Use your Instant Pot to take the hassle out of cooking dried beans. And they taste so much better fresh. This recipe makes one jar of beans, the equivalent of one can. It’s just as easy to make four cans if you like. You could even give each jar it’s own ethnic flavor!
Growing up poor and Swedish meant I was very familiar with pea soup. This plant-forward recipe is just like Granny used to make. And the restaurant-style croutons mean you have permission to “play with your food”!
Garam Masala is a traditional Indian spice whose name is best translated as “warmth.” It is not difficult to find. For authenticity, look for a mix that features cumin, cinnamon and coriander near the top of the ingredient list. If you would prefer this soup to be gluten-free, it is a simple matter to substitute quinoa for the farro. Enjoy!
Think of congee as the eastern, vegan version of chicken-noodle soup: healing, healthy, hot and soothing!This recipe couldn't be easier or more fresh. The rice is replaced with grains and black beans for a protein boost. Add the fresh ingredients to your Instant Pot in any order. Give it a stir, cook it up, and 90 minutes later you have a hot, nutritious, one-pot meal to warm you from the inside out!
This is one of my favorite fall flavors! And SOOOO easy! A rich, savory broth, mellowed with caramelized onions, makes the perfect backdrop for fresh mushrooms, dried shiitake mushrooms, and toasted farro! Make it in the Instant Pot or on the stove top. . .and put some of the finished soup in the freezer for a rainy day!
This amazing breakfast will be waiting for you when the alarm goes off! Thanks to the Instant Pot “Delay Start” feature, berries and cream is an easy and decadent dish that tastes more like dessert than breakfast!
Welcome to Instant Pot cooking! No more soaking beans! No more watching the pot for hours! Dry chickpeas and water are all you need to have beans freshly cooked in less than two hours, start to finish. The garbanzo beans even cook in the jar you're going to store them in!