Lentil Soup


1 cup dried lentils

1 ½ cups baby carrots

1 ½ cups celery, sliced

1 ½ cups onions, diced

3 garlic cloves, minced

1 teaspoon basil

1 teaspoon oregano

½ teaspoon thyme

1 tablespoon parsley

1 bay leaf

4 cups vegetable broth

1 ½ cups water

2 cups fresh tomatoes, diced

1 teaspoon black pepper


Combine all ingredients and cook on low for 8 hours in a slow cooker. Remove the bay leaf before serving.

This can also be cooked in a pressure cooker on the “soup” setting.

Instant Pot Carrot Cake Oatmeal


1 tablespoon butter (or coconut oil to keep it vegan)

​3 tablespoons maple syrup

​1 teaspoon pumpkin pie spice

​2 teaspoons cinnamon

1/4 teaspoon Chinese 5 spice

1 cup grated carrots

1 cup steel cut oats

​4 cups water

​3 teaspoons chia seeds

1 cup raisins


Combine all ingredients and cook on the manual setting for 10 minutes or the oatmeal setting.

Set the vent to sealing.

Release the pressure and allow it to cool for a few minutes.

Instant Pot Blueberry Oatmeal

Ingredients :

1/2 cup rolled oats

1/2 cup almond milk

1/3 cup Greek yogurt

1/3 cup blueberries

1 tablespoon chia seeds

3 tablespoons brown sugar

1/8 teaspoon cinnamon


1. Combine all ingredients in the pot

2. Close the lid and flip the vent to “sealing”

3. Set the Manual button to high pressure for 6 minutes.

4. Do natural pressure release.

Instant Pot Espresso Oatmeal

Ingredients :

2 ½ cups water

1 cup milk

1 cup quick oats

3 tablespoons sugar

1 teaspoon espresso powder

¼ teaspoon salt

2 teaspoons vanilla extract



Combine all ingredients and cook on high pressure for ten minutes.  When the timer goes off, do a quick pressure release.

Instant Pot Date Pudding


2 cups water

Cooking spray

¾ cup coconut milk

1 teaspoon coconut oil

1 egg

2 cups dates, chopped

1 teaspoon baking powder

1 ¼ cups almond flour

2 tablespoons coconut sugar

1 teaspoon vanilla extract


In a bowl, mix the milk, oil, egg, dates, baking powder, flour, sugar and vanilla extract, whisk well and pour into a greased ramekin.

Pour the water into the bottom of Instant Pot, add steaming rack with the ramekin on top.

Replace the lid and set the vent to sealing.

Select MANUAL and set the cooking time to 8 minutes on high pressure.

Do a quick pressure release once the cooking cycle is over.


Instant Pot Pumpkin Butter

This also makes a quick and easy gift.


30 oz canned pumpkin
8 oz white grape juice
4 tsp pumpkin pie spice
1/2 cup sugar or natural sweetener

How to make

Combine all ingredients in your Instant Pot and cook for 3 minutes on HIGH pressure.  Allow the pressure to release naturally and cool completely before canning.

Instant Pot Pumpkin Bars


1 cup pumpkin puree

1 cup steel-cut oats

¼ cup maple syrup

1 Tbsp softened butter

3 Tbsp pumpkin spice


Set Instant Pot on “saute”.

Add the oats and butter.

Toast for a few minutes.

In a separate bowl, combine the toasted oats, pumpkin puree, maple syrup, and pumpkin spice.

Butter a loaf pan that fits in the Instant Pot.

Set the vent to “sealing”.

Cook on “Rice” setting for 10 minutes.

Allow the pressure to release naturally.

Cut into bars after it cools.

Instant Pot Pumpkin Lentil Soup


10 cups water

1 pound lentils, rinsed

2 large cans pumpkin puree

1 cup onions, diced

2 cloves of garlic, minced

2 teaspoons ground allspice

¼ teaspoon cinnamon

¼ teaspoon cayenne

½ teaspoon nutmeg

½ cup almond milk

1 tablespoon olive oil


1. Combine all ingredients in the pot.

2. Flip the vent to “sealing”.

3. Press the Bean/Chili button

4. Once cooked, puree until smooth

Instant Pot Sweet Potato and Cheese Soup


2 T butter

1 Onion, chopped

32 ounce carton chicken broth

1 tsp Salt

1/2 tsp Black pepper

1/8 tsp Red pepper flakes

2 T Fresh Parsley

3 cups Sweet potatoes, peeled and diced

3 cups red potatoes, diced

2 T Cornstarch

2 T Water

3 ounces cream cheese

1 cup Shredded cheddar cheese

2 cups Half and half

1 cup Corn

6 slices Cooked bacon



Pre heat pot by pressing the sauté button.

Add sliced onion and butter, cook until tender

Add 1 can of chicken broth, salt, read and black pepper with the parsley leaves.

Put the steamer basket in the pot and place the sweet potatoes in it, cover the pot, and manually set the timer to 2 minutes

After 2 minutes, do a quick pressure release, open and remove the steamer basket and pull out the potatoes.

Put the red potatoes in the steamer basket and set the pot to cook at high pressure for 4 minutes.

After the four minutes, do a quick pressure release and remove the potatoes.

Combine the corn starch with two table spoons of water.

Pour into the pot and stir constantly

Add the cubed cream cheese and shredded cheese.

Stir until cheese is melted, then add the half and half, corn kennels and crumbled bacon and potatoes.

Instant Pot Veggie Soup


6 button mushrooms, sliced

A handful of porcini mushrooms (dried)

2 medium carrots (peeled, halved lengthways, sliced)

2 celery stalks, sliced

1 cup tomatoes, diced

1 red onion, diced

1 small zucchini, diced

1 tbsp coconut oil

½ tsp chili powder

4 cloves garlic, minced

4 cups vegetable stock

1 bay leaf


Set your instant pot to the ‘Sauté’ mode to preheat it.

Add the diced onion, sliced celery, coconut oil, sliced carrots, and salt.

Cook for 2 minutes or until the onions are softened.

Next, add the chili powder, sliced mushrooms, diced garlic, and dried porcini mushrooms.

Saute for about 2 minutes.

Add the chopped tomatoes, sliced zucchini, bay leaf, and vegetable stock.

Cover the instant pot with the lid and set the pressure valve to the ‘Seal’ mode.

Press the ‘Manual’ button and set the cooking time to 10 minutes at high pressure.

Allow the pressure drop naturally for about 2 minutes and then do a quick pressure release.