Instant Pot Recipes Archives - Vegetarian Mamma

Instant Pot Jasmine Rice (Perfectly Fluffy + Easy 1:1 Ratio Method)

Alysen — Sat, 28 Mar 2026 21:39:32 +0000

Instant Pot jasmine rice is the easiest way to make perfectly fluffy, tender rice every time. With a simple 1:1 rice-to-water ratio and a quick pressure cooking method, you can skip the guesswork and get consistent results.

This foolproof method creates light, fragrant jasmine rice that pairs perfectly with curries, stir fry, tofu dishes, and more. Whether you're meal prepping or making a quick weeknight dinner, this Instant Pot rice recipe delivers every time.

How to Cook Jasmine Rice in the Instant Pot

Cooking jasmine rice in the Instant Pot is quick, hands-off, and incredibly reliable. Unlike stovetop methods, pressure cooking locks in moisture and ensures even cooking for perfectly fluffy rice.

All you need is jasmine rice, water, and a few simple steps. It is so fast, I do it weekly for meal prep and cheap weeknight dinners.

Instant Pot Jasmine Rice Ratio (Water to Rice)

Getting the rice-to-water ratio right is the key to perfect jasmine rice.

Use this exact ratio:

1 cup jasmine rice
1 cup water

This 1:1 ratio ensures your rice turns out fluffy and tender—not mushy or dry.

Ingredients in Instant Pot Jasmine Rice

Jasmine Rice: Brown rice needs more water and time to cook, so be sure to use jasmine rice!

Water: This recipe is easy to change for any amount of people because it's equal parts rice and water! Just make sure you never overfill the Instant Pot.

Oil: Any neutral oil will do for this Instant Pot Jasmine Rice recipe. It helps the rice not stick to the pot while cooking.

Salt: You can leave this out but I highly recommend adding a pinch of salt before you cook. It helps bring out the natural flavors of the rice for a less bland dish.

If you have any questions, please leave a comment below and I will get back to you ASAP!

Step-by-Step Instructions for Instant Pot Jasmine Rice

Rinse the Rice: Rinse jasmine rice under cold water until the water runs clear. This removes excess starch and helps prevent sticky rice.
Add to Instant Pot:
- Rinsed rice
- Water
- Salt
- Oil
- Give it a quick stir.
Pressure Cook: Seal the lid and cook on high pressure for 3–5 minutes.
Natural Release: Allow a 10-minute natural pressure release, then manually release any remaining pressure.
Fluff and Serve: Use a fork to fluff the rice and serve immediately.

This is a great quick base for a sweet and salty tofu bowl or alongside General Tso Tofu.

These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the recipe below.

Instant Pot Jasmine Rice Cooking Time

Here’s the perfect timing breakdown:

Pressure cook: 3–5 minutes (high pressure)
Natural release: 10 minutes
Total time: about 15 minutes

This method gives you consistent, fluffy jasmine rice every time.

Why This Method Works (Perfect + Fluffy Every Time)

The sealed pressure cooker traps steam for even cooking
The 1:1 ratio prevents over- or under-cooking
Natural release allows the rice to finish steaming
No babysitting like stovetop cooking

Tips for Fluffy Jasmine Rice

Always rinse rice to remove excess starch
Use the correct 1:1 ratio
Don’t skip the natural pressure release
Fluff with a fork instead of stirring
Avoid overcooking

What to Serve with Jasmine Rice

Rice is a staple in so many cuisines because it literally goes with EVERYTHING. If there's no other grain or pasta in the dish, rice can totally get in the mix.

Jasmine rice is a versatile side dish that pairs well with:

Curry Tofu with Broccoli
Easy Tofu Fried Rice: my favorite rice dish. You can easily dress up Jasmine rice for an easy restaurant style main dish. Or try it in the air fryer!
Mediterranean Rice Bowl: entice your taste buds with this bowl of vegetables and spices
Tofu Sofritas bowls: create a Mexican bowl with rice, beans, lime juice, and cilantro; a copy cat to the Chipotle burrito bowl.
Vegan burritos: stuffed with rice, cheese, beans, corn, and peppers for a super flavorful meatless burrito.

Instant Pot Jasmine Rice is perfect for meal prep and easy dinners.

What is so special about Jasmine Rice?

There are so many different types of rice: white, brown, black, wild, arborio, jasmine, basmati, ahh! How do you know what's the best for your dish and how to cook it?

Jasmine rice is primarily grown in Thailand and has a long grain. It's a great white rice to serve plain because its fluffy and has a slightly sticky texture.

All the varieties of white rice — basmati, jasmine, arborio, and originario — are all similar nutritionally. Jasmine rice is about 181 calories for 1 cooked cup of rice, with 4 grams of protein, 1 gram of fiber, and 39 grams of carbohydrates.

You can also buy brown, black, red, or even purple jasmine rice!

Storage and Reheating Tips

Storing: Store leftover jasmine rice in an airtight container in the refrigerator for up to 4 days.
Reheating: Add a splash of water and reheat in the microwave to restore moisture.

Frequently Asked Questions

Can you cook jasmine rice in an Instant Pot?
Yes! The Instant Pot is one of the easiest and most reliable ways to cook jasmine rice.

What is the ratio for jasmine rice in Instant Pot?
Use a 1:1 ratio of rice to water for best results.

Do you need to rinse jasmine rice?
Rinsing removes excess starch and helps create fluffy, non-sticky rice.

How do you keep jasmine rice from getting sticky?
Rinse the rice and use the correct water ratio. Also, avoid overcooking.

Can you double the recipe?
Yes, just keep the same 1:1 ratio. Cooking time remains the same.

More Yummy Instant Pot Recipes

There's no faster kitchen appliance than the beloved Instant Pot!

Whip up a healthy and filling vegetarian dinner with this stuffed peppers recipe. This is one of my favorite clean-out-the-fridge recipes!

The best part of a pressure cooker is it makes food in minutes that tastes like it's been simmering for hours! This Instant Pot Ramen is proof that no soup needs all day.

For a heartier soup, try a pressure cooker taco soup or a classic 4-bean chili.

Pair your pressure cooker jasmine rice with these no-soak black beans for a versatile Instant Pot meal prep.

Yay! You have made it this far, and I am so glad! If you make this recipe, I'd love for you to give it a quick review and star rating ★ below. Make sure you follow me on Pinterest, Instagram, and Facebook, too!

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Instant Pot Jasmine Rice (Perfectly Fluffy + Easy 1:1 Ratio Method)

Make perfect Instant Pot jasmine rice every time using the exact 1:1 ratio. Learn cook time, tips, and how to get fluffy, tender rice in minutes.

Course Side Dish

Cuisine Thai, Vegan

Keyword pressure cooker, white rice

Prep Time 5

Cook Time 16

Total Time 21

Servings people

Calories 184kcal

Author Alysen

Equipment

Ingredients

2 cups jasmine rice
2 cups water
1 tablespoon oil
½ teaspoon salt

Get Recipe Ingredients

Instructions

Rinse rice to remove any dirt. Inspect to make sure there aren't any pieces that need to be removed.
Add rice to Instant Pot with water, oil, and salt.
Set the Instant Pot to High Pressure for 4 minutes. Be sure to seal the valve and lock the lid.
Once the timer goes off, let the pot naturally release for 12 minutes before quick releasing the remaining pressure. Fluff with a fork and enjoy!

Notes

If you prefer your rice less sticky, let Instant Pot naturally release for 10 minutes before quick release.

Nutrition

The post Instant Pot Jasmine Rice (Perfectly Fluffy + Easy 1:1 Ratio Method) appeared first on Vegetarian Mamma.

Instant Pot Potato Leek Soup - An easy dinner!

Alysen — Sun, 04 Jan 2026 18:42:32 +0000

Instant Pot Potato Leek Soup is a delicious, easy meal you can make quickly for your family! Pair with a salad, and you won’t believe how simple this pressure cooker leek and potato soup is!

Instant Pot Potato Leek Soup - An easy dinner!

Here’s the deal about this soup. Not only is it an excellent vegetable broth, but it’s also one of those potato soup recipes that you’ll remember for a very long time.

Many people tend to shy away from using russet potatoes in a soup, but don’t be one of those people! Once you add in the vegetarian stock and prepare leeks, you’ll see just how simple this vegan leek and potato soup truly is.

If you have 15 minutes, you can prepare this soup! Trust me!

We are HUGE soup fans at our house! No matter the time of the year! I love this simple-to-make Instant Pot Potato Leek Soup.

Stovetop Option or Instant Pot

It can easily be made on the stovetop, too. You can check out our Potato Leek Soup recipe for stove-top directions! (Stay reading if you want to get the recipe for this pressure cooker leek and potato soup!)

As you know, we recently joined the Instant Pot craze. We were a little late to the game, but we are quickly coming up to full speed. Also, my husband enjoys connecting all his devices to our ALEXA so he can command them with his voice. If you are technologically inclined, the linked Instant Pot has an app with many recipes.

I’m seriously in awe of all the free time that I have when I use my Instant Pot. It’s a game-changer in my house. I find that when I use it to cook anything, I have about 15-20 extra minutes to do something else….and that time to me is priceless! It allows me to catch up on other work, read a bit in Scott W. Cook's book, or have some family time. I love having the flexibility rather than having to stand over a stove, watching dinner like a hawk!

I am amazed at all the things that I have been able to cook in my Instant Pot. Have you gotten one yet? You can make all sorts of meals in it!

Even breakfast! Check out this Instant Pot Pumpkin Oatmeal by Meaningful Eats! You have options for breakfast, lunch and dinner with the Instant Pot!

Understanding the Instant Pot lingo for this leek soup recipe

One thing I've learned with my Instant Pot Recipes is that, while it says it takes 12 minutes for your Instant Pot Potato Leek Soup, it actually takes a touch longer.

You see, when you use the Pressure mode, it has to reach the set pressure. THEN the 12 minutes start to tick away.

Once your 12 minutes are up, you have to release the pressure, and THEN it is time to eat.

Not hard, I think sometimes people think it is actually quicker than it really is. However, it is still faster than the stove-top method! (and less work, too!)

What are leeks and how do you slice a leek?

A leek is a vegetable many cooks add to recipes for flavor and texture. If you add the leeks to your soup, you’ll need to understand that you aren’t going to want to put the entire leek into your soup. Instead, cut off the end, then slice the white part into pieces to add to your soup. It is edible, but it varies from person to person, as some people don’t like the texture when eaten in larger pieces.

Remember to clean and wash leeks as well before slicing. If you don’t want to slice them longways, you can always cut them into smaller circles as well, in the same way that you would chop chives. That way, the pieces are not as long, and the flavor may not come through as strongly if you don’t want it to. If you’re wondering how to cut leeks for soup, those are two methods that many people use.

Can you add cheddar cheese to this Instant Pot Potato Leek Soup?

Of course you can. If you don’t live a dairy-free lifestyle, you can add in cheese, sour cream, or even heavy cream as well. We omit items like this because of our eating habits, but feel free to change it up or add it as well. Just know you’ll need to research how to cook those dairy items over medium heat, or when to add them to the Instant Pot.

When seasoning with salt and pepper, what happens if you add too much?

Be very careful when using your seasonings. Too much salt will make your soup too salty, but too little will leave your taste buds craving more. Follow the directions and measure out accordingly. If, after you make the soup, you feel you need more salt, you can add a little at a time to your own bowl.

The same process applies to adding the pepper as well. You don’t want too much pepper because it may be too spicy at that point in time!

Love instant pot recipes? If you are a meat eater, you need to check out these Instant Pot (Pressure Cooker) Beef Short Ribs from the Gluten Free Palate!

Vegetarian? Or maybe wondering more about vegetarian life or meatless cooking? There are several different types of vegetarians.

Basic types of vegetarians are:

If you want to learn more about the different types of vegetarians, you can visit our vegetarian educational posts.

Instant Pot Potato Leek Soup

I bet you are getting hungry! Let's check out this recipe and see JUST how easy it is! I bet you won't be able to believe it!

Do you have a favorite Instant Pot Soup recipe? I'd love to hear about it!

Instant Pot Potato Leek Soup - An easy dinner!

Instant Pot Potato Leek Soup is a delicious and easy meal that you can quickly create for your family! Pair with a salad and rolls and you won’t believe how simple this pressure cooker leek and potato soup is!

Course Soup

Cuisine American

Keyword instant pot potato leek soup

Prep Time 10

Cook Time 12

Total Time 22

Servings people

Calories 53kcal

Author Alysen

Equipment

1 Instant Pot

Ingredients

2 T butter or olive oil
2 large leek white and pale green parts, sliced thinly
4 medium potatoes peeled and diced
6 cups of veggie broth
salt and pepper to season
fresh parsley to garnish

Get Recipe Ingredients

Instructions

Turn on the SAUTE feature of your Instant Pot. Melt the butter and saute the leeks.
When leeks are soft add in the potatoes and broth.
Turn your Instant Pot to Manual, then HIGH pressure and set for 12 minutes. After the 12 minute timer is complete, carefully use the steam release to remove the pressure.
Place into bowls, season with salt and pepper and parsley.
ENJOY!

Nutrition

Thanks for stopping by and checking out this recipe. Whether you are here because you want to eat more meatless meals, you are a vegetarian or a vegan, whatever brought you here, you are welcome here! We are happy to have you! If you are looking for some meatless main dishes, I would suggest you check out: Vegetarian Meatloaf, Vegan Zucchini Fritters, Instant Pot Pad Thai, Vegetarian Potato Soup Recipe and Mediterranean Rice Bowl.

I told you that was easy! Looking for other allergy-friendly recipes?

All our recipes are nut-free and gluten-free. We also have vegan recipes too!

Let's talk! Do you have an Instant Pot? Have you made soup yet? If you haven't gotten an Instant Pot what is holding you back? For me, it was price but they finally went on sale! SCORE!

** This post contains an affiliate link.

The post Instant Pot Potato Leek Soup - An easy dinner! appeared first on Vegetarian Mamma.

Instant Pot Vegetarian Chili (Dump-and-Go + High Protein)

Alysen — Tue, 28 Mar 2023 12:00:00 +0000

Instant Pot Vegetarian Chili is totally meat-free vegan chili packed with onions, bell peppers, tomatoes, black beans, and all the seasonings! Skip the beef and make this super flavorful soup in less than 30 minutes. The Instant Pot Vegetarian Chili is high-protein, gluten-free, and easy to make as you dump ingredients into one pot.

INSTANT POT CHILI RECIPE

Chili is such a great winter dish, but it takes hours to make. This Instant Pot Vegetarian Chili is full of rich flavor but only takes half an hour to make!

This chili recipe is totally vegan, made with kidney beans, diced tomatoes, onions, bell peppers, vegetable broth, and a delicious seasoning blend.

If you like your chili packed with beans, try this Instant Pot Four-Bean Chili.

INGREDIENTS IN INSTANT POT VEGETARIAN CHILI

Kidney beans: I use black beans as the base of my vegetarian chili instead of ground beef. You can also add pinto beans or black beans to the mix!

Diced tomatoes: Canned is honestly preferred here because of all the seasonings they add, but you can also dice your own.

Oil: You only need a little to soften the onions and bell peppers before pressure cooking the chili. Any neutral oil is fine here!

Onion: I use onions in almost every recipe because they add rich umami flavor and subtle sweetness.

Bell pepper: As the name states, bell peppers bring a sweet peppery flavor to the dish as well as vitamin A, vitamin C, and potassium.

Tomato paste: This both adds a sweet tomato flavor to the chili and acts as a binder for all the veggies.

Chili powder: You can always buy a chili seasoning mix, but I prefer to make my own. This is the base for your chili seasoning and gives it that rich brown color, too!

Smoked paprika: If you love a little smokiness in your chili, this is the best way to get it! You can also use regular paprika in a pinch.

Oregano: A staple in Italian food is also super important in your chili! This earthy herb has a pungent flavor when fresh but a far more mellow taste if dried.

Cumin: Want depth in your chili? You're looking for cumin! It has a warm flavor and an edge of citrus to make your chili go from ordinary to extraordinary.

Vegetable broth: Some people use water in their chili but I think the vegetable broth gives it a little more flavor.

If you have any questions, please leave a comment below and I will get back to you.

HOW TO MAKE INSTANT VEGETARIAN POT CHILI

First, sauté the onion and bell pepper with a little oil in the Instant Pot until softened.
Then, add the vegetable broth to the pot and stir.
Next, add the black beans to the pot and stir well.
Now, add the seasonings and mix.
Finally, add the diced tomatoes and tomato paste. Stir to combine everything and cover the Instant Pot. Set your pressure cooker on high for 16 minutes.
When the timer goes off, quickly release the Instant Pot. Be careful of the steam! Stir well before serving and top with your favorite chili garnishes!

These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the recipe below!

WHAT TO SERVE WITH INSTANT VEGETARIAN POT CHILI

I love this one-pot meal because it's super filling, packed with vegetables, and great for leftovers.

Have you ever tried cinnamon rolls with your chili? Seriously, it's amazing. I love to have some of these Air Fryer Cinnamon Rolls with my leftover chili.

You can also use this chili as a garnish! Make a batch of veggie dogs for these Air Fryer Chili Cheese Dogs or add them to an air fryer baked potato!

You can even switch it up and use this vegan chili in my Vegan Burrito recipe!

The Best Chili Toppings

This dairy-free chili recipe is perfect as is, but you can always add garnishes to your Instant Pot Vegetarian Chili.

I usually add a dollop of sour cream and some sliced green onions to my chili, but you can also use:

Shredded cheese
Avocado slices
Cornbread
Tortilla chips
Cilantro
Lime wedges

The topping options are endless with chili!

How to Store Leftover Chili

No matter how hard you try, there are always leftovers from Instant Pot Vegetarian Chili. It's a one-pot meal that feeds an army!

This chili will last up to four days in the refrigerator or a few months in the freezer. I like to freeze leftovers in single-serve portions for an easy lunch on a cold, rainy day.

If your chili gets too thick while it's chilled, add a little vegetable broth to loosen it.

MORE YUMMY VEGETARIAN RECIPES

If you love Tex-Mex recipes, you'll love this Sweet Vegetarian Chili with Peppers and Corn.

These Air Fryer Tostadas would be great with leftover chili. Or swap the meat in this Air Fryer Taquitos recipe!

The Instant Pot is the best way to make bean dishes, including these Instant Pot Baked Beans.

Instant Pot Vegetarian Chili

This vegan chili is super fast in a pressure cooker! Toss everything in the Instant Pot for dinner in less than 30 minutes flat.

Course Dinner, Main Course

Cuisine American

Keyword meatless chili, pressure cooker, vegan chili

Prep Time 5

Cook Time 16

Total Time 21

Servings people

Calories 82kcal

Author Alysen

Equipment

Instant Pot
Can opener

Ingredients

2 tablespoons oil
1 cup onion diced
3 tablespoons tomato paste
2 tablespoons chili powder
2 teaspoons smoked paprika
2 teaspoons oregano
2 tablespoons cumin
2 cups vegetable broth
1 28-ounce can diced tomatoes
2 cans kidney beans drained and rinsed

Get Recipe Ingredients

Instructions

Place oil, onions, and bell peppers into Instant Pot. Use sauté function to soften onions and bell peppers.
Once the onion mixture is softened, add the remaining ingredients and combine.
Put the lid on the pressure cooker. Press the manual button, then the high button, and set the time to 16 minutes.
After the Instant Pot Chili has cooked for 16 minutes, carefully move the steam valve to quick release. Be careful as steam will be hot.
Once pressure is released, take off the lid. Give the chili a final stir and serve.

Nutrition

The post Instant Pot Vegetarian Chili (Dump-and-Go + High Protein) appeared first on Vegetarian Mamma.

Instant Pot Pad Thai

Alysen — Fri, 08 Apr 2022 14:19:00 +0000

Make this wonderfully seasoned Pad Thai dish, packed with vegetables and noodles, in the Instant Pot for a simple, fast, homemade meal that's better than takeout.

INSTANT POT PAD THAI RECIPE

Pad Thai is a delicious Asian dish, that can be found and ordered from Thai restaurants everywhere. It's rice noodles tossed in a sweet and savory sauce, usually topped with chopped peanuts, hot peppers, and bean sprouts.

Traditional pad thai includes tamarind paste and fish sauce, but we're leaving both of those out in favor of using simplified, vegan ingredients instead.

This dish is slightly different everywhere you order it, and can very easily be customized with meat, tofu, and vegetable add-ins, especially when you make it yourself.

This Instant Pot Pad Thai recipe is gluten free, vegetarian, vegan, and full of veggies. I've included all of my favorites, including snow peas, carrots, and zucchini to make a colorful and flavorful Pad Thai that rivals dishes I've eaten at Thai Restaurants.

Making takeout dishes at home lets me control all of the ingredients, and eliminates any risk of cross-contamination of gluten, so I'm more than happy to do it. Using the Instant Pot makes quick, simple work of it too.

Prefer to make dinner using the stovetop? Try this recipe for Tofu Pad Thai or this Gluten Free Ramen.

INGREDIENTS IN INSTANT POT PAD THAI

Vegetable Stock - You can use water if you don't have stock. This is the liquid needed to operate the instant pot, and what cooks all of the ingredients. You can also use this Vegetable broth powder and just add water!

Soy Sauce - Substitute with Tamari or coconut aminos if you like. This umami flavor is key to most Asian dishes as it's a staple in Asian cooking.

Brown Sugar - A bit of sugar gives our Pad Thai its distinctive sweet/savory flavor.

Sesame Oil - This nutty oil is used in the sauce to add a warm, savory flavor.

Lime - The juice of one lime gives us a fresh, citrus kick.

Minced Garlic - Mince your own, or use the jarred prepared kind. Both work perfectly.

Grated Ginger - You need about 1 inch of ginger to get the amount that we need for this recipe. Prepared ginger can also be found at most grocery stores in tubes and is very convenient, particularly if you only need a little bit of ginger every once in a while.

Green Onions - These mild onions add a home cooked flavor to Pad Thai.

Carrots - Slice your carrots into matchstick pieces so they are easy to eat with the noodles.

Zucchini - Slice the zucchini the same as you did the carrots.

Rice Noodles - For this recipe you'll need dry noodles rather than fresh ones.

Bean Sprouts - I love these crunchy sprouts, and they are a traditional Pad Thai inclusion.

Snow Peas - We'll add these in the end so as not to cook them too much. I love the color and crunch that they add. I cut them in half so they are easy to eat with chopsticks.

Chopped Raddish and Chopped Peanuts - Garnish the top of your Pad Thai bowls with these too for flavor and more crunch.

If you have any questions, please leave a comment below and I will get back to you ASAP!

WHAT TO SERVE WITH INSTANT POT PAD THAI

This is a full meal on it's own, but could benefit from some extra protein.

Make Air Fryer Eggs to serve on the side of the bowl, or top the dish with some Crispy Air Fried Tofu.

For a filling Asian meal, serve pad thai with these Vegetarian Thai Lettuce Wraps stuffed with crumbled tofu in a delicious sauce. Or maybe you want to ditch the instant pot and just make Vegan Pad Thai on the stove!

WHAT CAN I PUT ON TOP OF PAD THAI INSTEAD OF PEANUTS?

If you don't like peanuts or have an allergy, you can just leave them off. Your Pad Thai will still be delicious! Alternatively, you can top your dish with sesame seeds, sunflower seeds, or chopped almonds.

MORE DELICIOUS VEGETARIAN TAKE OUT RECIPES:

Sesame Tofu is one of my favorites. Crispy pan fried tofu is tossed with a sweet, savory and spicy sauce. It's delicious served with rice.

Need a quick and easy meal? Try Air Fryer Fried Rice!

Another instant pot Asian meal, Instant Pot Ramen is a favorite at my house. It's comforting and so tasty.

Make Air Fryer Edamame to enjoy this veggie snack in just a few minutes.

Yay! You have made it this far, and I am so glad! Hey, if you make this recipe, I’d love for you to give it a quick review and star rating ★ below. Make sure you follow me on Pinterest, Instagram, and Facebook, too!

Instant Pot Pad Thai

Make this wonderfully seasoned Pad Thai dish, packed with vegetables and noodles, in the Instant Pot for a simple, fast, homemade meal that's better than takeout.

Course Main Course

Cuisine Asian

Keyword instant pot pad thai

Prep Time 10

Cook Time 10

Total Time 20

Servings Servings

Calories 419kcal

Author Alysen

Equipment

Instant Pot

Ingredients

1 ¾ cup Vegetable Stock or water
½ cup Soy Sauce If you are gluten-free make sure the soy sauce is gf
2 tbsp Brown Sugar
1 tbsp Sesame Oil
1 Lime Juiced (about 1 tablespoon)
1 tsp Minced Garlic
1 tsp Grated Ginger
2 Green Onions thinly sliced
8 oz. Pad Thai Rice Noodles
2 Carrots thinly sliced or in matchsticks
1 cup Bean Sprouts
1 cup Snow Peas
1 zucchini thinly sliced or in matchsticks
2 tbsp chopped radish
½ cup chopped peanuts

Optional to add more flavor:

red pepper flakes
Sriracha (to taste)
lime (additional fresh lime juice squeezed on serving)

Get Recipe Ingredients

Instructions

Gather all ingredients together. Press Saute on the Instant Pot and add in the vegetable stock, soy sauce, brown sugar, sesame oil, lime juice, garlic, and ginger. Whisk the sauce and allow it to cook until the brown sugar dissolves-- about 2 minutes.
Add the green onions and pad thai noodles. Spoon some of the sauce mixture over the noodles so they get saturated.
Turn the Instant Pot to Pressure Cook-Manual for 3 minutes. Make sure the valve is in the sealing position. When the Instant Pot has finished cooking, let the mixture "natural" release for 2 minutes, then release the pressure manually by switching the valve to the venting position-- be careful, it will steam.
Remove the lid and stir to make sure the noodles do not stick to the bottom of the insert. Add in the carrots, bean sprouts, snow peas and zucchini.
Attach the lid and once again, turn the Instant Pot to Pressure Cook-Manual for 0 minutes. Once the timer goes off, immediately release the pressure manually by switching to the venting position. Mix together.
Garnish with sliced radish and chopped peanuts and enjoy.

Video

https://youtu.be/DFjakTOeiAc

Notes

These proteins can be added after the Pad Thai has already cooked: Cooked scrambled or hard boiled eggs, cooked tofu.
TIP: I like to spoon the sauce over the uncooked pad thai noodles before you place the lid on the Instant Pot. I find it helps them soak up more liquid and cook more evenly.
I like to spoon the sauce over the uncooked pad thai noodles before you place the lid on the Instant Pot. I find it helps them soak up more liquid and cook more evenly.
I find that the vegetables get too mushy if put in to cook with the pad thai noodles, so I like to add them after the noodles have already cooked. To let them steam and cook through, immediately after the noodles have finished cooking and the pressure is released, I open up the lid and add the vegetables. Immediately put the lid back on the Instant Pot, set the valve to sealing and set the timer for 0 minutes. Basically, the pressure will build up and then once it builds, the timer will go off. It takes just 4-5 minutes, which is enough for the vegetables to cook through. I also like to place my vegetables in the Instant Pot in the order they are listed in the ingredients list. Carrots go on the bottom since they are heartier and need a little extra heat to cook through. Zucchini goes on the way top, since it doesn’t need as much cooking time and tends to get mushy easily.
If you find that your noodles have soaked up all the liquid and you don’t have a little extra liquid before you place the vegetables in the Instant Pot, just add an additional ¼ cup of water or vegetable broth and give it a quick stir. This will help ensure that the noodles don’t get stuck to the bottom of the pan while the vegetables steam.

Nutrition

The post Instant Pot Pad Thai appeared first on Vegetarian Mamma.

Ninja Foodi Hard Boiled Eggs

Alysen — Tue, 25 Jan 2022 07:00:00 +0000

No more guessing how to make perfect hard boiled eggs in the pressure cooker! Ninja Foodi Hard Boiled eggs are a vegetarian staple that is easy to make for breakfast, lunch, and dinner.

NINJA FOODI HARD BOILED EGGS RECIPE

I feel as if hard boiled eggs are eggs in their purest form. Without any added oil or butter, and cooked inside of their shells, Ninja Foodi eggs are exactly like boiled eggs, but they are made in the pressure cooker rather than boiled on the stove.

The result is perfectly cooked hard boiled eggs with shells that peel easily. Hard to peel hard boiled eggs are so frustrating! Forget about struggling with that anymore. You've found the solution to hard to peel eggs, and it's making eggs in the Ninja Foodi pressure cooker.

This method for hard-boiled eggs in the Ninja Foodi is now my favorite way to prepare hard-boiled eggs for the week. I can have a dozen eggs already cooked and waiting in the fridge for breakfast, a quick lunch, or a protein-rich snack any time.

If you don't have a ninja foodi, you can check out these tips for How To Boil Eggs in the Microwave!

Do you meal prep? Hard boiled eggs are the perfect thing to toss into your vegetarian meal prep lunches with some raw vegetables and Aioli Dip or some Mediterranean Chickpea Salad. Throw in a piece of No-Sugar Banana Bread to round out the meal.

Prefer to eat your eggs for breakfast? Try these pressure cooker eggs with a side of Tofu Bacon or make Frozen Waffles in the Air Fryer for a super simple morning meal.

INGREDIENTS FOR HARD BOILED EGGS IN NINJA FOODI

For this simple pressure cooker recipe, all you need are the basics for hard boiled eggs:

Eggs: I'm showing you how to make 8 hard-boiled eggs in the Ninja Foodi, but you can use this method to make just 4 or 12, or even up to 18. You can cook as many hard-boiled eggs as you can fit in the Ninja Foodi pot with the trivet inside.

Cold Water: As you may know, the pressure cooker won't work unless there's liquid in it. Starting with cold water is key.

Ice Water: Super cold icy water helps to stop the cooking quickly after pressure cooking and will make the eggshells release beautifully.

If you have any questions about making Ninja Foodi Hard Boiled Eggs, please leave a comment below and I will get back to you ASAP!

HOW TO MAKE HARD BOILED EGGS NINJA FOODI

To make hard boiled eggs in the Ninja Foodi, use the multi-cooker's Pressure Cooking function.

Replace the air fryer basket of the Ninja Foodi multicooker with the metal trivet insert, or use a silicone basket. Pour in two cups of cold water.
Gently place the eggs on the trivet and cover with the Foodi pressure cooker lid. Cook on high pressure for 5 minutes.
Allow the Ninja Foodi to naturally release for 5 minutes. Then manually release the rest of the pressure from the Foodi.
Carefully remove the eggs from the pressure cooker and place them in a large bowl filled with ice water. Let sit in the ice water for 10 minutes before peeling.

These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions for Ninja Foodi Hard Boiled Eggs, please see the recipe below.

HOW TO PEEL HARD BOILED EGGS EASILY

You should be able to hold each egg under cold running water and gently squeeze it to break the shell. At that point, it should just rinse off!

WHAT TO SERVE WITH NINJA FOODI HARD BOILED EGGS

As a Snack: Ninja Foodi Hard Boiled Eggs make a healthy and delicious snack all on their own but pair them with fresh fruit, sliced veggies, and hummus, or a sweet treat like Vegan Chocolate Chip Muffins for a really satisfying between-meal bite.

For Breakfast: If you like to do breakfast quickly and you need to perk up, consider getting your protein from a couple of these eggs, and your caffeine from a Mason Jar Cold Brew or a homemade Oat Milk Latte.

With Dinner: Add sliced hard-boiled eggs to your favorite salad recipe along with these Crispy Tofu Croutons.

RECIPES TO MAKE WITH PRESSURE COOKER HARD BOILED EGGS

Vegetarian Egg and Hashbrown Casserole is a delicious and unique breakfast casserole recipe that uses diced hard boiled eggs.

A creamy Amish Potato Salad is not complete without lots of hard boiled eggs inside. You'll love my recipe with mayo and mustard.

Deviled Eggs are delicious and always a hit at parties. Try this classic Horseradish Deviled Eggs recipe.

Million Dollar Deviled Eggs are creamy, flavorful hard-boiled eggs that everyone will love!

HOW DO I USE THE NINJA FOODI TO COOK EGGS?

The amazing thing about the Ninja Foodi is that it can cook in multiple ways. I use mine as an air fryer sometimes, as a pressure cooker other times. You can even use this machine as a slow cooker or a warming pot.

To make hard boiled eggs in the Foodi, you want to use the Pressure Cooking function. The standard lid for the Ninja Foodi is the Tendercrisp lid. For this recipe, you'll want to swap it out for the pressure cooker lid that came with the machine.

IS THIS DIFFERENT FROM THE 5-5-5 PRESSURE COOKER EGG METHOD?

5-5-5 eggs seem to be pretty popular, so I tried it and I needed to change it a bit to make it really perfect. If I was going to give this method a numerical name, I guess it would be 5-5-10 eggs. I cook the eggs for 5 minutes, then release pressure for 5 minutes, and finally chill in the ice bath for 10 minutes.

I do think that leaving the eggs in the ice bath for 10 minutes is necessary. I found that if I took them out after just 5 minutes, that the center of the eggs was still warm. I prefer to eat my hard boiled eggs cold, so 10 minutes is perfect.

HOW LONG DOES IT TAKE TO BOIL EGGS IN THE NINJA FOODI?

It takes approximately 25-35 minutes to make eggs this way when you remember that it takes time for a pressure cooker to get to pressure.

You will set the Ninja Foodi to cook for 5 minutes at high pressure, and the machine will start that timer whenever the pressure is correct inside. Depending on several variables, this can take between 5 and 15 minutes.

So maximally, you'll need 15 minutes to get to pressure, 5 minutes to cook, 5 minutes natural release, and 10 minutes for cooling. That adds up to 35 minutes for the most perfect hard boiled eggs. It's worth it.

CAN I USE WATER WITHOUT ICE?

The ice in the cooling water is important because we need to keep that water cold for the whole 10 minutes. If you added the hot eggs to un-iced water, the water would get hot too. Ice slows that process down.

CAN I MAKE HARD BOILED EGGS IN A PRESSURE COOKER THAT ISN'T A NINJA?

Yes! This recipe/method for making boiled eggs will work in any electric multicooker or pressure cooker such as an Instant Pot or Crock Pot Express.

HOW MANY EGGS CAN I COOK IN THE PRESSURE COOKER?

The only limit to how many eggs you can make is the size of your pressure cooker. You can cook as many as will fit.

WHY DID MY EGGS CRACK?

Occasionally some of the eggs will crack open during the pressure cooking process. I'm not exactly sure why, but it just happens sometimes. If you're cooking hard boiled eggs for a recipe like deviled eggs, I suggest cooking a few extra just in case.

DO YOU STORE HARD BOILED EGGS PEELED OR UNPEELED

Wondering how you should store hard boiled eggs? This part is up to you! For food safety, hard cooked eggs should be kept refrigerated and consumed within 1 week.

You can store Ninja Foodi hard boiled eggs in the shell and peel them as you need them.

You can store peeled hard boiled eggs in an airtight container in the refrigerator. Add a damp paper towel to keep the eggs from drying out.

Some people store peeled eggs in water in the fridge. It's recommended that you change the water every day if you do this.

Any way you store them, Ninja Foodi hard boiled eggs are good for a week!

Also, since we're talking about food safety, be sure that you don't leave hard boiled eggs out at room temperature for any length of time. You should always keep them in the fridge until you're ready to eat.

CAN I MAKE WHOLE EGGS IN THE AIR FRYER?

You sure can! I think I prefer making eggs in the Ninja Foodi pressure cooker, but you can air fry them too. Air Fryer Hard Boiled Eggs are quick and easy.

MORE PRESSURE COOKER RECIPES

Click here to see all of our Vegetarian Pressure Cooker Recipes, plus get more tips on how to use your electric pressure cooker, whether it's a Ninja Foodi or an Instant Pot.

If I had to pick a favorite, I'd tell you to definitely make Instant Pot Pad Thai next. Yummy, and way less expensive than takeout!

For our meat-eating friends, we have a whole category of Ninja Foodi Air Fryer Recipes on our sister site, Air Fryer Eats! Head over if you want to learn how to make Ninja Foodi Meatloaf or Ninja Foodi Salmon.

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Ninja Foodi Hard Boiled Eggs

You can cook perfect hard boiled eggs in the pressure cooker! Ninja Foodi Hard Boiled eggs are a vegetarian staple that is easy to make.

Course Breakfast, Snack

Cuisine American

Keyword hard boiled eggs in ninja foodi, ninja foodi hard boiled eggs

Prep Time 10

Cook Time 5

Release and Cooling Time 15

Total Time 30

Servings eggs

Calories 72kcal

Author Alysen

Equipment

Ninja Foodi Multicooker

Ingredients

8 large eggs cold
2 cups cold water
ice water

Get Recipe Ingredients

Instructions

Replace the air fryer basket of the Ninja Foodi multicooker with the metal trivet insert and pour in two cups of water.
Gently place the eggs on the trivet and cover with the pressure lid. Cook on high pressure for 5 minutes.
Allow the Ninja Foodi to naturally release for 5 minutes. Then manually release the rest of the pressure from the Foodi.
Carefully remove the eggs from the pressure cooker and place them in a large bowl filled with ice water. Let sit in the ice water for 10 minutes before peeling.

Notes

You may be able to handle and peel the eggs after 5 minutes in the ice bath, but I find that 10 minutes makes them easiest to peel and all the way cold.
To peel, hold each egg under cold running water and gently squeeze. The shells should peel off easily.
Store cooked hard-boiled eggs in the refrigerator. You may store them unpeeled, or peeled, in an airtight container.

Nutrition

The post Ninja Foodi Hard Boiled Eggs appeared first on Vegetarian Mamma.

Instant Pot Brown Rice

Alysen — Sat, 27 Mar 2021 13:21:00 +0000

Instant Pot Brown Rice: Making perfectly cooked brown rice doesn't have to be a science! Let your Instant Pot do the work! You'll get fluffy, perfectly cooked rice every time!

INSTANT POT BROWN RICE RECIPE

Instant Pot Brown Rice is an easy, low effort way to make the fluffiest brown rice!

If you've made brown rice before, you probably know that it's not as easy to cook as white rice, and that it's quite different in texture and taste. Luckily, the Instant Pot makes perfect brown rice with little effort on your part. Brown rice is nutritious and is a great addition to Vegetarian Stuffed Peppers!

This Instant Pot rice recipe is so easy to make! All you need is brown rice, water, and a little salt for flavor. Follow these instructions to make the fluffiest pressure cooker brown rice.

INGREDIENTS IN INSTANT POT BROWN RICE

Brown Rice - Use your favorite brand.

Water - Follow the recipe below to know exactly how much water to use for perfect brown rice.

Salt - Optional, but why not season the rice while it's cooking?

If you have any questions, please leave a comment below and I will get back to you.

HOW TO MAKE INSTANT POT BROWN RICE

First, rinse your rice. Add it to a large mesh strainer and run it under cold water to remove any excess debris and starch.
Add your rinsed rice to the inner pot of your pressure cooker.
Pour water into the pressure cooker pot. For 2 cups of rice, add 2.5 cups of water.
Add salt to the Instant Pot to season your brown rice.
Place the lid on your pressure cooker and set the valve to the "sealing" position. Cook on manual (high pressure) as directed in the recipe.
When the Instant Pot is done cooking the rice, allow a natural pressure release for 16 minutes, then carefully move the steam valve to the "release" position and remove the lid. Fluff the rice with a fork before serving or adding to your favorite dish.

These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the recipe below.

WHAT TO SERVE WITH INSTANT POT BROWN RICE

Rice is literally delicious with just about anything. I love serving brown rice with saucy dishes like this Vegetable Ragu or Curry Tofu.

I often serve rice with Asian style dishes such as my Sweet and Sour Tofu.

IS BROWN RICE HEALTHY?

Brown rice is a nutritious whole grain! It's a great source of many nutrients such as magnesium, manganese, and vitamin B6 and phosphorous, among others. It's high in fiber, since it contains the bran and germ of the rice granule, which makes it a filling grain that supports heart health, digestion, and blood health.

IS BROWN RICE LOW CARB?

Brown rice is not low carb - in fact, it contains just as many carbs as white rice. However, white rice is essentially brown rice stripped of its bran & germ, which in turn removes most of its nutrients. While brown rice may not be a recommended food for a lower carb lifestyle, it's a heart-healthy, nutrient rich grain that is a fantastic addition to a balanced diet.

DO YOU HAVE TO SOAK BROWN RICE BEFORE COOKING?

Soaking brown rice is not a necessary step before cooking, but I do recommend rinsing it well. Technically, you can soak your brown rice for 8 hours or overnight before cooking it if you want to make it more digestible, but you'll still get all of the health benefits of brown rice without soaking.

Rinsing rice before cooking it helps to remove any excess debris such as dirt, dust, or grit that may be leftover from the hulling and packaging processes. All you need is a mesh strainer, cold water, and a minute or two to thoroughly rinse your brown rice. You can add it right to your Instant Pot while still wet, so there's very little prep needed!

MORE EASY INSTANT POT RECIPES TO TRY:

Instant Pot Sweet Potatoes is one of the quickest and easiest ways I've found to cook sweet potatoes.

Serve Instant Pot Baked Beans at a barbecue or outdoor cookout.

Instant Pot Taco Soup is like a warm hug on a cold day.

Rice is a budget friendly food! It is a great staple to keep on hand and perfect when you are working with a food budget. Ready to stock up? Frozen mixed vegetables and black beans are also inexpensive staples.

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Instant Pot Brown Rice

Making perfectly cooked brown rice doesn't have to be a science! Let your Instant Pot do the work! You'll get fluffy, perfectly cooked rice every time!

Course Side Dish

Cuisine Gluten-free, Vegan, Vegetarian

Keyword brown rice, gluten free vegetarian instant pot recipe, pressure cooker

Prep Time 2

Cook Time 22

Natural Pressure Release 16

Total Time 40

Servings

Calories 172kcal

Author Alysen

Ingredients

2 cups brown rice
2.5 cups water
½ tsp salt

Get Recipe Ingredients

Instructions

Place the brown rice into a mesh strainer and rinse under cold water.
Add the wet rice to the inner pot of your pressure cooker, then pour in the 2.5 cups of water. Add the salt to season.
Secure the lid to your pressure cooker and set the steam valve to the "sealing" position.
Set the Instant Pot to "manual" and adjust the cook time to 22 minutes. Cook on high pressure. Your pressure cooker will come to pressure on its own and will beep when finished cooking.
When the rice is done cooking, allow a natural release for 16 minutes, then carefully set the steam valve to the "release" position and allow all of the steam to escape before opening.
Gently remove the Instant Pot lid and fluff the cooked brown rice with a fork before serving.

Video

https://youtu.be/WqCVJrcGKBk

Nutrition

The post Instant Pot Brown Rice appeared first on Vegetarian Mamma.

Instant Pot Ramen

Alysen — Wed, 24 Feb 2021 13:29:00 +0000

This warm and hearty Instant Pot Ramen is a satisfying vegan dish that's light enough for any time of year! Perfect for potlucks and family dinners!

This post is sponsored by the EZ Tofu Press.

INSTANT POT RAMEN SOUP RECIPE

Soups are a huge comfort food for me, and this Instant Pot Ramen always hits the spot! This quick and easy dinner is made of excess produce, a little broth, and some ramen noodles for a cheap but filling dinner for the family or a great option for an office potluck!

The salty broth mixed with chewy noodles and fresh vegetables is a perfect soup when you're sick, when you're hungry, or when you're just looking to use what you've got in the house in a delicious yet satisfying way!

Looking to add more Asian-inspired recipes to your rotation? Try my Instant Pot Pad Thai for a delicious main dish or this Tofu Fried Rice for a perfect Asian side dish with any meal!

HOW TO PRESS TOFU

Did you know that pressing your tofu is important? I did not, at first! Pressing the tofu helps to remove extra liquid. It allows the tofu to cook up better!

Wondering how you press tofu? Well you use a special gadget! The EZ Tofu Press takes the liquid out of your firm or extra firm tofu easily, quickly, and with less mess than using plates and cans. This press utilizes simple mechanics and quality materials to ensure that it’s long-lasting and easy to use.

INGREDIENTS IN INSTANT POT RAMEN

Tofu - Use a block of firm tofu for this recipe.

Vegetable Broth - Use your favorite pre-made brand, or use some that you've made yourself!

Water - I add a bit of water to my soup to thin down the broth.

Mushrooms - I love the earthy flavor of mushrooms in ramen soup

Soy Sauce - This gives a certain flavor to this Asian dish that you need to have.

Chili Sauce - Get this in a small jar from the Asian section of the grocery store.

Bok Choy - Such a nutritious vegetable, I love using the leafy parts in soups.

Ramen Noodles - Whatever brand you like is totally perfect. I use three bricks for this soup.

Scallions - these are perfect for garnish and adding a mild onion flavor.

HOW TO MAKE INSTANT POT RAMEN

Feel free to play with your ingredients on this recipe! Add any leafy greens to your ramen in the final step and any other produce to the Instant Pot before cooking.

First, press the tofu for 10 to 12 minutes using the EZ Tofu Press. Turn the knobs every 2 to 3 minutes as the tofu drains. Once drained and cut into cubes, put the tofu in your Instant Pot.
Next, measure your water and vegetable broth and pour them into the Instant Pot with the tofu.
Then, gently wash your mushrooms and slice them in half before adding them to the Instant Pot.
Add your soy sauce and chili sauce to the Instant Pot and cook on high manual mode for 6 minutes. After cooking, let the soup naturally release for 2 minutes before quick releasing the remaining pressure.
Now, add the ramen noodles to the Instant Pot and stir.
Then, add the diced bok choy to the Instant Pot and stir. Place the lid back on the pot to keep it warm, but no need for more cooking. Let stew for 5 minutes with the lid on. Once your noodles and bok choy are softened, you're ready to eat!

WHAT TO ADD TO RAMEN

While I have a few ingredients listed, this is really a make-it-your-own recipe. Ramen noodles and a broth are required here. Tofu is my favorite meatless main ingredient for this soup, but tempeh and seitan are also great ingredients for a hearty ramen!

For the veggies, it's usually made with what I have on hand, but I always like to use mushrooms and bok choy to give it some greens and some umami flavor. If you're on a vegetarian but not vegan diet, a 6-minute hard boiled egg is a great addition as well as pickled daikon, kimchi, peanut butter (just a dab!), garlic, ginger, scallions, and so much more!

Looking for more spice in your ramen? Add a little chili oil when you're done for a little more heat, or tone it down with the sweetness of sesame oil for a finishing touch.

MORE INSTANT POT RECIPES TO TRY

Instant Pot Taco Soup is so fast and delicious you'll want to make it every week.

Instant Pot Four Bean Chili is a hearty and filling soup to make on cold days or for a crowd.

Easy Instant Pot Black Beans are so easy to make, you won't need to buy beans in a can anymore.

Instant Pot Stuffed Peppers is one of my favorite instant pot dinners to make during the week. So good!

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Instant Pot Ramen

This warm and hearty Instant Pot Ramen is a satisfying vegan dish that's light enough for any time of year! Perfect for potlucks and family dinners!

Course Main Course, Soup, vegan

Cuisine Japanese

Keyword Instant Pot Ramen

Prep Time 15

Cook Time 15

Total Time 30

Servings people

Calories 123kcal

Author Alysen

Equipment

Ingredients

1 block Firm Tofu
4 cups vegetable broth
2 cups water
8 ounces mushrooms sliced
2 tablespoons soy sauce
1 tablespoon chili sauce
Head bok choy
3 squares ramen noodles
3 scallions diced

Get Recipe Ingredients

Instructions

Press the tofu for about 10 minutes using the EZ Tofu Press. Turn the knobs tighter every 2 or 3 minutes. Drain the liquid from the tofu and cut it into cubes. Place the cubes into the Instant Pot.
Measure out the water and vegetable broth. Pour liquids into Instant Pot.
Gently wash the mushrooms and slice them before adding to the Instant Pot.
Add the soy sauce and chili sauce to the Instant Pot. Cook on high manual for 6 minutes. Once done, let the mixture do a natural release for 2 minutes, then move the valve to quick release the remaining pressure.
Place the ramen noodles and diced bok choy into the Instant Pot and stir. Place lid back on Instant Pot to help retain heat and allow noodles and bok choy to soften in the broth mixture for about 5 minutes.
Remove the lid, stir, and enjoy!

Nutrition

The post Instant Pot Ramen appeared first on Vegetarian Mamma.

Instant Pot Apple Butter

Alysen — Thu, 18 Feb 2021 14:54:10 +0000

Instant Pot Apple Butter is the best vegan fruit spread made with whole apples and a bunch of fall flavors. No need to simmer apples, cinnamon, nutmeg, and cloves all day thanks to this handy pressure cooker!

INSTANT POT APPLE BUTTER RECIPE

I make this Instant Pot Apple Butter ever fall for the best DIY gifts, but I always keep a bunch for myself.

Thanks to the pressure cooker, it only takes about half an hour to turn your raw apples into the best spiced applesauce ever! Trust me, you'll love this and look for excuses to eat it on everything.

It's truly my favorite sweet breakfast treat other than monkey bread. Spread it on gluten-free toast or spice up your desserts with the most classic fall apple pie flavors without all the work.

INGREDIENTS IN INSTANT POT APPLE BUTTER

Apples: You can use any variety for this apple butter in the pressure cooker! I prefer to add a few different varieties to bring a deeper flavor.

Sugar: Apples have plenty of natural sweetness, but I like to add a little extra sugar to the mix. You can swap this for brown sugar or even a monk fruit sugar substitute.

Allspice: While allspice complements the flavors of and tastes like a combination of nutmeg, cinnamon, and clove, it's a dried berry!

Nutmeg: As the name implies, this spice brings a little nuttiness to the mix. This butter it totally nut-free, but you'll get a little of that toasted nut flavor thanks to nutmeg!

Cloves: This is the warm fall spice that everyone loves. It's a little sharp, but it blends right into this creamy apple spread recipe.

Cinnamon: If you love cinnamon applesauce, you'll love this apple butter! It's just like apple pie filling but super smooth.

Salt: You need just a pinch of salt to bring out the natural sweetness of the apples. Salty and sweet are made to be together.

Lemon juice: Lemon juice is perfect to add to heavy things to brighten the flavor just a little.

Cornstarch: This is totally optional but you can add it if your butter isn't thickening as much as you'd like. I usually don't need it, but sometimes I have!

If you have any questions, please leave a comment below and I will get back to you ASAP!

HOW TO MAKE INSTANT POT APPLE BUTTER

First, wash, core, and slice all the apples. Make sure to get all the stickers and dirt off the skins. You can leave the skin or remove it.
Then, add all the spices — allspice, nutmeg, cloves, cinnamon, and a little salt — plus the sugar, lemon juice, and water to the Instant Pot. Seal it up and set it to High Pressure. When the timer goes off, let it naturally release some before quickly releasing all the pressure.
When the apples are easily pierced with a fork, blend everything with an immersion blender until it's super smooth. If it's not thickening enough, add a little cornstarch and keep blending.
Finally, spoon the apple butter into containers and chill it in the fridge. It will continue to thicken as it cools!

These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the recipe below.

WHAT TO SERVE WITH INSTANT POT APPLE BUTTER

If you don't lick all the apple butter out of the jars, you'll want to spread it on something yummy.

Keep the oven off and make the best biscuits in the air fryer! They come out perfectly crunchy on the outside and pillowy on the inside. Yum!

Apples and pumpkin go hand in hand for fall. Try this gluten-free pumpkin loaf with a little apple butter on top or plain. It's moist enough!

Have some savory options on your breakfast table with these vegan cheese grits! They're totally dairy-free but super creamy too.

WILL APPLE BUTTER THICKEN AS IT COOLS?

Like most viscous recipes, Instant Pot Apple Butter will definitely continue to thicken as it cools.

If you've finished blending it smooth but it's still thin like water, add a little cornstarch to the mix. I recommend taking some of the apple butter from the pot, mixing the cornstarch into it, and returning it to the warm pressure cooker.

If you have less than 5 pounds of raw apples, it could be thinner.

Let it sit at least half an hour before adding more cornstarch. After 2 tablespoons, it should be plenty thick, especially after it's chilled for a few hours.

WHAT'S THE DIFFERENCE BETWEEN APPLE BUTTER AND APPLY JELLY?

While this may sound like a dairy-based spread, this totally vegan apple butter is really just very concentrated applesauce!

You can definitely eat this plain, just like cinnamon applesauce, or you can spread it on toast, muffins, or even a pound cake.

If anything, it's closer to apple jelly than butter. Jelly, however, is only made from apple juice instead of whole apples, so this apple spread has just real fruit, seasonings, and a little sugar.

You can store Instant Pot apple butter up to 10 days in the fridge, or up to 6 months in the freezer! Simply thaw and enjoy.

MORE YUMMY INSTANT POT RECIPES

Apple butter screams fall to me, just like sweet potatoes. Make them quick and easy in the pressure cooker for the smoothest mashed potatoes in minutes.

When soup season is in full swing, I'm always making this potato leek soup in the Instant Pot. It's light and brothy but super flavorful.

Need noodles in your soup? Try tofu ramen! There's no veggies you can't put in this Japanese soup.

Love black beans but hate the soak time? Forget all about that with these Instant Pot black beans with no soaking! No crunchy, raw beans here, I promise. They're great for Mexican-inspired night with this taco "meat," too

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Instant Pot Apple Butter

Make this flavorful apple spread in the pressure cooker in no time! This vegan butter spread is perfect on toast for for fall breakfasts or eat the spiced applesauce plain!

Course gluten free, Snack

Cuisine American, Vegan

Keyword spiced applesauce, vegan apple butter

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 109kcal

Author Alysen

Equipment

Ingredients

4 to 5 pounds apples mixed varieties
½ cup sugar
½ teaspoon allspice
½ teaspoon nutmeg
½ teaspoon cloves
1 tablespoon cinnamon
¼ teaspoon salt
1 tablespoon lemon juice
¼ cup water
1 to 2 tablespoons cornstarch optional, to thicken if needed

US Customary - Metric

Get Recipe Ingredients

Instructions

Wash and core the apples. Slice the apple with or without skin.
Pour the water, sugar, allspice, nutmeg, cloves, cinnamon, salt, lemon juice, and water into the Instant Pot. Seal the lid and set the pressure cooker for High Pressure for 10 minutes.
When the timer goes off, let it naturally release for 10 minutes before quickly releasing the remaining pressure.
Use an immersion blender to blend the apple butter. You can also use a countertop blender.
Refrigerate before serving. The apple butter will continue thickening in the fridge.

Nutrition

The post Instant Pot Apple Butter appeared first on Vegetarian Mamma.

Easy Instant Pot Black Beans (No Soaking Needed!)

Alysen — Wed, 17 Feb 2021 13:00:00 +0000

Instant Pot Black Beans are so easy that you will never want to buy canned black beans again. They are also full of flavor!

INSTANT POT BLACK BEANS RECIPE

We eat a lot of beans at this house. Whether you are vegetarian or not, beans are great!

The black bean is a very common type of bean. This little powerhouse can be described as a dense bean and it gives a meaty texture. This makes it popular for vegetarian recipes.

INGREDIENTS IN INSTANT POT BLACK BEANS

This one is super simple! We need

Dried Black Beans - Sort through your beans before cooking, sometimes there are small rocks in there!

Water - Water cooks the beans.

Add any seasonings after the beans are cooked, not before.

How do you make black beans in an instant pot?

Sort through beans to remove any stones and measure the amount needed.
Rinse beans and place into Instant Pot.
Cover with approximately 10 cups of water. The goal is to have the water line 2 inches above the beans. Depending on the size of your Instant Pot, you might need to adjust this.
Pressure cook as directed in the recipe below. Quick release the steam so that you don't overcook.

These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the recipe below.

Are black beans really good for you?

It is said that black beans are full of fiber, potassium, folate and vitamin B6.

It also has a lack of cholesterol which makes it a great support for heart health.

Do you need to soak black beans before cooking them in an instant pot?

Traditionally black beans would need to be soaked overnight. But cooking them in an instant pot doesn't require soaking! You just need to give them a good rinse before placing them in the pressure cooker.

How long does it take to cook black beans in a pressure cooker?

The best part about cooking black beans in your pressure cooker is that it doesn't take long at all. Simply rinse the beans and then place them in the instant pot.

Then cook the beans for 20 minutes (for a firmer bean) to 25 minutes (for a softer bean). You will need to add on a few extra minutes for allowing your instant pot to get up to temperature and releasing steam. So in all these should be ready in about 30 minutes.

Can I Freeze These Instant Pot Black Beans?

These easy instant pot black beans are SO good that you will want to eat them right away. My kids beg for them as soon as the timer beeps.

I make big batches then I freeze the leftovers. They can be frozen for 2-3 months in an airtight container.

Tips For Making This Instant Pot Black Beans Recipe

Sort through your beans. You want to wash your hands and pick out anything that isn't a bean or looks different than the rest of the black beans.
Season after. Yes these are just cooked plain. You can season with salt after to taste.
Make a big batch. These are great for freezing. They will keep in the freezer for 2 -3 months. So make a big batch so you can add them to all sorts of dinners in a pinch.

What do you eat black beans with?

Serve in this Mexican Tater Tot Casserole -It is a family-friendly dish that is a perfect dish for a busy weeknight.
Make Tacos! - Black beans are excellent in any type of taco. Try them with Taquitos!
Enjoy some soup. Skip the canned and add your Instant Pot black beans to this Sweet Vegetarian Chili.
Whip up some quesadillas. Grab an avocado and tortillas and make Black Bean and Avocado Quesadillas.
Stir some into a salad. Like this Kid Friendly Pasta Salad or Mexican Macaroni Salad.

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Easy Instant Pot Black Beans

Instant Pot Black Beans are so easy that you will never want to buy canned black beans again. They are also full of flavor!

Course Side Dish

Cuisine Mexican

Keyword black beans, instant pot

Prep Time 5

Cook Time 25

Total Time 30

Servings cups

Calories 322kcal

Author Alysen

Ingredients

1.25 pounds of dried black beans
10 cups of water

Get Recipe Ingredients

Instructions

Rinse beans and place into Instant Pot.
Cover with approx 10 cups of water. The goal is to have the water line 2 inches above the beans. Depending on the size of your Instant Pot, you might need to adjust this.
Turn your Instant Pot to Manual, then HIGH pressure and set for 20-25 minutes. 20 minutes will give you a firm bean, 25 gives you a very soft bean.
After the 20 or 25 minute timer is complete, carefully use the steam release to remove the pressure.
Serve, use in a recipe or freeze for later!
ENJOY!

Notes

Sort through your beans. You want to wash your hands and pick out anything that isn't a bean or looks different than the rest of the black beans.
Season after. Yes these are just cooked plain. You can season with salt after to taste.
Make a big batch. These are great for freezing. They will keep in the freezer for 2 -3 months. So make a big batch so you can add them to all sorts of dinners in a pinch.

Nutrition

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All our recipes are nut-free and gluten-free. We also have vegan recipes too!

The post Easy Instant Pot Black Beans (No Soaking Needed!) appeared first on Vegetarian Mamma.

Instant Pot Taco Meat

Alysen — Tue, 15 Dec 2020 23:18:26 +0000

This Instant Pot Taco Meat is totally vegan and adaptable! This meat alternative is packed with carrots, red onions, and bell peppers for a flavorful filling.

INSTANT POT TACO MEAT RECIPE

I love Mexican food, but I've been trying to make it at home more. This Instant Pot Taco Meat recipe is packed with veggies and made with Beyond Meat for a totally vegan taco filling!

There's a million ways to use this meatless taco meat. Try it on tacos, burritos, or even enchiladas!

INGREDIENTS IN INSTANT POT TACO MEAT

Beyond Meat: I used my favorite protein alternative for this recipe, but you could use ground turkey or beef if you're not vegetarian!

Oil: This is necessary to brown the protein, no matter what you use! Any neutral oil will do.

Red onion: This onion is super sharp when raw, but brings a hint of sweetness when cooked. It's also great for crunch!

Bell pepper: As the name implies, bell pepper adds a peppery touch to your dishes. It's a staple in fajitas for a reason.

Carrots: I'm always sneaking carrots into my dishes for added veggies and nutrients. They're also so sweet mixed with this taco seasoning mix.

Tomato sauce: You need something saucy to bind the taco meat together! You can always use water in a pinch, but tomato sauce adds more sweet flavor.

Cayenne pepper: You can skip this if you don't like it spicy, but I think it also adds a smokey hint.

Turmeric: This is my favorite spice! It's super nutritious and great for so many things, like your joints and heart.

Taco seasoning: This is the base for all that delicious taco flavor! Make it yourself or use a store bought mix.

If you have any questions, please leave a comment below, and I will get back to you ASAP!

HOW TO MAKE INSTANT POT TACO MEAT

First, heat the oil in your Instant Pot on Sauté Mode and brown your protein.
Then, add the bell peppers.
Next, add the carrots.
Finally, add the red onions.
Mix it all together with the tomato sauce.
Sprinkle the seasonings into the mixture and seal your Instant Pot. Set it on High Pressure for 9 minutes. Quick release when the timer stops and serve!

These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the recipe below.

WHAT TO SERVE WITH INSTANT POT TACO MEAT

Start your Mexican-themed night off right with these Air Fryer Jalapeño Poppers! They bake super fast while you make the taco meat. No-oven night!

If you love hands-off side dishes, this Mexican Tater Tot Casserole is super easy to mix together and bakes into a cheesy, comforting side.

I LOVE elote, and this low-calorie Mexican corn on the cob recipe is my favorite. The air fryer cooks this weeknight side dish in just 10 minutes.

Or, you can always keep it simple and make black beans and Spanish rice.

What Can I Add to My Taco Meat?

When you're making vegetarian taco meat, you want it packed with flavor.

Taco seasoning is the base of your flavors. I make my own gluten-free taco seasoning with chili powder, paprika, cumin, onion powder, garlic salt, and cayenne pepper. You can also add smoked paprika, crushed red pepper, black pepper, or dried oregano to the mix.

The more veggies, the better! Throw in cubed sweet potatoes, corn, zucchini, squash, or even broccoli in the mix! Be sure to keep the dices even so everything cooks together.

How to Store Vegetarian Taco Meat

If you're using beyond meat for this vegetarian Instant Pot Taco Meat, it will last about 3 days in the fridge once cooked. I like to make it on a Monday and use it for meal prep on Tuesday and Wednesday!

It is not recommended to freeze Beyond Meat after cooking, so I just make as much as I need for my taco meat.

MORE YUMMY INSTANT POT RECIPES

Want to add some black beans to your plate, but no time to soak? These Instant Pot Black Beans need no soaking, and they're ready in less than an hour!

Switch up your theme and have a Japanese night with this super simple Instant Pot Ramen. You can dress it up with soft boiled eggs, veggies, and any garnishes you can dream!

Pressure cookers make soups in a flash that taste like they've simmered all day. This Instant Pot Four Bean Chili is one of those recipes!

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Instant Pot Taco Meat

Fill your tacos with this vegetarian alternative! Packed with carrots, red onions, and bell peppers, too.

Course Main Course

Cuisine Mexican

Keyword meat alternative, pressure cooker, vegan

Prep Time 5

Cook Time 15

Total Time 20

Servings people

Calories 239kcal

Author Alysen

Equipment

Instant Pot

Ingredients

1 pound ground Beyond Meat or ground beef, or ground turkey
1 tablespoon oil
1 cup red onion diced
1 cup carrots diced
1 cup tomato sauce or marinara sauce
½ teaspoon cayenne pepper
½ teaspoon turmeric
3 tablespoons taco seasoning

Get Recipe Ingredients

Instructions

Put ground protein and oil into Instant Pot. Using sauté function, brown protein. Turn off sauté mode.
Add diced red onion, bell pepper, sauce, and spices. Stir to combine well.
Lock lid on Instant Pot and set steam valve to seal. Set timer for 9 minutes on High Pressure.
When the timer goes off, quick release the steam valve. Be careful!
Put vegetarian taco meat in a bowl and serve with taco shells, lettuce, cheese, or your favorite toppings.

Nutrition

The post Instant Pot Taco Meat appeared first on Vegetarian Mamma.

Instant Pot Quinoa

Alysen — Tue, 15 Dec 2020 19:48:54 +0000

Instant Pot Quinoa is the fastest hands-off side dish with only 4 ingredients! Whip up this ancient grain in no time flat with a little vegetable broth, oil, and salt.

INSTANT POT QUINOA RECIPE

I love quinoa, but I don't love cooking it. This Instant Pot Quinoa recipe lets me wander the kitchen while my beloved kitchen appliance does all the work! I prefer white quinoa, but you can also use red quinoa or black quinoa in this recipe.

You only need four ingredients for this quinoa recipe — quinoa, oil, salt, and water — so it's a great last-minute side dish. Dress it up or serve it plain!

I love to make vegetarian burrito bowls with this quinoa recipe and my just-as-fast Instant Pot Black Beans that don't need a second of soaking!

INGREDIENTS IN INSTANT POT QUINOA

Quinoa: This ancient grain has become super popular — and for good reason! It's gluten free, packed with protein, and one of the few plant foods that contain enough of all 9 essential amino acids! Make sure you wash it before you start cooking.

Vegetable broth: You can use water instead, but vegetable broth gives this quick side dish a super rich flavor!

Salt: Simple table salt helps bring out the natural flavors of the quinoa

Oil: You need the added oil for this Instant Pot quinoa recipe to reduce sticking and foaming as it cooks. Any neutral oil you prefer is fine here.

If you have any questions, please leave a comment below and I will get back to you!

HOW TO MAKE INSTANT POT QUINOA

First, rinse the quinoa in a mesh strainer and remove any unwanted bits.
Then, add the drained quinoa and water (or vegetable broth!) to the Instant Pot.
Next, add the salt.
Then, add the oil.
Now, stir everything together and close the Instant Pot.
Finally, set the vent knob to seal and let the pressure cooker do the work! Cook the quinoa on high pressure for 1 minute. Then, when the timer goes off, let it naturally release for about 12 minutes before quickly releasing the rest. Fluff with a fork and serve!

These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the recipe below.

WHAT TO SERVE WITH INSTANT POT QUINOA

I like to leave the stove off when I'm using my Instant Pot. Thankfully, my air fryer helps me achieve that dream!

These Air Fryer Portobello Mushrooms are super tender and ready in just 20 minutes.

Squash is a staple in my house, and these Air Fryer Zucchini Boats can be made with almost anything for a low-carb dinner.

HOW LONG DOES QUINOA LAST?

Quinoa is a GREAT pantry staple because it can last years, literally, before you should toss it.

Red, white, and black quinoa all last up to 3 years from the production date. Most packages have a best by date instead of an expiration date, so don't toss it just because the best by date has passed!

Unless there are obvious signs of spoilage, such as mold, quinoa will only taste less and less fresh as it ages.

HOW LONG DOES COOKED QUINOA LAST?

I make so many meal prep dishes with quinoa because it lasts so long in the refrigerator!

Cooked quinoa lasts about a week in the fridge.

You can also whip up large batches and freeze them for up to a year. This quinoa recipe is so fast you'd be better off making a fresh batch of Instant Pot Quinoa since frozen quinoa loses its texture over time.

CAN YOU COOK QUINOA IN A RICE COOKER?

You can totally make quinoa in a rice cooker, too! I got a rice cooker a few years ago as a gift and thought I'd never use it. Boy, was I wrong!

It makes perfectly fluffy rice every time without checking the stove every few minutes.

To make quinoa in a rice cooker, you want 2 cups of water for every cup of quinoa. Set the cooker to a white rice setting if you have it, or just rice if you don't. Let it cool a few minutes before serving.

MORE YUMMY INSTANT POT RECIPES

The Instant Pot is my favorite kitchen appliance. It can do SO much!

I'm always making soup in my pressure cooker, and this Instant Pot Potato Leek Soup is a fall soup staple.

Skip the packaged stuff and make this Instant Pot Ramen JUST as fast! Plus, you know what's in this ramen recipe.

This Instant Pot Taco Soup is one of my favorites because it's super versatile. I bet you have most of these things in your pantry now!

Looking for more lightning fast side dishes? These Instant Pot Sweet Potatoes are perfect for eating whole, mashing, casseroles, or adding to other dishes!

I love these vegetarian Instant Pot Stuffed Peppers for a great weeknight dinner or easy party food.

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Instant Pot Quinoa

Make this ancient grain in a flash with the Instant Pot! Serve it on the side or add it to other dishes.

Course Side Dish

Cuisine Gluten-free

Keyword ancient grain, pressure cooker

Prep Time 5

Cook Time 13

Total Time 18

Servings people

Calories 94kcal

Author Alysen

Equipment

Ingredients

½ cup quinoa
1 cup water or vegetable broth
⅛ teaspoon salt
½ tablespoon oil

Get Recipe Ingredients

Instructions

Start by rinsing the quinoa. Remove any unwanted pieces, and strain out the water.
Add quinoa to the Instant Pot.
Add water or vegetable broth.
Add salt and oil. Stir to combine.
Lock the Instant Pot and set knob to seal. Press manual, then select high pressure. Set timer for 1 minute.
Once timer goes off, let Instant Pot naturally release for 12 minutes. Carefully quick release remaining pressure.
Fluff quinoa with a fork before serving.

Notes

This recipe is easily tripled.

Nutrition

The post Instant Pot Quinoa appeared first on Vegetarian Mamma.

Instant Pot Sweet Potatoes

Alysen — Sat, 22 Feb 2020 21:02:32 +0000

Instant Pot Sweet Potatoes are cooked in a half hour from start to finish! They come out fluffy, smooth, and perfectly cooked every time!

INSTANT POT SWEET POTATO RECIPE

Instant Pot Sweet Potatoes are easy to make and so versatile! I love cooking sweet potatoes in my Instant Pot because they are basically effortless and take half the time that it takes to bake them in the oven.

A pressure cooker gives sweet potatoes the softest, most fluffy texture, so they're perfect for making sweet potato casserole in no time, or eating right out of the skin!

HOW TO COOK SWEET POTATOES IN THE INSTANT POT

This is seriously the easiest recipe, ever! All you need are sweet potatoes, a pressure cooker, some water, and a steamer basket accessory for your pressure cooker. That's it!

To cook sweet potatoes in a pressure cooker, here are the steps you'll need to take:

Wash your sweet potatoes thoroughly to remove any excess dirt, grit, and unseen elements. Pour 1.5 cups of water into your Instant Pot.
Place your sweet potatoes in a steamer basket
Lower the basket into your pressure cooker. Cook as directed in the recipe below.
Remove the steamer basket with the sweet potatoes from your Instant Pot. Allow the sweet potatoes to cool before handling.

The texture of these pressure cooker sweet potatoes is ideal for adding to casseroles and pureeing. If you want to eat your sweet potatoes like a baked potato, lower the cook time and the steam release time by 2-3 minutes apiece.

Making vegetarian Instant Pot recipes is easy as can be! You can also make these sweet potatoes in your air fryer if you have one.

CHOOSING THE RIGHT SWEET POTATO

If you're planning to use the flesh of the sweet potatoes, be sure to choose potatoes that are not too thin or too long. Choose decently sized potatoes that are round and symmetrical, avoiding those with odd shapes that may make peeling difficult if your recipe calls for peeling the sweet potatoes.

If you plan to eat your sweet potatoes as baked potatoes, choose longer potatoes that can be easily sliced in half and opened up.

HOW TO KNOW WHEN A SWEET POTATO HAS GONE BAD

If your sweet potatoes have bruises, large gashes, or small sections that look like they're rotting out, leave them alone! The only exception would be to cut off the bad parts, then use what's left in soups, curries, purees, etcetera.

If your sweet potato has a foul smell or has liquid oozing from its skin, toss it.

DO YOU WASH SWEET POTATOES BEFORE BAKING?

Yes! It's essential to wash sweet potatoes before cooking them. Because sweet potatoes are grown in the ground, you need to wash off any remaining dirt and grit that may not have been removed in the handling process. Plus, no matter where you buy your sweet potatoes, even if they're organic, they may have been exposed to pesticides and other elements.

Even if you plan to peel your sweet potatoes and discard the skins, it's important to wash them before cutting into them. If not, you could run the risk of your knife introducing germs and chemicals into the flesh of the potatoes.

To wash sweet potatoes, give them a good rinse under cool water, and scrub the skins with a vegetable brush if you have one. If not, a paper towel works pretty well, too. You could also use your favorite natural veggie wash from your local specialty foods store.

DO YOU HAVE TO PEEL SWEET POTATOES BEFORE COOKING THEM?

That depends! If you're simply cooking sweet potatoes to mash them, eat them whole like my Air Fryer Sweet Potato recipe or to use them in some kind of dish where the potato is pureed, there's no need to peel them before baking. It's best to keep the sweet potato as whole as possible if you plan to puree it after cooking, or else you could end up with an inconsistent texture that's not very smooth.

If you plan to eat your sweet potatoes roasted, or cut into fries, you should peel them before cooking. This way of cooking the potatoes allows for the outsides of the pieces to crisp up, while the insides stay soft and buttery.

OTHER DELICIOUS INSTANT POT RECIPES

Instant Pot Baked Beans are a smoky, sweet vegetarian recipe that everyone loves.

I like to make Instant Pot Stuffed Peppers on weeknights when I'm craving some comfort food.

Learn how to make Instant Pot Black Beans and you won't need to buy canned beans ever again. Or maybe you would love some instant pot baby potatoes!

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Instant Pot Sweet Potatoes

Instant Pot Sweet Potatoes are cooked in a half hour from start to finish! They come out fluffy, smooth, and perfectly cooked every time!

Course Side Dish

Cuisine American

Keyword instant pot sweet potatoes

Prep Time 5

Cook Time 16

Natural Pressure Release 12

Total Time 33

Servings

Calories 194kcal

Author Alysen

Ingredients

6 medium sweet potatoes
1.5 cups water
steamer basket

Get Recipe Ingredients

Instructions

Wash your sweet potatoes with fresh water and scrub them to remove any dirt. Use a paring knife to cut off any blemishes.
Pour the water into the Instant Pot, then place the sweet potatoes into the steamer basket and lower it into the Instant Pot.
Place the lid on the Instant Pot and secure it. Move the steam valve to the seal position.
Use the manual function of your instant pot and set it to high pressure. Set the timer for 16 minutes.
Allow the instant pot to come up to pressure. The instant pot will count down the time. When the time has finished, the Instant Pot should beep.
Let the instant pot do a natural release for 12 minutes. This means you do not do anything for 12 minutes. It will naturally release the pressure.
When 12 minutes has passed, carefully move the value to "release". (Remember this can be hot, so be careful!)
Once all the pressure is released, remove the lid and serve.

Video

https://youtu.be/QIMC-LoWTGs

Notes

The sweet potatoes cooked at this time are perfect for adding to casseroles and pureeing.
If you would like to eat the sweet potato as a “baked” sweet potatoes, lessen the cook time and release time by 2-3 minutes each.

Nutrition

The post Instant Pot Sweet Potatoes appeared first on Vegetarian Mamma.