Recipes

Creamy (Vegan) Mushroom Soup

Creamy (Vegan) Mushroom Soup

Leslie Cook

I have more time at home these days with Covid-19 floating around. I kind of like not having to go out, not having deadlines, just enjoying the people who share our home with me. I’m walking more, cooking more, and I’m contemplating reading a book. A print book. I’m also looking forward to more time researching and writing the book I’m working on.

For now, I’m going to share something I made last evening. I wanted to try out a new product I just got in my Imperfect Foods box this week, Forager Project Organic Dairy-free Cashewmilk Yogurt. But first, before the recipe, I want to recommend two things.

Imperfect Foods. Awesome company. They have added quite a few products beyond fresh produce to their line since I started with them, and I now get almost everything we eat from them at a lower price than in the stores. Doorstep deliveries with single-use disposable gloves are especially nice right now when we aren’t going into public spaces.

Forager Project. Awesome product, their yogurt. I’m really picky about these things, and the yogurt tasted just like the dairy version. Better in fact. And it has the same healthy profile with live active cultures. And unlike most commercial yogurts, no distressing additives. They have a sour cream, which I’ll try — and I just emailed them to ask if they might consider developing Labne, a thick, spreadable Middle Eastern yogurt that I miss terribly.

Creamy (Vegan) Mushroom Soup

I used my Instant Pot for part of this soup, but it’s not essential. Just speeds things up a little if that’s desirable. This recipe made about a quart and a half of soup, just right for Andy and me to polish off last evening.

Ingredients

  • Mushrooms, 8 oz. (mine were fresh, but dried mushrooms would work very well)
  • Celery, four stalks
  • Onion, large, one half
  • Spinach, one very large handful
  • Extra virgin olive oil, 3 TB*
  • Flour, 2 TB*
  • Water, 6 cups
  • Salt, 1-2 tsp.
  • Forager Project Cashewmilk Yogurt, 1 cup

Instructions

Wash all the veggies. Dice the celery by cutting lengthwise 2-3 times on each stalk, then across the strands at 1/4” intervals. Petite dice or mince the onion. Chop the spinach. Slice the mushrooms.

Sauté the mushrooms in 1 TB olive oil at medium-high heat until they start to brown slightly. Remove them from the pan, and deglaze the pan, reserving the mushroom liquid.

Sauté the onion and celery in the Instant Pot briefly, add 1 tsp. of the salt and 5 cups of the water. Cancel Sauté on the Instant Pot, close the lid and vent, and turn it on Pressure for about 10 minutes. Do a quick release. Cancel Pressure.

Remove the mushroom deglazing liquid from the pan into a measuring cup and add more water to reach one cup. Set aside. Add the remaining 2 TB olive oil to the pan and 2 TB of flour for a roux. Stir continually as you add the cup of liquid from the measuring cup, and whisk if needed. Whisk the roux into the soup in the Instant Pot. *

Add the chopped spinach to the soup, stir, and adjust the seasoning, adding as much as another teaspoon of salt if needed.

Place a cup of the Cashewmilk Yogurt in a bowl, and slowly whisk in some of the hot soup, at least 1-2 cups. This process prevents separation. Stir this mixture back into the soup.

Check the seasoning again, stir in some of the mushrooms and sprinkle some over the top of the bowl. Serve and enjoy!

* Next time I make this soup, instead of a roux, I’ll skip that step and leave out those 2 TB extra virgin olive oil. I’ll use that cup of water to pressure a peeled diced potato in the Instant Pot for ten minutes, mash the potato — then remove the thickened liquid and set it aside. I’ll add it back into the soup after I sauté the onion and celery and pressure them with the five cups of water. This should thicken the soup nicely.

Hummus with my Instant Pot

Hummus with my Instant Pot

Leslie Cook

Many evenings, Andy and I just prefer to snack for dinner. Hummus is always a sure hit. This time I tried it with my Instant Pot. The only cooked part is the dried chickpeas, but my Instant Pot makes Hummus-making a great spur-of-the-moment dinner-snack.

I also tried out a new technique for super smooth hummus like the restaurants make. It worked great! This hummus was amazing. Read on for the hint . . .

Ingredients

  • Dried chickpeas, 1 lb.
  • Garlic, 2 tsp. or 2 lg. cloves
  • Tahina, 1 cup
  • Lemons, 1/2 cup juice, about 2 lg. lemons
  • Extra virgin olive oil, 1/2 cup
  • Bean liquid, 1- 2 cups, depending on how much water beans absorbed during cooking (dilute bean liquid with water if too strong)
  • Sea salt, 2 scant tsp
  • Cumin, 2 tsp.
  • Szeged hot paprika, 1 tsp.

Directions

  1. Rinse the chickpeas, and place in a wire mesh insert in the Instant Pot. If you don’t have a wire mesh insert, just place them directly into the pot. Add three quarts of water, close the lid and vent and Pressure for one hour.
  2. Perform a Quick Release . . . or release the pressure naturally. Either way is fine. These beans can’t really get too soft.
  3. Remove the wire mesh basket with the chickpeas from the Instant Pot, drain, and place in a bowl in the sink. Reserve the bean cooking liquid that remains in the Instant Pot.
  4. Hint for beautiful, smooth hummus: Run cold water into the chickpea bowl and rub the chickpeas between your hands as the bowl fills and the water continues to run slowly. The chickpeas should remain at the bottom of the bowl, and the “skins” will float to the top where you can scoop them up and remove them. You might have to help this process along a little, but you should be able to remove most of the skins. It’s worth it!!
  5. Drain the chickpeas again and place in the food processor.
  6. Reserve the bean cooking liquid that remains in the Instant Pot.
  7. Add all other ingredients except reserved bean liquid to the food processor bowl (garlic, lemon juice, extra virgin olive oil, tahina, seasonings).
  8. Pulse and blend briefly.
  9. Measure two cups of the reserved bean liquid.
  10. Begin adding bean liquid as the processor is running, , through the feed tube. Keep an eye on the consistency. It will thicken as it cools, but it’s easier to add liquid later than to add too much now and have liquidy hummus.
  11. When desired consistency is reached, let processor run for 2-5 minutes more to make the hummus as smooth as possible.
  12. Remove hummus from processor, put on a plate, garnish with olive oil, parsley, paprika, sumac, za’atar or additional chickpeas as desired.

I was in the mood for homemade bread with my hummus and happened to have my Spelt Ciabatta rising on the counter for a couple of days. I forgot that I meant to use more liquid this time in relation to the flours, but it was good anyway, with a nice sourdough kind of aroma and flavor. The bread is so incredibly easy that it occurred to me I should just keep one going so I can pop some into my Dutch Oven a couple of times a week to enjoy with whatever we’re eating. Rolling it in a mix of seeds would also make an interesting variation.

Oh, and one more tip — that leftover chickpea cooking liquid you have? Try making Aquafaba. Whip the chickpea juice until it makes white peaks, just like whipped egg whites. And then let your imagination go to work on ways you can use it for desserts, matzah balls, whatever.

Instant Pot! Israeli White Bean Soup

Instant Pot! Israeli White Bean Soup

Leslie Cook

This is another of my old favorites that I reworked for my Instant Pot. Although I already halved the recipe from what I made in the Cafe, I had to halve it again to fit my pot. It should now actually make a gallon (I mistakenly indicated it would make a gallon in the original recipe).

ISRAELI WHITE BEAN SOUP FOR THE INSTANT POT

Ingredients 

  • Olive Oil, 2 TB – 1/4 cup
  • Garlic, 2 large cloves, minced
  • Spanish onion, 1/2 lg, petite diced
  • Celery, 1 (lg) or 2 regular stalks, bias cut
  • Carrots, 1 (lg) or 2 regular, bias cut
  • Potatoes, 3 size “A” potatoes, 1″ dice, skin on
  • Cumin, 1/2 TB
  • Tomato, 4 lg plum tomatoes, petite diced, or one  19 oz. can petite diced tomatoes
  • Tomato Paste,  2 level TB or to desired thickness
  • Salt, 2 tsp or to taste
  • Szeged hot paprika, 1/2 tsp
  • Cilantro, 1/2 bunch, chopped
  • White beans (Navy Pea Beans or Canellini), 1 lb. dried
  • Water, 2 quarts to start

Directions

  1. Rinse beans well, and put into Instant Pot with 2 quarts water. Close the lid and vent, and Pressure the beans for 15 minutes.
  2. At the end of the cooking time, hit Cancel, and do a Quick Release. Remove the beans with their water to a bowl and set aside.
  3. While the beans are cooking, mince the garlic, petite dice or chop the onion, slice the celery and carrots on the bias, and cut the potato into 1” chunks. If using fresh tomatoes, petite dice the tomatoes.
  4. When the veggies are ready and the beans with their liquid removed from the Instant Pot, add olive oil to the pot.
  5. Set Instant Pot to Sauté and add the minced garlic. Stir briefly.
  6. Add the onions next, and saute until soft, then the carrots and celery. Sauté, stirring, for a moment or two longer.
  7. Add the potatoes to the pot along with the petite diced tomatoes and reserved  beans and cooking liquid, and 2 TB of the tomato paste. Leave the Instant Pot on Sauté to bring the mixture to a simmer.
  8. While waiting for the mixture to come to a simmer, add the seasonings: cumin, salt, hot paprika.
  9. Cancel Sauté. Put the lid on the IP and close the vent. Set to Pressure for 15 minutes.
  10. At the end of the cooking time, hit Cancel, and do a Quick Release.
  11. Check the consistency of the soup. When finished, the soup should be thick with veggies and beans but with enough broth to be soup. Add remaining TB of tomato paste if desired, more water if desired, and adjust the seasoning.
  12. Check the consistency of the potatoes and beans, which should be tender (usually Cannellini beans cook fairly quickly). If needed, set the pot to Sauté, cover and select either Sauté to continue cooking at a more rapid rate or Keep Warm to continue at a slower rate. I like to cover it with my glass Instant Pot lid at this point so I can see what’s happening.
  13. When the soup is ready, either Cancel or Keep Warm (if you’re not eating immediately). Add chopped cilantro — and serve and enjoy.

P.S. If you need to thin the soup, just add water at the end of cooking (or when you reheat after storage) until it reaches the consistency you like. You will probably need to adjust the salt as well.

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 . . .

Quick Instant Pot Soup From Kitchen Basics

Quick Instant Pot Soup From Kitchen Basics

Leslie Cook

Last year was the “Year of the Pulse.” Fancy word for beans. Despite the low-carb craze, beans are still an incredibly potent health food. They were good before the carb thing, during it and yes, are still good. As one writer said, they “scour” your veins. And that’s not to mention they are loaded with B-vitamins and iron (in case you don’t get enough from your cast iron cookware). Now those are important vitamins and minerals in a vegan household.

My Instant Pot lets me throw in dried beans and usually have them perfectly cooked within half an hour (with the exception of chickpeas, which usually cook longer, and lentils, which usually cook shorter). So I said to my husband, Andy, “We should eat more beans.” To which he responded, “I don’t like them.” To which I responded, “Trust me.”

The only problem is, I haven’t been in the mood for cooking as much lately, winter doldrums maybe, after long weeks of zigzagging temperatures from -60 degrees (with the windchill) to +30 degrees overnight, ice, snow, salt, slush and high winds. Oh, and did I mention the coyote having a party in my backyard? So I needed something quick and easy.

I looked through my kitchen library of beans and chose lentils because they cook quickly, small red beans (really, Goya calls them that) because they’re pretty, and then I thought barley might be a nice, chewy and substantial addition. I had almost a pound of Crimini mushrooms I needed to use up before my new CSA box arrived from Andy’s office, and as always I had carrots and celery in the ‘fridge and onions. And that’s all I needed plus five minutes prep-time and thirty minutes Instant Pot time.

Oh, and one more thing: I always keep Vegeta in the cabinet. I usually make my soup broths from the veggies I saute when I start to make a soup, but every once in a while, I throw in the Vegeta, and it’s very good! I can county on Andy liking something when I use the Vegeta, and since I was making a point with the beans, I figured that would help me make my case.

One thing I should have used but didn’t this time was turmeric, which I should be putting into our food every day for best benefits and beautiful dishes.

Quick Instant Pot Soup From Kitchen Basics

Ingredients

  • Extra virgin olive oil, 1/4 cup
  • Garlic, 1 large clove
  • Onion, 1/2 large
  • Carrots, 3 med.-large
  • Celery, 3 stalks, med.-large
  • Mushrooms, Crimini, 3/4-1 lb.
  • Lentils, 1/2 cup
  • Barley, 1/2 cup
  • Small Red Beans, 1/4 cup
  • Water, 3 quarts
  • Vegeta, 1 tsp/cup water (4 TB)

Instructions

  1. Prepare the veggies: peel and mince the garlic, petite-dice/chop the onion, slice carrots and celery on the bias, dry-wipe the mushrooms to clean them and slice.
  2. Add the extra virgin olive oil to the Instant Pot and turn on to Saute for 10-20 minutes.
  3. Add the veggies in this order and saute briefly after each addition: minced garlic, chopped onion, sliced carrots and celery, and finally, sliced mushrooms.
  4. Add 3 quarts of water to the Instant Pot along with 4 TB Vegeta, and continue cooking on Saute.
  5. Rinse the lentils and beans and add to the pot along with the barley (I wanted a brothy soup, but if you like a thicker soup, just add more beans and barley).
  6. Cancel Saute. Set Pressure to High for 30 minutes, and close the lid and vent.
  7. At the end of the cooking time, you can do either a Natural Release or a Quick Release, and check the beans. These small beans and the barley should be cooked at this point, but if they’re not, put them back under Pressure for a few minutes longer.
  8. If you’d like to add some fresh greens, chop and add them when the soup is ready to serve.

Guess what? This soup took me no time, was delicious, and had beans in it. And best of all . . . Andy liked it!

Mushroom Wraps for Dinner from My Air Fryer

Mushroom Wraps for Dinner from My Air Fryer

Leslie Cook

I got an Air Fryer for my birthday! It’s not quite as quick a study as the Instant Pot, but I do better with it once I put out of my head that things are going to taste exactly as though they were deep-fried. But it is a good kitchen tool, and I feel as though I’m just at the beginning of learning what I can do.

Pictured are some Mushroom Wraps I made for dinner last night (and am enjoying right now for lunch). I used a simple filling — very simple — my favorite for anything I stuff, cabbage, peppers, and now this:

Mushroom Filling

Ingredients 

  • Brown Basmati rice, 3 cups cooked
  • Mushrooms, sliced and pan roasted, 1 lb.
  • Salt, 1/2 tsp.
  • Za’atar, 1-1/2 tsp. (Za’atar is a Middle Eastern mix of herbs, available in bags at Butera, Garden Fresh and online – substitute with thyme and oregano to taste)
  • Olive oil, 1/4 cup
  • Tomato juice
  • Lemons, juice of 1-2

Directions

  1. Cook 1 cup of dried brown Basmati rice with a teaspoon of salt in the Instant Pot or with your usual method (which will make 3 cups cooked).
  2. Pan roast the sliced mushrooms until the liquid cooks off — or Saute in the Instant Pot.
  3. Cut up the mushrooms loosely and pulse two or three times in a food processor.
  4. Add the rice, 1⁄4 cup of olive oil, seasonings, lemon juice and a half teaspoon of salt to the processor, and pulse a
    few times. The mixture should be gravelly and cohesive. Do not over-process.

I used wonton wraps, wrapped up the mushroom filling in each one and brushed lightly with extra virgin olive oil. I set the air fryer at 350 degrees for 15 minutes.

Next time I’ll use something larger because it was a little tedious to wrap all of these, and I don’t have that much patience. They could have been a little more beautiful if someone with more patience had been doing it.

Another time I’ll also make a sauce. Maybe a mustard sauce would be nice. And I’ll reduce the air frying time. Ten minutes would probably have been enough.

But they’re still good! Now back to the Instant Pot for my evening meal with Manali’s Instant Pot Aloo Saag, which I love, love, love.

Tahina Sauce

Tahina Sauce

Leslie Cook

Makes 2 Quarts

Ingredients
Tahina, 3 cups
Lemons, juice of 3-4 (1/2 cup)
Garlic, 4 cloves
Sea salt, 1 TB
Cumin, 1 TB
Szeged hot paprika, up to 1/4 tsp (opt.)
Water, 5 cups (bring to 8 c. mark in blender or VitaMix)
Cilantro, ¼ lg. bunch, chopped (opt.)

Place all ingredients in a high-powered blender. Pulse to get started mixing ingredients, then turn up to high and run until smooth.

If cilantro is desired, roughly chop, then add to mix in blender. Pulse a few times until evenly chopped.

Instant Pot: Veggie Soup Middle Eastern Style

Instant Pot: Veggie Soup Middle Eastern Style

Leslie Cook

In my tiny cafe, we served up sixteen fresh salads, three soups and a daily special every day as well as homemade condiments. We made everything fresh from whole foods, so as you can imagine, we had to move pretty quickly. Mornings in the cafe were not the time to meditate on seasonings — so I developed templates for myself.

I had two soup templates — puréed soups, for which I relied on my pot and my VitaMix, and chunky soups, which needed only a pot and now my Instant Pot. This recipe is one of the latter, although I never made it in the Cafe. I just created it now from what I happened to have in my refrigerator.

My chunky soups almost all began the same way: I prepared my beans to barely al denté (oh my gosh, the IP changed my world of beans) and set them aside. The exception to this process was lentils, which I added after the initial veggie saute. I filled the bottom of a very large soup pot with extra virgin olive oil and sautéed lots of chopped onion and garlic in it. Sometimes I added petite diced carrots and celery to that. Then I added water sufficient for the soup (along with lentils if I was using those). Sometimes the cooking liquid included petite diced tomatoes, either fresh or canned, sometimes a little tomato paste, sometimes tomatoes and tomato paste, sometimes none of those, just broth. The water with the sautéed onions, garlic, carrot and celery made was a lovely broth base for anything else I might add — and now, if I want to get really fancy with extra layers of flavor, I can add an IP broth from veggie “waste” if I happen to have some on hand. I added beans back into the pot close to the end of cooking time.

My basic Middle Eastern seasoning set was 3:3:1 — Salt:Cumin:Hot Paprika, that is, the same amount of salt as cumin and one-third as much hot paprika. For a three gallon pot, that would be three tablespoons of salt, three tablespoons of cumin and 1 tablespoon of hot paprika. Of course, I always used a little less than the template so I could adjust for variations in how the soup mingled with the seasonings — and I often added a variety of other typical Middle Eastern seasonings for more textured flavors. These included fresh ginger root, crushed coriander, harif (Arabic: harissa), fresh mint and more. And of course lemon, which brightens everything.

So that was how this veggie soup came about. I wanted lunch from my Instant Pot today so took an inventory of my ‘fridge and found that in addition to the standard veggies I always have in the house, onions, carrots, and a little red bell pepper, I had some grape tomatoes, a head of cauliflower and redskin potatoes. Here’s what happened with that:

INSTANT POT VEGGIE SOUP MIDDLE EASTERN STYLE
Ingredients

  • Onion, one large, finely chopped
  • Garlic, two large cloves, minced
  • Carrots, 1-2, petite diced
  • Celery, 1-2 stalks, petite diced
  • Water, 6 cups
  • Tomato paste, 1/4 cup
  • Red lentils, one scant cup
  • Grape tomatoes, 1/2 pint, cut in half
  • Red bell pepper, 1/2 large pepper, petite diced
  • Redskin potatoes with skin, 2 large, scrubbed,  chunked
  • Cauliflower, about 1/2 head, cut into flowerets
  • Salt, 2 tsp.
  • Cumin, 2 tsp.
  • Powdered harissa, 2/3 tsp.*
  • Cilantro or parsley, chopped, for garnish

* A word about the harissa: I prefer my own freshly made harif/harissa but didn’t happen to have any made. I had this powdered version in my cabinet and thought I might try it. It added a subtle Middle Eastern flavor but barely any heat I could detect — that was great for my husband, not so much for me. In the absence of the fresh harif another time, I would probably opt for something a little stronger like hot paprika or crushed red pepper.

Instructions

  1. Add olive oil to Instant Pot and turn IP to Saute.
  2. Add garlic, onion, celery and carrots and saute for 5-7 minutes.
  3. Stir in the tomato paste, then add 6 cups (1-1/2 quarts) water, the red lentils, and mix all well. Let continue on Saute for a moment or two to start heating the water.
  4. Cancel Saute. Place the lid on the pot, seal, close the vent and set to High Pressure for 30 minutes.
  5. Do a Quick Release, and remove the lid.
  6. Add all seasonings (hold the cilantro or parsley) and the tomatoes, red bell pepper, potatoes and cauliflower.
  7. Place the lid back on the pot, seal, close the vent and set to High Pressure for 30 minutes.
  8. Do a Quick Release, and remove the lid. Check the texture to determine if it needs more pressure. This time was about right for me.
  9. Adjust the seasoning to taste. Add chopped cilantro or parsley.

I love red lentils. They have great flavor and texture, adding body and creaminess to soups — and they cook quickly.  Have fun with this recipe, adding to the basics (garlic/onion/carrots/celery/red lentils) whatever veggies you happen to have on hand.

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.”

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