Three Easy Instant Pot Recipes
Directions
- 1Prepare the aromatics: chop scallions, mince garlic and ginger.
- 2Prepare the vegetables: chop sweet potatoes and tomatoes.
- 3Add all the vegetables (sweet potatoes, tomatoes, scallions, garlic, ginger) to the Instant Pot.
- 4Pour in vegetable broth, salt, and soy sauce or tamari.
- 5Stir well and add Thai red curry paste and rinsed and drained red lentils.
- 6Add light coconut milk.
- 7Pressure cook on high pressure for 10 minutes, then allow a natural release for 10 minutes.
- 8Once the timer is done, squeeze in some fresh lime juice and use an immersion blender or transfer to a stand blender to puree the soup.
- 9To balance spiciness and sourness, add agave or coconut sugar and stir.
- 10Garnish with chopped cilantro and scallions. Add thinly sliced chili peppers if you like it spicy.
- 11Prepare the aromatics for the white bean stew: chop shallots, celery, and mince garlic.
- 12Grate one large Yukon gold potato.
- 13Add vegetable broth and soaked dried white beans to the Instant Pot.
- 14Add chopped shallots, celery, garlic, and grated potato.
- 15Season with paprika, cumin, salt, and pepper.
- 16Add parsley, thyme and bay leaves (tied together with kitchen twine).
- 17Add a can of crushed tomatoes and three tablespoons of tomato paste. Pour the cans as low and close to the pot as possible to prevent them from sinking.
- 18Pressure cook on high pressure for 12 minutes, then allow a natural release.
- 19Make a gremolata topping by zesting one small lemon, mincing one garlic clove and chopping some flat leaf parsley.
- 20Add gremolata to the stew when cooking is done.
- 21Prepare the aromatics for tomato-fennel chickpeas and brown rice: chop fennel, onions, and mince garlic.
- 22Add vegetable broth, dried chickpeas (soaked overnight), brown rice, and chopped fennel, onions, garlic, and fresh thyme to the Instant Pot.
- 23Season with kosher salt or sea salt, bay leaves, red pepper flakes and black pepper.
- 24Add canned crushed tomatoes and tomato sauce. Pour the cans as low and close to the pot as possible to prevent them from sinking.
- 25Pressure cook on high pressure for 12 minutes, then allow a natural release for 10 minutes.
- 26Stir in baby kale on the sauté setting until wilted.
- 27Squeeze in some fresh lemon juice.
Ingredients
- 4 scallions
- 4 cloves garlic
- 1 thumb-sized piece ginger
- 2 sweet potatoes
- 3 tomatoes
- 4 cups vegetable broth
- 1 tsp salt
- 1 tbsp soy sauce or tamari
- 2 tbsp Thai red curry paste
- 1 cup red lentils
- 1 can light coconut milk
- 1 lime
- 1 handful cilantro
- 2 sliced jalapeños
- 2 shallots
- 2 stalks celery
- 1 Yukon gold potato
- 3 cups vegetable broth
- 1 cup dried white beans
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp salt
- 1 tsp pepper
- 3 stalks parsley
- 1 sprig fresh thyme
- 2 bay leaves
- 1 can crushed tomatoes
- 3 tbsp tomato paste
- 1 lemon
- 1 fennel
- 1 onions
- 1 clove garlic
- 1 sprig fresh thyme
- 1 cup brown rice
- 1 cup dried chickpeas
- 1 can tomatoes
- 1 can tomato sauce
- 1 handful baby kale
- 1 lemon
Equipment
Instant Pot Duo Plus, 6 quartknifebench scraperimmersion blender
Tips
- Use an immersion blender or a stand blender to puree the soup
- Add a bit of agave or coconut sugar to balance the spiciness and sourness of the soup
- Don't skip the gremolata topping
- Grate the Yukon gold potato to help thicken the stew naturally
- Soaking dried beans and chickpeas overnight is recommended
- Tie herbs together with kitchen twine to make a bouquet garni for easy removal
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