If you’ve been here for a while you know I’m all about easy recipes. I think this Instant Pot Black Beans and Rice recipe is my new favorite. Why? Because you use a few ingredients and cook them all together and it turns out great, like magic. [Read more…]
My love affair with my Instant Pot isn’t confined to dinner. No, my morning rendezvous with my Instant Pot are a common occurrence.
I got the idea from Jill Nussinow on her blog The Veggie Queen. I tell people, she isn’t only the Veggie Queen she is queen of pressure cooking. Her blog mentions the instructions for using a regular pressure cooker but it’s easily adapted for Instant Pot Cooking. By the way, her newest book Vegan Under Pressure was just released. I don’t have it yet but I’m sure it is going to be great!
Instant Pot Oatmeal
- 1 cup steel cut oats
- 3 cups water
- optional spices (cinnamon shown)
- toppings of your choice (apples shown)
- Dump oats into the Instant Pot followed by the water.
- Close the lid and close the vent.
- Press manual and use the arrow buttons to go down to 3 minutes.
- After the oats finish cooing, press the off button or unplug the Instant Pot so the pressure will release naturally.
- After the pressure releases, open the lid and give the oatmeal a good stir. It will probably have extra liquid, this will absorb as it cools.
- Add cinnamon or other additions and allow to cool slightly before serving.
- Top oatmeal with fresh fruit of your choice, apples are shown.
This recipe makes about 2-3 servings depending on how hungry you are and how much fruit you add for the toppings.
You can easily double this recipe and store it for easy breakfasts all week.
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There are two kinds of people:
People who love their Instant Pot…
and people who want an Instant Pot.
Today I’m excited to make one of you a little closer to owning your own Instant Pot!
When I went to work full-time a little over a year ago the first thing I did was buy an Instant Pot. I knew that my time would be limited and I wouldn’t be able to watch a soup simmer all day or keep an eye on my Crock Pot.
Instant Pot was a huge help for my family. We most frequently use it to “bake” potatoes, or to cook beans, rice and oatmeal.
I wrote a post called 10 Reasons I Bought an Instant Pot and I’ve come up with more reasons since then.
What You Need to Know
I get a lot of email about Instant Pots. Here is what you need to know:
- Instant Pots are safe.
- You can cook things quickly, but it’s not magic, it takes a little time to come to pressure and release pressure.
- You can use it as a slow cooker, but you’ll want this lid. I just bought it.
- You don’t have to use all of the buttons, I cook many things on manual.
- When you first unbox your Instant Pot you will be overwhelmed but it’s a lot easier than it looks.
- You can find recipes made for the Instant Pot so you don’t have to figure out conversions.
- When it is done cooking, it will keep the food warm until you are ready.
- It comes with a trivet that is used inside the Instant Pot, we set potatoes on it to steam
The Instant Pot Club
Ok, there isn’t a real “club” but there are a ton of people who use and love their Instant Pot, it’s kind of like an unofficial sisterhood (society is another alternative) (or brotherhood if you prefer) of people who love to talk about cooking with their Instant Pot. You can connect with them on Facebook or Twitter but this Facebook Group is one of my favorite resources.
There are also several great books like New Fast Food Kitchen and Vegan Pressure Cooking that have a lot of great plant-based recipes that are made in the Instant Pot. Vegan Pressure Cooking for Kindle is only $2.99 right now!
Get Your Instant Pot
Instant Pot is available on Amazon. This is how I buy almost everything except perishable groceries. I love Amazon! The price on the Instant Pot is great right now, barely over $100 but it changes all the time so buy it quickly. Try Amazon Prime 30-Day Free Trial to get free shipping!
Instant Pot is also available on Walmart.com with an in-store pick-up option.
Instant Pot is making this giveaway exclusively North America, the continental US and Canada (sorry Hawaii and Alaska) due to shipping: We cannot ship to Alaska, Hawaii, Puerto Rico or Internationally. The UK site is a separate business entity, not sponsoring the Giveaway.
This page contains affiliate links. I was not compensated for this giveaway. All opinions are my own.
If you want to typically turn your nose up at kale then this is the soup for you. This Potato Kale Soup is easy and delicious. Using frozen, chopped kale is part of the secret that makes it so good (and easy).
I’m including instructions for making this soup on the stove, in the Crock Pot AND in the Instant Pot!
Potato Kale Soup
- 3 lbs of potatoes, chopped into bite-sized pieces (peeling is optional)
- 3 carrots, sliced
- 3 ribs celery, sliced
- 1 10 oz bag of frozen kale
- 1/3 cup dry veggie broth mix (or bullion)
- Enough water to cover everything
Note: This soup can be made on the stove, in the Crock Pot or in the Instant Pot.
1. Place all of the veggies into the pot. Sprinkle in Dry Veggie Broth Mix or use your favorite broth or bullion.
2. Cover with water and give it a good stir.
3. Cook covered.
Stove Top version: Cook over medium heat for about 30 minute. The time will vary depending on how large the veggies are.
Crock Pot version: Cook on low for 7 hours or high for 4 hours.
Instant Pot version: Press the SOUP button, you can choose either quick release or allow the pressure to come down slowly.
This would be great as a starter leading up to a meal but we usually just eat it on it’s own. If you are a baker I recommend making a nice crusty bread to go with it.
This may be the easiest soup you’ll ever make. There is only one measurement involved and a little cutting. Everyone in my family loved it. This is my favorite way to eat kale.
If you aren’t sure what an Instant Pot is be sure to check out 10 Reasons I Bought an Instant Pot!
This page contains affiliate links.
I want to start by telling you that this soup can be made on the stove or in the Crock Pot as well. For those of you with an Instant Pot you can cook this soup much more quickly.
This Simple Veggie Soup (in the Instant Pot) is so easy and delicious. You can add different ingredients if you prefer but this is made with basic veggie staples that we always have on hand. You know me, I like to keep it simple.
There are a few variations on this recipe. To make this soup heartier you can add Great Northern beans. It will cook more quickly if you soak the beans ahead of time. The soup is delicious with or without beans.
I added all of the ingredients to the Instant Pot in the morning and set the timer to come on 4 hours later so it would be ready in the afternoon. This will allow the beans to soak for a while if you are using them
Simple Veggie Soup in the Instant Pot
- 1/2 an onion, diced
- 2 cups broccoli, chopped
- 1 large carrots, sliced (this equaled 1 cup of carrots for me)
- 5 red potatoes, quartered (I didn’t peel them)
- 3 liters of water (12 cups)
- 1 cup dry Great Northern beans (optional)
- bullion or dry broth mix (read the label to figure out the appropriate amount)
- Put all of the ingredients into the Instant Pot and close the lid.
- Press the SOUP button, then if using the timer press the TIMER button.
- Use the + or – buttons to select the appropriate number of hours you’d like the Instant Pot to delay cooking. (The time will be the delayed time before the Instant Pot starts.) Remember that it takes time for the Instant Pot to heat up and cool down, especially when cooking soup so you need to take that time into consideration.
- Once the Soup is done the Instant Pot will keep it warm until you press CANCEL. Allow the steam to release naturally or use the quick release.
We eat this soup as is with maybe a sprinkle of salt. It’s perfect if you’ve been fighting a cold or are just in the mood for warm veggies.
If you are cooking it immediately you do not need to select the TIMER button.
If you are using dry beans they need to be soaked OR you may need to increase the cooking time, check the cooking time chart to be sure.
If you are making this in the Crock Pot just cook it all day or for about 6 hours.
If you are using beans and cooking this on the stove it will take about 90 minutes to cook soaked beans, if the beans haven’t been soaked it will take longer. I recommend you cook the beans first then add them to the soup.
The soup will take about 30 minutes without beans or with previously cooked beans.
Do you ever just make a simple soup? What are your “must” have ingredients?