Submitted by Marilyn D.
Ingredients:
- Soak 2 cups white wheat berries over night in lots of water
- Combine wheat and about 6 ½ cups water in Instant Pot. (I use the soaking water and add whatever is necessary.)
- 1 tablespoon oil or butter
- 1 tablespoon regular salt
- 2 medium potatoes sliced or cubed (I don’t peel). I use my food processor to slice all the vegetables.
- 2 cups sliced carrots (I don’t peel)
- Saute in frying pan in 2 to 3 tablespoons oil or butter. I do not brown.
- 2 medium onions sliced
- 5 stalks celery sliced
- 2-4 cloves smashed garlic if desired
- 1 teaspoon poultry seasoning
- 1/8 tsp thyme
Instructions:
- Use Instant Pot multi-grain setting and cook wheat, potatoes and carrots.
- When wheat is cooked add sauteed vegetables.
- Can be eaten at this point or turn on slow cooker and simmer for about ½ hour to mingle flavors better.
- I garnish with flat leaf parsley and serve as is or with plain yogurt.
This dish tastes better after it has been cooled and refrigerated. I make a pot and then eat it for breakfast, lunch or dinner.
I have also varied this recipe by cooking the wheat and then adding the potatoes and carrots on then cook the potatoes and carrots on slow cooker setting and then add the sauted onions, celery and garlic.
Everything is approximate in this recipe with the exception of the amount of wheat.
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Submitted by Teresa G.
This is an Indian vegetarian dish so full of flavour. A meal on its own. We enjoy it over rice but most of all I enjoy it as a side dish accompanying beef stroganoff that I also cook in the pressure cooker.
The pressure cooker is a wonderful cooking tool which I try to use DAILY. I think I am eating a lot healthier because of it and learning so many ways to use it. Pressure cooking has opened my eyes as to the different ethnic dishes that can be made and enjoyed…and shopping in the various ethnic stores is a treat!
Chholey
Ingredients:
- 2 cups of dry chickpeas – washed and soaked overnight in boiling water covering the chick peas
- (Sometimes I want to make it and had not soaked the chickpeas overnight so then I soak them during the day for several hours)
- 1 large diced onion
- 1 can of diced tomatoes ( 796 ml) with the liquid ½ – tsp of Garam Masala – which can be bought in any Indian grocery store – inexpensive
- 2 tablespoons heaping of Chholey Masala, MDH brand also purchased in any Indian grocery store
- 1 tbsp garlic paste – I mash and chop up 3-4 cloves of garlic if I do not have the paste on hand
- 1 tbsp ginger paste – again if I do not have ginger on hand I will use ginger powder to taste (1-2 tbsp)
- 4 – 6 tablespoons of cooking oil
- 1 tsp Turmeric
- Salt to taste – I only add a little as I am trying to eliminate it from my diet
- 2-4 tablespoons lemon juice. Adjust it according to taste.
- Coriander leaves – washed and minced or again just use coriander powder – a tsp or so.
Method:
- After soaking the chickpeas overnight put your pressure cooker to heat (sauté function) boil the chick peas in about 2 cups of water for about 10 minutes. Skim off the frothing otherwise the pressure cooker vent may get blocked. Pour the chick peas and water into another container and put aside.
- Heat the oil in the pressure cooker – you may add more oil if need to, becareful not to burn the spices.
- Heat the garam masala in the oil to bring out the flavour.
- Add diced onion and when it is transparent add the turmeric. Cook it a bit.
- Add the ginger and garlic, stir it a bit to cook.
- Add the tomatoes and cook a bit.
- Now add the 2 heaping tablespoons of chholey masala Add the presoaked chickpeas with about 2 cups of water Add salt to taste Pressure cook for about 20 – 25 minutes Let the pressure release naturally Then add the coriander leaves or powder and the lemon juice to taste.
Enjoy as a dish on its own over rice or noodles or as a side dish.
I eat it on its own for lunch.
I also have to say that when I pressure cook, I like to do the rice at the same time….I have a metal container that seals (or use another heat proof type that you can wrap with aluminum foil).
I put one cup rice and two cups water in it, seal it and place it gently on top of the chick peas in the pressure cooker, then it cooks along with the Chholey. 25 minutes is long for rice but the rice comes out the way I like it….very sticky and thick. Perfect for the chholey. If you like fluffy rice then cook separately or pressure cook for much shorter time. I use brown rice mixed with white.
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Submitted by Deborah P.
Ingredients:
- 1 lb. small white beans (sometimes called Navy beans, or Northern white beans)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/3 cup molasses
- 1/3 cup maple syrup
- 1 tablespoon mustard powder
- 1/8 cup balsamic vinegar
- ground pepper
- 4 cups of water or more as needed to cover beans
- 2 tsp. salt (optional)
Instructions:
Soak beans over night in pot with cold water. Discard water in morning, and rinse the beans. Cover with 4 cups of fresh water, or more as needed. Pressure cook for 10 minutes to begin the softening process; skim off and discard any frothy stuff that rises to the surface. Add all of the other ingredients, top up water if necessary and pressure cook on “bean” setting for 45 minutes. The beans turn out uniformly soft and delicious. The Instant Pot will accommodate this recipe doubled which can be easily frozen in serving sizes.
I like the way the Instant Pot does the Baked Beans better than any other method. I have been doing Baked Beans for over 30 years. Originally, I did them in a casserole in the oven which took about 12 hours and required someone to top up the liquid frequently… terribly inconvenient. My next attempt was with a crock pot, which was much more convenient, but the product with both methods often had some hard beans remaining which detracted from the flavour and texture. Now, the Instant Pot produces a perfectly even product, superior in every way to the other methods; and because it requires so much less power (less than an hour) it is a more eco-friendly method as well. 
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Submitted by Sue B.
Great with BBQ menu.
Ingredients:
- 1 bag dry small red beans (10 oz)
- 1 small yellow onion (chopped fine)
- 4 cloves garlic (smash first, then grind in coffee grinder or mince)
- 1 large crisp apple peeled/chopped in 1 inch squares (Jonagold easter apple is good)
- ¼ cup dark brown sugar
- 10 tablespoons ketchup (w/o high fructose corn syrup)
- 1 rounded tablespoon sea salt
- 1 generous dash of celery salt
- 3 tablespoons dry oregano
- 4 generous dashes of cayenne pepper
- 12 twists fresh black pepper
- 2 dashes cumin powder
Instructions:
Soak beans overnight. (15 min prep time)
Place soaked beans in fresh water in pressure cooker with 2 inches over top of beans. Cook 45 minutes until very tender. Enjoy!
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Recipe, Vegetarian
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