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- Getting Started with the Instant Pot – an Instant Pot Quick Start Guide
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Author Archives: Chef Natalie
This tasty Instant Pot gluten-free vegan blueberry topping is perfect for dairy-free yogurt and ice cream, smoothie bowls, oatmeal, and toast. Fresh or frozen blueberries can be used, but fresh ones might require a bit more maple syrup to taste. Make a batch of this sweet topping to keep in the refrigerator for quick breakfast and dessert additions! Continue reading
This Instant Pot Gluten-free Vegan Spicy Beans and Rice is so easy to throw together on busy weekday nights, and it’s likely you have all the ingredients on hand right now. This is a filling and hearty recipe packed with fiber and delicious spices. The tomato paste and the salsa together really make a good flavor pair to make the rice extra tomato-y. Feel free to substitute a milder or spicier salsa depending on your preferences. Top with fresh herbs like basil, cilantro, or parsley. Chopped green onions also make a great garnish!
These Instant Pot gluten-free vegan ranch potatoes are incredibly tasty and flavorful. The secret is in the herbs! The dill, chives, and garlic really make the ranch flavor shine. While yellow potatoes were used for this recipe, redskins also work well as they provide a nice backdrop for the herb mix. Don’t skimp on the dill! That provides the authentic and distinctive ranch flavor to the dish. Continue reading
This bright Instant Pot gluten-free vegan lemon pepper rice has a beautiful blend of tart lemon juice, spicy fresh black pepper, and earthy black sesame seeds. The final additions of dried garlic flakes and black sesame really make a difference – white sesame can be used instead, but they are a little more waxy and lack the depth of flavor of the black seeds. This dish goes well with stir fries and fresh salads!
This warm and autumnal Instant Pot gluten-free vegan apple cranberry compote is perfect for topping dairy-free yogurt and ice cream, oatmeal, chia puddings, and smoothie bowls. The amount of sugar in this recipe might vary depending on the apples and … Continue reading
This warm and hearty Instant Pot gluten-free vegan Cajun split pea soup is perfect for colder autumn days and winter nights. The Cajun seasoning in this recipe has paprika, garlic powder, black pepper, onion powder, cayenne, and oregano – but many Cajun seasonings have their own distinct twists. Some may add smoke flavor or salt, so be mindful of that with the liquid smoke in the recipe, and the final salting at the end. Continue reading
This Instant Pot gluten-free vegan vegetable rice is an easy meal for the weekday or a quick substitute for takeout. Switch up the veggies with in-season vegetables, or make it a weekly staple just the way it is. Olive oil can be used as a substitute for avocado oil, but the latter is preferred. Use as a delicious side or throw in some protein for a well-rounded meal. Continue reading
This yummy Instant Pot gluten-free vegan coconut rice is super easy to pair with vegetables and curries, as well as being delicious topped with some cinnamon and mango for dessert. The base rice recipe has a pretty light coconut flavor, so if you want to amp it up, add in some shredded coconut at the end. Top with slivered almonds for a nice crunch, or finish it off with a squeeze of lime juice! Continue reading
These Instant Pot gluten-free vegan taco lentils are perfect for actual tacos, and they also make a great addition to vegetables in a stir-fry fashion or turned into a tortilla soup with extra vegetable broth. Try some red or green lentils to mix it up, or keep the brown lentils for an earthier taste and a meat-like appearance. The salsa can be swapped for something spicer, or turn this into an Italian-inspired meal with crushed tomatoes and some fresh basil at the end.
This super quick Instant Pot gluten-free vegan Blueberry Oatmeal is an easy breakfast for busy mornings. Top with crunchy nuts, brown sugar, extra cinnamon, and even more fresh blueberries at the end for a yummy complementary combination. Steel cut oats are a little chewier and take longer to cook than quick cooking or traditional oats. You can substitute a plant milk like hemp for the almond milk, but the nut milks go really well with the slivered almond toppings.
This super easy Instant Pot gluten-free vegan pizza noodle recipe is a great substitute for greasy delivery. Don’t skip the seasonings – they give the dish the traditional pizza flavor. This recipe makes it easy for everyone to customize their own bowl with their favorite toppings! Noodle substitutes can be made, but the timing might need to be adjusted – the spaghetti in this recipe is made with corn and quinoa so it’s rather sturdy and doesn’t get mushy in the Instant Pot easily. Continue reading
Your Instant Pot can be used for more than just pressure cooking! It’s a handy way to create one-pot recipes where heat is needed! This decadent Instant Pot gluten-free vegan chocolate coconut dessert is not only delicious for a post-dinner snack, but it’s also chock full of yummy healthy fats for a satisfying treat during the day. This dessert is a mix of sweet creamy coconut milk and chewy flaked coconut, and is reminiscent of the chocolate coconut candy bars. Top the final result with more shredded coconut, chocolate chips, or slivered almonds for an extra crunch. Continue reading
This yummy and hearty Instant Pot gluten-free vegan tomato bean soup is satisfying and perfect for autumn and colder days. The basic background of pinto beans and potatoes allows for the tomatoey flavor to really shine through. This recipe makes a rather liquidy soup, so cut down on the vegetable broth if you wish to have something thicker and more stew-like. You can also blend it for a few seconds with an immersion blender to achieve a creamier texture – but not too long, you are just trying to thicken it a bit, not make it smooth!
These Instant Pot gluten-free vegan marinara potatoes are super easy and packed with delicious flavor. They are nice little switch from spaghetti while being hearty. Different types of potatoes can be substituted, but the yellow ones add a nice, buttery flavor. There’s no need to peel the potatoes, but they can be peeled prior to cooking or even mashed at the end for a unique twist on mashed potatoes. Top with dairy-free cheese or sour cream, or serve as-is for an Italian-inspired side dish. Continue reading
These Instant Pot gluten-free vegan Refried Beans are so easy, you’ll never reach for the canned version again! It’s a great healthy version instead of filled with unhealthy oils or seasonings. Plus, because they are made in the Instant Pot, you don’t even have to actually refry them! Make a double batch for Taco Tuesdays and store in the freezer for quick dinners. These spices are pretty basic, but it goes well alongside spicy homemade salsa. Add in a little more chili powder if you’re looking for a kick!
This Instant Pot gluten-free vegan garlic millet rice pilaf is full of texture and flavor. The millet adds both nutrient value with protein and fiber, but also a fun textural component to the rice with the round shape. The fresh and powdered garlic really kicks up the garlic flavor in this dish. Millet is a seed, not a grain, so the release time at the end is a timed natural release to allow for the seeds to soften up just a touch more without cooking too much. Continue reading
This applesauce is so easy to make and eat, you’ll never buy store-brand again! The Instant Pot makes it a breeze without heating a hot stove and watching the applesauce boil. Choose apples that are in season for the best flavor, and feel free to mix up the types of apples for unique combinations. Add in a little agave if you have apples that might not be as flavorful, on-season, or if the apples are more tart, like Granny Smith green apples. More often than not, though, the apples are so sweet on their own that you don’t need any additional sweeteners! Continue reading
This Instant Pot Gluten-free Vegan Spicy Salsa is so easy, you’ll never buy pre-made again! This party-pleasing dip goes great with tortilla chips, on top of baked potatoes, added in chilis and soups, and mixed into beans and rice. Add in cilantro and herbs to taste, and fresh herbs are best. Pour into cute jars and give to friends as a quick gift with chips. Make your salsa even more like a restaurant style by blending your vegetables until puréed smoothly. A courser vegetable chop has wonderful texture and a great handmade flair, and is a prettier garnish. Don’t be tempted to take the sugar out – it balances both the acid from the vinegar and the tartness of the tomatoes! Continue reading
This yummy vegetable dish is quick and easy to put together. The brightness of the lemon flavor is extremely tasty with the toasted almonds! A great summer side dish of green vegetables with a satisfying crunch. Feel free to substitute toasted pine nuts in place of the almonds, as they also can add a nutty, creamy flavor to the overall dish. Avocado oil is a tasty oil with a high smoking point and healthy fats. There are a number of good reasons to include avocado oil when eating vegetables – it may increase the absorption of antioxidants and nutrients as well as being naturally anti-inflammatory! If you don’t have any on hand, olive oil also works well as a substitute. Continue reading
This deliciously light and bright Instant Pot gluten-free vegan asparagus soup is a yummy way to get in vegetables. It’s light enough to have in the summer without being too heavy. The potatoes make the soup creamy without any extra nut or plant milks. White pepper is used instead of black to allow for the green color to shine, but black pepper also works well. Top with crunchy tortilla strips, dairy-free yogurt or sour cream, pine nuts, or even sunflower seeds for a nice salty, crunchy garnish. Olive oil can be used in place of avocado oil, but the latter provides a nice buttery flavor. Continue reading
These Instant Pot Gluten Free Vegan Perfectly Baked Sweet Potatoes are easy to make and don’t take an hour to bake. Enjoy the health benefits of sweet potatoes, as they are rich in fiber and antioxidants, without even having to cut them up. If you want mashed sweet potatoes, cook them a bit longer in the Instant Pot instead of the last few minutes in the oven – the skins peel off easily and allow for an easy mash. Make a bunch of baked potatoes and serve as a side or use for a potato bar. On busy nights, pop these in the Instant Pot and your vegetables are deliciously and healthfully steamed!
This delectable Instant Pot Gluten-free Vegan Apple Cinnamon Pecan Oatmeal is warm with delicious spices that will brighten up the start of your day. This recipe uses steel cut oats, which have more fiber and an amazing slightly crunchy texture. Quick cooking and old-fashioned oats are not the same, and will cook differently – if you choose one of these the time needs to be decreased. The steel cut “groats” are chewier and take longer to cook. Continue reading
This mouthwatering creamy Instant Pot gluten-free vegan rice pudding is smooth and sweet with only a handful of ingredients! Feel free to use almond, hemp, or dairy-free milk of choice. The nuttier milks add a subtle additional flavor, and coconut milk isn’t recommended as it is too thick for the final dish. Cinnamon powder is optional, but highly recommended! Depending on the toppings you select, the vanilla alone is a great base. Make this rice pudding more traditional with regular or golden raisins soaked in rum, or opt for a handful of other toppings that provide more crunch. Continue reading
These delicious Instant Pot gluten-free vegan creamy mashed potatoes with Hawaiian Red Salt will be the hit of the party! This recipe uses avocado oil to give it creaminess and buttery flavor. Avocado oil blends better with the potatoes in this amount over coconut oil, as the final mash will taste a little too coconutty unless the oil is very refined. Olive oil is a good substitute, but preferably only if avocado oil isn’t available. Continue reading
This hearty gluten-free and vegan Instant Pot Lebanese meal is full of healthy protein and fiber from lentils to keep you full. The spices are essential for authentic flavor, and this dish tastes especially delicious topped with tahini sauce. Toasted pine nuts, or pignoles, add a depth and crunch to the final dish! Continue reading
This delicious drink is a yummy morning sip instead of coffee, or a nice dessert at night. It’s creamy, dairy-free, and so easy to make! This peanut butter cup drink reminds you of the candy without all the guilt, and has enough protein and healthy fats to fill in for a quick breakfast. You can make the hot chocolate both in the Instant Pot or on a stovetop! The Instant Pot allows for sealing the lid and retaining heat longer, if necessary. Continue reading
This instant pot gluten-free vegan multiple berry jam has all-natural sources of sugar and tastes divine on toast, mixed in yogurt, or a dollop on a smoothie bowl. Gone are the days of watching your jam bubble on the hot stove! The ease of this simple mix will have you making it as a weekly staple.
This delightfully bright gluten-free vegan lemon rice pilaf is the perfect summer addition to your meals. Add some grated lemon rind at the finish for an extra lemon flavor – this dish is amazing with grilled vegetables and tahini or vegan stuffed grape leaves. Pine nuts and sliced almonds are great toppings to provide a little crunch and Middle Eastern flavor. You can find pine nuts or pignoles in specialty stores, the nut aisle, or the deli area. Traditional pilaf does have orzo or vermicelli, both of which are not gluten-free – but with the herbs and nuts, you’ll hardly miss it! If you want to add even more texture, try a mix of half brown and white rice. Continue reading
This delightful gluten-free and vegan dish with hearty mushrooms and brown rice will quickly become a weekly staple. The liquid aminos add a nice umami flavor and help really bring out the rich, earthy flavor. Different types of mushrooms can be used interchangeably! In fact, a mix of mushrooms makes it even tastier – this recipe uses portobello, but button and cremini mushrooms are equally delicious. Continue reading
This filling and gluten-free and vegan soup is still light enough to enjoy year-round, and the addition of vibrant green kale brightens up the entire dish. The Instant Pot makes cooking with soaked chickpeas a breeze – if you’re used to using canned chickpeas don’t let the prep scare you. Soaking and cooking your own chickpeas ends up being healthier and cheaper in the long run! The combination of tomato paste and diced tomatoes really helps round out the flavors and creates a rich tomato taste in every bite. The greens can be kale, chard, mustard, or even mixed! Just make sure to take out the tough core from the greens prior to cooking, with only the tender leaves added to the final step. Continue reading
An amazing and flavorful sauce for pastas, zoodles, peppers, and rice dishes! If you’re looking for some authentic tasting Italian tomato sauce without the mess and long cook times, this recipe will become a favorite. It’s easy to make in large batches, and stores well in the freezer. Continue reading
These gluten-free and vegan sumac roasted potatoes pack a flavorful punch. Sumac adds a bright, citrusy flavor to whatever you’re cooking, and it’s great for zesting up potatoes. Continue reading
This tasty breakfast porridge is a yummy spin on traditional oatmeal – the texture and flavors will add variety to your morning meal! Continue reading