Instant Pot Carrot Cake Oatmeal

Ingredients:

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

Directions:

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 Pumpkin Lentil Soup

Ingredients:

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

Directions:

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

Beet Soup

Ingredients:

3 tablespoons extra virgin olive oil

1 red onion, chopped

2 garlic cloves, minced

4 carrots, sliced

1 celery stalk, sliced

2 potatoes, peeled and cubed

4 beets, peeled and cubed

2 cups vegetable broth

2 cups water

Salt and pepper to taste

 

Directions:

Sautee the onion and garlic in the olive oil. Add the rest of the ingredients and cook on low heat for 20 minutes.  Puree in batches until smooth.

Split Pea with Rosemary

Ingredients:

2 tablespoons extra virgin olive oil

2 shallots, chopped

4 garlic cloves, minced

2 carrots, diced

½ teaspoon smoked paprika

4 cups water

2 cups vegetable broth

1½ cups split peas, rinsed

½ cup diced tomatoes

2 rosemary sprigs

 

Directions:

Sautee the shallots and garlic in the olive oil until translucent.  Add the rest of the ingredients and cook on low heat for 30-35 minutes.

Instant Pot Veggie Soup

Ingredients:

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

Directions:

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.

Roasted Red Pepper Soup

Ingredients:

2 tablespoons extra virgin olive oil

2 shallots, chopped

2 garlic cloves, minced

6 roasted red bell peppers, chopped

1 cup wild rice

2 cups vegetable stock

1 cup diced tomatoes

1 bay leaf

½ teaspoon dried thyme

 

Directions:

Saute the shallots and garlic in the oil for 2 minutes. Add the rest of the ingredients and season with salt and pepper. Cook on low heat for 25 minutes. Puree in batches until smooth.

Red Lentil Soup

Ingredients:

3 tablespoons extra virgin olive oil

1 shallot, chopped

1 jalapeño pepper, chopped and seeds removed

2 garlic cloves, minced

2 carrots, sliced

1 cup red lentils

2 cups water

2 cups vegetable stock

1 tablespoon lemon juice

½ teaspoon cumin powder

¼ teaspoon chili powder

Salt and pepper to taste

 

Directions:

Saute the shallot, jalapeño and garlic in the oil.  Add the rest of the ingredients and cook on low heat for 20 minutes. When the lentils and veggies are tender, remove from heat and puree the soup with an immersion blender.

Instant Pot Rattatoui

Ingredients:

1 large eggplant, peeled and sliced

4 small zucchini, sliced

1 bell pepper, diced

6 tomatoes, diced

1 medium yellow onion, chopped

2 tsp herb de provence

Directions:

Mix all the ingredients in Instant Pot.

Set the vent to “sealing”.

Cook on “Stew” setting for 25 minutes.

Allow the pressure to release naturally.