Category: Vegetarian

Sweet Potatoes

By , July 31, 2017

Instant Pot Sweet Potatoes by Amy + Jacky @ Pressure Cook Recipes

Ingredients

  • 2 – 4 whole sweet potatoes (circumference: 6 – 12 inches, weight: 160g – 700g)
  • 1 cup (250ml) cold water

Directions

    1. Add 1 cup (250ml) cold water and trivet in the Instant Pot. Layer sweet potatoes on top of the trivet.
    2. Close lid & Pressure cook at High Pressure for 15 minutes (for 6 inches circumference sweet potatoes) – 50 minutes (for 12 inches circumference sweet potatoes) + Natural Release.
    3. Serve with maple syrup and butter.

 

One Pot Penne Rigate Pasta

By , November 30, 2016

If you’re looking for an easy, quick & flavorful dinner, this One Pot Penne Rigate Instant Pot Pasta is for you!

Comforting vegetarian & vegan pasta bursting with umami flavors. A 30-min meal your family will love!

Have fun cooking with your Instant Pot! :)

Full Printable Recipe & Cooking Tips: Instant Pot Pasta

 

Mashed Sweet Potatoes

By , November 24, 2016

5 mins prep + 6 simple ingredients to make this Easy Creamy Instant Pot Mashed Sweet Potatoes.

Buttery smooth, sweet & savory side dish, full of texture & fragrance.

Sure to be a hit at your dining table. Have fun cooking! :)

Full Printable Recipe & Cooking Tips: Pressure Cooker Sweet Potatoes

 

Sweet Carrot Puree

By , November 2, 2016

5 ingredients & 10 minutes to make this Sweet Pressure Cooker Carrot Puree.

Healthy & delicious carrot side dish is super easy to make!

Great way to get your picky eaters love eating their veggies. 😉

Full Printable Recipe & Cooking Tips: Instant Pot Carrot Puree

 

Satay Corn on the Cob

By , November 1, 2016

5 mins prep to make this Taiwanese Street Food Style – Satay Instant Pot Corn on the Cob!

Perfect way to enjoy juicy corn on the cob coated with sweet & savory secret sauce with a slight kick of spiciness.

Have fun cooking~ :)

Full Printable Recipe & Cooking Tips: Instant Pot Corn on the Cob

 

 

MOROCCAN SWEET POTATO & LENTIL STEW

By , November 23, 2015

FullSizeRender 17 300x225 MOROCCAN SWEET POTATO & LENTIL STEW

Submitted by Kathryn M.
MOROCCAN SWEET POTATO & LENTIL STEW
(Vegan, WFPB, no oil, corn, or soy)

This exotic and fragrant Moroccan stew is reminiscent of a tagine dish but ready in much less time.

Ingredients:

1 lg onion, diced
3 cloves garlic, minced
Moroccan spice blend (below)
1 sweet potato, peeled and cut into 1″ cubes
2 carrots, peeled and diced
1 stalk celery, chopped
1 c green or brown lentils
1/2 c red lentils
2 cups vegetable broth
1/4 c raisins
1 can diced tomatoes
Diced greens (optional)

Sauté onions for 2-3 minutes, adding broth or water in small amounts as needed so they don’t stick. Add garlic and cook for another minute. Add 1/2 of the spices, sweet potatoes, carrots, celery, and raisins. Cook for another minute or two. Stir in lentils and broth. Cover and set for manual, 10 minutes pressure. Turn off when done and allow pressure to come down naturally.

Once pressure is released, take off lid, press sauté, and stir in tomatoes and the other half of the spices. Cook for 5 minutes, stirring often. Taste and adjust seasonings. Turn off and stir in greens just before serving. Delicious served over quinoa!

*Moroccan Spice Blend

1 t turmeric
1/2 t cinnamon
1 t paprika
1 t cumin
2 t coriander
1/4 t ginger
1/2 t black pepper
Pinch cloves
Pinch chili flakes

* I typically multiply each spice by 4 or more to make a large batch and keep in a sealed glass jar.

NOTE: If you are not following a whole foods plant based eating plan, this recipe can be modified to add salt. I sometimes add Himalayan salt and a pinch of smoked sea salt.

Lentil and Wild Rice Pilaf

By , November 23, 2015

lentil and wild rice 225x300 Lentil and Wild Rice Pilaf

Submitted by Amy T.
Lentil and Wild Rice Pilaf
Prep Time: 5 minutes (plus 30 minute soak)
Pressure Cooker Time: 5 minute saute, 9 minutes at high pressure, natural pressure release
Servings: 4-6 servings

Ingredients:
Rice and lentils: soak the following for 30 minutes before cooking
1/2 cup black or green lentils
1/4 cup brown rice
1/4 cup black/wild rice
Vegetables:
1 cup sliced mushrooms
1/2 medium onion, finely chopped
1 stalk celery, finely chopped
3 cloves garlic, pressed/minced
Spices:
1 Tbsp italian seasoning blend (no-salt added)
1 tsp fennel seeds
1 tsp dried coriander
1 bay leaf
1/2 tsp ground black pepper
1/4 tsp red pepper flakes
2 cups vegetable broth

Pressure Cooker Instructions:
1.) Combine the lentils and rice in a medium bowl and cover with water. Allow to soak for 30 minutes before draining and rinsing thoroughly.
2.) In the pressure cooker, saute the vegetables over high heat for 3-5 minutes, adding small amounts of water as needed to prevent burning.
3.) Drain the lentils and rice, and add them along with the spices, and vegetable broth to the pressure cooker.
4.) Lock the lid in place set on manual high pressure for 9 minutes. Once time is up, allow the pressure to come down naturally.
5.) After the pressure has released, stir the pilaf. If liquid remains, allow the pilaf to sit for 5 more minutes uncovered before serving to absorb more liquid. Serve alongside fresh or steamed vegetables.

Amy’s Notes:
Fennel seeds are one of my new favorite spices, but if that doesn’t float your boat, try adding 1 tsp of your favorite dried herb instead, such as rosemary, thyme, basil, parsley, or oregano. The fennel seeds are not overwhelming, but if even just a tiny bit isn’t your thing, go with something else.

This recipe can be adapted to use just about any type of rice, so if you don’t want to scare of some away with the dark color, try just using all brown rice.

For this recipe, I used homemade vegetable broth, but feel free to use store bought instead. Just make sure to watch for the excess sodium in some store brands.

Plant Based Lentil Pasta

By , October 31, 2015
Submitted by Nancy

Inspired by the Lentil-a-Roni recipe in “Isa Does It”, with several ingredient changes and the method completely overhauled and adapted for the IP. This was my fifth try making a pasta dish in the IP, and I was about to give up, but the results far exceeded my expectations!

Plant Based Lentil Pasta

CASHEW CREAM
1 small yellow onion roughly chopped
3 cloves garlic smashed, pealed, can be left whole
1⁄2 cup raw cashews presoaked if you don’t have a high powered blender
1 cup veggie broth
2 Tbsp nutritional yeast flakes
1 tsp light miso paste

LENTILS
1 cup veggie broth
1⁄2 cups french lentils sorted and well rinsed
2 tsp dried thyme
1 small bay leaf
CRUSHED TOMATOES
1 28 oz can crushed fire roasted tomatoes whole or diced tomatoes can be pulsed in blender until crushed
1 tsp salt optional
PASTA
1 pound ditalini pasta or other pasta shape

DIRECTIONS

1. Put the IP on Saute and dry saute the onions until lightly brown. Add a bit of water or broth and continue to saute until onions are translucent. Add garlic and saute another minute or two.

2. Using a high powered blender, add the sauteed onions and garlic along with the cashews, 1 cup veggie broth, nutritional yeast and miso paste. Blend on high until smooth. Set aside.

3. Add 1 cup veggie broth, lentils, thyme and bay leaf to IP. Manual, high pressure, 6 min, quick release. The lentils will still be a bit under cooked at this point.

4. Leave lentils and any remaining water in the pot and put on Saute. Add 2 1/2 cups water, bring to a boil. Add crushed tomatoes and salt (if using), bring to a simmer. Add the dry pasta and stir well. Manual, LOW pressure, 10 min, quick release. Note: allowing the mixture to come to a simmer before bringing to pressure helps to avoid the burning that can happen with tomatoes and pasta when under pressure.

5. Add cashew cream to pot and stir. Let sit a few minutes to thicken.

6. Serve and enjoy!

 

Gluten-free, vegan, soy-free chocolate cheesecake in the Instant Pot

By , October 31, 2015
 
IP VEGAN CHEESECAKE CHOCO 3 e1446318069158 Gluten free, vegan, soy free chocolate cheesecake in the Instant Pot

Gluten-free, Soy-free, Vegan Chocolate Cheesecake in the Instant Pot

Submitted by Vickilynn H.

CRUST
Favorite gluten-free crust, or gf graham crackers, cookies or make your own.OR, use a nut crust, like this one:
1 ½ cups almond flour
½ cup sweetener
¼ cup melted coconut oil
Mix ingredients well.

Press the crust ingredients into a 7-inch cheesecake pan (I use silicone) and up the sides. Press with fingers or the back of a spoon to compress the crust and make it an even thickness all around. Place the crust in pan in the fridge while preparing the filling.

FILLING
1 12 cups cashews, soaked and drained
1 cup chocolate non-dairy milk * see below
2 teaspoon vanilla
½ teaspoon salt
2/3 cups sugar

Mix these well in a blender or Vitamix until completely smooth, about 2 minutes.

Add in 2 TB coconut flour
¼ cup non-dairy chocolate chips (I use Enjoy Life).
Mix a few moments, but not enough to break up all the chips.

Pour this batter into the chilled crust.

Place the trivet and 1 ¾ cups water into the Instant Pot. Gently lower the pan onto the trivet (my silicone cake pan has handles which makes it easy!) Place IP lid on, turn valve to “Sealing” and choose “MANUAL” for 55 minutes. Let pressure release naturally for 10 minutes (NPR), then release any remaining pressure. Remove the lid, lift out the pan and place it on a cooling rack for 1 hour, uncovered.

After one hour, cover the cheesecake (the silicone set comes with a lid for the pans) place cheesecake in the freezer for 4 hours, then remove to the fridge. Enjoy!

*Non-dairy chocolate milk – I make my own from homemade almond or cashew milk, adding in cocoa powder, vanilla and sweetener to taste.

 

Mexican Polenta

By , October 1, 2015
Time: 5 minutes prep, 5 minutes at high pressure, 10 minutes natural pressure releaseServings: 3 main dish servings, 6 appetizer servingsIngredients:
1 bunch sliced green onion (approx. one cup, greens and whites)
2 tsp minced garlic
2 cups vegetable broth
2 cups boiling water
1 cup corn meal/grits
1/4 cup fresh cilantro, chopped
1 Tbsp chili powder
1 tsp cumin
1 tsp oregano
1/2 tsp smoked paprika
1/4 tsp cayenne pepper (optional)fresh cilantro to garnish

Instructions:
1.) In your pressure cooker, saute the green onion and minced garlic until fragrant (approximately 2-4 minutes), only adding a small amount of water as needed.
2.) Add in the vegetable broth, boiling water, corn meal, cilantro, and spices. Stir to mix.
3.) Lock the lid in place and bring to high pressure (manual, high pressure) for 5 minutes.
4.) After 5 minutes is up, allow for a natural pressure release for 10 minutes. Quick release any remaining pressure after 10 minutes.
5.) Stir and serve as is, or place into a glass dish (or dishes) to set.

Amy’s Notes:

What I love about this recipe is that it doesn’t have salt… and you would have never known. Not that the recipe tastes extra salty, but the green onion, garlic, cilantro, and spices give it such dimension that salt would never be needed.

When I ate more of the polenta the next day, I had it warmed up with fajita black beans, onions, and bell peppers. It was WOW!

 

Plant Based InstaPotted Lentil Pasta

By , October 1, 2015

Submitted by Nancy, inspired by: Lentil-A-Roni from Isa Does It

Inspired by the Lentil-a-Roni recipe in Isa Does It, with several ingredient changes and the method completely overhauled and adapted for the IP. This was my fifth try making a pasta dish in the IP, and I was about to give up, but the results far exceeded my expectations!

Plant Based Lentil Pasta
~~~~~~~~~~~~~~~~~

CASHEW CREAM
1 small yellow onion roughly chopped
3 cloves garlic smashed, pealed, can be left whole
1⁄2 cup raw cashews presoaked if you don’t have a high powered blender
1 cup veggie broth
2 Tbsp nutritional yeast flakes
1 tsp light miso paste
LENTILS
1 cup veggie broth
1⁄2 cups (dry) french lentils sorted and well rinsed
2 tsp dried thyme
1 small bay leaf
CRUSHED TOMATOES
1 28 oz can crushed fire roasted tomatoes whole or diced tomatoes can be pulsed in blender until crushed
1 tsp salt optional
PASTA
1 pound ditalini pasta or other pasta shape

DIRECTIONS

1. Put the IP on Saute and dry saute the onions until lightly brown. Add a bit of water or broth and continue to saute until onions are translucent. Add garlic and saute another minute or two.

2. Using a high powered blender, add the sauteed onions and garlic along with the cashews, 1 cup veggie broth, nutritional yeast and miso paste. Blend on high until smooth. Set aside.

3. Add 1 cup veggie broth, lentils, thyme and bay leaf to IP. Manual, high pressure, 6 min, quick release. The lentils will still be a bit under cooked at this point.

4. Leave lentils and any remaining water in the pot and put on Saute. Add 2 1/2 cups water, bring to a boil. Add crushed tomatoes and salt (if using), bring to a simmer. Add the dry pasta and stir well. Manual, LOW pressure, 10 min, quick release. Note: allowing the mixture to come to a simmer before bringing to pressure helps to avoid the burning that can happen with tomatoes and pasta when under pressure.

5. Add cashew cream to pot and stir. Let sit a few minutes to thicken.

6. Serve and enjoy!

Three Bean Vegan Chili

By , September 23, 2015

three bean vegan chili 600x450 Three Bean Vegan Chili

Submitted by Amy T.

This is by far my family’s favorite. I make it generally once a week. It is 100% vegan as well as oil, salt, sugar, and gluten-free. while the recipe is fantastic straight out of the pressure cooker, I find that the flavor and spices are enhanced even more the next day as leftovers.

With this recipe I have mixed and matched over 10 different types of dried beans with great results. So, feel free to change the types of beans and ratios of each if you desire. In the end, the recipe needs 2 cups of dried beans total.

Also, try not to skip on the cumin seeds! They give this chili unique and fantastic flavor. Whole cumin seeds can be found inexpensively in the Mexican food section in most grocery stores and come in plastic bags.

Three Bean Vegan Chili
Time:10 minutes prep, 12 minutes high pressure, natural pressure release
Servings: 6-8

Ingredients:
Beans:
2/3 cup dried black beans, soaked for 8 hours (or 1 1/2 cup cooked black beans/1 can)
2/3 cup dried pinto beans, soaked for 8 hours (or 1 1/2 cup cooked pinto beans/1 can)
2/3 cup dried red beans, soaked for 8 hours ( or 1 1/2 cup cooked red or kidney beans/1 can)

Instructions:
1.) Rinse and pick over all of the dried beans. In a large bowl combine all of the dried beans and cover with water. Allow to soak for at least 8 hours. Drain and rinse after soaking. (Skip this step if you are using canned beans. Make sure to drain and rinse if you are.)
2.) In the pressure cooker, saute the cumin seeds, onion, and minced garlic for 5 minutes, adding vegetable broth or water to prevent burning as needed.
3.) Add the remaining ingredients, reserving the diced tomatoes and tomato sauce for after pressure cooking. Stir well and lock lid into place, with the venting valve closed. Set to manual high pressure for 12 minutes (6 minutes if using canned beans). Once 12 (or 6) minutes are up, allow for a natural pressure release.
4.) Stir in the can of diced tomatoes and can of tomato sauce. Allow to cool and thicken with the lid off if time allows. If you find the chili isn’t thick enough, blend 1-2 cups in a high speed blender and return to the pot, or use an immersion blender.
5.) Serve hot with any of the topping ideas below.

Saute:
1 tsp cumin seeds
2 cups onion, chopped
1 Tbsp minced garlic

Add:
3 1/2 cups water or vegetable broth, boiling
3/4 cup carrots, chopped, about 2 carrot sticks
1/4 cup celery, chopped, about 1 celery stick)
1 red bell pepper, de-seeded and chopped
2 Tbsp mild chili powder
1 1/2 tsp dried oregano
1 1/2 tsp cumin
1 tsp smoked paprika
1/2 tsp coriander
1/4 tsp cayenne pepper, optional

After Pressure Cooking:
1-14.5 oz can diced tomatoes
1-14.5 oz can tomato sauce

Topping suggestions:
fresh cilantro
fresh parsley
cashew sour cream
green onions
nutritional yeast
roasted red peppers
black olives
favorite hot sauce
shredded vegan cheese

Amy’s Notes:

With the pressure cooker method, you can decrease the cooking time even more by using canned/cooked beans. If this is the case, I would reduce the cooking time at high pressure to 6 minutes with a natural pressure release. Just use your best judgement as you change the recipe!

I like the chili on its own with any of the toppings above, but it is also be great served on any type of baked potato; with a cooked whole grain like brown rice, barley, or quinoa; or with tortilla chips on the side. In this picture, I served mine with nutritional yeast, cilantro, green onions, and roasted red pepper.

Garlic Mushrooms with White Beans and Farro

By , July 29, 2015

Submitted by Cher H.
Garlic mushrooms with white beans and farro

Cher mushroom bean farro soup

Ingredients:
1 cup dried white navy beans
1/2 cup farro
2 tablespoons hulled barley
about 3 cups mushrooms, finely chopped
9 cloves garlic, finely chopped
1/2 finely chopped jalapeno pepper
1 tablespoon Thai red curry paste
1 tablespoon shallot powder
2 tablespoons onion powder
Water to cover over about 1 1/2 inches above the ingredients
2 medium tomatoes, diced
chopped cilantro
chopped scallions

Instructions:
Cook all of the ingredients except the tomatoes, cilantro and scallions in the Instant Pot on the “Soup” setting (30 minutes)>

Stir in the diced tomatoes when it has finished cooking, and serve topped with lots of cilantro and scallions.

It only made about 3 servings, so I would probably add another 1/2 cup beans and more mushrooms the next time I make it, and I might consider adding some minced ginger. But otherwise, this recipe really hit the spot. We love the farro because it adds a nice chewy texture. The barley makes it a little creamier – and with all of the mushrooms, it makes a nice soup!

I just love the concoctions that come out of my Instant Pot!

Spicy Indian Kadhi in Instant Pot

By , July 28, 2015

Kadhi an Indian dish which originated in Rajasthan. It is a spicy dish whose thick gravy is based on chickpea flour (besan), to which yogurt is added to lend a tart flavor. It may contain vegetable fritters called pakoras.

Submitted by Jaya N.
————————-
Ingredients:

To put in blender:
1/2 cup gramflour (besan)
1 cup yogurt
5-6 cups water
1 tsp salt
1 tsp turmeric

For basic seasoning:
1/2 tsp fenugreek seeds
1 tsp Ajwain seeds
4 dry red chilies

Steps:

1. Use a blender to blend together gramflour, yogurt, water, turmeric and salt.

2. Using “Saute” function in Instant pot, prepare a basic seasoning by heating 1 tsp oil/ghee and adding the fenugreenk seeds, ajwain seeds and the red chilies. When the aroma tells you they are ready (in a few seconds to a minute), add the blended mixture in to this.
You can also prepare basic seasoning in a saute pan and pour in to the yogurt blended mixture.

3. Cook this mixture using the “Slow cook” setting for 4 hours.

4. Add crunchy boondi to this mixture. Alternatively, add deep fried pakodas made by taking balls of this mixture and deep frying them —
1 chopped onion, 3/4th cup gramflour, 1/2 tsp salt, 1 chopped green chilly, 1/2 tsp red chilly powder.

Awesome tasting kadhi is ready!

NOTE: You may also make your own yogurt, dairy or non-dairy, using the Instant Pot DUO and Smart “Yogurt” program.

White Beans with Greens and Lemon

By , September 6, 2014

A vegetarian recipe by Jill Nussinow, MS, RD, The Veggie Queen.  Jill is a vegetarian, vegan and pressure cooking expert.  This recipe is a simple and easy one-pot vegan meal. You can find more recipes on Jill’s website: http://theveggiequeen.com

Ingredients:

  • 2 teaspoons olive oil
  • 1 cup white beans, soaked overnight or quick soak
  • 1 medium onion, chopped
  • 2 bay leaves
  • ½ to ¾ cup homemade vegetable stock or water
  • 3 cloves minced garlic
  • 1 large bunch greens such as kale, chard or spinach, chopped to equal 3~4 cups
  • 1 organic Meyer or other lemon, zested, then juiced to equal 1-2 tablespoons juice
  • Drizzle of extra virgin olive oil, Meyer lemon or plain
  • Salt and pepper to taste.

Squash and Rice Casserole (Vegetarian or not)

By , November 22, 2012

Submitted by Teresa G.

Squash and Rice Casserole 300x225 Squash and Rice Casserole (Vegetarian or not)I am finally back to cooking after what felt to me a lifetime away!  We all have journeys in life – up and down – boy it felt good to get back to recipes and my Instant Pot.Notice in the photo, my elderly cat Valentina is savouring the smells coming from my latest dish.  She is hoping for a taste, however, I keep reminding her she is NOT a vegetarian!  She does like to keep a watchful eye on my cooking!As it is fall, there are plenty of harvest vegetables from your gardens and from the stores….a huge variety of pumpkins, squashes to be had!  So good for you. Here is what I tried and was delighted with:

Squash and Rice Casserole – Pressure Cooked in an InstantPot

Ingredients:

  • 2 tbsp of oil  (do not waste your olive oil as it loses in value when heated – becomes like any other oil.  Olive oil is great cold) One large or two smaller onions peeled and finely chopped (food processor)
  • 2 sticks of celery finely chopped (food processor)
  • 2 carrots, washed and finely chopped (food processor)
  • 1 red pepper, deseeded and finely chopped (food processor)
  • 2 cloves of garlic crushed
  • 1 tsp dried or fresh thyme (this also was from my garden)
  • 6-8 white mushrooms quartered or leave out if you do not like mushrooms
  • 2 – 3 cups of vegetable stock if vegetarian – chicken broth if not .  PLEASE READ BOTTOM NOTE ABOUT RICE WATER RATIO* About 9-10 ounces of brown rice – I use California brown as it cooks fast
  • 27 ounce tin of chopped tomatoes, liquid and all Flesh of squash  – I used a smaller butternut squash and a medium sized zucchini – one of my friends substituted pumpkin and it was very good.  I peel the squash, deseed it and cut into one inch cubes Salt and pepper

 Instructions:

  • In the Instant pot I put the sauté function on medium and I heat the oil.  I sauté the onions, celery, carrots and  red pepper for about 5 minutes.
  • I now add the garlic, thyme, salt and pepper and heat for another minute.  Then add the mushrooms and stir for 1 minute.  Add the rice, mix it all together.  Transfer all into a crock, corningware or metal bowl – any bowl that will fit the pressure cooker with a lid or that can be covered with aluminum foil.  *Add the tomatoes and the 2-3 cups of stock for a sticky rice.  If you prefer your rice NOT to be sticky use one cup rice to 1 ¼ cups of liquid.  Take into account liquid in the can of tomatoes. Now stir in the squashes.
  • Put about an inch and a half of water into the pressure cooker. Place the bowl with all the ingredients mixed on a flat trivet into the pot. Cover the pot with a lid or tightly with aluminum foil.   Place pressure cooker lid on securely  and pressure cook on rice setting.  If you are really saavy you can leave the ingredients directly in the pressure cooker pot but you may risk burning on the bottom if the water ratio is incorrect.  I have done this…..thank God for the InstantPot Stainless steel pot…so easy to clean up if that happens.
  • It is done, colourful and delicious.

 

 

Easy Breezy Carrots Or Beets

By , November 17, 2012

Submitted by Teresa G.

Instructions:

Place butter, a tablespoon or two into your instant pot…..melt it somewhat, Peel and cut up your carrots, add a 1/4 tsp baking soda, stir.

Pressure cook for about 4 minutes

You end up with delicious caramelized carrots.

You can prepare beets the same way…..pressure cook them slightly (water in pressure cooker), run under cold water,  the peel then just slides off,   slice them and then proceed as with the carrots.

So nutritious and delicious.

Khichdi Dal

By , October 22, 2012

Submitted by Ezzie B.

I developed this recipe to help on those nights when I need comfort food with flavor.  It’s very quick and easy and tastes delicious!  You can make it vegetarian or add chicken.  My husband prefers it vegetarian style as a side dish.

I buy the Khichdi mix at a local Indian/Asian grocery store.  The mix is 40% Moong split, 35% Sona Masoori and 20% Moong Dal.

Ingredients:

  • 1 c Khichdi mix
  • 1 Tbsp ghee (butter or oil)
  • 1 tsp Balti seasoning from (Penzey’s Spice Company) If you want this spicier just double the Balti amount
  • 2 pinches of kosher salt
  • 2 c water

Instructions:

  • Rinse the Khichdi mix several times and drain.
  • Put the ghee in the Instant Pot and set saute.  Let it heat up and then put in the  Balti seasoning and stir.  Let the spices heat for about a minute.
  • Add the Khichdi mix, salt and water.  Heat up to boiling then close the Instant Pot.  Put on rice setting for 10 minutes.  Once done, let the Instant Pot  return the normal pressure.
  • Fluff up the Khichdi mix with the paddle and serve.

Seared Marinated Artichokes

By , June 21, 2012

Seared Marinated Artichokes 300x225 Seared Marinated ArtichokesRecipe by Natural Chef Dana Miller

Ingredients

  • 4 large artichokes
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons balsamic vinegar
  • ¼ cup olive oil
  • 1 teaspoon dried oregano
  • 2 cloves garlic, minced fine
  • ½ teaspoon sea salt
  • ¼ teaspoon fresh ground black pepper

Directions

1.     Wash artichokes under cold water. Using a heavy stainless steel knife cut off the stems about ½ inch from the base. Pull off the lower petals that are small and tough. Cut off the top inch of the artichoke. Trim the thorny tips of the petals with kitchen shears.

2.     Place the artichokes, bottom up, in the inner pot of the Instant Pot fitted with a steamer basket and 2 cups of water.

3.     Choose the “Steam” setting and reduce cooking time to 8 minutes.

4.     While the artichokes are steaming prepare the marinade by placing the lemon juice, balsamic vinegar, olive oil, oregano, garlic, salt, and pepper in a small jar with a lid. Shake well to incorporate all of the ingredients. Set aside.

5.     When the “Steam” cycle is complete, release the pressure and carefully remove the artichokes.

6.     Allow to cool slightly so you can handle them. Cut the artichokes in half. Remove the center cone of purple prickly leaves. This is the choke that protects the heart. Now, scrape away the thistle fuzz covering the artichoke heart. The heart is the meatiest part of the artichoke.

7.     Drizzle the marinade over the warm artichokes. Turning to make sure to coat them well with marinade. Allow them to sit for 30 minutes to overnight.

8.     When ready to serve, sear artichokes cut side down on a grill pan or BBQ for 3 to 5 minutes

Marilyn’s Wheat and Vegetable Breakfast

By , March 19, 2012

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.