Rice milk

Ingredients:

48 oz. water

1/2 teaspoon olive oil

1/2 cup white rice

Add water, oil and rice in the Blender. Seal the blender. Choose rice milk program.

Instant pot blender marinara sauce

Ingredients:

2 tablespoons olive oil

1 onion, chopped

4 cloves garlic, chopped

1 carrot, chopped

28 oz. canned tomatoes, undrained

3 tablespoons tomato paste

3 tablespoons fresh basil, chopped

1 teaspoon dried oregano

Salt and pepper to taste

Directions:

Combine all the ingredients in the Instant Pot Ace Blender. Lock the lid in place. Choose soup setting. Set it to 20:00 minutes. After 20 minutes, press pulse for 3 seconds.

Instant Pot Ace Blender Chessey Cauliflower Soup

Ingredients:

3 cups vegetable broth

4 cups cauliflower florets

2 teaspoon vegetable bouillon powder

Garlic salt to taste

Cheddar cheese

Directions:

Add vegetable broth to Blender. Stir in the rest of the ingredients except the cheese. Press soup setting. Set it to 20:00 minutes. Add cheese before serving.

Butternut squash soup

This is for the Instant Pot Ace Blender

Ingredients:

2 1/4 cups chicken stock

1/4 onion, chopped

1 tablespoon honey

24 oz. butternut squash, sliced into cubes

1/8 teaspoon ground nutmeg

1/4 teaspoon dried thyme

Salt and pepper to taste

2 tablespoon butter or margarine

3 leaves sage

Directions:

Add chicken stock into the Instant Pot Ace Blender. Add the rest of the ingredients except the butter and sage. Seal the blender. Select soup function and set it to 22:44 minutes. Add butter and sage.

Instant pot blender roasted red pepper hummus

30 oz can chickpeas, reserve liquid

1 tsp cumin

3 garlic cloves

2 lemon juice

¼ cup olive oil

½ cup tahini

1/3 cup chickpea liquid

½ tsp salt

1/2 cup roasted red peppers

Directions:

Add all ingredients into the glass pitcher. Close the lid. Press pulse until smooth. Top with roasted red peppers before serving.

Instant Pot Blender Carrot Apple Soup

This recipe was designed for the Instant Pot blender. It can also be cooked in the regular instant pot and then blended smooth with an immersion blender.

1 lb carrots, peel & chopped

1 medium onion, diced

2 apple, peel, core & diced

1 tsp garlic, chopped

1 tsp nutmeg

½ tsp cinnamon

3 ½ cups vegetable stock

Salt and pepper to taste

Directions:

Add all ingredients into the glass pitcher. Close the lid. Press soup mode twice for a creamy soup or once for a chunky soup

Stuffed Poblanos

8 poblano peppers

1 can black beans, drained and rinsed

1 Zucchini

1 Vidalia onion, chopped

4 garlic cloves, minced

1 can of corn, drained

1 can fire roasted tomatoes, undrained

1 cup cooked brown rice

1 tbsp ground cumin

1 top ground ancho Chilli pepper

1/2 tsp salt

1/2 tsp black pepper

1 cup of shredded cheddar cheese (I like cashew cheese)

3 green onions, chopped

Directions:

Preheat oven to 375 degrees

Broil peppers until the skins blister, around 5 minutes. Immediately place peppers in a large bowl and cover.

Mash black beans and set aside

Saute zucchini, garlic, and Vidalia onion until tender. Add corn, tomatoes, rice, spices, and beans. Remove from heat and stir in 1/2 cup cheese.

Peel charred skins from the peppers and discard. Cut each pepper lengthwise, leaving the skin intact, discard seeds. Fill peppers with mixture and place in a baking dish coated with cooking spray.

Bake until bubbly, around 15 minutes. Sprinkle with green onions and remaining cheese. Cook an additional 5 minutes.

Carrot Cake Smoothie

3 medium carrots, peeled & diced

1 cup ice

2 ½ tbsp maple syrup

¼ tsp nutmeg

¼ tsp cinnamon

½ cup Greek yogurt

1 cup unsweetened almond milk

1 ½ frozen bananas

Place all ingredients in the blender and pulse until smooth

Oatmeal Smoothie

¼ cup quick oats

½ tsp ground cinnamon

½ tsp vanilla

½ tbsp maple syrup

1 tbsp creamy peanut butter

½ cup unsweetened almond milk

1 banana, frozen

Pinch of salt

1/2 cup baby spinach

Place all ingredients in the blender and pulse until combined.