|Topic Review (Newest First)|
|08-01-2019 03:20 PM|
Here are a couple of recipes I vouch for (some I think are not vegan by default but easy to swap, eg vegetable broth instead of chicken broth).
This cheesy sauce is so good. I use it for everything from nachos to mac and cheese to baked potatoes. Makes a ton.
Creamy chickpea tomato soup - I make a lot of soups but this one I make pretty regularly
Mashed potatoes are so easy in the IP (or mashed yams/sweet potatoes, or half potato + half cauliflower)
Speaking of which here's a sweet potato/carrot mash combo
It seems like a faux pas to make risotto in a pressure cooker or IP but this is pretty good. There are lots of other recipes on this site, just skip the nonvegan stuff.
Another way to make brown rice that doesn't involve soaking
If you want to try pasta here's some cooking times. If I'm throwing pasta into a soup (e.g. "chicken" noodle) I use this method. https://tidbits-marci.com/perfect-pr...-cooker-pasta/
The most frequent dish I make in the IP is...dog food. Also I make vegetable scrap broth - save all the onion peels, carrot ends, etc. in a gallon zip bag in the freezer and when it's full, dump it in the pot. Add 8 cups water, some dried herbs, a little salt. Cook 30 minutes on high. Cool and strain out the solids. Poof, you made broth, basically from your garbage.
I love the yogurt setting though I haven't made it often enough. I highly recommend JL Fields cookbook Vegan Pressure Cooking. I use more or less her seitan recipe, which I think is also on her blog as are many of her other recipes.
|07-27-2019 07:11 PM|
I've tried doing pieces right in broth, but wasn't happy with it that way, though many people do. I'd rather simmer if I wanted it like that
Let us know what you think!
|07-27-2019 10:29 AM|
I bought the 5 quart one last xmas. Probably could have gotten the 3 quart but I was worried that it would not be big enough.
Anyway. I make split pea soup, Cuban black beans, rice, potatoes, lentil soup, and lentil stew.
|07-27-2019 06:20 AM|
I am pretty new to the instapot/ multicooker. I have been using it with another stainless steel pan inside that I eat from. For example, oatmeal and nut milk cooks in a stainless steel bowl inside the multicooker while I wake up, then is ready when I am ready to eat, like 1 hour later. Then I eat it out of the dish I cooked in, and it is very warm and cozy, and less dishes to wash.
This weekend my plans are to try making seitan in it. I have made seitan before which turned out good, but the cooking time and heating up the kitchen was a drag. So this is my experiment today. I will report back.
|09-13-2018 03:52 PM|
I LUV my Instant Pot!
Most perfect brown rice. I always rinse my rice because of the possiblilty of arsenic and found this method not only solves that problem well, but also perfectly fluffy and cooked--
I soak a cup of brown rice in the pot full of fresh cold water. Next morning I drain and a final rinse in a fine mesh sieve. Back in pot and add just under 1 1/4 cup water and set for 16-17 minutes, then let npr by itself.
I love to soak black eyed peas and a half chopped onion 1:2 water with the cook time set for 6 min and the timer set for 9 hours (so when I get home). When I get home the pressures down and I stuff with kale and garlic and set for 3 minutes
Pretty soon it'll be making soup again!
|09-05-2018 04:19 AM|
I just bought a Instant pot 3 quart mini. I am making everything I can think of in it. I have joined 3 pages on Facebook for vegan recipes. Having a lot of fun but would love to know if anyone else on here has one and would share some of your recipes. Thank you, Nonna