Instant Pot Archives - Forks Over Knives

How to Adapt a Stovetop Recipe for the Instant Pot

Mary Margaret Chappell — Fri, 16 Jun 2023 17:44:40 +0000

The Instant Pot’s enduring success can be chalked up to the drastically slashed cooking times, easy cleanup, and set-it-and-forget-it peace of mind it lends to home cooking. Despite the hundreds of Instant Pot cookbooks on the market, many cooks don’t know how simple it is to adapt their own stovetop recipes for the Instant Pot. Here’s a quick guide to Instant Pot conversion, from determining which recipes will work (and sometimes work better) to figuring out the cook times and settings.

Why Convert Recipes to an Instant Pot?

Strapped for time? Got several different dishes to prepare all at once? Looking to keep the kitchen cool? Maybe you just want to do something else while dinner’s cooking. These are all great reasons for making the switch from stovetop to Instant Pot. Another one is results. The high-pressure cooking environment inside an Instant Pot yields meltingly tender veggies, lusciously creamy beans, and perfectly cooked whole grains.

What Types of Recipes Are Best to Adapt for an Instant Pot?

Any dish that requires 30 minutes or more on the stovetop will usually work well cooked in an Instant Pot. Soups, stews, bean dishes, and whole grain recipes all fit that bill. All you have to do is use the sauté function as you follow the beginning of the recipe as written, then lock the lid into place and set the pressure cooking function when it’s time for the recipe to simmer or boil.

The Instant Pot’s three non-pressurized settings, “Sauté,” “Slow Cook,” and “Keep Warm,” also let you use the appliance like a saucepan. This is a handy thing to remember around the holidays when you need an extra burner or want to keep foods warm. The Instant Pot slow-cooker setting means the countertop cooker can also be used to slow-cook recipes and steam cakes.

When NOT to Use the Instant Pot

Because the Instant Pot’s high-pressure environment breaks down vegetable fibers and its tight-sealing lid doesn’t let you monitor doneness, it’s best to stick to the stovetop for veggie dishes with cook times under 15 minutes. The Instant Pot insert’s high sides and relatively small base also make it hard to brown, sear, or cook ingredients until crispy, so recipes that call for these techniques work better in a skillet or saucepan.

3 Pro Tips for Converting a Recipe for the Instant Pot

Once you’ve determined a recipe should work in an Instant Pot, the main thing you have to figure out is how long to set the timer. Here are three ways to figure that out.

1. Look online for a similar recipe that uses the Instant Pot or another multicooker.

The internet is your friend when it comes to Instant Pot conversions! A quick recipe search will give you lots of options to study and let you benefit from others’ experience. For example, our Instant Pot Golden Root Vegetable Soup can be used as a template for converting any creamy, blended vegetable soup. You could also model a favorite rice dish on our Herbed Instant Pot Rice Pilaf, which uses the “Rice” preset program to get the texture just right.

2. Use the Instant Pot preset cooking functions.

When converting straightforward recipes, Instant Pot preset buttons are fast, foolproof ways to get the cooking time just right. They’re also self-explanatory: “Soup/Broth” for soups and stocks, “Multigrain” for whole grain dishes, and “Beans/Chili” for bean recipes.

3. Try this Instant Pot cheat sheet.

You don’t need a comprehensive list of cook times to convert a recipe on the fly. Here’s a quick rundown of basic time conversions from conventional (stovetop) cook times to Instant Pot timer settings. We’ve thrown in the cook times for slow cookers, as well, in case you want to go that route. One thing to remember: When converting a recipe, always start with the lowest timing option. You can always continue to cook dishes that are underdone, but there’s no turning back when ingredients are overcooked.

Stovetop	Pressure Cooker	Slow Cooker (on High Heat)
1 hour or more	30 to 45 minutes	4 to 6 hours
30 to 45 minutes	10 to 15 minutes	2 to 3 hours
20 to 30 minutes	5 to 10 minutes	2 hours
15 minutes or under	0 minutes	NA

Instant Pot Conversion Troubleshooting

When you make a stovetop recipe in an Instant Pot, the multicooker’s high-temperature, pressurized cooking may result in differences in texture, consistency, and doneness. Here’s how to fix the most common pitfalls.

Undercooked Food

Use the “Sauté” or “Slow Cook” function to continue cooking until ingredients have reached the desired doneness. These settings give you more control than re-cooking foods under pressure.

Too Much Liquid

When a recipe turns out a little too saucy, you can ladle out some of the liquid, or cook it off using the “Sauté” or “Slow Cook” function. Then, the next time you make the recipe in an Instant Pot, reduce the liquid by ½ to 1 cup.

Too Little Liquid

This one’s easy: Just add a little water or broth to adjust the consistency.

Learn more essential kitchen skills and become a plant-based home chef in 90 days with the Forks Over Knives Cooking Course!

The post How to Adapt a Stovetop Recipe for the Instant Pot appeared first on Forks Over Knives.

12 Unbelievably Easy (and Delicious) Vegan Instant Pot Recipes

Megan Edwards — Tue, 21 Feb 2023 18:09:51 +0000

Easier than the oven and more time-efficient than a slow cooker, an Instant Pot is your best friend if you’re a fan of flavor-packed meals that come together in a flash. This nifty appliance relies on high temperatures and precise pressure sensors to quickly cook your food without drying it out. From plumping up dried beans to baking a cake, Instant Pots can handle a whole range of tasks that will drastically simplify your weekly meal prep. We’ve rounded up our favorite vegan Instant Pot recipes that are 100% oil-free and totally delicious so you’ll have plenty of fresh ideas for dinnertime. Simply pop everything into one bowl, adjust the settings, and sit back as your plant-based masterpiece is cooked to flavorful perfection.

The post 12 Unbelievably Easy (and Delicious) Vegan Instant Pot Recipes appeared first on Forks Over Knives.

Winter Squash Soup with Pistachio Gremolata

Ellen Boeke — Fri, 10 Feb 2023 18:05:20 +0000

Chopped fennel bulb lends a fresh, licorice-like flavor to this hearty winter squash soup. While it’s fine to only use one type of squash, the combination of delicata and butternut squash creates a succulent symphony of textures and adds subtle complexity to the overall flavor profile. Red bell pepper, tomatoes, and beans complement the earthy flavors of the squash, while whole wheat pasta adds heft to ensure this recipe is a crowd-pleaser. Piling everything into the Instant Pot makes the entire process (including cleanup) incredibly easy, so this is a great meal to make when you don’t have much energy. The pistachio-parsley gremolata is a scrumptious topper and can also be used on top of creamy white-saue pastas if you have leftovers.

For more easy Instant Pot recipes, check out these tasty ideas:

Yield: Makes 16 cups soup + 1 cup gremolata

1 cup chopped onion
6 cloves garlic, minced
5 cups low-sodium vegetable broth
3 cups 1-inch cubed peeled butternut squash
1 1-lb. delicata squash, halved, seeded, and cut into 1-inch pieces (3 cups)
1 fennel bulb, cored and chopped (2 cups)
1 15-oz. can no-salt-added tomato sauce
1 14.5-oz. can fire-roasted diced tomatoes
1 cup chopped red bell pepper
2 teaspoons Italian seasoning, crushed
½ teaspoon crushed red pepper
12 oz. dry whole wheat cavatappi, rotini, or bow-tie pasta
1 15-oz. can no-salt-added cannellini beans, rinsed and drained (1½ cups)
¼ teaspoon sea salt
½ cup chopped fresh flat-leaf parsley
⅓ cup chopped pistachio nuts
1 teaspoon lemon zest

Instructions

Set a 6-quart electric multicooker to sauté setting. Add onion and garlic. Cook 5 minutes, stirring occasionally and adding broth, 1 tablespoon at a time, as needed to prevent sticking. Add remaining broth and the next eight ingredients (through crushed red pepper).
Lock lid in place; set pressure valve to sealing. Set cooker on high pressure to cook 8 minutes. Carefully quick-release pressure according to manufacturer’s directions. Open lid carefully.
Meanwhile, cook pasta according to package directions. Stir cooked pasta, the beans, and salt into soup. Cover and let stand 5 minutes. For gremolata, stir together parsley, pistachios, and lemon zest. Top servings with gremolata.

The post Winter Squash Soup with Pistachio Gremolata appeared first on Forks Over Knives.

Instant Pot Cabbage and Potato Soup with Pickled Veggies

Ellen Boeke — Tue, 24 Jan 2023 18:24:49 +0000

A classic potato and cabbage soup gets a refreshing upgrade in this delectable Instant Pot recipe. Quick-pickled vegetables top each serving with color and crunch, while the pickling liquid is stirred into the broth to brighten the hearty flavors. Crisp cucumber, tangy red onion, and earthy carrots complement the heartier ingredients to create a well-balanced bite. Nutrient-dense red beans add additional heft to this stew so your rumbling stomach stays full long after you’re finished. The best part of this dish? How quickly it comes together! Let the veggies pickle while you throw everything else in the Instant Pot and relax while you wait for dinner to be ready.

For more vegan Instant Pot recipes, check out these tasty ideas:

Yield: Makes 13 cups soup + 1⅔ cups pickled vegetables

1 oz. dried mushrooms (porcini, shiitake, or mixed)
½ cup thinly sliced red onion
½ cup chopped seeded cucumber
½ cup matchstick-cut carrot
3 tablespoons apple cider vinegar
1 teaspoon pure cane sugar
⅛ teaspoon sea salt
6 cups chopped green cabbage
2¾ lb. small red or white potatoes, halved or cut into 1-inch pieces
4 cups low-sodium vegetable broth
2 teaspoons caraway seeds, toasted and crushed
1 15-oz. can no-salt-added small red beans, rinsed and drained (1½ cups)

Instructions

Place mushrooms in a bowl. Pour 1 cup boiling water over mushrooms (or enough to cover). Let stand 15 minutes. Using a slotted spoon, remove mushrooms from soaking liquid and chop. To remove any grit from soaking liquid, strain it through a fine-mesh sieve into a 6-quart electric multicooker. Add chopped mushrooms to cooker.
Meanwhile, for quick-pickled vegetables, in a shallow bowl combine the next six ingredients (through salt). Cover and set aside until ready to use, stirring occasionally.
Add cabbage, potatoes, broth, and caraway seeds to cooker. Lock lid in place; set pressure valve to sealing. Set cooker on high pressure to cook 4 minutes. Let stand to release pressure naturally (about 15 minutes). Carefully release any remaining pressure. Open lid carefully.
Strain liquid from quick-pickled vegetables, and stir liquid and beans into soup. Top servings with pickled vegetables.

The post Instant Pot Cabbage and Potato Soup with Pickled Veggies appeared first on Forks Over Knives.

Instant Pot Mushroom-Barley Stew

Ellen Boeke — Tue, 27 Dec 2022 16:00:24 +0000

This easy Instant Pot stew calls for hulled barley, which provides more of the whole grain than pearled barley. Apart from its nutritional benefits, hulled barley also delivers a meatier texture and satisfying mouthfeel that will satiate even the most staunch carnivore. Savory mushrooms and starchy sweet potatoes add extra heft while tender pearl onions provide pops of pleasant sweetness throughout this hearty beef-like stew. The broth bursts with notes of paprika, thyme, and sage to create a mouthwatering bouquet of aromas that will infuse your kitchen with tantalizing smells as you cook. Top everything off with crunchy walnuts and fresh parsley for a recipe that would get a 10/10 in a comfort-food competition.

For more hearty winter soup recipes, check out these tasty ideas:

Curried Butternut Squash and Cauliflower Stew
Delicata Squash and Roasted Cabbage Stew
Hearty Vegan Red Bean Chili
Or take a look at our whole collection of cozy soups and stews

Yield: Makes 12 cups

6 cups low-sodium vegetable broth
3 cups halved or quartered fresh cremini mushrooms
3 cups chopped sweet potatoes
2 cups fresh or frozen pearl onions
1½ cups ½-inch pieces celery
1 cup dry hulled barley
1 cup frozen lima beans
¼ cup no-salt-added tomato paste
4 cloves garlic, minced
2 tablespoons reduced-sodium soy sauce
2 teaspoons smoked paprika
1 teaspoon dried thyme, crushed
1 teaspoon dried sage, crushed
Freshly ground black pepper, to taste
3 tablespoons chopped toasted walnuts
Chopped fresh flat-leaf parsley or fresh thyme leaves

Instructions

In a 6-quart electric multicooker combine the first 13 ingredients (through sage). Lock lid in place; set pressure valve to sealing. Set cooker on high pressure to cook 20 minutes. Let stand to release pressure naturally (about 15 minutes). Carefully release any remaining pressure. Open lid carefully.
Season stew with pepper. Top servings with walnuts and parsley.

The post Instant Pot Mushroom-Barley Stew appeared first on Forks Over Knives.

Instant Pot Golden Root Vegetable Soup

Ellen Boeke — Fri, 16 Dec 2022 18:23:50 +0000

Carrots, rutabaga, parsnips, potatoes, and turnips join forces to create a deliciously creamy five-root soup that gets its bright golden color from a dash of turmeric. This soup is cooked in an Instant Pot to speed up the process, an immersion blender will simplify your steps achieving a silky smooth texture. Cayenne and nutmeg provide extra depth and heat while chopped apple adds a touch of sweetness to this veggie-packed dish. Top each serving with extra aromatics such as parsley, scallions, or cilantro, and dive into a bowl of liquid gold. This recipe is perfect as a starter or side dish for a larger meal, or to sip on when you’re feeling under the weather!

For more Instant Pot recipes, check out these tasty ideas:

Yield: Makes 7½ cups

1 cup chopped onion
4 cloves garlic, minced
4 cups low-sodium vegetable broth
1 cup chopped carrots
1 cup chopped rutabaga
1 cup chopped parsnips
1 cup chopped peeled yellow potato
1 cup chopped turnip
1 cup chopped peeled apple (1 medium)
1 teaspoon ground turmeric
2 tablespoons apple cider vinegar
¼ teaspoon cayenne pepper
¼ teaspoon ground nutmeg
Optional toppings: shredded apple, chopped fresh flat-leaf parsley, and/or sliced scallions

Instructions

Set a 6-quart electric multicooker to sauté setting. Add onion and garlic. Cook 5 minutes, stirring occasionally and adding broth, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add remaining broth and the next seven ingredients (through turmeric).
Lock lid in place; set pressure valve to sealing. Set cooker on high pressure to cook 5 minutes. Let stand to release pressure naturally (about 15 minutes). Carefully release any remaining pressure. Open lid carefully.
Using an immersion blender, blend soup until smooth. (Or puree soup in a blender in batches; return to cooker.) Stir in vinegar, cayenne pepper, and nutmeg. Top servings as desired with shredded apple, parsley, and/or scallions.

The post Instant Pot Golden Root Vegetable Soup appeared first on Forks Over Knives.

27 Vegan Dorm-Room Recipes: No-Cook, Instant Pot, and Microwave-Friendly!

Megan Edwards — Thu, 25 Aug 2022 19:09:10 +0000

Eating a whole-food, plant-based diet as a college student is no easy task—navigating dining hall menus can be tricky, the temptation of cheap ultra-processed food lurks at every social event, and the limited space of a dorm room makes cooking for yourself a challenge. But at Forks Over Knives we strive to make the WFPB lifestyle accessible for everyone, especially the next generation of plant-based eaters. As you pursue your degree, fuel your brain and your body with delicious meals that can be easily whipped up with limited kitchen supplies. From finger-licking-good sandwiches to hearty Instant Pot stews and microwave-made tacos, this roundup of vegan recipes you can make in a dorm room will fuel late night study sessions and satisfy post-party munchies on your path to becoming a college graduate.

No-Cook Dishes

No kitchen? No problem! These satisfying meals are easy to prepare without a stove, oven, or microwave. All you need is a little bit of counter space and some standard kitchen tools (like a mixing bowl and utensils), and you can throw together a delicious dish in a matter of minutes. Between classes, social events, homework, and club meetings you probably don’t have time to prepare intricate meals; these simple and scrumptious recipes will keep you going no matter how packed your schedule gets.

Instant Pot and Slow-Cooker Recipes

If there’s one kitchen appliance that’s worth splurging on for your dorm-room days it’s an Instant Pot or mini slow cooker. These nifty tools don’t take up much counter space and can easily be stored under the bed or in a closet when you’re not cooking up a storm, and the Instant Pot lets you saute right in the pot before the slow-cooking or pressure-cooking functions begin. Simply place all your ingredients in the pot, click a few buttons, and voilá! You have a delicious homemade meal without dirtying a bunch of dishes. Pro tip: Make sure you have food storage containers on hand to store leftovers so you’re set on meals for the whole week!

Instant Pot O’ Beans

Beans are filling, nutrient-dense, and incredibly versatile—basically, they’re the perfect dish to have on hand as a busy college student. This recipe flavors pinto beans with oregano, cumin, paprika, and chipotle chiles in adobo to create a smoky pot of goodness that’s great to eat as-is or can be used in burritos and taco bowls. Just press a few buttons on the Instant Pot, and you’re good to go!

Vegan Instant Pot Mac and Cheese with Seasoned Bread Crumbs

When you’re feeling homesick and craving some childhood comfort food, whip up this insanely creamy vegan mac and cheese. Nutritional yeast and roasted red bell pepper combine to create a beautiful orange sauce that tastes even better than the boxed version you loved growing up. Miso-infused breadcrumbs offer a delicious finishing touch that takes this recipe from a nostalgic favorite to next-level delicious.

Harvest Vegetable Instant Pot Minestrone

Going to school in a city with intense winters? This Instant Pot minestrone will warm you up from the inside out. A medley of fresh veggies and whole wheat pasta soak up a savory broth that’s positively slurpable. Keep your brain sharp and body well-fed with this easy dorm-room recipe, which tastes like a classic dish prepared by an Italian nonna.

Instant Pot Kidney Bean Dal

Dining-hall meals have nothing on the delicious recipes you can whip up in your room with a few simple ingredients and an Instant Pot. This North Indian–inspired dish is loaded with fragrant spices that meld together in a creamy kidney bean stew. Fresh cilantro and a squeeze of lime juice take this recipe over the top. Serve over rice, and dig in!

Herbed Instant Pot Rice Pilaf

A healthier (and easier) take on fried rice, this tasty pilaf recipe combines the comfort of chewy brown rice with a large serving of tender veggies. Seasoned with the warming aromas of ginger, garlic, cumin, and cinnamon, you’ll love the complexity of flavors that come together effortlessly in the Instant Pot. Who said cooking in your dorm room has to be hard?

Vegan Double Chocolate Instant Pot Cake

Ready to satisfy all your death-by-chocolate cravings while taking your Instant Pot skills to the next level? With the help of a blender (for whipping up the luscious chocolate icing) and cake-pan inserts for the Instant Pot, you can bake this rich cake without an oven. Feel free to top with fresh berries or dive into this heavenly treat as soon as it’s done!

Easy Green Lentils in the Instant Pot

A few staple ingredients create a tasty bowl of green lentils that can easily be turned into a soup, taco filling, or chunky pasta sauce. This simple dorm-room recipe is ideal when you’re in a time crunch and need something substantial to fill your rumbling tummy. Feel free to toss in any other leftover veggies you have on hand, like bell peppers or mushrooms, for a clean-the-kitchen-sink type meal.

Tropical Slow-Cooker Oatmeal

Even if you normally hit the snooze button five times in a row, this delectable slow-cooker oatmeal recipe will get you out of bed in a heartbeat. Shredded carrots, crushed pineapple, and raisins turn the oats into a delightfully creamy porridge that’s spiced with the warming flavors of cinnamon and ginger. Shredded coconut flakes turn up the tropical vibes so bleary mornings feel more like a beach-side vacation.

Slow-Cooker Split Pea Soup

While split pea soup normally gets its hallmark smokiness from ham bone, this tasty vegan version uses smoked paprika to deliver big flavor without any animal products. This slow cooker recipe is perfect to put on in the morning and come back to after a day packed full of classes. The split peas get deliciously creamy after hours of being simmered with fennel, carrots, and onions, creating the perfect consistency for dunking a side of crusty bread!

Slow-Cooker Ratatouille

Like Remy the Rat says in the famous Pixar movie, “Anyone can cook!” Even if you’re not a decorated chef, you can create your own dorm-room version of this classic French dish by throwing a jumble of fresh veggies in a slow cooker until they get deliciously tender. Seasoned with cayenne, garlic, and basil, this tasty veggie stew is great served over a bed of wheat berries or any other whole grain you enjoy.

Vegan Potato Leek Soup

Cozy up to a bowl of this satisfying soup that transforms humble potatoes into a restaurant-quality dish. Leeks bring a subtle savory element that’s enhanced even further by fresh thyme and smoked paprika. The end result? An intensely tasty meal you can easily throw together from the confines of your tiny dorm room. Enjoy with some whole wheat bread or a side salad!

Microwave Meals

Forget Top Ramen! These microwaveable meals are way tastier—and healthier—than a measly cup of prepackaged noodles. Keep some basic seasonings and kitchen tools (like a can opener and potato peeler) in your room or the common area of the dorm to make whipping up these vegan meals a breeze. You’ll love the bold flavors and fresh ingredients of these hearty dishes that can be created with just a few minutes in the micro.

Microwave Sweet Potato and Kale Chili

A satisfying bowl of chili doesn’t have to take hours on the stove: This microwave version is ready in 20 minutes and is just as tasty! Hearty sweet potatoes get melt-in-your-mouth tender after going in the micro and mix perfectly with white beans, kale, and diced tomatoes. A generous scoop of chili powder adds smoky goodness to this stew, which tastes best served over a bed of steaming brown rice.

Microwave Pasta Primavera

Dig into this dorm-room recipe that comes together in just 25 minutes with a little bit of microwave magic. Comforting penne pasta (or any shape of pasta you prefer) is tossed with fresh broccoli, tomatoes, carrots, and bell pepper so you get a healthy dose of veggies in each serving. Sprinkle with chopped nuts for added crunch, and hit the textbooks with a full stomach!

Southwest Potato and Red Bean Bowls

It only takes six simple ingredients to whip up this yummy dish starring tender potatoes and hearty kidney beans. Seasoned with paprika and topped with pico de gallo, this deceptively simple recipe is packed full of flavor that you’ll be hard pressed to find in the dining halls. One happy reader says, “This was delicious!”

20-Minute Black Bean Tacos

Tacos in the microwave? You bet. The succulent bean and corn filling for these tempting tacos will keep your mind sharp during lectures and belly full between social activities. Romaine lettuce adds crunch while cubed avocado brings a creamy element that pairs perfectly with the warm corn tortillas. Ready in just 20 minutes, this dorm-room meal is definitely a keeper.

15-Minute Quinoa Slaw Bowl

Get your daily dose of whole grains with this colorful quinoa slaw recipe, which highlights a medley of fresh veggies. Worried about whether this dish will keep you full? Chickpeas add hunger-busting heft so you’ll be all set until your next meal. Feel free to add in any other fresh veggies you have on hand that need to be used; this recipe is incredibly versatile!

Super-Simple Hummus Veggie Wraps

The simplest of all our dorm-room recipes, this veggie-packed hummus wrap is great in a pinch. Warm up the whole wheat tortillas in the microwave for easy assembly and layer them with sliced carrots, bell pepper, and lettuce. A generous splash of hot sauce brings depth of flavor to the creamy hummus so your taste buds are satisfied and your stomach is stocked with good-for-you ingredients to keep you chugging toward that degree.

The post 27 Vegan Dorm-Room Recipes: No-Cook, Instant Pot, and Microwave-Friendly! appeared first on Forks Over Knives.

Instant Pot o’ Beans

Shelli McConnell — Tue, 08 Feb 2022 18:27:56 +0000

Make a big batch of flavorful beans in your Instant Pot to eat as they are or enjoy in other Mexican-inspired dishes, like our Bean and Sweet Potato Enchiladas with Cilantro-Orange Crema and Vegan Bean Gorditas. These tasty legumes feature a balanced spice blend of cumin, oregano, paprika, and chipotle chiles in adobo sauce for a satisfying, smoky profile that pairs perfectly with vegan sour cream and a sprinkling of cilantro. Some other tantalizing topping ideas: shredded purple cabbage, thinly sliced radishes, chopped scallions, diced avocado, pepitas, and/or roasted corn. Think of these Instant Pot beans as a blank canvas, and the garnishes as your paint!

Yield: Makes 8 cups

1 lb. dried small red and/or pinto beans (2 cups)
1 cup chopped yellow onion
8 cloves garlic, chopped
2 chipotle chiles in adobo sauce, finely chopped
1½ teaspoons dried Mexican oregano, crushed
1 teaspoon ground cumin
½ teaspoon smoked paprika
1 bay leaf
1 teaspoon sea salt

Instructions

Rinse beans; drain. Sort out any shriveled beans or pebbles. In a 6-quart Instant Pot multicooker combine beans, the next seven ingredients (through bay leaf), and 6 cups water.
Lock lid in place; set pressure valve to Sealing. Set cooker on Bean setting and cook 35 minutes. Let stand to release pressure naturally (about 20 minutes). Carefully release any remaining pressure. Open lid carefully. Stir in salt. Use beans in recipes as directed.
To store, cool beans completely. Transfer beans with any liquid to an airtight container. Refrigerate up to 4 days or freeze up to 3 months.

The post Instant Pot o’ Beans appeared first on Forks Over Knives.

Vegan Instant Pot Mac and Cheese with Seasoned Bread Crumbs

Darshana Thacker Wendel — Thu, 11 Mar 2021 21:03:32 +0000

This Vegan Instant Pot Mac and Cheese offers all the comfort of traditional mac and cheese with none of the cholesterol, and you can have it on the table in just 30 minutes. To reheat any leftovers, preheat the oven to 350°F. Add a little water or unsweetened, unflavored plant-based milk and stir to loosen the noodles. Transfer to an oven-safe dish and bake 20 minutes.

Tip: To release the pressure manually, place a kitchen towel over the steam release valve; flip valve to open position. The towel will help capture and contain the hot steam. Be careful, as the towel will get hot. Wait until the float valve drops before opening the Instant Pot lid.

No Instant Pot? Find stovetop vegan mac and cheese recipes here.

Yield: Makes 8 cups

4 cups uncooked whole wheat macaroni pasta (16 oz.)
1½ cups unsweetened, unflavored plant milk
¼ cup purchased roasted red bell pepper, drained
⅔ cup + 1 tablespoon nutritional yeast
⅓ cup potato flour
2 tablespoons oat flour
1½ tablespoons white wine vinegar
1½ teaspoons mustard
½ teaspoon garlic powder
Sea salt and freshly ground black pepper, to taste
⅓ cup whole grain bread crumbs (preferably coarse)
1 teaspoon white miso paste

Instructions

In an Instant Pot combine pasta and 6 cups water. Cook on “Manual” setting (low heat) with vent closed for 5 minutes.
For sauce, in a blender combine milk, bell pepper, ⅔ cup of the nutritional yeast, the flours, vinegar, mustard, and garlic powder. Blend until smooth; season with salt and pepper.
Release the pressure on the Instant Pot and carefully open lid (see tip in recipe intro). Add the sauce and stir gently to coat. Cook on “Sauté” setting (low heat) for about 2 minutes more or sauce thickens to desired consistency.
For topping, in a small bowl combine bread crumbs, miso, and the reserved 1 tablespoon of nutritional yeast. Massage to a crumbly texture.
To serve, divide the pasta between bowls and sprinkle with seasoned crumb topping.

The post Vegan Instant Pot Mac and Cheese with Seasoned Bread Crumbs appeared first on Forks Over Knives.

Slow-Cooker Ratatouille

Nancy Macklin, RDN — Mon, 28 Sep 2020 17:28:29 +0000

Chop up eggplant, zucchini, Roma tomatoes, bell pepper, and onion, throw them into the slow cooker with seasonings and tomato sauce, and come back in 5 hours for a mouthwatering stew. While it is not necessary, a quick stir halfway through cooking ensures the vegetables stay evenly moist. If you don’t have wheat berries or cannot eat gluten, serve the stew with another cooked whole grain, such as brown rice or quinoa, or enjoy it on its own.

Yield: Makes 6 cups

1 medium eggplant, unpeeled, cubed (6 cups)
2 medium zucchini or yellow squash, coarsely chopped (3 cups)
4 Roma tomatoes, cored and coarsely chopped (1 cup)
2 8-oz. cans no-salt-added tomato sauce
1 large red bell pepper, chopped (1½ cups)
1 onion, chopped (1 cup)
4 garlic cloves, halved
⅛ teaspoon cayenne pepper
¼ cup chopped fresh basil
Sea salt and freshly ground black pepper, to taste
4 cups cooked wheat berries (2 cups dry)
1 lemon, cut into wedges

Instructions

In a 5- to 6-qt. slow cooker combine the first eight ingredients (through cayenne pepper).
Cover and cook on low 5 to 6 hours (or high 2½ to 3 hours). Stir in half of the basil. Season with salt and black pepper. Serve with cooked wheat berries. Sprinkle with the remaining basil and serve with lemon wedges.

The post Slow-Cooker Ratatouille appeared first on Forks Over Knives.