#instant pot vegetarian recipe

[vegan-nom-noms]

Instant Pot Lentil Bolognese

[chefcarolb]

Don’t boil away the delicate flavor of artichokes! Steam them in the Instant Pot instead! These Instant Pot Artichokes are super easy to make and they’re ready in about 30 minutes. A simple garlic butter dipping sauce is the perfect accompaniment!

https://www.fromachefskitchen.com/instant-pot-artichokes/

[sweetcherryslim]

Healthy Mac and Cheese - 198 kcal/3g protein

Servings: 8 - 198 kcal/3g protein per 1/2 cup serving

8 oz. whole-wheat or brown rice elbow macaroni 

3 wedges of laughing cow light cheese 

1 cup shredded sharp cheddar cheese 

6 oz (¾ cup) fat-free evaporated milk 

2 tablespoon butter 

1 teaspoon salt 

¼ teaspoon dry mustard 

Black pepper, to taste 

Pinch of cayenne pepper, optional

Cook the Noodles: Boil the noodles according to package directions (about 8-9 minutes) until cooked to the desired tenderness. Drain noodles and return to the pot.

Add Butter and Laughing Cow Cheese: Set the stove to low heat. Add the butter and Laughing Cow Cheese to the hot noodles and stir until melted.

Add Milk, Shredded Cheese, and Seasonings: Add the evaporated milk, shredded cheddar, salt, pepper, dry mustard, and pinch of cayenne pepper. Stir until mixed well.

Cook the Sauce: set the stovetop to medium-low. Stir and simmer the mac and cheese until all of the cheese is melted and the sauce reaches the desired thickness.

Serve: serve hot! Optionally top with parmesan cheese or additional shredded cheddar.

NOTES

Instant Pot Instructions: To make the noodles in the Instant Pot, add 2 cups of water and the elbow noodles to the Instant Pot. Cook for 4 minutes high pressure, followed by a quick release. There is no need to drain the water (most of it should have been absorbed into the noodles). Set the Instant Pot to Saute Low heat and follow steps 2-4 to make the cheese sauce.

Add-ins: To make it a meal, top with chicken and veggies of your choice! Check out the post above for ideas for toppings.

[enuicooks]

I tried to take a picture of the lunchbox this morning and it looked so unappetising that I didn't.

I'm sure there's ways to make a brownish soup photogenic but I don't know them; still, reheated and with a swish of olive oil is an improvement.

Spelt soup, improvised.

In a pressure cooker cook pancetta cubes, slowly, add a bit of oil, onion, carrot and celery, cook slowly, add 100 grams of spelt, rinsed, and toast it, mixing carefully so it doesn't burn. Add 600 ml vegetable stock, half a can of borlotti beans, blended, and the other half whole, salt, rosemary. Pressure cook for 15 minutes. Let it release pressure naturally. Serve with some olive oil on top and if you like, grated parmesan

[fortheloveofnutrition]

Nothing beats a hearty bowl of warm, satisfying soup on a chilly winters night.

Plus, if you happen to have an InstantPot or a Croc Pot, soups are the easiest thing to throw together with little effort. Toss everything together in the morning before work and come home to a house filled with the inviting aromas of herbs and spices and a hot, ready to eat meal.

Soup season 🥣

Sweet vegan butternut squash soup

Classic lentil soup

Cream of mushroom soup

Cream of broccoli soup

Classic potato soup

Beer cheese soup

Broccoli cheddar soup

Creamy tomato bisque

Potato leek soup

[finger2fist]

Instant Pot Glazed Carrots - Everyday Cooking

Give your sweet glazed carrots some heat, then leave the rest to your Instant PotAr or multipurpose pressure cooker.

[xntimxteria]

Instant Pot Glazed Carrots - Everyday Cooking

Give your sweet glazed carrots some heat, then leave the rest to your Instant PotAr or multipurpose pressure cooker.

[stewwithsabasblog]

Dal Makhani (A Vegetarian Recipe)

[sircathy]

Lentil Pasta Sauce in a Pressure Cooker

Ingredients:

1 onion (purple or brown), diced

some olive oil to saute in

a good quantity of minced garlic (like... a heaped tablespoon)

3 heaping teaspoons of mixed dried herbs, e.g. rosemary, thyme, basil

1/4 or 1/8 tsp chili flakes, you want it to have a warm kick but not be "spicy" so adjust to your taste and potency of chili flakes

400g tin of tomatoes

1/2 that tin in tap water

1/2 cup of red lentils

2 lumps of chopped frozen spinach (maybe 3 tbsp? 1/4 cup?)

Plenty of grated parmesan, and some al dente fettuccine, to serve

Method:

In your pressure cooker, saute the onion in the oil for a couple of minutes until it softens.

Add everything else from the ingredients list (not the pasta or cheese!) and secure the lid. Cook on high pressure for 10 minutes, and then do a quick release.

Serve! Should make enough for at least 3 people.

[vegan-nom-noms]

Instant Pot Cabbage Soup

[openmindcrimecook]

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[clatterbane]

Time for a batch of one of my old "I was a teenage vegetarian in the early '90s" cooler weather comfort foods! Which also helped keep me fed through my broke-ass 20s.

Plus, Mr. C is gone for the weekend, so it's time to samefood on some things he's not as enthusiastic about! (Though yeah he is fine with various spiced-up beans and rice--just probably not for several days straight. And we both might suffocate in our sleep, with his system extra-unused to that.)

Today, I'm rounding it out a bit and actually turning out palak rajma--through the simple expedient of throwing in some frozen spinach towards the end.

This batch is going to be both an Instant Pot and Crock Pot version, in a way. The current (Crock Pot branded!) one may be slightly busted and refusing to seal properly to pressure up, but everything else works fine. So yeah, I decided to set the (unsoaked this time) beans to stew on its slow cook function before I went to bed.

Being red kidney beans, I did bring it up to a rolling boil for 15 minutes first before setting it to slow cook on low--but, if any slow cooking appliance is well set up to boil the hell out of something without using a separate pot on the stove, this is it! In-pot searing/sauteing too.

This was actually my trial run using it as a slow cooker, believe it or not. We had a dedicated one in the UK, and I just hadn't yet here. They do have a reputation for not being nearly as good for it as the purpose-built models. Not least because it isn't designed with the wraparound heating.

But, I should be used to working with that! Somebody actually gave my mother one of these fuckers. I think it came from a work Secret Santa thing or something like that. It's been a long time.

How '80s! We even had that pattern.

Now, that type was really not very good. We mostly kept it for backup purposes. That is indeed a nonstick pot set on top of an underpowered hotplate. They pushed it as being great for an all-in-one experience, with searing directly in the pot. If so, you'd better do that on the stove and then move it over onto the simmering hotplate. Because that thing won't even bring water to a full boil. We tried when our stove broke temporarily.

But, it was better than nothing. Which was sort of my conclusion with the pressure cooker that won't. Only it will get extremely hot if you want it to! And the whole unit is much better heat insulated.

I figured it would be hard to fuck up plain cooked beans too badly, and I did wake up to some perfectly fine beans still on "keep warm". ¯\_(ツ)_/¯ It did lose more liquid than expected, but I did know full well that steam was escaping where it shouldn't. Easy enough to adjust for. And at least I used enough water that the beans didn't dry completely out.

Next up, probably: some kind of stew, cooked entirely in there. (And, erm, hopefully another unit with fully functioning valves soon.)

[enuicooks]

Leek, potatoes and porcini soup.

Kinda improvised.

Gently heat some butter and add the white and light green part of two leeks, chopped. Cook until they start going soft. Add a handful of frozen porcini, cook until they let out their water and then a bit longer until it's mostly dried up. Add six small potatoes, peeled and roughly cut, cover everything in vegetable stock, add a pinch of salt and freshly grated black pepper. Pressure cook for 10 minutes, let it cool down for a natural release, blend with a stick blender. Taste, adjust seasoning if needed, add 100 ml cream, mix well. Makes about two portions.

Meanwhile, in a small pan add a drop of garlic oil, heat it gently, cube a slice of bread and toast the cubes in the pan. Make sure they don't burn; serve together.

[spooniechef]

Slow Cooker Beef Pot Roast (0-1 spoon)

I know it's been about half-past forever. Between work and some home issues, I haven't really had the spoons for much. But that's kind of perfect because it means that I do have things to say in this particular bit of journal. Yes, mostly I was doing my tried-and-true regular recipes, but this month I decided to further explore the possibilities of my multicooker (Instant Pot kind of thing but without the brand name recognition). The pressure cooker function is great if you want soup or stew, but this month, I tried the slow cooking function. Honestly, this was a bit of a revelation for me, for reasons I'll go into in a bit more detail once I'm done with the recipe. It's all going to be approximates, mind you - but the best recipes generally are.

So, here's what you'll need

1 good-sized chunk of beef (see notes; somewhere in the 2-3lb range)

1 onion, quartered

3 cups of chopped root vegetables (carrots, parsnips, turnips)

Whole garlic cloves (to taste)

2-3 cups beef stock

1 cup red wine

2 bay leaves

Other herbs and spices to taste (see notes)

Here's what you do:

Sear the outside of the beef - you can use the browning function on your multicooker to do that, but doing it on the stove is quicker

Add the onion, root vegetables, garlic, bay leaves, and other herbs to the multicooker

Place the beef on top of the vegetables; add liquid

Cover and cook on low setting for 6-8 hours

Take out the beef to let it rest for 20 minutes

If you want gravy, strain the remaining liquid into a small saucepan, simmer on medium heat to reduce and gradually stir in maybe 1 tbsp cornstarch to thicken.

FEAST

A few notes:

The best thing about the slow cooker is that you can put everything together the night before. While you're putting together one night's dinner, you can just chop a couple of extra veg, spend another five minutes or so searing the meat, then put everything together in the inner pot of your multicooker and leave it covered in the fridge overnight. Just take it out of the fridge 20 minutes or so before you start cooking it.

The other good thing is that this literally needs nothing else done with it. No watching, no stirring, no nothing. You can switch on your multicooker or even set it to switch itself on at the appropriate time, go to work or whatever, and not only come home with dinner sorted, but you will come home with your whole home smelling wonderful. Then, all you have to do is make gravy if you want to.

Yet another good thing about the slow cooker is that it encourages use of the tougher, and generally cheaper, cuts of meat. The slow cooking breaks it down very well - as an example, I used silverside in mine (nearest to the rump, generally known as a drier and tougher cut) and when it was done and properly rested, it was so tender it fell apart when I so much as tried to get the binding string off. So you get several days' worth of lovely meals at a halfway reasonable price.

As to the beef stock and red wine, looking over several slow cooker beef recipes has led me to believe that as long as there's a certain amount of liquid in there for your beef to soak up, you're good. So experiment with whatever liquids, herbs and spices you want. Honestly, next time I'm going for less beef stock and a half-cup of A1.

I'm going to be doing other things with the slow cooker, so I promise there will be more to watch on this space. If nothing else, I'm having a vegetarian friend of mine over to dinner next month and I figure I should share recipes for things like the planned butternut squash risotto and the no-bake gingerbread cheesecake. Also, Sunday will see me take delivery of a small air fryer, which I feel like will very much improve my quality of life and certainly inspire me to new heights of cookery. And hey, running one of those is cheaper than heating up a single portion of tater tots in the oven.

So ... not dead, just reeeeeeeeeally lacking in spoons. But now I've found some ways to save a few, and this is as good a place as any to spend them.