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Jumat, 27 Maret 2020

Instant Pot Split Pea Soup

Instant Pot Split Pea Soup

Instant Pot Split Pea Soup is a true 10 minute set and forget recipe. With Instant Pot you don’t have to soak the peas or saute the veggies. Instant Pot Pea Soup is cheap, filling and healthy made in your pressure cooker in fraction of the time it takes on the stove. #ifoodreal #instantpotsoup #instantpotpeasoup #splitpeasoup #pressurecookersoup

Ingredients

6 Quart Instant Pot
  • 12 lbs chicken or beef soup bones
  • 1 medium onion, finely chopped
  • 2 large carrots, diced
  • 2 large garlic cloves, minced
  • 2 cups (1 lb) dry green/yellow split peas, rinsed & drained
  • 2 cups (2 large) potatoes, cubed
  • 11 cups water, low sodium stock or bone broth
  • 3 bay leaves
  • 1 tsp salt
  • Ground black pepper, to taste
  • 1/3 cup parsley or dill, finely chopped
  • Smoked paprika or liquid smoke, to taste*
8 Quart Instant Pot
  • 12 lbs chicken or beef soup bones
  • 1 large onion, finely chopped
  • 3 large carrots, diced
  • 3 large garlic cloves, minced
  • 3 cups green/yellow split peas, rinsed & drained
  • 3 cups (3 large) potatoes, cubed
  • 14 cups water, low sodium stock or bone broth
  • 3 bay leaves
  • 1 1/2 tsp salt
  • Ground black pepper, to taste
  • 1/2 cup parsley or dill, finely chopped
  • Smoked paprika or liquid smoke, to taste*

Instructions

  1. In Instant Pot, add soup bones, onion, carrots, garlic, split peas, potatoes, water or stock, bay leaves and pepper. Pot shouldn’t be more than 2/3 full.**
  2. Close the lid, set pressure vent to Sealing and press Pressure Cooking on High for 25 minutes.
  3. After display beeps and says OFF, soup is ready but Instant Pot needs to bring pressure down before you can open it, which will be indicated by a dropped down float valve. You can let it do it on its own which will take about 30 minutes – Natural Release. OR you can do Quick Release by turning pressure valve to Venting position, which takes 3-4 minutes. I recommend doing so outside to avoid the mess and smell.
  4. Open, add parsley and serve hot. Split pea soup thickens even further within next few hours and even more the next day.
Store: Refrigerate in an airtight container or inner Instant Pot pot with a fitting glass lid for up to 5 days.
Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.

Notes

*If you make vegan split pea soup, add smoked paprika or liquid smoke for that umami flavor. Or just leave it alone.:)
**If your inner pot doesn’t have 2/3 full marking, it is very important to fill the pot only 2/3 full when pressure cooking. Ignore the cups, L and near the edge Max ticks. Your pot always should be not more than 2/3 full when making soup (read more).

Instant Pot Curried Sweet Potato Chickpea Quinoa

Instant Pot Curried Sweet Potato Chickpea Quinoa

Instant Pot Curried Sweet Potato Chickpea Quinoa - healthy, vegan and gluten-free meal made in the Instant Pot in 30 minutes or less! Great for lunch, meal-prep and to pack in lunch boxes! #vegan #instantpot #quinoa #glutenfree


Ingredients

  • 1 tablespoon oil, I used olive oil
  • 3-4 large garlic cloves, chopped
  • 1 small red onion, chopped
  • 1 cup quinoa, 180 grams, uncooked, rinsed very well, I usually rinse quinoa for 1-2 minutes
  • 1.25 teaspoon curry powder, adjust to taste
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cumin powder
  • 15 oz can chickpeas, rinsed & drained, or use 1.5 cups boiled chickpeas
  • 2 medium sweet potatoes, 500 grams, diced into 1" or larger pieces
  • `1 medium red pepper, chopped
  • 1.5 cups water, 12 oz
  • 3/4 teaspoon salt, or to taste
  • 1-2 tablespoons chopped cilantro
  • 1 large lemon, juice of

Instructions

  1. Wash quinoa several times under running water before using in the recipe. This helps in getting rid of that bitter taste. Set it aside. 
  2. Press the saute button on the Instant Pot. Once it displays hot, add the oil to the pot and then add the chopped garlic and onion. Saute for 3 minutes until onions are softened.
  3. Add the rinsed and drained quinoa to the pot and saute for 2 more minutes.
  4. Then add the spices - curry powder, smoked paprika and cumin and saute for few seconds.
  5. Add the chickpea, sweet potato, red pepper and stir.
  6. Add in the water, salt and close the Instant Pot with its lid.
  7. Press the manual or pressure cook button with the pressure valve in the sealing position. Cook on high pressure for 1 minute. Let the pressure release naturally.
  8. Open the lid and fluff the quinoa with a fork. Add cilantro.
  9. Squeeze in some fresh lemon juice and serve!
Instant Pot Detox Vegetable Soup

Instant Pot Detox Vegetable Soup

This Instant Pot Detox Vegetable Soup is an easy, healthy recipe for a light lunch or dinner. It’s full of nourishing ingredients and lots of colorful vegetables, and it costs just $.86 per serving. (gluten-free, vegan)

Ingredients

  • 1 tbs avocado oil
  • 1 small onion diced
  • 1 clove garlic minced
  • 3 carrots chopped
  • 3 celery stalks sliced
  • 2 cups napa cabbage chopped
  • 1 small broccoli crown ½ lb
  • 14.5 oz diced tomatoes
  • 1 tsp tarragon
  • 1 tsp lemon pepper
  • ½ tsp turmeric
  • 4 cups vegetable stock
  • 1 tbs tamari
  • Parsley for garnish


Instructions

  • Set the Instant Pot to Saute. Add the avocado oil and onion to the pot and saute until tender. Add the garlic, carrots, celery, broccoli, and napa cabbage. Stir and saute for another minute. Then add the tomatoes, turmeric, tarragon, lemon pepper, vegetable stock, and tamari to the pot.
  • Close the lid and seal the vent. Cook on Manual high pressure for 10 minutes.
  • Let the pressure release naturally for 10 minutes, then release the remaining pressure. Add salt and pepper to taste (optional).

Easy Instant Pot Vegetarian Chili Mac

Easy Instant Pot Vegetarian Chili Mac

Have I told you how much I love my Instant Pot lately? As evidenced by my last recipe for Easy Vegetarian Chili. I took that chili recipe and modified it to make it heartier...and cheesier. Enter CHILI MAC! Ultra hearty and satisfying, this Easy Instant Pot Vegetarian Chili Mac is the perfect game day meal, just in time for the Super Bowl! #chilimac #vegetarian #vegetarianrecipes


INGREDIENTS

  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 1 jalapeno pepper, minced*
  • 2 tablespoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon chipotle powder
  • 1 1/2 teaspoons salt
  • 1 clove garlic, minced
  • 1 15 ounce can diced tomatoes
  • 1 15 ounce can tomato sauce
  • 1 15 ounce can black beans, drained and rinsed
  • 1 15 ounce can kidney beans, drained and rinsed
  • 8 ounces whole-wheat elbow pasta
  • 2 cups vegetable broth
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded monterey jack cheese
  • Optional toppings: Greek yogurt, cilantro

INSTRUCTIONS

  1. Add olive oil to Instant Pot and set to sauté function for 1 minute to allow oil to heat up. Add onion, bell pepper, jalapeno pepper, chili powder, cumin, chipotle powder and salt and stir to combine. Set sauté function for 5 minutes. Add in garlic and set to sauté for 1 minute.
  2. Add diced tomatoes, tomato sauce, black beans, kidney beans, elbow pasta and vegetable broth and stir to combine.
  3. Secure lid onto Instant Pot and set to pressure cook/manual for 5 minutes.
  4. Use quick release valve to release steam.
  5. Once pressure is released, open lid and stir in cheeses until melted and combined.
  6. Optional: serve with chopped cilantro and dollop of Greek yogurt.

NOTES

This recipe has some kick to it! Be sure to remove the ribs and seeds of the jalapeno pepper to make it less spicy. Or, you can always leave it out if you’re not feeling the heat!
Instant Pot Corn Chowder With Sweet Potato + Slow Cooker Version {Vegan, Gluten Free}

Instant Pot Corn Chowder With Sweet Potato + Slow Cooker Version {Vegan, Gluten Free}

This Instant Pot Corn Chowder is a quick, easy and tasty gluten-free soup recipe packed with corn, sweet potato & smoked paprika and cooks in just 10 minutes. This Smokey sweetcorn soup can be served warm or cold and enjoyed all year round. #instantpotcornchowder #instantpotrecipes #instantpotsoup #sweetcornsoup #vegetarian #sweetcorn #cornchowder #veganrecipes #instatpot #glutenfree #soup #corn


INGREDIENTS

INSTANT POT CORN CHOWDER WITH SWEET POTATO SOUP INGREDIENTS LIST

  • 4 cups (750g) sweetcorn kernels fresh or defrosted
  • 4 green onions (spring onions) finely chopped
  • 2 sweet potatoes peeled and cut into very small cubes
  • 1 tsp minced garlic
  • 1 tsp smoked paprika
  • 4 cups (875 mls) vegetable broth
  • 1.5 cup plant based milk or to your taste
  • Salt
  • Optional Toppings : green onions, chipotle sauce, sundried tomatoes.

INSTRUCTIONS

INSTANT POT CORN CHOWDER INSTRUCTIONS

  • Add the vegetable broth into the Instant Pot Insert followed by the sweetcorn kernels, green onions, sweet potatoes, garlic puree, smoked paprika and salt.
  • Cover the Instant Pot and set the valve to seal, select the manual/pressure cook function at high pressure, and set the timer for 10 minutes.
  • When done do a QPR (quick pressure release) and let the chowder cool for a few mins, before transferring half into a blender and blending until smooth.
  • Return the blended corn chowder soup into the rest of the pot, season with salt and serve with toppings of your choice.

CORN CHOWDER STOVE TOP INSTRUCTIONS

  • Heat the olive oil in a pot over a medium heat. Add sweet potato and cook for 5 mins.
  • Then in the garlic puree and smoked paprika and cook for 30 secs until fragrant.
  • Mix in the vegetable broth, bring to the boil and simmer for about 10 mins or until the sweet potato is tender.
  • Stir in the sweetcorn kernels and spring onions, bring to the boil and simmer for 2 mins.
  • Switch off the heat and mix in the milk.
  • Let the chowder cool for a few mins, before transferring half into a blender and blending until smooth.
  • Return the blended sweet corn chowder soup into the rest of the pot, season with salt and serve with toppings of your choice.
INSTANT POT QUINOA TACO BOWLS

INSTANT POT QUINOA TACO BOWLS

Instant Pot Quinoa Taco Bowls are a healthy and delicious one-pot meal. This is an Instant Pot Dump and Start recipe, so it's easy to make. This delicious pressure cooker quinoa taco bowl is also vegetarian and vegan. simplyhappyfoodie.com #instantpotquinoa #pressurecookerquinoa

Ingredients

  • 1 cup Quinoa, rinsed
  • 1 1/4 cup Water
  • 1 cup Salsa
  • 2 Tbsp Fresh Lime Juice, (about 1/2 a lime)
  • 1 tsp Garlic Powder
  • 1 tsp Oregano
  • 1 tsp Cumin
  • 1 tsp Chili Powder
  • 1 tsp Kosher Salt (1/2 tsp table salt)
  • 1/4 tsp Pepper
  • 1 (15 oz) can Black Beans, drained & rinsed
  • 1 (15 oz) can Corn, drained
Garnish
  • Cilantro
  • Avocado
  • Sour Cream
  • Jalapeño
  • Shredded Cheese

Instructions
  1. Add all ingredients to the pressure cooker in order listed and place the lid on. Set the steam release knob to the Sealing position.
  2. Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 1 minute. High Pressure.
  3. When the cook time has finished, turn off the pot and let it sit undisturbed for 15 minutes. Then manually release any remaining pressure by turning the steam release knob to the Venting position.
  4. Fluff with a fork and serve with any garnishes you like.
For Meal Prep
  1. Package the garnishes/toppings in separate containers. Then divide the quinoa evenly between 5 meal prep containers. Keep refrigerated.
  2. To reheat, microwave for 1 to 2 minutes, stirring halfway through. Add the garnishes after reheating.

Boy Toddler Bedroom Ideas

Boy Toddler Bedroom Ideas

If you are looking for boy toddler bedroom ideas you've come to the right place. We have 27 images about boy toddler bedroom ideas including images, pictures, photos, wallpapers, and more. In these page, we also have variety of images available. Such as png, jpg, animated gifs, pic art, logo, black and white, transparent, etc.

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