the Cancel setting.

7. Assemble the Pho: Place the cooked rice noodles in individual bowls. Pour the strained broth over the noodles and add the baked tofu cubes. Top the pho with the scallions, basil, cilantro, lime wedges, bean sprouts and chilis or sriracha.

[ultranurd]

Black Sorghum

Trying a new-to-us sorghum variety for our grain base in tonight’s tofu bowls. Anthocyanins!

[parveens-kitchen]

Crispy Air Fried Baby Potatoes

Crispy Air-Fried Baby Potatoes – Easy & Delicious. If you’re looking for a quick, flavorful, and crispy side dish, these Air-Fried Baby Potatoes are perfect! They’re lightly spiced, have a crispy texture thanks to a secret ingredient, and are incredibly easy to make. This recipe requires minimal effort but delivers maximum flavor and crunch. Why You’ll Love This Recipe ��️ Crispy & Golden –…

[robertolazzaro]

Instant Pot Vegan Rice Pudding Recipe This vegan rice pudding recipe is simple to make in an Instant Pot for a delicious gluten-free, dairy-free, egg-free dessert. Enjoy warm or chilled.

[sleepykiks]

Breakfast and Brunch - Instant Pot Vegan Steel-Cut Oats with Apple and Cinnamon Steel-cut oats prepared in the Instant Pot® with apple, cinnamon, and almonds are quick and delectable.

[getcakrecipes]

Mushroom and Wild Rice Soup Instant Pot

INGREDIENTS  

1 cup wild rice

8 oz fresh mushrooms, sliced

1 onion, finely chopped

3 cloves garlic, minced

4 cups vegetable broth

2 cups water

1 tsp thyme

Salt and pepper to taste

2 tbsp olive oil

FULL RECIPE

[kirayukimuras]

Instant Pot Vegan Quinoa and Kale Minestrone Soup Everyone's favorite vegan minestrone soup can be done in minutes in your Instant Pot. Simple, rich, and flavorful with the addition of quinoa and kale.

[vegan-nom-noms]

Vegan Instant Pot Coconut “Chicken” Curry with Soy curls

[goldfieldstattoosf]

Instant Pot Vegan Rice Pudding This vegan rice pudding recipe is simple to make in an Instant Pot for a delicious gluten-free, dairy-free, egg-free dessert. Enjoy warm or chilled.

[cherylvideos]

Instant Pot Spicy Black Bean Soup Vegan Recipe Cut time by not having to soak the beans when you make this vegan black bean soup using your Instant Pot.

[underdream-au]

Instant Pot Vegan Vegetable and Barley Soup Recipe Barley, zucchinis, carrots, tomatoes, and corn combine to make this hearty, versatile, filling vegan soup that is just so easy to make in your Instant Pot.

[parveens-kitchen]

One Pot Rasam Rice in Instant Pot

One Pot Instant Pot Rasam Rice.Cozy Comfort in a Bowl!Nothing beats the warmth and satisfaction of a bowl of rasam rice, especially when it’s made in the Instant Pot! This **one-pot rasam rice** is my go-to for comfort food, combining tangy, spicy rasam flavors with soft, fluffy rice for the ultimate meal. Whether you’re enjoying it on its own or pairing it with roasted veggies, this dish is a…

[gabbygabbypoetry]

Instant Pot Vegan Chili con Yaca Recipe Even meat eaters will enjoy this vegan chili con yaca because it is packed with layers of flavor and is simple to make in an Instant Pot®. 2 cloves garlic chopped, 1/2 cup oyster mushrooms chopped, 3 tablespoons dark soy sauce, 1 tablespoon ground cumin, 1 tablespoon crushed dried chipotle pepper, 1 teaspoon paprika, 1 tablespoon dried Mexican oregano, 1 teaspoon smoked paprika, 1 teaspoon ground cinnamon, 1 large yellow onion chopped, 1 can crushed tomatoes, 1/2 cup cremini mushrooms chopped, 1/4 cup strong brewed coffee, 2 tablespoons bitters, 1/2 cup dry black beans, 1 cup dark beer, 1/2 cup dry kidney beans, 2 tablespoons olive oil, salt and ground black pepper to taste, 1 tablespoon brown sugar, 2 tablespoons tomato paste, 3 tablespoons liquid smoke flavoring, 1 cup fresh corn kernels, 1/2 cup dry pinto beans, 1 teaspoon ground coriander, 7 ounces fresh pumpkin - peeled seeded and chopped, 2 fresh jalapeno peppers chopped or to taste, 10 ounces frozen green jackfruit thawed and drained

[peckraiden]

Soup - Instant Pot Vegan Quinoa and Kale Minestrone Soup Your Instant Pot can quickly prepare the popular vegan minestrone soup. Adding quinoa and kale makes this dish straightforward, filling, and flavorful.