Three Easy Instant Pot Recipes

7 mins
Serves 1
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Directions

  1. 1Prepare the aromatics: chop scallions, mince garlic and ginger.
  2. 2Prepare the aromatics: chop scallions, mince garlic and ginger.
  3. 3Prepare the aromatics: chop scallions, mince garlic and ginger.
  4. 4Prepare the vegetables: chop sweet potatoes and tomatoes.
  5. 5Prepare the vegetables: chop sweet potatoes and tomatoes.
  6. 6Prepare the vegetables: chop sweet potatoes and tomatoes.
  7. 7Add all the vegetables (sweet potatoes, tomatoes, scallions, garlic, ginger) to the Instant Pot.
  8. 8Add all the vegetables (sweet potatoes, tomatoes, scallions, garlic, ginger) to the Instant Pot.
  9. 9Add all the vegetables (sweet potatoes, tomatoes, scallions, garlic, ginger) to the Instant Pot.
  10. 10Pour in vegetable broth, salt, and soy sauce or tamari.
  11. 11Pour in vegetable broth, salt, and soy sauce or tamari.
  12. 12Pour in vegetable broth, salt, and soy sauce or tamari.
  13. 13Stir well and add Thai red curry paste and rinsed and drained red lentils.
  14. 14Stir well and add Thai red curry paste and rinsed and drained red lentils.
  15. 15Stir well and add Thai red curry paste and rinsed and drained red lentils.
  16. 16Add light coconut milk.
  17. 17Add light coconut milk.
  18. 18Add light coconut milk.
  19. 19Pressure cook on high pressure for 10 minutes, then allow a natural release for 10 minutes.
  20. 20Pressure cook on high pressure for 10 minutes, then allow a natural release for 10 minutes.
  21. 21Pressure cook on high pressure for 10 minutes, then allow a natural release for 10 minutes.
  22. 22Once 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.
  23. 23Once 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.
  24. 24Once 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.
  25. 25To balance spiciness and sourness, add agave or coconut sugar and stir.
  26. 26To balance spiciness and sourness, add agave or coconut sugar and stir.
  27. 27To balance spiciness and sourness, add agave or coconut sugar and stir.
  28. 28Garnish with chopped cilantro and scallions. Add thinly sliced chili peppers if you like it spicy.
  29. 29Garnish with chopped cilantro and scallions. Add thinly sliced chili peppers if you like it spicy.
  30. 30Garnish with chopped cilantro and scallions. Add thinly sliced chili peppers if you like it spicy.
  31. 31Prepare the aromatics for the white bean stew: chop shallots, celery, and mince garlic.
  32. 32Prepare the aromatics for the white bean stew: chop shallots, celery, and mince garlic.
  33. 33Prepare the aromatics for the white bean stew: chop shallots, celery, and mince garlic.
  34. 34Grate one large Yukon gold potato.
  35. 35Grate one large Yukon gold potato.
  36. 36Grate one large Yukon gold potato.
  37. 37Add vegetable broth and soaked dried white beans to the Instant Pot.
  38. 38Add vegetable broth and soaked dried white beans to the Instant Pot.
  39. 39Add vegetable broth and soaked dried white beans to the Instant Pot.
  40. 40Add chopped shallots, celery, garlic, and grated potato.
  41. 41Add chopped shallots, celery, garlic, and grated potato.
  42. 42Add chopped shallots, celery, garlic, and grated potato.
  43. 43Season with paprika, cumin, salt, and pepper.
  44. 44Season with paprika, cumin, salt, and pepper.
  45. 45Season with paprika, cumin, salt, and pepper.
  46. 46Add parsley, thyme and bay leaves (tied together with kitchen twine).
  47. 47Add parsley, thyme and bay leaves (tied together with kitchen twine).
  48. 48Add parsley, thyme and bay leaves (tied together with kitchen twine).
  49. 49Add 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.
  50. 50Add 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.
  51. 51Add 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.
  52. 52Pressure cook on high pressure for 12 minutes, then allow a natural release.
  53. 53Pressure cook on high pressure for 12 minutes, then allow a natural release.
  54. 54Pressure cook on high pressure for 12 minutes, then allow a natural release.
  55. 55Make a gremolata topping by zesting one small lemon, mincing one garlic clove and chopping some flat leaf parsley.
  56. 56Make a gremolata topping by zesting one small lemon, mincing one garlic clove and chopping some flat leaf parsley.
  57. 57Make a gremolata topping by zesting one small lemon, mincing one garlic clove and chopping some flat leaf parsley.
  58. 58Add gremolata to the stew when cooking is done.
  59. 59Add gremolata to the stew when cooking is done.
  60. 60Add gremolata to the stew when cooking is done.
  61. 61Prepare the aromatics for tomato-fennel chickpeas and brown rice: chop fennel, onions, and mince garlic.
  62. 62Prepare the aromatics for tomato-fennel chickpeas and brown rice: chop fennel, onions, and mince garlic.
  63. 63Prepare the aromatics for tomato-fennel chickpeas and brown rice: chop fennel, onions, and mince garlic.
  64. 64Add vegetable broth, dried chickpeas (soaked overnight), brown rice, and chopped fennel, onions, garlic, and fresh thyme to the Instant Pot.
  65. 65Add vegetable broth, dried chickpeas (soaked overnight), brown rice, and chopped fennel, onions, garlic, and fresh thyme to the Instant Pot.
  66. 66Add vegetable broth, dried chickpeas (soaked overnight), brown rice, and chopped fennel, onions, garlic, and fresh thyme to the Instant Pot.
  67. 67Season with kosher salt or sea salt, bay leaves, red pepper flakes and black pepper.
  68. 68Season with kosher salt or sea salt, bay leaves, red pepper flakes and black pepper.
  69. 69Season with kosher salt or sea salt, bay leaves, red pepper flakes and black pepper.
  70. 70Add canned crushed tomatoes and tomato sauce. Pour the cans as low and close to the pot as possible to prevent them from sinking.
  71. 71Add canned crushed tomatoes and tomato sauce. Pour the cans as low and close to the pot as possible to prevent them from sinking.
  72. 72Add canned crushed tomatoes and tomato sauce. Pour the cans as low and close to the pot as possible to prevent them from sinking.
  73. 73Pressure cook on high pressure for 12 minutes, then allow a natural release for 10 minutes.
  74. 74Pressure cook on high pressure for 12 minutes, then allow a natural release for 10 minutes.
  75. 75Pressure cook on high pressure for 12 minutes, then allow a natural release for 10 minutes.
  76. 76Stir in baby kale on the sauté setting until wilted.
  77. 77Stir in baby kale on the sauté setting until wilted.
  78. 78Stir in baby kale on the sauté setting until wilted.
  79. 79Squeeze in some fresh lemon juice.
  80. 80Squeeze in some fresh lemon juice.
  81. 81Squeeze in some fresh lemon juice.

Ingredients

  • 4 scallions
  • 4 scallions
  • 4 scallions
  • 4 cloves garlic
  • 4 cloves garlic
  • 4 cloves garlic
  • 1 thumb-sized piece ginger
  • 1 thumb-sized piece ginger
  • 1 thumb-sized piece ginger
  • 2 sweet potatoes
  • 2 sweet potatoes
  • 2 sweet potatoes
  • 3 tomatoes
  • 3 tomatoes
  • 3 tomatoes
  • 4 cups vegetable broth
  • 4 cups vegetable broth
  • 4 cups vegetable broth
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tbsp soy sauce or tamari
  • 1 tbsp soy sauce or tamari
  • 1 tbsp soy sauce or tamari
  • 2 tbsp Thai red curry paste
  • 2 tbsp Thai red curry paste
  • 2 tbsp Thai red curry paste
  • 1 cup red lentils
  • 1 cup red lentils
  • 1 cup red lentils
  • 1 can light coconut milk
  • 1 can light coconut milk
  • 1 can light coconut milk
  • 1 lime
  • 1 lime
  • 1 lime
  • 1 handful cilantro
  • 1 handful cilantro
  • 1 handful cilantro
  • 2 sliced jalapeños
  • 2 sliced jalapeños
  • 2 sliced jalapeños
  • 2 shallots
  • 2 shallots
  • 2 shallots
  • 2 stalks celery
  • 2 stalks celery
  • 2 stalks celery
  • 1 Yukon gold potato
  • 1 Yukon gold potato
  • 1 Yukon gold potato
  • 3 cups vegetable broth
  • 3 cups vegetable broth
  • 3 cups vegetable broth
  • 1 cup dried white beans
  • 1 cup dried white beans
  • 1 cup dried white beans
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp cumin
  • 1 tsp cumin
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp pepper
  • 1 tsp pepper
  • 3 stalks parsley
  • 3 stalks parsley
  • 3 stalks parsley
  • 1 sprig fresh thyme
  • 1 sprig fresh thyme
  • 1 sprig fresh thyme
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • 1 can crushed tomatoes
  • 1 can crushed tomatoes
  • 1 can crushed tomatoes
  • 3 tbsp tomato paste
  • 3 tbsp tomato paste
  • 3 tbsp tomato paste
  • 1 lemon
  • 1 lemon
  • 1 lemon
  • 1 fennel
  • 1 fennel
  • 1 fennel
  • 1 onions
  • 1 onions
  • 1 onions
  • 1 clove garlic
  • 1 clove garlic
  • 1 clove garlic
  • 1 sprig fresh thyme
  • 1 sprig fresh thyme
  • 1 sprig fresh thyme
  • 1 cup brown rice
  • 1 cup brown rice
  • 1 cup brown rice
  • 1 cup dried chickpeas
  • 1 cup dried chickpeas
  • 1 cup dried chickpeas
  • 1 can tomatoes
  • 1 can tomatoes
  • 1 can tomatoes
  • 1 can tomato sauce
  • 1 can tomato sauce
  • 1 can tomato sauce
  • 1 handful baby kale
  • 1 handful baby kale
  • 1 handful baby kale
  • 1 lemon
  • 1 lemon
  • 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