My Plant-Based Family

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

Instant Pot

Instant Pot Inspired Meal Plan

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This week I’m taking a slightly different approach to my meal planning. My husband and I both have a lot going on at work and expect to put in extra hours. I’m creating an Instant Pot inspired meal plan this week. That means easy Instant Pot recipes and some batch cooking for simple meals.

If you don’t have an Instant Pot you might want to consider getting one. If it’s not in the cards don’t worry, you can make the same recipes with other cooking methods.

As the week goes on I might switch up some of the meals. I really wanted to provide a meal plan for those of you who use the Instant Pot regularly and those of you who got one on Prime Day and are just getting started. We may have cereal instead of Oatmeal or simple rice or beans instead of the meal shown.

Instant Pot Inspired Meal Plan

Instant Pot Inspired Meal Plan

I think you can see that there are a lot of options for using an Instant Pot throughout the week.

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Broccoli Potato Soup

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Soup has a way of making you feel better. It doesn’t matter what kind of soup it is, but homemade is the best. This Plant-Based Broccoli Potato Soup is one of my all time favorites!

Broccoli and Potato Soup

I never loved soup until we transitioned to a plant-based diet. After that, I couldn’t get enough soup.

 

I think one of the reasons was that although tasty, a lot of soups contained meat and dairy and were not refreshing. They were greasy, heavy or gave me a stomach ache. This never happens with plant-based soups.

Broccoli Potato Soup

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If you take a look at the ingredients you’ll see why! There is no dairy yet the soup is total comfort food.

I recommend this soup to anyone who is new to cooking because it’s so easy. You basically just cut up veggies. Having a decent knife and cutting board is important but that is all. If you have an Instant Pot you can use it, but it’s really easy to make on the stove. (This recipe was updated and Instant Pot instructions were added.)

Speaking of Instant Pot, I love mine! Here are 10 reasons I decided to buy and Instant Pot!

If you don’t have an Instant Pot, a big soup pot will work perfectly. Plus, you’ll enjoy the glorious smell of it simmering on your stove.

Broccoli Potato Soup

Broccoli Potato Soup

broccoli potato soup

Broccoli Potato Soup

 Broccoli Potato Soup

Broccoli Potato Soup

Instant Pot Broccoli Potato Soup

This simple soup is best for people who don't want to be overwhelmed with strong flavors. The veggies bring the flavor!

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 1 1/2 to 2 pounds potatoes + enough water to cover potatoes
  • 1/2 a onion, diced
  • 1 stick celery, sliced
  • 1 carrot, sliced
  • 1 bay leaf
  • 1 crown of broccoli, chopped
  • salt and pepper to taste
  • 1/2 tsp garlic powder
  • 1 Tbsp nutritional yeast
  • 1/4 cup plant milk

Instructions

  1. Scrub and chop potatoes. Place them in a pan of water and bring to a boil. You can also use vegetable broth for a heartier flavor.
  2. Add diced onion, carrot and the bay leaf (you will remove the bay leaf before serving).
  3. Once carrots and potatoes are almost tender add broccoli and spices.
  4. Simmer for 5-10 minutes.
  5. The soup is ready to eat as is. For a more savory soup add 1/4 cup of plant milk and 1 Tbsp of nutritional yeast.

Notes

If you'd like strong flavors. I recommend adding my Dry Veggie Broth Mix or more spices like garlic, onion, and nutritional yeast.

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© Holly Yzquierdo
Category: Soup

Instant Pot Instructions

If you are making this Broccoli Potato Soup in the Instant Pot, you’ll add all the ingredients to your pot. Then you will close and seal the lid. Cook on manual for 10 minutes, with a natural pressure release. If you have an newer Instant Pot, it won’t say manual, there will be a button that says Pressure Cook.

When possible, I will allow my pot to sit undisturbed so the flavors have a chance to blend together. This will also give the pot time to naturally release pressure.

Broccoli Potato Soup

Another great thing about this soup is that it is very inexpensive to make. We almost always have the ingredients on hand so it’s a no brainer.

Yield: 4+

Instant Pot Broccoli Potato Soup

Instant Pot Broccoli Potato Soup

Instant Pot Broccoli Potato Soup is an easy and delicious soup your family will love. This soup is big on veggies!

Prep Time 10 minutes
Cook Time 10 minutes
Additional Time 10 minutes
Total Time 30 minutes

Ingredients

  • 1 1/2 to 2 pounds potatoes + enough water or veggie broth to cover potatoes
  • 1/2 a onion, diced
  • 1 stick celery, sliced
  • 1 carrot, sliced
  • 1 bay leaf
  • 1 crown of broccoli, chopped
  • salt and pepper to taste
  • 1/2 tsp garlic powder
  • 1 Tbsp nutritional yeast (more if desired)
  • 1/4 cup plant milk

Instructions

  1. Chop veggies and add them to your Instant Pot.
  2. Cover with water or veggie broth, then add spices.
  3. Close and seal the lid. Cook on Manual (Pressure Cook) for 10 minutes. The pot may take 20-30 minutes to come to pressure before cooking begins.
  4. Once done cooking, allow pressure to release naturally. This may take 15 minutes or so. Carefully open the pot.
  5. Remove the bay leaf. Add salt or other spices if desired.

Notes

This soup has a mild flavor. It's perfect for kids who don't like "spicy" foods but enjoy veggies. For a richer flavor, add my Dry Veggie Broth Mix or more nutritional yeast.

Did you make this recipe?

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

© Holly Yzquierdo
Category: Instant Pot
Broccoli Potato Soup

If you like this, check out my Crock Pot Potato Soup too!

Photos by Melodee Fiske. 

Instant Pot Oatmeal {Steel Cut Oats}

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In the realm of wholesome breakfast options, few foods offer the same level of satisfaction and nourishment as steel cut oats. Making them in the Instant Pot is a game-changer for my morning routine.

I love steel cut oats (I usually buy these that are gluten-free) but the standard 10-20 minutes of stove top cooking most packages recommend seems to take me longer. Instead, I use my Instant Pot!

Instant Pot Oatmeal Recipe that is plant-based, vegan, dairy-free and gluten-free oats

What are Steel Cut Oats?

Steel cut oats, also known as Irish oats or pinhead oats, are a minimally processed form of oat groats. Unlike rolled oats or instant oats, which are flattened and steamed, steel cut oats are made by simply chopping the oat groats into small pieces with steel blades. This minimal processing retains the natural texture and flavor of the oats, resulting in a hearty and chewy cereal with a rich, nutty taste.

One of the primary reasons for the popularity of steel cut oats is their impressive nutritional profile. These whole grains are rich in complex carbohydrates, fiber, protein, vitamins, and minerals, making them a nutrient-dense addition to any meal.

Instant Pot Oatmeal with banana

Oatmeal Additions for Breakfast

I enjoy oatmeal because there are hundreds of ways to customize a bowl to keep breakfast exciting. Adding various ingredients to steel cut oatmeal can enhance its flavor, texture, and nutritional value.

Here’s a list of ingredients you can add to your steel-cut oatmeal for a delicious and satisfying breakfast:

  1. Fresh or dried fruit – Sliced bananas, berries, diced mango, sliced apples or pears, dried cranberries, chopped dates or figs
  2. Nuts and seeds – Chopping almonds, walnuts pecans or cashews, sunflower seeds, pumpkin seeds, chia seeds, flax seeds, hemp seeds
  3. Sweeteners – Maple syrup, honey, agave nectar, brown sugar, coconut sugar
  4. Spices and flavorings – Ground cinnamon, ground nutmeg, vanilla extract, almond extract, cardamom, ginger, allspice
  5. Plant based dairy – Almond, soy coconut or oat milk, vegan butter, coconut cream
  6. Protein boosters – Nut butter (peanut butter, almond butter, cashew butter), plant-based protein powder (pea protein, soy protein, hemp protein)
  7. Flavor enhancers – Unsweetened cocoa powder, shredded coconut, lemon or orange zest, espresso powder
  8. Crunchy toppings – Granola, cacao nibs, crispy cereal, toasted coconut flakes
  9. Savory options (for savory oatmeal):
    • Sautéed vegetables (spinach, mushrooms, bell peppers)
    • Fried or poached egg
    • Avocado slices
    • Sliced tomatoes
    • Fresh herbs (parsley, cilantro, chives)
    • Vegan cheese
    • Hot sauce or salsa

Feel free to mix and match these ingredients to create your own unique and delicious bowl of Instant Pot oatmeal for breakfast!

How Long Does Instant Pot Oatmeal Take to Cook?

If this is your first time cooking with the Instant Pot, it is important to note that it takes a while for the Instant Pot to come up to pressure. That means once you start it, it may take 15 minutes for more before it starts counting down the 3 minute cooking time. This is normal. After it’s done cooking, it takes time for the pressure to drop.

It’s still easier than cooking it on the stove because you have to watch your pot and stir regularly. With the Instant Pot, you can walk away and come back to perfect oatmeal. You may want to start it when you wake up. Then come back to it after you’ve gotten dressed and ready for the day.

Instant Pot Oatmeal with Berries

How to Make Instant Pot Oatmeal

Ingredients

  • 1 cup steel cut oats
  • 3 cups water
  • optional spices (cinnamon)
  • toppings of your choice (fruit)

Instructions

Step 1 – Dump into Instant Pot

Dump oats into the Instant Pot followed by the water.

Step 2 – Cook

Close the lid and close the vent. Press MANUAL and use the arrow buttons to go to 3 minutes.

Step 3 – Natural Release

After the oats finish cooking, press the OFF button or unplug the Instant Pot so the pressure will release naturally.

Step 4 – Stir

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.

Step 5 – Add Toppings

Add cinnamon or other additions and allow to cool slightly before serving. Top oatmeal with fresh fruit of your choice, apples are shown.

Oatmeal recipe using the Instant Pot that is plant-based, dairy-free and gluten-free. (Vegan)

Servings

This recipe makes about 2-3 servings depending on how hungry you are and how much you add for the toppings. You can easily double this recipe, and store it for easy breakfasts all week. There is no need to adjust the cooking time.

More Oatmeal Recipes

If you love oatmeal like I do, check out these other great recipes using steel cut oats:

Yield: 3 servings

Instant Pot Oatmeal

Instant Pot Oatmeal

Steel Cut Oats have never been easier than this Instant Pot recipes. Your family will love this recipe that can be customized to each persons preference. See video for ideas!

Prep Time 5 minutes
Cook Time 3 minutes
Additional Time 20 minutes
Total Time 28 minutes

Ingredients

  • 1 cup steel cut oats
  • 3 cups water
  • optional spices (cinnamon shown)
  • toppings of your choice (apples shown)

Instructions

  1. Dump oats into the Instant Pot followed by the water.
  2. Close the lid and close the vent.
  3. Press manual and use the arrow buttons to go down to 3 minutes.
  4. After the oats finish cooking, press the off button or unplug the Instant Pot so the pressure will release naturally.
  5. 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.
  6. Add cinnamon or other additions and allow to cool slightly before serving.
  7. Top oatmeal with fresh fruit of your choice, apples are shown.

Notes

Top with your favorite fruit, nuts or seeds for an incredible meal. You can sweeten with maple syrup.

Need more? Double the oats and water, cook for the same amount of time.

Recommended Products

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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

Instant Pot Mexican Casserole

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This is the cheat code for easy, vegan, oil-free, and gluten-free Instant Pot Mexican Casserole! Use dry beans without soaking or cooking ahead of time. With the Instant Pot, you can achieve the same slow-cooked flavors and textures of a traditional casserole in a fraction of the time. No need to babysit the stove or wait hours for your meal to be ready.

Additionally, this vegan Mexican casserole is a fantastic way to pack in a variety of nutrient-rich ingredients. From protein-packed beans, every bite is bursting with goodness. The bold and zesty flavors work great as a main dish or side dish.

The Instant Pot Mexican Casserole will amaze your family and impress your guests! This should be your go to plant-based recipe for your Instant Pot.

If you’ve tried my Crock Pot version or the Stove or Oven version, you know that this flavor combination is really good and really easy. Some people don’t like the texture of the rice when cooked in the Crock Pot. The Instant Pot Mexican Casserole comes out perfect every time; if you have a pressure cooker I challenge you to make this!

The Instant Pot Mexican Casserole will amaze your family and impress your guests! This should be your go to plant-based recipe for your Instant Pot.

Instant Pot Mexican Casserole

If your family is just starting to try plant-based living, this recipe is for you! You can enjoy it in a bowl topped with your favorite ingredients, wrapped in a tortilla, or with chips.

Ingredients

  • 2 cups uncooked brown rice
  • 1 cup uncooked dry beans (if you have trouble with beans not cooking enough, try soaking them first)
  • 5 cups water
  • 1 6 oz can of tomato paste (or 1 8 oz can tomato sauce with slightly less water)
  • 1 tsp garlic
  • 2 tsp onion powder
  • 2 tsp chili powder
  • 1 tsp sea salt (optional)

Instructions

Step 1 – Add Ingredients

Dump all of the ingredients into your pressure cooker and stir once or twice.

Step 2 – Pressure Cook

Close the lid and cook on manual for 28 minutes.

Step 3 – Release Pressure

Once done, allow the pressure to come down and open carefully. If you are in a hurry you can do a quick release.

Step 4 – Serve

This meal can be eaten alone or served with tortillas or chips and salsa. It travels well making it perfect for lunch boxes.

This photo shows what it looks like right out of the pressure cooker! It’s quite a bit darker than the Crock Pot and Stove Top versions.

The Instant Pot Mexican Casserole will amaze your family and impress your guests! This should be your go to plant-based recipe for your Instant Pot.

A Note on Using Dry Beans

I’ve had feedback from some that their black beans are not soft enough after cooking. Most people do not have a problem. If this is the case for you, make sure you are using beans that are not old. Beans that have been in your pantry for a year will take longer to cook than fresh beans. (This is why I stopped buying giant bags of beans in bulk.)

The Instant Pot Mexican Casserole will amaze your family and impress your guests! This should be your go to plant-based recipe for your Instant Pot.

Also, hard water could make the beans cook more slowly. If your beans could be older or if you have hard water, I recommend soaking the beans in warm water before cooking.

If using beans other than black beans make sure you are cooking this long enough. The rice takes 28 minutes to cook but some beans may take longer. Consult the Instant Pot cooking guides and cook it as long as necessary.

The Instant Pot Mexican Casserole will amaze your family and impress your guests! This should be your go to plant-based recipe for your Instant Pot.

Customization Ideas for Mexican Casserole

Feel free to customize this vegan Mexican casserole with your favorite vegetables or beans. You can add diced zucchini, shredded carrots, or even cooked sweet potatoes for extra flavor and nutrients.

If you prefer a spicier dish, add a diced jalapeño or a pinch of red pepper flakes to the mix.

Experiment with different seasoning blends to suit your taste preferences. Smoked paprika, chipotle powder, or taco seasoning can add depth and complexity to the flavor profile.

For added richness, you can stir in a dollop of vegan cream cheese or cashew cream before serving.

More Plant-Based Instant Pot Recipes

If you love your Instant Pot as much as I do, here are some other great recipes to try. They save me so much time!

You might also find this information helpful on How to Clean an Instant Pot.

Yield: 6 Servings

Instant Pot Mexican Casserole

The Instant Pot Mexican Casserole will amaze your family and impress your guests! This should be your go to plant-based recipe for your Instant Pot.

The Instant Pot Mexican Casserole will amaze your family and impress your guests! This should be your go to plant-based recipe for your Instant Pot.

Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes

Ingredients

  • 2 cups uncooked brown rice
  • 1 cup uncooked dry beans
  • 5 cups water
  • 1 6 oz can of tomato paste (or 1 8 oz can tomato sauce with slightly less water)
  • 1 tsp garlic
  • 2 tsp onion powder
  • 2 tsp chili powder
  • 1 tsp sea salt (optional)

Instructions

  1. Dump all of the ingredients into your pressure cooker and stir once or twice.
  2. Close the lid and cook on manual for 28 minutes.
  3. Once done, allow the pressure to come down and open carefully. If you are in a hurry you can do a quick release.

Notes

  • This meal can be eaten alone or served with tortillas or chips and salsa. It travels well and we often take it in our lunches.
  • If your beans are older than one year, soak them before cooking.

Did you make this recipe?

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

© Holly Yzquierdo

Potato Kale Soup

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If you typically turn your nose up at kale, then this plant based potato kale soup is for you. Using frozen, chopped kale is part of the secret that makes it so good (and easy).

The hardest part of this recipe is cutting up the potatoes. I’m including instructions for making this soup on the stove, in the Crock Pot AND in the Instant Pot!

Potato Kale Soup Recipe

Simple is often the best way to go with vegan food. With only five ingredients, you can taste every flavor in this potato kale soup.

Leave the peels on the potatoes to cut down on time. Using frozen kale eliminates the need to wash and process it. And you should have veggie broth mix or bullion on hand. It truly is a simple soup to put together, yet very satisfying.

How to Make Potato Kale Soup

Ingredients

  • 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) (you can add more if needed)
  • Enough water to “just” cover everything

Note: This soup can be made on the stove, in the Crock Pot or in the Instant Pot.

Instructions

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 Manual or Pressure Cook button, for 10 minutes on high pressure. Then allow the soup to natural release for another 5 minutes and the release the remainder of the pressure.

Serve

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.

0 Reasons I bought an Instant Pot

If you aren’t sure what an Instant Pot is be sure to check out 10 Reasons I Bought an Instant Pot!

More Delicious Soups

Check out these other plant based soups packed with veggies:

Potato Kale Soup

Vegan potato kale soup

Potato Kale Soup that even people who don't like kale will love.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 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) (you can add more if needed)
  • Enough water to “just” cover everything

Instructions

    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. (See Notes for variations)

Notes

  • Stove Top - Cook over medium heat for about 30 minute. The time will vary depending on how large the veggies are.
  • Crock Pot - Cook on low for 7 hours or high for 4 hours.
  • Instant Pot - Press the manual or pressure cook button, for 10 minutes on high pressure. Then allow the soup to natural release for another 5 minutes and the release the remainder of the pressure.

Did you make this recipe?

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

© Holly Yzquierdo

Using Frozen Kale in Soup

This soup recipe uses frozen kale because it’s so easy to work with and it’s convenient to keep it in the freezer until you are ready to use it. I never have to worry about using it all before it goes bad. You can use fresh kale instead, simply wash and chop the fresh kale and add it to the recipe. I prefer to remove the stems before using kale. They are fibrous and harder to eat until you love them.

Instant Pot Lentil Tacos

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I love vegan tacos and I love my Instant Pot! Naturally, Instant Pot Lentil Tacos would be one of my favorite family friendly vegan recipes.

Vegan Instant Pot Lentil Tacos

It started in 2014, I would get emails asking if I could create recipes to use in the Instant Pot. My response was always, “sorry, I don’t have an Instant Pot but if you buy me one I’ll make recipes for you.” No one took me up on the offer so eventually I bought one myself. If you aren’t familiar with the Instant Pot it is an electric pressure cooker.

I’ve been slowly adapting my recipes to work in the Instant Pot and today I’m going to share my Lentil Taco’s recipe. You can use the original recipe if you are looking for a stove top version.

Vegan Instant Pot Lentil Tacos

Taco Tuesday

We don’t necessarily eat Taco Tuesday each week but we enjoy tacos any day of the week. One of the things I love about this recipe is the leftover lentil taco filling can be turned into burritos, Taco Salads, put on nachos or baked potatoes.

You can use these in place or any taco filling. Yes, that means Street Tacos too!

Vegan Instant Pot Lentil Tacos

Lentil Tacos in the Instant Pot

Ingredients

  • 2 cups dry brown lentils
  • 4 cups water
  • 4 oz tomato sauce
  • 1 tsp each of salt, garlic powder, chili powder and onion powder
  • 1/2 tsp cumin

Do

  1. Dump all of the ingredients into our Instant Pot and give it a little stir to mix everything evenly.
  2. Close the lid, make sure you move the pressure release to the sealed position.
  3. Press the Manual button and use the arrows to get to 15.
  4. Once it is done turn the Instant Pot off and release the pressure.
  5. Carefully open the lid and give it a stir. Let it sit for a few minutes before serving.

Serve

These are great in crunchy or soft tacos, as part of a burrito or taco salad. If you don’t have an Instant Pot don’t worry you can use the stove top recipe, it’s just as easy and just as delicious. For a little variety try my Quinoa-Lentil Tacos! They are a family favorite!

Lentil Tacos in the Instant Pot

Vegan Instant Pot Lentil Tacos

This incredibly east and delicious Instant Pot Lentil Tacos recipe is perfect for people eating a plant-based diet.

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

Taco Ingredients

  • 2 cups dry brown lentils
  • 4 cups water
  • 4 oz tomato sauce
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 1 tsp onion powder
  • 1/2 tsp cumin

Optional Toppings

  • Lettuce
  • Tomatoes
  • Jalapeno
  • Cilantro
  • Salsa
  • Avocado

Tortillas

  • Choose your favorite tortillas.

Instructions

  1. Dump all of the taco ingredients (not the toppings) into your Instant Pot and give it a little stir to mix everything evenly.
  2. Close the lid, make sure you move the pressure release to the sealed position.
  3. Press the Manual button and use the arrows to get to 15.
  4. Once it is done turn the Instant Pot off and release the pressure.
  5. Carefully open the lid and give it a stir. Let it sit for a few minutes before serving.

Notes

These lentil tacos leftovers should be stored in an air tight container in the refrigerator. They will be good for about 5 days.

You can add your favorite toppings. We like to set up a taco bar for everyone to make their own.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Did you make this recipe?

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

© Holly Yzquierdo
Category: Instant Pot

Taco Night Side Dishes

Of course if you are making tacos you might want to have a full meal! My favorite sides to have with tacos are:

What are your taco night must haves?