Are you too busy to cook dinner tonight? Well, if you have an instant pot in your kitchen, you may not have to spare too much time to prepare dinner. Instant Pot is an amazing appliance that can help you cook great food in just a few minutes. It leaves you with a lot of time to do other household chores and makes it possible for you to provide your kids with assignment help. If you are on a vegan diet, here are three flavor-packed instant pot recipes you can try tonight.
Quinoa with mushrooms, garlic, and cherry tomatoes
Quinoa is a nutritious and tasty grain that is a staple choice for a meal in many households. For this vegan recipe, you will need a cup of quinoa, 2 cups of sliced button mushrooms, 8-10 cherry tomatoes and 4 cloves garlic (preferably diced) as the main ingredients. You will also require the following things:
- 3 tablespoons olive oil
- 1 brown onion, diced
- 1 carrot (medium or small), diced
- Lemon zest
- 2 tablespoons lemon juice
- A pinch of ground pepper
- 1 teaspoon sea salt
- 1 cup vegetable stock
- Chopped spring onion or parsley, for garnish
When you have all the ingredients at hand, press the sauté button on the instant pot and pour olive oil in it. As the oil heats up, set a kettle to boil the stock cubes. Now, add the onion and carrot in the instant pot and cook it for a couple of minutes. Add the mushrooms in it and cook it for another 4 minutes. Do not forget to stir the vegetables a couple of times.
Now, add lemon zest, lemon juice, salt, pepper, and garlic. Stir through and then add quinoa. You can now add the stock in the pot and stir everything together. Then, stop the cooking process and add cherry tomatoes over the top and place the lock-lid on the pot. Now set the pot manually in high pressure for 10 minutes. As the timer goes off, allow the pressure to be released.
After a few minutes, plate the meal and sprinkle fresh herbs and chopped spring onions for garnishing. It is perfect for a lazy evening.
Walnut pumpkin chili
If you want a delicious meal on your dinner table that is equally healthy, this recipe is a must try for you. Here is the list of ingredients that you will need for this nutrient-filled vegan meal.
- 1 cup of walnuts, chopped
- 3 cups of peeled and diced pumpkin
- 1 ½ tablespoon chili powder
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, finely chopped
- 1 red bell pepper, diced
- ½ cup bulgur
- 2 teaspoons cumin
- 1 teaspoon oregano
- Salt and pepper
- 2 cans of diced fire-roasted tomatoes
- 2-3 cups of reduced sodium vegetable broth
- 2 cans of kidney beans, properly drained and rinsed
- Avocado, cilantro and spring onions
Pour olive oil in your instant pot and turn on the sauté mode. Add onion and pepper, and occasionally stir, until softened. Now add pumpkin, walnuts and bulgur. Stir to combine the vegetables. Then add chili powder, cumin, oregano, salt, and black pepper one-by-one. Next, add the tomatoes, canned pumpkin and vegetable broth. Cover and cook for 15 minutes.
After it is cooked for 15 minutes, uncover the pot and stir in the beans. Now, let it simmer uncovered for another 15-20 minutes until the chili thickens, and the pumpkin and bulgur are properly cooked. Once that is done, add avocado slices as toppings and cilantro and spring onions for garnishing. It is ideal for a family dinner. You should definitely give this recipe a try.
If you’re having some guests coming over for dinner, you can treat them with this delicious meal. Traditionally, preparing risotto takes a lot of time. However, you can make it quickly in your instant pot. For this recipe, you will require these things listed below:
- 1/4 cup unsalted butter
- 1/4 cup olive oil
- 3 cups diced mushrooms
- 1 cup chopped onion
- 1 sprig rosemary
- 1 1/2 cups Arborio rice
- 3/4 cup white wine
- 1-quart vegetable stock
- Salt and ground black pepper to taste
- 1/2 cup grated Parmesan cheese
Select the sauté mode in your instant pot and add butter and olive oil in it. When the butter starts to melt, add mushrooms and stir occasionally until softened. Now, stir in all the other ingredients one by one. First, add the onion, and then add the rosemary sprig. Stir in the rice into the pot and make sure each grain is coated with the butter-olive oil mixture.
When you have all the main ingredients in the pot, pour in wine and simmer for 3 minutes. Next, pour in vegetable stock and stir to scrape the sides of the pot while it simmers. Close the lid and set it on high pressure for 6 minutes. When that’s done, remove the lid and release the pressure. Stir the risotto until it’s creamy. Remember to remove the rosemary sprig. Season it with salt and pepper. Lastly, stir in parmesan cheese and allow it to melt.
There are plenty of vegan recipes that you can prepare using your instant pot. These three recipes are going to take care of your dinner menu for a week.
Author bio: Shirley Brown is a nutritionist-cum-food blogger who has served as a guest lecturer at reputed academic institutions. She is also associated with MyAssignmenthelp as an Assignment expert to students who seek help.