Instant Pot

Quinoa and Veggies Teriyaki – Instant Pot

Quinoa and Veggies Teriyaki – Instant Pot

Leslie Cook

At least once a day I comment how much I love my Instant Pot . . . every time I open it up to throw in some beautiful organic whole food items and anticipate something yummy in a few minutes. And it’s so easy to clean!

So I used this technique once when I had a bunch of summer squash and peppers I needed to use up. This time I just had peppers — the pretty little multi-colored mini-peppers. Since the dish was a hit at my house the first time, I decided to make it again with just peppers. And it was good again — but I don’t have exact measurements, just a picture.

Quinoa & Veggies Teriyaki – Instant Pot

Ingredients

  • Extra virgin olive oil, 2 TB
  • Garlic, 2 large cloves
  • Onion, one large
  • Mini-peppers, 1 lb. bag
  • Quinoa, one cup dried
  • Water, 2-1/2 cups
  • Salt, 2-3 tsp.
  • Teriyaki sauce, 1/4-1/2 cup

Instructions

  1. Prepare the veggies: mince the garlic, slice the onion into pie-shaped wedges and break apart or petite dice, remove stems from peppers and cut in half.
  2. Add the quinoa, 2 cups of water (the additional half cup or so is for making the sauce the veggies cook in) and 2 tsp. salt to the Instant Pot, set to Pressure, close the lid and vent, and Pressure for 15 minutes. Let the pressure release naturally.
  3. Spoon the quinoa into a serving bowl.
  4. Cancel Pressure. Set the IP on Saute for a few minutes. Add the olive oil to the pot along with the minced garlic and onion. Saute for a couple of minutes, then add the peppers and continue to saute for a minute or two  more.
  5. Add 1/2 cup water to the veggies in the IP with 1/4-1/2 cup teriyaki sauce. Put the lid on (I used a see-through IP lid for this part) and Steam for a couple of minutes until the veggies reach the degree of softness you prefer.
  6. Be sure the veggies are plenty saucy. If you need to, add more water and teriyaki sauce as they cook.
  7. When done, adjust the seasoning with a little more salt if needed.
  8. Spoon the veggies and sauce over the waiting quinoa.

Although we like the veggie and quinoa fresh out of the Instant Pot, this dish is fine cold as well.

Instant Pot Cauliflower and Broccoli Curry Soup

Instant Pot Cauliflower and Broccoli Curry Soup

Leslie Cook

I got a little behind on the broccoli from my CSA box this week and had to use that and the head of cauliflower I received as well. I found what looked like a quick and easy recipe on Pinterest, made a couple of modifications to it, and  it came out very nicely, a lovely creamy vegan soup.

Instant Pot Cauliflower and Broccoli Curry Soup

Ingredients

  • Extra virgin olive oil, 2-3 TB
  • Garlic, 2 cloves
  • Onion, 1/2 large
  • Cauliflower head, small, broken into florets
  • Broccoli florets, 2 cups
  • Red bell pepper, 1 small, thinly sliced
  • Potatoes, five or six very small red or blue potatoes quartered
  • Coconut milk, 1 19-oz. can full fat or 2 cups fresh
  • Water, 2 cups
  • Vegeta, 2 tsp.
  • Cumin, 1 tsp.
  • Thyme, dried, 1 tsp.
  • Curry powder, 1-2 TB to taste (My curry powder called itself “hot” — ok — but since I have spice sensitive people, I started with 1 tsp and ended up with 4. The original recipe also called for 1 tsp. cayenne. I prefer hot paprika, but I left it out since the curry had enough bite for my group).
  • Cilantro, fresh, for garnish

Instructions

  1. Prepare the veggies: peel and mince the garlic, petite-dice/chop the onion, cut the pepper into 1″ strips, break or cut the cauliflower and broccoli into florets.
  2. Whisk the seasonings into the coconut milk and set aside.
  3. Add the Vegeta to 2 cups hot water and set aside.
  4. Add the extra virgin olive oil to the Instant Pot and turn on to Saute for 10 minutes.
  5. Add the minced garlic and onion to the pot and saute briefly until softened.
  6. Cancel Saute. Add the water mixed with Vegeta to the pot.
  7. Add the remaining veggies to the pot. I have a mesh basket insert, and I think it’s easier to place the veggies in the basket and put the basket into the pot.
  8. Close the lid and set to Steam for three minutes. When finished, do a Quick Release and open the lid. If you used a basket insert with the veggies, lift it out. Otherwise spoon out most of the veggies into a bowl.
  9. Whisk the coconut milk and seasonings into the water that remains in the bottom of the Instant Pot, and return the veggies to the pot (this time without the mesh basket).

Serve, slurp, savor . . .

Split Pea Barley Soup Redux – For The Instant Pot

Split Pea Barley Soup Redux – For The Instant Pot

Leslie Cook

I’m going to work my way through some of my old recipes with my Instant Pot — which, by the way, I’m loving! Here’s one I made the other day: Split Pea Soup with Barley. Hearty and delicious.

SPLIT PEA SOUP WITH BARLEY
Ingredients

I am using a 6 quart Instant Pot. This recipe makes about three quarts.

  • 1/4 cup extra virgin olive oil
  • Garlic, 2 cloves minced (1 TB)
  • Spanish onion, 1/2 large, petite diced
  • Carrots, 2 large, petite diced
  • Celery stalks, 2 large, petite diced
  • Salt, 2 tsp.
  • Cumin, 2 tsp.
  • Turmeric, 2 tsp.
  • Hot paprika, 1/2 tsp.
  • Water, 7 cups (for the lentils) + 2 more cups (for the barley)
  • Vinegar, 3 TB
  • Green split peas, 1 lb.
  • Barley, 1/2 cup
  • Cilantro, 1 bunch, chopped (sometimes I also use, or use instead, chopped kale or spinach or chard)

Instructions

  1. Wash and prepare all the veggies and the garlic.
  2. Set the Instant Pot on Saute, and add the olive oil.
  3. Add the garlic and onion and saute briefly. Add the carrots and celery and continue to saute for a few moments.
  4. “Cancel” the Saute.
  5. Add the split peas to the Instant Pot, 7 cups of water, salt, cumin, turmeric, hot paprika and vinegar. Stir to mix all well.
  6. Close the lid of the Instant Pot and the vent. Set it to Pressure, High, for 20 minutes. I like to still see peas a bit, not have them totally disintegrated.
  7. Measure two cups of water. Rinse the barley, and add it to the 2 cups of water and set aside.
  8. Hit “Cancel” on the Instant Pot when finished. I usually do a QPR (Quick Pressure Release) so I can check on the state of the pot contents, not overcook. I can always Pressure more as needed. In this case, the split peas will not be finished because they’re going to cook more with the barley.
  9. Add the barley and water mixture to the soup, stirring it in. Set the Instant Pot to High Pressure for 10 minutes.
  10. This time when finished, don’t hit “Cancel.” You can do a regular pressure release (until you’re in a hurry to taste), letting the pot contents cook a little more as the pressure subsides. The pot will go to holding Warm.
  11. Stir, and check the liquid content and seasoning. Add more water if you need it and adjust seasonings as needed.
  12. I like my split peas and barley to retain some texture, but if you like everything softer and have a glass lid, you can put on the lid and let the Instant Pot continue to keep the soup warm, or you can Cancel and set the Pot to Saute with the lid on while you watch. With the latter, you need to stir fairly frequently to avoid browning on the bottom.  You can also set the Pot to Pressure on High for another 2-5 minutes (remember, there is cooking time before and after the Pressure time as pressure builds, then subsides).
  13. When the soup is finished, stir in the chopped cilantro.

I gave detailed instructions here, but this is soooooo easy. Basically it’s a matter of five minutes veggie prep time, five minutes Saute time, adding the split peas and their water along with the vinegar and seasonings and Pressuring for 20 minutes, then adding the barley and its water and Pressuring for another 10 minutes, checking it out and adjusting and adding the cilantro.

“Give peas a chance.”

For more, visit my blog, vegetatingwithleslie.org, “Like” me on FaceBook/Vegetating with Leslie or follow me on Twitter, @vegwithleslie.

Another Instant Pot Recipe – Aloo Gobi

Another Instant Pot Recipe – Aloo Gobi

Leslie Cook

For those of you who are looking for recipe inspiration, I have a huge set of files on Pinterest that I used to use when I wanted to try something new in the Cafe and now use for ideas for the CSA or just to try at home. My user name is LeslieCooks. I haven’t filed many of my own things there — I post them all right here, through my blog and just haven’t taken time yet to post them in Pinterest. But you’ll find loads of vegetarian files, then files under vegan-this and vegan-that when I started experimenting with veganism. During the summer for the CSA, I started keeping files by veggie — cauliflower, eggplants, etc. Recently I started a file of Instant Pot recipes.

So after many years on Middle Eastern dishes, I’ve been pretty fixated on Indian food lately, and it really lends itself to the Instant Pot. I often find my recipes on Pinterest. A couple of weeks ago, I came across a page (through Pinterest), cookwithmanali.org. Her recipes are excellent — she has a Facebook page too, just for the Instant Pot.

This week, I tried a recipe from Vegan Richa with a few changes for the taste buds of my family. As much as I love spicy food, Andy is kind of heat sensitive, so I had to tone it substantially. I also reduced the salt a bit. The dish was delicious, and Andy even went back for seconds and thirds.

INSTANT  POT ALOO GOBI

Ingredients

  • Red onion, one half
  • Garlic, 5 cloves
  • Serrano pepper, one half
  • Ginger, one 1/4″piece, peeled
  • Tomatoes, 2-4 plum
  • Potatoes, 2 medium
  • Cauliflower, 1 small head
  • Extra virgin olive oil, 2-4 TB
  • Cumin, 1 tsp.
  • Turmeric, 1 tsp.
  • Paprika, 1 tsp.
  • Salt, 1 tsp.
  • Garam masala, 1 tsp.

Instructions

  1. Add the peeled garlic, peeled ginger, Serrano pepper, tomatoes cut in half, cumin, turmeric, paprika and salt to a blender or Vitamix and blend until smooth.
  2. Cut the potato into 1″ cubes (I never peel potatoes) and the cauliflower into florets. Remember, any parts of the cauliflower you don’t use you can throw into a bag for use with other washed veggie scraps in a soup broth you make in the Instant Pot when enough accumulate).
  3. Set the Instant Pot to saute, add the blended tomato and seasonings and stir.
  4. Add the potato cubes, continuing to stir for a few seconds, then close the lid (if you have a clear lid to watch what’s going on, that’s great — I haven’t gotten mine yet). Cook the potatoes for 2 or 3 minutes until they soften a little.
  5. Add the cauliflower florets and stir. I actually added just a little water at this point and stirred it into the tomato sauce thoroughly to make certain there was enough moisture for pressure cooking.
  6. Hit Cancel. Reset the IP for High Pressure, 2 minutes, and close the lid and vent.
  7. When the IP finishes, do an IPR (Instant Pressure Release). Add the garam masala, stir lightly, and serve with brown Basmati rice (by the way, I cook the rice before the Aloo Gobi – 1 cup rice, 2 cups water, 1/2 tsp. salt, High Pressure for 10 minutes, natural pressure release for 10 minutes, then…rice!)

Enjoy!!

I’m big on Dal Makhani lately. Just making another batch in my Instant Pot.

I’m big on Dal Makhani lately. Just making another batch in my Instant Pot.

Leslie Cook

DAL MAKHANI

Ingredients
(Serves 3-4 unless you have a big appetite like I do!)

  • Urad dal (Whole black lentils), 1/2 cup
  • Dark red kidney beans, dry, 2 TB rounded
  • Spanish onion, 1 large, finely chopped
  • Ginger root, 1 TB, peeled and finely minced
  • Garlic, 1 clove, peeled and finely minced
  • Plum tomatoes, 3
  • Green chilies, 1-2 finely minced (Serrano is a good one) – I just used 1/2 of one chili
  • Turmeric, 1/4 tsp.
  • Cumin seeds, 1/2 tsp.
  • Chili powder, 1 tsp.
  • Coriander, 2 tsp.
  • Garam masala, 1/2 tsp.
  • Extra virgin olive oil, 1 – 2 TB
  • Cream (I used coconut milk for my vegan version), 1/2 cup
  • Salt, 3/4-1 tsp). (to taste)
  • Cilantro, a few leaves chopped for garnish

Directions

  1. Add the olive oil and cumin seeds to the Instant Pot and Saute until the seeds crackle. Cancel the IP while you prepare the remaining ingredients.
  2. Mince the garlic, peeled ginger root and green chili (I just used about 1/2 of one chili. I have a lot of spice sensitive people in the house). Add to the IP.
  3. Finely chop the onion and add to the IP. Turn on Saute again, and cook until soft. Cancel the IP.
  4. Run the cut-up tomatoes through a Vitamix or blender.  Add water to 3 cups. Add to IP along with remaining seasonings except garam masala.
  5. Add the dried black lentils and dried kidney beans.
  6. Close the lid of the IP and close the vent. Turn the IP on at High Pressure for 40 minutes. If you like the black lentils (Urad Dal) to retain their shape better, just add the kidney beans, set the pressure at 20 minutes, do a quick release, add the black lentils, stir, close lid and vent and cook at high pressure for the remaining 20 minutes.
  7. When done, allow the pressure to release naturally for 10-15 minutes. If the pressure isn’t yet fully released, do a quick release and remove the lid.
  8. Add the garam masala and let it blend for a few moments.
  9. Add a vegan milk. I used coconut milk. Pea protein milk would also work.
  10. Remove from the IP, and garnish with cilantro.

I enjoy the Dal these days with a medley of Rice and Ancient Grains from Food with Purpose that I get at Costco. It has a great texture and nice, nutty flavor and takes about 10 minutes to cook in the IP.