My Plant-Based Family

Eating Whole Food, Plant-Based Diet recipes, On a Budget.

Instant Pot

Banana Nut Oatmeal (Instant Pot and Stove top directions)

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We made Banana Nut Oatmeal in my Instant Pot and it was good! I wasn’t sure what I would think of warm banana. I regularly use banana in my baked goods so I thought it was worth taking the chance and I’m so glad I did!

Instant Pot Banana Nut Oatmeal takes the flavors of Banana Bread and adds the wholesomeness of oatmeal.

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After all, when I was a kid I loved Banana Pudding. I remember eating it while it was still warm.

I also loved Banana Bread. I thought about the flavors I like in my banana bread and incorporated those into my oatmeal, cinnamon and almonds. If you can’t have tree nuts, try hemp seeds. I love the nutty flavor that hemp seeds infuse in recipes. I’ll probably make it with hemp seeds instead of nuts about half the time.

Since I was cooking with steel cut oats I decided to do a spin off of my Instant Pot Oatmeal recipe. You could make this with rolled oats as well. I’ll include directions for both.

I don’t like to cook steel cut oats on the stove because they take too long. The Instant Pot still takes time to come to pressure, cook and depressurize, but I can walk away and do other things while it cooks.

I always buy gluten-free oats. If you don’t need gluten-free you can buy regular oats. I buy these steel cut oats for pressure cooking. See other varieties of oats here.

If you are in the mood for a warm banana nut treat, try this Banana Nut Oatmeal!

Instant Pot Banana Nut Oatmeal takes the flavors of Banana Bread and adds the wholesomeness of oatmeal.

Banana Nut Oatmeal Stove Top directions

If you are making this on the stove top with rolled or instant oats, you’ll want to check the side of the package to see how much oats and water you need for you (or your family). I generally use 2 cups of water for every cup of rolled or instant oats.

Ingredients

  • gluten-free rolled oats + water
  • 2 Bananas, sliced
  • 1 teaspoon cinnamon
  • 2 tablespoons chopped nuts, I used almonds
  • maple syrup to taste

Instructions

  1. Bring your water to boil. Once boiling, add your oats.
  2. Reduce heat to a simmer.
  3. Chop one banana and add it to the cooking oats. Add the cinnamon.
  4. Stir regularly. Once done, add in the other banana slices, nuts and maple syrup to taste.

Banana Nut Oatmeal in the Instant Pot

If you are making this with steel cut oats I highly recommend using the Instant Pot. I typically cook my oats plain, then add in any toppings but I wanted to have the banana cooked in too.

The oatmeal seemed to be a little more watery than normal when it was done. I just shut the lid for 5 minutes. When I came back it was perfect. I topped it with a the remaining banana slices, extra sliced almonds and a little maple syrup.

Ingredients

  • 1 cup steel cut oats (gluten-free if needed)
  • 3 cups water
  • 2 Bananas, sliced
  • 1 teaspoon cinnamon
  • ½ cup almonds, sliced
  • maple syrup to taste

Instructions

  1. Pour steel cut oats, water, one banana sliced and cinnamon into the Instant Pot and give it a little stir.
  2. Close the lid, seal the vent and press the Manual button. Use the arrows to move down to 3 minutes.
  3. The Instant Pot will come to pressure in about 15 minutes or so. Then it will start counting down as it cooks. When it’s done, it will beep. I usually turn it off and allow the pressure to naturally come down (natural pressure release).
  4. After about 10 minutes, open the lid carefully so the steam doesn’t burn you. Scoop out your oatmeal into a bowl. Add the extra banana slices, almond slices and maple syrup to your bowl.
Yield: 3 Servings

Instant Pot Banana Nut Oatmeal

Instant Pot Banana Nut Oatmeal takes the flavors of Banana Bread and adds the wholesomeness of oatmeal.

Instant Pot Banana Nut Oatmeal takes the flavors of Banana Bread and adds the wholesomeness of oatmeal.

Ingredients

  • 1 cup steel cut oats (gluten-free if needed)
  • 3 cups water
  • 2 Bananas, sliced
  • 1 teaspoon cinnamon
  • ½ cup almonds, sliced
  • maple syrup to taste

Instructions

  1. Pour steel cut oats, water, one banana sliced and cinnamon into the Instant Pot and give it a little stir.
  2. Close the lid, seal the vent and press the Manual button. Use the arrows to move down to 3 minutes.
  3. The Instant Pot will come to pressure in about 15 minutes or so. Then it will start counting down as it cooks. When it's done, it will beep. I usually turn it off and allow the pressure to naturally come down (natural pressure release).
  4. After about 10 minutes, open the lid carefully so the steam doesn't burn you. Scoop out your oatmeal into a bowl. Add the extra banana slices, almond slices and maple syrup to your bowl.

Notes

If the oatmeal seems watery, shut the lid for 5 minutes.

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© Heather Mayes

Busy Night Pasta

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This post is sponsored by Fry’s Food Stores. 

I finally did it, I made pasta in my Instant Pot.

Try this Busy Night Pasta recipe! It's simple and fast! Make a pasta dinner tonight in the Instant Pot!

Pasta is already quick and easy to cook but some days are so long I need to make it even easier. Don’t I sound dramatic!

Most of the time I work from home, this is a huge perk of my job, but when I actually go to the office I feel like I can’t function after work. I think my inner introvert gets overwhelmed at all the traffic, talking and smiling. By the time I make it home and pick up my kids, I’m spent. Maybe not too spent to cook pasta but I don’t mind making it easier. I take the motto, “work smarter, not harder” to heart.

Try this Busy Night Pasta recipe! It's simple and fast! Make a pasta dinner tonight in the Instant Pot!

This recipe is as easy as making pasta with broccoli and adding sauce. That’s basically it, you can skip the rest. Just kidding, but you can make this pasta on the stove or in the Instant Pot. I’ll give you directions for both.

Cooking Pasta in the Instant Pot

Simple Truth Organic whole wheat rotini cooked perfectly. Let me share a few things I learned about making pasta in the Instant Pot.

  • Gluten-free pasta is way more temperamental. I’m sticking to stove top for GF pasta.
  • When cooking pasta in a pressure cooker you want to do it on low pressure.
  • When cooking pasta in the Instant Pot, cook it on manual for HALF of the minutes needed for stove top cooking. So, if the box says cook it for 10 minutes, you’ll cook it on low pressure in the Instant Pot for 5 minutes.

The only downside to cooking a dish like this is that the broccoli gets very soft. Thankfully, I like my broccoli super soft, especially in pasta and casseroles. I don’t mind very soft broccoli, but if you want your broccoli more on the firm side, you may want to steam it separately. I don’t because it goes against my plan to make this meal as easy as possible.

Try this Busy Night Pasta recipe! It's simple and fast! Make a pasta dinner tonight in the Instant Pot!

Choosing the Right Ingredients

I regularly get questions from people asking me what pasta they should buy. The key is to find whole grain pasta. I buy the healthiest ingredients I can afford. That means organic when possible.

Last year we had a new Fry’s Food Store open up right outside our neighborhood. They make eating healthy so easy! I love their Simple Truth Organic brand of products. I was surprised at how budget-friendly their organic line of products is. Plus, they do have gluten-free for those who need it!

The Simple Truth Organic whole wheat pasta was perfect in the Instant Pot! I think it is because there is only one ingredient, whole wheat flour. Nothing extra!

Try this Busy Night Pasta recipe! It's simple and fast! Make a pasta dinner tonight in the Instant Pot!

This pasta and bread are both organic, whole grain wheat products. They are not suitable for someone with Celiac disease, or gluten-sensitivity or allergies. You can make this recipe on the stove top with gluten-free Simple Truth Organic Pasta! I like the GF macaroni made with organic brown rice flour, organic amaranth flour and organic quinoa flour. That’s it!

I keep pasta, sauce and frozen veggies on hand at all times for quick, family-friendly meals. I like to put a lot of veggies in my pasta but my kids are picky, I mean purists. Yeah, we will go with purists but you all know what I mean. They don’t want a lot of extra stuff in their pasta. They always get nervous when I make pasta because I use it as an opportunity to add every random veggie I can find.

I wanted this dish to win them over and it did! In fact, my 7 year old said, “this is the only pasta I want you to make ever again.” My 5 year old went on and on about it too.

Busy Night Pasta for the WIN!

Another thing I love about making pasta is it’s so easy and doesn’t dirty a lot of dishes. Does anyone else skip cooking so they don’t have to clean up?

This recipe uses just one pot for the main dish. I also made a quick salad using organic greens. If you plan ahead, you can have fresh herbs on hand for bolder flavor!

Try this Busy Night Pasta recipe! It's simple and fast! Make a pasta dinner tonight in the Instant Pot!

Busy Night Pasta

Stove Top Directions

  • One 16 oz box of Simple Truth Organic Pasta
  • 4 quarts water
  • One 25 oz. Jar of Simple Truth Organic Tomato Basil Pasta Sauce
  • One 10 oz bag of frozen organic Broccoli
  1. Bring the water to a boil. Dump in the pasta and give it a quick stir.
  2. Set your timer for 5 minutes less than the cooking time on the side of the box, it will vary depending on the type of pasta you are cooking. I cooked rotini which needed to cook for a total of 8-10 minutes. I set the timer for 5 minutes.
  3. When the timer goes off, add the broccoli florets and set the timer for the rest of the pasta cooking time, should be 5 minutes.
  4. When this timer goes off, drain the pasta and broccoli and pour in the sauce. Stir and heat on low until the sauce has warmed up.

Using the 16 oz box, it made 8 servings. Plenty for two dinners which made me happy! The gluten-free pasta usually comes in a slightly smaller box, serving 6. Still enough for dinner and leftovers.

Instant Pot Directions

I’ve only successfully made whole wheat pasta in my Instant Pot. If you are using gluten-free pasta I recommend following the stove top directions above.

  • One 16 oz box of Simple Truth Organic Pasta
  • 4 cups water
  • One 25 oz. Jar of Tomato Basil Simple Truth Organic Pasta Sauce
  • One 10 oz bag Simple Truth Organic frozen Broccoli florets
  1. Pour Pasta, 4 cups of water, one 10 oz bag of broccoli and one 25 oz jar of Simple Truth Tomato Basil pasta sauce into your Instant Pot.
  2. Close and lock the lid so that the vent is sealed.
  3. Press the pressure button to switch pressure to low. Press the Manual button and use the arrow buttons to lower to 5 minutes.
  4. The Instant Pot will come to pressure, then beep when done. Once done, carefully do a quick pressure release by turing the seal to open the vent.
  5. Once pressure is released, open the lid and store well. Allow to cool before serving. It’s a perfect time to prepare your salad.

Don’t miss my other Instant Pot recipes!

Try this Busy Night Pasta recipe! It's simple and fast! Make a pasta dinner tonight in the Instant Pot!

This post was sponsored by Fry’s Food Stores. All opinions are my own.

Instant Pot Pasta

Try this Busy Night Pasta recipe! It's simple and fast! Make a pasta dinner tonight in the Instant Pot!

Try this Busy Night Pasta recipe! It's simple and fast! Make a pasta dinner tonight in the Instant Pot!

Ingredients

  • One 16 oz box of Simple Truth Pasta
  • 4 cups water
  • One 25 oz. Jar of Tomato Basil Simple Truth Sauce
  • One 10 oz bag for frozen organic Broccoli

Instructions

  1. I've only successfully make whole wheat pasta in my Instant Pot. If you are using gluten-free pasta I recommend following the stove top directions above.
  2. Pour Pasta, 4 cups of water, one 10 oz bag of broccoli and one 25 oz jar of Simple Truth Tomato Basil pasta sauce into your Instant Pot.
  3. Close and lock the lid so that the vent is sealed.
  4. Press the pressure button to switch pressure to low. Press the Manual button and use the arrow buttons to lower to 5 minutes.
  5. The Instant Pot will come to pressure, then beep when done. Once done, carefully do a quick pressure release by turing the seal to open the vent.
  6. Once pressure is released, open the lid and store well. Allow to cool before serving. It's a perfect time to prepare your salad.

Notes

Using the 16 oz box, it made 8 servings. Plenty for two dinners which made me happy! The gluten-free pasta usually comes in a slightly smaller box, serving 6. Still enough for dinner and leftovers.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Heather Mayes

Instant Pot Lentils, Broccoli Mashed Potatoes and Carrots

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One of the first things I learned to actually cook when I was a kid was pot roast with potatoes and carrots. I clearly remember my Mom calling me from work and telling me what to do to get dinner started. I think I was in 5th grade and I was so proud that I could make a grown up meal.

While I don’t cook meat any more, occasionally I want a meal that isn’t all mixed together. I know some of you have noticed that most of my meals are soups, casseroles, one-pot type of recipes. Sometimes, I want a main dish and side dishes.

This easy Instant Pot recipes will impress your family. This vegan recipe is comfort food in a bowl.

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I used my memories of my first solo cooking experience to create a new Instant Pot recipe. Don’t worry; it’s plant-based, full of fiber and cholesterol free.

I love using lentils in place of beef in my recipes. Like my Lentil Shepherd’s Pie, Lentil Tacos, Instant Pot Lentil Tacos, “Beefy” Lentil Soup and more.

This time I made Lentils, Broccoli Mashed Potatoes and Carrots. They were all cooked at the same time in my Instant Pot. I have the 6 quart IP by the way.

This easy Instant Pot recipes will impress your family. This vegan recipe is comfort food in a bowl.

You could definitely cook these separately on the stove if you don’t have an Instant Pot. See why I bought mine!

This recipe requires that you have a steamer basket. I bought this one on Amazon and I’ve been very happy with it. It collapses so it can be stored in a small space.

This easy Instant Pot recipes will impress your family. This vegan recipe is comfort food in a bowl.

I wanted to have an easy recipe where I could throw everything in and have it cooked together. The carrots and broccoli do get over cooked with this method. I don’t mind because the broccoli is getting mashed into the potatoes anyway. I feel it’s a small price to pay to avoid having to cook multiple items at different times.

Instant Pot Lentils, Broccoli Mashed Potatoes and Carrots

This easy recipe will feed a family of four with some leftovers. If you love carrots you may want to add extra though. You can make it your own by adding your favorite spices or extra veggies.

Ingredients

  • 1 cup dry brown lentils
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 bay leaf
  • 2 cups of water
  • 5 russet potatoes, peeled if desired and cut in half
  • 4 large carrots cut in half (to fit in pot)
  • 2 cups of broccoli florets
  • 1 teaspoon salt
  • ¾ cups rice milk (any unsweetened plant milk is acceptable)
  • 2 Tablespoons nutritional yeast

Instructions

  1. Pour lentils into your Instant Pot and sprinkle the onion powder and garlic powder on top. Add the 2 cups of water.
  2. Place the steamer basket on top of the lentils.
  3. Put the potatoes, carrots and broccoli in the steamer basket.
  4. Close the lid and make sure the release is in the sealed position.
  5. Press the Manual button and use the arrows to bring it down to 10 minutes.
  6. Once done, turn off and let the pressure reduce naturally. After 10 minutes you can do a quick release.
  7. Sort the food by placing the carrots in a small bowl, the potatoes and broccoli in a large mixing bowl and the lentils can stay in the Instant Pot. Don’t forget to discard the bay leaf.
  8. Pour plant-based milk, salt and nutritional yeast over the potatoes and broccoli. Use a potato masher to make mashed potatoes.
  9. Salt and pepper to taste.
Yield: 4 Servings

Instant Pot Lentils, Broccoli Mashed Potatoes and Carrots

This easy Instant Pot recipes will impress your family. This vegan recipe is comfort food in a bowl.

This easy Instant Pot recipes will impress your family. It's vegan comfort food in a bowl.

Ingredients

  • 1 cup dry brown lentils
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 bay leaf
  • 2 cups of water
  • 5 russet potatoes, peeled if desired and cut in half
  • 4 large carrots cut in half (to fit in pot)
  • 2 cups of broccoli florets
  • 1 teaspoon salt
  • ¾ cups rice milk (any unsweetened plant milk is acceptable)
  • 2 Tablespoons nutritional yeast

Instructions

  1. Pour lentils into your Instant Pot and sprinkle the onion powder and garlic powder on top. Add the 2 cups of water.
  2. Place the steamer basket on top of the lentils.
  3. Put the potatoes, carrots and broccoli in the steamer basket.
  4. Close the lid and make sure the release is in the sealed position.
  5. Press the Manual button and use the arrows to bring it down to 10 minutes.
  6. Once done, turn off and let the pressure reduce naturally. After 10 minutes you can do a quick release.
  7. Sort the food by placing the carrots in a small bowl, the potatoes and broccoli in a large mixing bowl and the lentils can stay in the Instant Pot. Don't forget to discard the bay leaf.
  8. Pour plant-based milk, salt and nutritional yeast over the potatoes and broccoli. Use a potato masher to make mashed potatoes.
  9. Salt and pepper to taste.

Notes

This easy recipe will feed a family of four with some leftovers. If you love carrots you may want to add extra though. You can make it your own by adding your favorite spices or extra veggies.

Did you make this recipe?

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© Heather Mayes

Chickpea and Rice Soup

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We’ve fallen in love with a new soup! Actually, it’s an old classic that I’ve turned into a healthy, plant-based family favorite, Chickpea and Rice Soup. Plus, I’m giving you instructions for both the stove top and Instant Pot versions.

See updated versions below! Now Printable!

This vegan and gluten-free Chickpea and Rice Soup is easy and delicious. It has stove top and Instant Pot instructions. This is my favorite Instant Pot recipe!

This post contains affiliate links.

You know I love my Chickpea Noodle Soup. I didn’t think life could get much better than that until I tried Chickpea and Rice Soup.

I really wanted to make a soup that I could make in the Instant Pot. I don’t make noodles in the Instant Pot because we usually use gluten-free noodles and they are more temperamental that their wheat counter parts.

The first time I made this soup, I did a stove top version to try to get all the proportions correct. Then I started working on my Instant Pot version. I made this soup so many times we grew a little sick of it. Not because of the taste but because it was the only thing I ate for days. Yes, days!

Usually when I make something with chickpeas I’ll use canned because chickpeas have such a long cooking time. I really wanted to get away from using canned though so I ordered some from Amazon. If you don’t have a Prime membership you are missing out! Try Amazon Prime 30-Day Free Trial OR Give the Gift of Amazon Prime!

I found Palouse Brand and was intrigued. Not only are they non-GMO but they give you a code so you can track your chickpeas to see the field they were grown in. Also, they are not irradiated, sounds strange to have to say but a lot of companies  expose food to radiation for sterilization. Maybe that is why these seem to taste so much better than other chickpeas I’ve had.

This vegan and gluten-free Chickpea and Rice Soup is easy and delicious. It has stove top and Instant Pot instructions. This is my favorite Instant Pot recipe!

Veggie Broth

Whichever process you follow to make this soup, Stove Top or Instant Pot, I highly recommend you use my Veggie Broth Mix. It will make the best soup. If you use my Veggie Broth Mix you won’t need to use the seasonings mentioned in the recipe, just use salt with the mix.

If you just can’t bring yourself to make my mix then you can use your favorite pre-made broth instead of water or use the seasonings I recommend. Your call! I like to make recipes that don’t have to be 100% exact.

Make sure you use brown rice when you make this. If you get a quick cooking rice this recipe won’t work. You need a rice that can stand up to a long cooking time in the Instant Pot with the chickpeas. If you only have a fast cooking rice, I recommend using the stove top version and adapting the recipe as needed.

Stove Top version (with canned chickpeas)

I know some of you will want to make this soup right away before you have a chance to order your Palouse Brand chickpeas from Amazon. You probably have all the ingredients already since they are regular pantry staples.

When I’m cooking recipes on the stove I like to start with my onion. I’ll add my diced onion to the pan and allow it to begin cooking, add a little water if needed when it starts to stick. Normally, I’d add my veggies next but since I cook with brown rice it takes a long time to cook on the stove. Add your brown rice and water and seasonings (or broth mix). Allow the rice to cook for 15 minutes. Then add the rest of your veggies. Cook the soup for another 30 minutes. Last, add your canned, drained and rinsed chickpeas. Your rice and veggies should be done. Add salt to taste.

Chickpea Rice Soup (Stove Top Version)

Instant Pot Chickpea and Rice Soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1 15 oz can chickpeas
  • 1 cup white rice (you can use Jasmine or Basmati)
  • 4 cups water
  • 2 cups sliced carrots
  • 1 cup diced onion
  • 2 cups chopped celery
  • ½ cup nutritional yeast
  • 2 teaspoons salt
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoon parsley flakes
  • ½ teaspoon paprika

Instructions

  1. Chop your veggies and get a big soup pot.
  2. Add your diced onion to the pan and allow it to begin cooking, add a little water if needed when it starts to stick.
  3. Add the rest of your veggies. Cook them for about 10 minutes, adding more water or broth when they start sticking. Keep an eye on the veggies and stir them often. If you can't watch it closely add a cup or two of water.
  4. Add the uncooked rice, water and seasonings (or broth mix) and canned chickpeas.
  5. Allow the soup to simmer for about 15 minutes. Your rice and veggies should be done, if they are not cook for 5 more minutes. Add salt to taste.

Notes

If you are using brown rice, you will need to allow about 45 minutes for it to cook. Since this recipe uses canned chickpeas, you can use a quick cooking rice to cut the cooking time in half.

Did you make this recipe?

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© Holly Yzquierdo
Category: Soups, Stews, & Chili
This vegan and gluten-free Chickpea and Rice Soup is easy and delicious. It has stove top and Instant Pot instructions. This is my favorite Instant Pot recipe!

Instant Pot version (with unsoaked chickpeas)

Even though this soup is easy, it’s one of the longest cooking things I’ve made in the Instant Pot. This recipe takes at least 20 minutes to come to pressure the first time. It isn’t a fast soup.

I’ve made this in the Instant Pot three ways. One is to cook everything at the same time even though the veggies get very soft. It’s easy because you add all the ingredients and cook on manual for 40 minutes with a natural pressure release. Yes, it’s that easy.

The second way is to cook the chickpeas and rice together, then add the veggies for a few more minutes. My husband likes it all cooked together because he prefers the veggies super soft. I like my veggies a little more firm but it requires a two step cooking process.

To make the two step cooking process work you’ll add dry chickpeas and rice to your Instant Pot with 4 cups of water. Cook on manual for 35 minutes. Once this is done, turn it off and allow the pressure to come down naturally for at least 10 minutes. Then carefully let out the steam.

Add the rest of the ingredients (veggies, spices unless using my veggie broth mix, and water), and give it a good stir so that nothing is stuck to the bottom. Cook on manual for 5 minutes then allow the pressure to come down naturally again.

It’s important to note that a lot of people have trouble getting their Instant Pots to come back up to pressure a second time after cooking something. If you run into this problem you can try to wash your lid and sealing ring (but be careful, it will be hot).

Instant Pot Chickpea and Rice Soup

This vegan and gluten-free Chickpea and Rice Soup is easy and delicious. It has stove top and Instant Pot instructions. This is my favorite Instant Pot recipe!

This version is for using unsoaked chickpeas in the Instant Pot. See other cooking versions above.

Prep Time 10 minutes
Cook Time 40 minutes
Additional Time 20 minutes
Total Time 1 hour 10 minutes

Ingredients

  • 1 cup dry chickpeas
  • 1 cup brown rice
  • 4 cups water (for step 1)
  • 2 cups sliced carrots
  • 1 cup diced onion
  • 2 cups chopped celery
  • 4 cups water (for step 2)
  • 1/2 cup nutritional yeast
  • 2 teaspoons salt
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoon parsley flakes
  • 1/2 teaspoon paprika

Instructions

  1. Add rice, chickpeas and 4 cups of water to your Instant Pot.
  2. Close the lid and vent.
  3. Press Manual (Pressure Cook on newer Instant Pot's) and use the arrows to go up to 35 minutes.
  4. Once done cooking, allow the IP to naturally release the pressure for at least 10 minutes. Then carefully open the lid.
  5. Add the rest of the veggies, spices (or Veggie Broth Mix mentioned above) and 4 more cups of water.
  6. Stir everything well and make sure nothing is stuck to the bottom.
  7. Close the lid and vent.
  8. Press Manual (Pressure Cook) and use arrows to go down to 5 minutes.
  9. Once done, allow pressure to release manually at least 10 minutes.

Notes

This recipe requires multiple cooking steps. You can wait longer time between each step. The veggies doesn't require as much time to cook. The Chickpeas and rice need a long cooking time.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo
Category: Soup

Instant Pot version (with Soaked Chickpeas)

This is the third way I’ve made Chickpea and Rice Soup and my favorite! It does require a little preplanning because you have to soak the chickpeas over night.

First, rinse off one cup of chickpeas and put them in a pot or large bowl with 4 cups of water. Then, the next morning rinse your soaked chickpeas in clean water and put them in your Instant Pot with your rice, veggies, spices and 8 cups of water. Give it a stir and press manual. Move the arrows to go down to 23 minutes. Once done, allow the pressure to release naturally, then scoop and enjoy!

This vegan and gluten-free Chickpea and Rice Soup is easy and delicious. It has stove top and Instant Pot instructions. This is my favorite Instant Pot recipe!

Chickpea and Rice Soup

This plant-based soup is also gluten-free. It’s a great fall or winter soup and uses basic pantry and fridge staples that we almost always have on hand.

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Plant Based Lentil and Vegetable Soup

by 8 Comments

Craving a savory, hearty soup? Make beef stew without the beef! A plant-based lentil and vegetable soup can provide comfort, sustenance, and an explosion of flavors.

How can you make a beefless stew? Use lentils!

Lentils are down right magical. They make great tacos, taste wonderful plain or seasoned, cook quickly and are easy to prepare.

Lentil and vegetable soup is a staple in many cultures around the world, loved for its versatility and nutritional value. It combines the earthiness of lentils with the freshness of vegetables, creating a balanced and wholesome meal.

Instant Pot or Stove Top Options

Lentil and vegetable soup can be made quickly in an Instant Pot with Massel beef flavored broth (but it’s actually called concentrated liquid stock). Make it on the stove top with only spices instead of a ready made broth.

What makes this dish especially attractive is its adaptability. You can easily modify the ingredients based on what you have on hand, and it still turns out as a delicious soup.

A Soup for Every Occasion

Whether you’re making a quick weeknight meal, prepping for the week ahead, or serving guests a wholesome lunch, lentil and vegetable soup is endlessly versatile. For busy folks, this soup can easily be prepared in bulk and stored in the refrigerator for several days, or frozen for even longer.

Another fantastic feature of this soup is how customizable it is. Depending on what vegetables you have at home, you can tweak the recipe to include your favorites or even make it more seasonal.

In the fall and winter, root vegetables like sweet potatoes, parsnips, and butternut squash can add warmth and depth to the dish. During the spring and summer months, lighter veggies like zucchini, fresh tomatoes, or bell peppers can give the soup a fresher, more vibrant taste.

Plant Based Lentil and Vegetable Soup Recipe

Ingredients

  • 1 cup diced onions
  • 6 small potatoes, diced (see note above)
  • 3 large carrots, sliced
  • 3 cups chopped broccoli
  • 1 cup dry lentils
  • 2 quarts of water
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon thyme
  • 1 bay leaf

Instructions

Step 1 – Chop Veggies

Add all of the chopped veggies to a large pot on medium heat. I like to do this as I’m cutting them but if you pre-cut them you can do it all at once.

Step 2 – Add Lentils

Add the dry lentils, careful to sort them for debris. I found a stick in mine.

Step 3 – Season

Add the water and all of the seasonings and cover with a lid.

Step 4 – Simmer

Bring to a simmer and allow to simmer for 30 minutes.

Step 5 – Check Tenderness

Check soup, make sure the carrots and potatoes are soft.

Step 6 – Remove Bay Leaf

Remove the bay leaf and serve.

Modification for Instant Pot

If you are making this in an Instant Pot, add all the ingredients as directed, then cook on manual with high pressure for 15 minutes. Allow it to release pressure naturally.

Storage

Storing lentil and vegetable soup ensures you always have a nourishing, ready-to-eat meal on hand. If you plan to eat your lentil and vegetable soup within a few days, storing it in the refrigerator is the best option. Allow the soup to cool completely before transferring it to an airtight container. It can be stored in the fridge for up to 4-5 days. When reheating, you can use a microwave or stovetop, bringing the soup to a simmer to ensure it’s fully heated.

For longer-term storage, freezing is a great option. Lentil and vegetable soup freezes exceptionally well, maintaining its texture and flavor. After cooling the soup completely, portion it into freezer-safe containers or resealable bags, leaving a bit of space at the top for expansion. Label each container with the date to keep track of how long it’s been frozen. Stored properly, the soup will last in the freezer for up to 3 months.

More Plant Based Soup Recipes:

If you like this soup, check out these other delicious soup recipes:

Yield: 6 Servings

Plant Based Lentil and Vegetable Soup

Plant Based Lentil and Vegetable Soup

This easy-to-make vegan soup is perfect for a healthy lunch or dinner, loaded with wholesome ingredients like lentils, carrots, potatoes, and spices. Ideal for meal prep or a comforting weeknight meal!

Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes

Ingredients

  • 1 cup diced onions
  • 6 small potatoes, diced (see note above)
  • 3 large carrots, sliced
  • 3 cups chopped broccoli
  • 1 cup dry lentils
  • 2 quarts of water
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon thyme
  • 1 bay leaf

Instructions

  1. Add all of the chopped veggies to a large pot on medium heat. I like to do this as I'm cutting them but if you pre-cut them you can do it all at once.
  2. Add the dry lentils, careful to sort them for debris. I found a stick in mine.
  3. Add the water and all of the seasonings and cover with a lid.
  4. Bring to a simmer and allow to simmer for 30 minutes.
  5. Check soup, make sure the carrots and potatoes are soft.
  6. Remove the bay leaf and serve.

Notes

If you are making this in your Instant Pot, you'll add all the ingredients as directed, then cook on manual with high pressure for 15 minutes. Allow it to release pressure naturally.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo

Instant Pot Black Beans and Rice

by 126 Comments

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 can cook black beans and brown rice together in the Instant Pot! No soaking or precooking. It turns out great, like magic. 

Instant Pot Black Beans and Rice

I’ve always been a fan of quick and easy meals. Years ago, when I was a stay at home mom I would still stick to simple meals. I had my hands full with kids, the house, and everything that comes with that role.

Now I work full time, still have to handle all the “mom stuff” and cooking can easily take a back seat to getting a little down time.

That is one of the main reasons I love my Instant Pot. It makes life easier for me. You may love your slow cooker, I used to use mine a lot more. Which ever you choose, having tools that make life more efficient and that set you up to be successful in your goals is a good investment. By the way, I use the 8 quart Instant Pot! You can see the Instant Pot I have at my Amazon Affiliate link.

Instant Pot Black Beans and Rice

Instant Pot Black Beans and Rice

This recipe is pretty simple. I wanted it to be a blank canvas so I could add difference spices and flavors. Before you skip over this no-fuss meal give it a try.

It took a few tries to get the beans and rice ready at the same time but this totally worked for us. If you want something with a slightly more complex flavor try my Instant Pot Mexican Casserole!

Instant Pot Black Beans and Rice

Instant Pot Black Beans and Rice

This super easy recipe feeds a crowd. It's mild flavor is perfect for kids who don't like spicy foods. Feel free to spice it up for adults.

Prep Time 5 minutes
Cook Time 28 minutes
Additional Time 30 minutes
Total Time 1 hour 3 minutes

Ingredients

  • 1 cup diced onion
  • 4 cloves of garlic, crushed and minced
  • 2 cups brown rice
  • 2 cups dry black beans
  • 8 cups water
  • 1 teaspoon salt
  • 1-2 limes (optional)
  • Avocado (optional)
  • 4 ounce can of diced green chiles (optional)

Instructions

  1. Dump diced onion and garlic into the Instant Pot liner.
  2. Add the brown rice and black beans.
  3. Pour the water into the pot liner and add the salt. If using, add the diced green chiles.
  4. Secure the lid with the vent sealed.
  5. Select Manual, using the arrows decrease time to 28 minutes.
  6. Once the time is up you can press cancel or unplug the Instant Pot. Allow the pressure to naturally release. (I let it set for 20 minutes before opening the lid.)
  7. Scoop into bowls and squeeze a lime wedge over bowl and stir. Then add a few slices of avocado for garnish.

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Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo
Category: Instant Pot

This recipe makes a lot of food! I estimate at least 6-8 servings depending on how much you eat.

If you want more flavor, try adding your favorite salsa, this homemade Pico de Gallo, homemade guacamole or your other favorite flavors. I almost always make this with a can of green chili now but when I first started making this I left it plain and would spice it up later.

Find more easy and delicious Vegan Instant Pot recipes on my Instant Pot page!

Frequently Asked Questions about Instant Pot Rice and Beans

Do you presoak your beans before adding the rice?

No, I do not presoak the black beans. They need to cook for about the same amount of time as the brown rice so it works to not presoak them.

Can I use white rice instead of brown rice?

We don’t recommend using white rice. Many readers have reported using long grain white rice but we have not tested it. I expect the rice would be mushy. You could try white rice and use cooked beans but I have not tested to water and spice ratios or the cooking time.

If I halve the recipe, do I change the cooking time.

No, you can cut all the ingredients in half but leave the cooking time the same. The black beans and brown rice still need the same amount of time to cook.

The beans and rice come out bland, how can I spice it up?

This recipe is designed to be a blank canvas. People who avoid spicy foods and high salt content will enjoy it but we recommend spicing it up to your comfort level. We add salsa, more spices like chili power, adobo seasoning, cumin or hot sauce. You can read the comments for more ideas, some people loved it, other didn’t, we hope you enjoy it.