Three Easy Instant Pot Recipes

7m
Serves 1
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Directions

  1. 1Prepare the aromatics: chop scallions, mince garlic and ginger.
  2. 2Prepare the vegetables: chop sweet potatoes and tomatoes.
  3. 3Add all the vegetables (sweet potatoes, tomatoes, scallions, garlic, ginger) to the Instant Pot.
  4. 4Pour in vegetable broth, salt, and soy sauce or tamari.
  5. 5Stir well and add Thai red curry paste and rinsed and drained red lentils.
  6. 6Add light coconut milk.
  7. 7Pressure cook on high pressure for 10 minutes, then allow a natural release for 10 minutes.
  8. 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.
  9. 9To balance spiciness and sourness, add agave or coconut sugar and stir.
  10. 10Garnish with chopped cilantro and scallions. Add thinly sliced chili peppers if you like it spicy.
  11. 11Prepare the aromatics for the white bean stew: chop shallots, celery, and mince garlic.
  12. 12Grate one large Yukon gold potato.
  13. 13Add vegetable broth and soaked dried white beans to the Instant Pot.
  14. 14Add chopped shallots, celery, garlic, and grated potato.
  15. 15Season with paprika, cumin, salt, and pepper.
  16. 16Add parsley, thyme and bay leaves (tied together with kitchen twine).
  17. 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.
  18. 18Pressure cook on high pressure for 12 minutes, then allow a natural release.
  19. 19Make a gremolata topping by zesting one small lemon, mincing one garlic clove and chopping some flat leaf parsley.
  20. 20Add gremolata to the stew when cooking is done.
  21. 21Prepare the aromatics for tomato-fennel chickpeas and brown rice: chop fennel, onions, and mince garlic.
  22. 22Add vegetable broth, dried chickpeas (soaked overnight), brown rice, and chopped fennel, onions, garlic, and fresh thyme to the Instant Pot.
  23. 23Season with kosher salt or sea salt, bay leaves, red pepper flakes and black pepper.
  24. 24Add canned crushed tomatoes and tomato sauce. Pour the cans as low and close to the pot as possible to prevent them from sinking.
  25. 25Pressure cook on high pressure for 12 minutes, then allow a natural release for 10 minutes.
  26. 26Stir in baby kale on the sauté setting until wilted.
  27. 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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