Instant Pot

Name: Plant-Based Instant Pot Goulash
Prep time: 10 min
Cook time: 6 min
Total time: 46 min
Yield: 5+
Ingredients: 4 cups Veggie Broth; 1/2 cup diced onion; 2 cloves of garlic, minced; 1 bell pepper, diced; 1/2 cup dry brown lentils; 1 teaspoon paprika; 1/2 teaspoon smoked paprika (optional); 1 bay leaf; 2 teaspoons dried Italian seasoning; 2 tablespoons Worcestershire sauce; 2 tablespoons Soy Sauce (I used Tamari); 1 15 oz can of kidney beans, drained and rinsed; 1 cup uncooked pasta, I used macaroni; 1 15 oz can of tomato sauce; 1 15 oz can of petite diced tomatoes

Plant-Based Instant Pot Goulash

October 3, 2019 by Holly 11 Comments

It’s finally here! You asked for an Instant Pot version of my Plant-Based Goulash and today I’m delivering. I’m so excited to share this Plant-Based Instant Pot Goulash recipe with you. That’s right, no oil, no meat and no dairy!

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You know how much I love my Instant Pot! Here is one more reason, I think this easy recipe tastes even better than the stove top version!

I am still experimenting with this recipe. It will remain mostly the same but I think I can cut down on the liquid and the pressure cooking time. I’m going to go ahead and post this because I’ve gotten about a hundred emails from those of you who are patiently waiting on this recipe!

As I make it with small adjustments and get your feedback, I’ll update it.

Instant Pot Lessons

This recipe takes a long time to come to pressure. It’s because it’s full of liquid. Soups usually take a long time for pressure to build. Then, once it’s done, it will seem very soupy. Don’t worry, a lot of the liquid will get absorbed as it cools down.

With Instant Pot recipes, the order you put ingredients in can make or break your meal. In many recipes, tomatoes or tomato products can cause weird things to happen. Some foods will cook more slowly with tomato products. Other times, your pot will say “BURN” and you’ll get food stuck to the bottom, preventing it from coming to pressure.

With this recipe, the important thing to remember is to add the tomato products last and do not stir them in. I didn’t have any problem with this recipe burning or sticking but I’m always careful with tomato.

I was also nervous about cooking lentils and pasta together but it totally worked. Next time, I’ll cook it for 5 minutes instead of 6 to see how it goes. Both the lentils and the pasta were very soft.

Plant-Based Instant Pot Goulash

Did you grow up eating goulash? This Plant-Based Instant Pot Goulash is made with whole food ingredients, and a few canned products for convenience. Your family will love this hearty comfort food.

Ingredients

4 cups Veggie Broth
1/2 cup diced onion
2 cloves of garlic, minced
1 bell pepper, diced
1/2 cup dry brown lentils
1 teaspoon paprika
1/2 teaspoon smoked paprika (optional)
1 bay leaf
2 teaspoons dried Italian seasoning
2 tablespoons Worcestershire sauce
2 tablespoons Soy Sauce (I used Tamari)
1 15 oz can of kidney beans, drained and rinsed
1 cup uncooked pasta, I used macaroni
1 15 oz can of tomato sauce
1 15 oz can of petite diced tomatoes

Add the veggie broth, onion, garlic, peppers, lentils spices, Worchershire sauce, soy sauce (or Tamari), kidney beans, pasta and bay leaf.
Give it a stir to mix it together.
Then pour in the tomato sauce and petite diced tomatoes.
Put on the lid and lock it in place sealing the lid. Close the vent.
Press Manual or Pressure Cook (depending on your model) and adjust the time to 6 minutes.
Wait for the pot to come to pressure and cook all the way.
Once the pot is done, carefully open the pressure release valve to release the pressure.
Once the pot is depressurized, open the lid and stir. Allow it to cool down before eating. Finish with salt and pepper if needed.

I think this recipe could use less liquid and I’ll be trying it with less soon. The stove top version has a lot of evaporation and this one does not.

Yield: 5+

Plant-Based Instant Pot Goulash

Plant-Based Instant Pot Goulash is an easy and delicious recipe. Your family will love this hearty comfort food.

Prep Time 10 minutes

Cook Time 6 minutes

Additional Time 30 minutes

Total Time 46 minutes

Ingredients

4 cups Veggie Broth
1/2 cup diced onion
2 cloves of garlic, minced
1 bell pepper, diced
1/2 cup dry brown lentils
1 teaspoon paprika
1/2 teaspoon smoked paprika (optional)
1 bay leaf
2 teaspoons dried Italian seasoning
2 tablespoons Worcestershire sauce
2 tablespoons Soy Sauce (I used Tamari)
1 15 oz can of kidney beans, drained and rinsed
1 cup uncooked pasta, I used macaroni
1 15 oz can of tomato sauce
1 15 oz can of petite diced tomatoes

Instructions

Add the veggie broth, onion, garlic, peppers, lentils spices, Worcestershire sauce, soy sauce (or Tamari), kidney beans, pasta and pay leaf.
Give it a stir to mix it together.
Then pour in the tomato sauce and petite diced tomatoes. DO NOT STIR!
Put on the lid and lock it in place sealing the lid. Close the vent.
Press Manual or Pressure Cook (depending on your model) and adjust the time to 6 minutes.
Wait for the pot to come to pressure and cook all the way.
Once the pot is done, carefully open the pressure release valve to release the pressure.
After the pot is depressurized, open the lid and stir. Allow it to cool down before eating. Finish with salt and pepper if needed.

Notes

Make sure you add the tomato sauce and petite diced tomatoes last and do not stir them.

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Freezer Meals

If you want to make this as a freezer meal go ahead. Cook as instructed but leave out the pasta. Pasta isn’t very freezer friendly. Then when you are ready, defrost the Goulash and warm it on the stove or in the Instant Pot. Cook a quick batch of pasta to add to the previously cooked Goulash.

Have you made this yet? Let me know what you think! I’d love to hear how you adapt it to your family’s tastes.

Enjoy!

Chipotle Black Bean Chili

February 20, 2019 by Holly 4 Comments

Nothing beats a bowl of hot chili when it’s cold outside!

My Texas Style Chili will always have my heart but sometimes I like to mix it up with different recipes. This recipe uses more ingredients but also has a more complex flavor. With ingredients like chipotle peppers, quinoa, and cinnamon all in one dish, you know you are getting something unexpected.

This recipe is easy to dump in the Crock Pot or Instant Pot after some quick chopping and measuring spices. I use canned beans and tomatoes for ease. If you aren’t a fan of spicy, you may want to reduce or omit the chipotle peppers. They give it a great flavor but it’s spicy!

Chipotle Black Bean Chili

Like all my recipes, you can easily change-up the ingredients based on your likes and dislikes, or what you have in your pantry!

Ingredients:

½ of a 7 oz. can Chipotle peppers in adobo sauce
2 cans black beans, drained and rinsed
1 cup frozen or canned corn
¾ cup uncooked quinoa
1 small red onion, chopped
5 garlic cloves, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 large cinnamon stick
1 Tbsp. chili powder
1 Tbsp. oregano (Mexican oregano if you have it!)
2 cups vegetable broth
2 (14 oz.) cans petite diced tomatoes with juice
¼ cup fresh chopped cilantro

Directions:

Place everything up through broth in slow-cooker or Instant Pot. Add in half of the chopped cilantro. (Save the other half of cilantro for garnishing).
If you are cooking in a slow cooker, dump the tomatoes in and give it a stir. If you are using the Instant Pot, set the tomatoes aside for a minute and stir well. Then add the tomatoes, just dump them on top but don’t stir. Sometimes tomatoes and tomato sauces can cause Instant Pot recipes to burn or stick. Leaving the tomatoes on top of the other ingredients will keep that from happening.
If using a slow cooker, cover with the lid then cook on low for 7 to 8 hours, or high for 4 to 6 hours. If using an Instant Pot, close the lid and close the vent. Cook on high, pressing Manual or Pressure Cook (depending on your model) and adjust the time to 10 minutes. I prefer letting the Instant Pot version NPR (natural pressure release) for at least 10 minutes after it’s done.
Stir well and remove the cinnamon stick.
Serve in bowls, garnish with fresh cilantro or add your favorite toppings.

Chili Topping Ideas

There are so many great toppings you can add to chili. My favorites are tortilla chips to give it a little crunch and avocado to help tame the spiciness. Other great ideas are:

Cilantro
Diced avocados
Diced tomatoes
Lime wedges
Hot sauce
Diced green onion
Tortilla chips

My mom is visiting and loved this chili too. You don’t know my mom but that is saying something. She lives in Oklahoma where she raises horses, dogs, and cattle. She let all her Facebook friends know she ate vegan chili and liked it!

I think it’s safe to say for meat loving friends and family will love it too!

Instant Pot Chipotle Black Bean Chili

This interesting plant-based chili recipe is perfect for fall. With ingredients like chipotle peppers, quinoa, and cinnamon all in one dish, you know you are getting something unexpected.

Prep Time 5 minutes

Cook Time 10 minutes

Additional Time 15 minutes

Total Time 30 minutes

Ingredients

½ of a 7 oz. can Chipotle peppers in adobo sauce
2 cans black beans, drained and rinsed
1 cup frozen or canned corn
¾ cup uncooked quinoa
1 small red onion, chopped
5 garlic cloves, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 large cinnamon stick
1 Tbsp. chili powder
1 Tbsp. oregano (Mexican oregano if you have it!)
2 cups vegetable broth
2 (14 oz.) cans petite diced tomatoes with juice
¼ cup fresh chopped cilantro

Instructions

1. Place everything up through broth in your Instant Pot. Add in half of the chopped cilantro. (Save the other half of cilantro for garnishing).

2. Set the tomatoes aside for a minute and stir well. Then add the tomatoes, just dump them on top but don’t stir. Sometimes tomatoes and tomato sauces can cause Instant Pot recipes to burn or stick. Leaving the tomatoes on top of the other ingredients will keep that from happening.

3. Close the lid on your Instant Pot and close the vent. Cook on high, pressing Manual or Pressure Cook (depending on your model) and adjust the time to 10 minutes. I prefer letting the Instant Pot version NPR (natural pressure release) for at least 10 minutes after it’s done.

4. Stir well and remove the cinnamon stick.

5. Serve in bowls, garnish with fresh cilantro or add your favorite toppings.

Notes

This recipe has a nice little kick thanks to the adobe peppers. This recipe is suitable for people who like spicy food, children may not enjoy the heat of this recipe.

Don’t forget to pin this recipe and add it to your meal plan! You can follow my Instant Pot board on Pinterest too!

Instant Pot Breakfast Rice

February 5, 2019 by Holly 3 Comments

Oatmeal is our typical quick and easy breakfast but when I’m in the mood for something a little different I choose Breakfast Rice.

I like my Breakfast Rice with the same type of flavors as my oatmeal, apples, cinnamon, chia seed and a bit of maple syrup.

Short grain brown rice is my favorite tasting rice. It’s got a slightly nutty flavor and stays bulkier than quick cooking rice. I feel like it’s more filling but you could switch it up and try your favorite type of rice, you will need to adjust the cooking time though.

Since short grain brown rice takes longer to cook than many other types of rice, I like to cook it in my Instant Pot. The best thing about the Instant Pot is being able to get everything started and walk away until its done. No need to stand and watch or stir throughout the cooking time. Just set it and come back when its ready.

This recipe does double duty though because I cook the rice plain, then add the other ingredients after the rice is cooked. I’ve made it the other way and cooked it all together but this way, I can have a batch of cooked brown rice for later, if I double the recipe. Also, when you add the apples and raisins before cooking, they get too soft for my preference. I like my apples and raisins uncooked.

This Breakfast Rice also tastes excellent the next day. I heat it up quickly in the microwave but you could reheat it in on the stove or in the Instant Pot. The only thing I do when I reheat it is add more liquid, usually rice milk but any plant-based milk would work. The rice will absorb any extra liquid when you store it.

My boys love their Breakfast Rice swimming in rice milk. They always add a lot of extra milk to their oatmeal too.

There are many other options besides apples and raisins. Dried cranberries, blueberries, ginger, nutmeg, pears, pretty much anything you can imagine.

Instant Pot Breakfast Rice

Ingredients

2 cups brown rice
4 cups water
2 cups rice milk
1 Tbsp. cinnamon
1 apple, diced
1/4 cup raisins or other dried fruit
maple syrup to taste
1 Tbsp. chia seeds, optional

Do

Pour brown rice and water into your Instant Pot. Press manual and adjust time to 22 minutes.
Once done, allow your pot to come to (NPR) natural pressure release for 10 minutes. Then release any remaining pressure.
If you doubled your recipe to have brown rice for dinner, take it out and set aside now. If not, skip this step.
Pour in your milk, cinnamon, diced apples, and raisins. Stir together.
Top with maple syrup to taste and chia seeds.

Serve

This breakfast is perfect for people who want a warm, hearty breakfast that will keep them full all morning. If you have more time you can try the Stove Top Version of Breakfast Rice! It’s even creamier!

Have you tried Breakfast Rice? What do you think? Share your favorite additions to this dish!

Favorite Instant Pot Recipes

January 9, 2018 by Holly 2 Comments

You know I love my Instant Pot! I do more cooking in my Instant Pot than my stove and oven combined. It’s such an easy way to cook because it’s mostly hands off. You get it going then walk away.

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I bought my Instant Pot 3 years ago when I went back to work full time after being a stay at home mom and blogger. I knew that our life was about to get crazy and I would not be able to prep foods throughout the day or simmer a pot of beans all afternoon.

I bought the 6 quart 7 in 1 Instant Pot because it was the only one (at the time) that made yogurt. Now there are a bunch of choices when it comes to choosing an Instant Pot but I’ll cover that a different day.

My Favorite Instant Pot Recipes

I like to cook single ingredients foods a lot, beans, rice, potatoes, are my top three. We have a lot of other favorites too!

Refried Beans

I’ve been making what I like to call unfried beans for years. Since no one knew what unfried beans were, I call my Instant Pot version Oil-Free Refried Beans. These are perfect on nachos, bean burritos or with your favorite taco recipe. I like Instant Pot Lentil Tacos.

Minestrone Soup

Minestrone Soup is my favorite soup but it’s also labor intensive. All that chopping! Well, being able to toss it all in my Instant Pot makes up for it. We love this soup and this version has some short cuts to make it easier. I think you’ll love this Instant Pot Minestrone Soup as much as I do!

Mexican Casserole

I’ve made this recipe for years! First in my oven, then I created a stove top version, then a Crock Pot version. Finally my Instant Pot Mexican Casserole was born. This easy recipe allows you to use uncooked rice and beans. Pay attention to the tips in the recipe, old beans can give you trouble. If you use something other than black beans you’ll need to adjust the cooking time.

Chickpea and Rice Soup

Even though this recipe provides stove top directions also, the Instant Pot Chickpea and Rice Soup is my favorite version! This recipe gives a nod back to the chicken and rice soup my husband used to love but cleans it up for a plant-based version.

Steel Cut Oats

Yes, you can cook delicious steel cut oats while you get ready in the morning. Make this easy Instant Pot Steel Cut Oats recipe then add your favoirite toppings. Mine are cinnamon and diced apples but fresh berries are amazing too. You can also try my Banana Nut version.

Pasta

Yes, I’ve successfully made pasta in the Instant Pot. It’s a bit trickier and I haven’t had success with gluten-free pasta, only wheat pasta. Short, sturdy noodle shapes are important for getting great pasta, I like spirals, riggitoni, or penne as favorites. Check out my recipe for Instant Pot Pasta.

Do you have a recipe you’d like to see made in the Instant Pot? Let me know and I’ll work on converting it. I’ve got more great Instant Pot recipes and I plan to add more favorite Instant Pot recipes soon!

Instant Pot Minestrone Soup

September 6, 2017 by Holly 9 Comments

You may have noticed an abundance of Instant Pot recipes lately! I’m working my way through updating old recipes and adapting them for my pressure cooker. My latest success is adapting one of my favorite recipes, Instant Pot Minestrone Soup! I have been in love with the stove top version of this delicious, plant-based soup for years. The only thing I don’t love about it is how long it takes to make it. It still takes time to cut the veggies but making it in the Instant Pot means I can walk away from it and come back when it’s done. If you don’t have a pressure cooker, you’ll love my stove top version of Minestrone Soup that has been a reader favorite for years!

Pressure Cooking with Pasta

The one thing that concerned me about making Minestrone in a pressure cooker was the noodles. Pasta and pressure cooking don’t always mix. I’ve had the best luck with whole wheat pasta like rotini or penne. I haven’t gotten gluten-free pasta to work in my pressure cooker, yet. If you are gluten-free, I recommend cooking your pasta on the stove and adding it to your soup after it is done. Even if you are not gluten-free, you may want to cook your pasta on the stove anyway. This soup creates a lovely broth, the noodles will soak it up and leave you with a casserole type dish instead of a soup. It tastes great either way but you can avoid that by adding cooked pasta right before serving.

Building Flavor

One of the reasons I’ve always loved Minestrone Soup is the variety of ingredients. You have veggies, beans, pasta and a flavorful broth. When I cook this on the stove I’ll let it simmer and tweak the flavors as it cooks. You can’t do that in the Instant Pot. I use my dry Veggie Broth Mix to give this soup a robust flavor. If you have a favorite veggie broth, by all means, use it instead of water. I simply add 1 Tablespoon of Veggie Broth Mix for each cup of water. For this recipe, that is 1/2 cup of Veggie Broth Mix. You’ll want to add salt and pepper to taste as well. I prefer to sprinkle both on my bowl right before eating.

Instant Pot Minestrone Soup

This soup has a long ingredient list but it’s really easy to make. If you will be pressed for time, you can precut the onion, carrots, and celery ahead of time. The rest of the ingredients are dumped into the pot.

Instant Pot Minestrone Soup

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Author: Holly Yzquierdo

Recipe type: Instant Pot

Serves: 8 servings

Ingredients

1 cup diced onion
4 stalks chopped celery
2 cups chopped carrots (2-3 carrots)
1 15 oz can white navy beans, drained and rinsed
1 15 oz can red kidney beans, drained and rinsed
1 15 oz can green beans, drained and rinsed
1 15 oz can diced tomatoes
8 cups of water with ½ cup Veggie Broth Mix (or 8 cups of your favorite veggie broth)
1 teaspoon dried oregano
1 teaspoon garlic powder
2 cups whole wheat noodles (or gluten-free noodles if needed)
2 cups spinach (optional)

Instructions

Dump onion, celery, carrots, and canned items into the pot.
Add water and Veggie Broth Mix (or veggie broth) along with other spices.
If using whole wheat noodles, add them to the Instant Pot. Make sure they are covered with liquid. This should be below the max fill line.
Close the lid, press manual and decrease the minutes to 5 minutes. Adjust the pressure to low.
It will take a while for the Instant Pot to come up to pressure. After it finishes cooking, use the quick pressure release method. Be careful, escaping steam and liquid will be hot.
Carefully remove the lid and add the spinach. Replace the lid, sealing isn't necessary.
Let sit for 10 minutes, then remove lid and stir.

This delicious soup is easy to adapt if you are missing an ingredient. I usually have all of these on hand but occasionally I’ll be missing green beans or spinach. I forgot to add spinach when I made the recipe for these photos! It still tastes great! You can also use frozen or fresh ingredients instead of canned. It still comes out great! Do you love Minestrone Soup? Have you tried it in the Instant Pot?

Instant Pot Refried Beans

August 30, 2017 by Holly 15 Comments

Before we get too far into this post I need to be upfront. These aren’t actually refried beans. They aren’t fried and contain no oil! I call them Instant Pot Refried Beans so you’ll know this recipe is for the Instant Pot and so you’ll know what to expect bean wise.

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In 2012 when I started blogging, one of my first recipes was called Unfried Beans. I love that recipe but it has people confused and it doesn’t exactly rank high in Google searches because no one searches for unfried beans.

This new recipe, designed for the Instant Pot, is basically that same delicious recipe I’ve made hundreds of times. Since it’s all being cooked together I add fresh onion and garlic. I usually added those when I cook beans on the stove top as well.

I first developed the old recipe when we went plant-based. We wanted the same delicious flavors we had always loved without the meat and lard! It’s kinda gross to think about.

Thankfully, this version uses spices we always have on hand because I put them in everything!

If you have a food processor, it will save you a lot of time. I have a 10 cup Hamilton Beach food processor that we’ve used over 5 years. It’s not too expensive and has never let me down.

If you don’t have a food processor you could use a blender, immersion blender, potato masher or a fork. A food processor works the best though.

Instant Pot Refried Beans

We enjoy these beans on anything and everything! Try them in Nachos, Tostadas, burritos or a big bowl by themselves!

Instant Pot Refried Beans

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Enjoy this easy and delicious refried bean recipe the whole family will love. This oil-free, plant-based recipe is low in fat but high in flavor!

Author: Holly Yzquierdo

Recipe type: Instant Pot

Ingredients

½ onion, diced
5 cloves garlic, minced or chopped finely
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
2 cups dried pinto beans
4 cups water
2 teaspoons salt (to your taste)

Instructions

Add diced onion, minced garlic, spices, beans and water to the Instant Pot.
Cook on manual for 40 minutes on high pressure.
After natural pressure release, scoop out excess water. Reserve it in case you need extra.
Add 2 teaspoons of salt, more or less to your own taste
Use a food processor, potato masher or immersion blender to puree.
Add reserved bean water if needed until you get a smooth texture.

Enjoy restaurant style refried beans without sacrificing your health. These oil-free, plant-based refried beans are made in the Instant Pot.

If you have an Instant Pot, be sure to give these refried beans a try! They are perfect for batch cooking because you can use them in so many other recipes!

What are your favorite ways to eat refried beans?

Instant Pot