An Instant Pot is a multi cooker that does the work of seven different kitchen machines. You can use it as a slow cooker, electric pressure cooker, rice cooker, steamer, yogurt maker, sauté or browning pan, and warming pot. It used to cost about $140 but now that it found its way into Walmart, you can pick one up for $80. It saves time in cooking foods such as rice and beans but can help you get even more creative with the plants you are trying to add to your diet.
This handy device helps those who want time consuming meals to cook, in less time than it would normally take. You can also set a delayed time if you are on the go and won’t be home in time to start it. It is also very durable and easy to clean and today I am sharing a recipe that I made. It actually had enough to split in two batches so I have a bag freezing as well. The Instant Pot can take frozen food quickly to dinner so I am excited about trying it in a few weeks.
I was able to use Swiss Chard, Sage, Parsley, and Oregano from the Towers so the recipe was perfect for us.
I suggest putting half of what is listed in the Instant Pot and the other half in a bowl so you can freeze for another time.
- ½ cup olive oil plus 2 TBLS of Earth Balance, you can cut out all this and use 1 cup of veggie broth instead too!
- 4 – 5 large cloves of garlic, minced
- 2 onions (preferably sweet, such as Vidialia), diced
- 4 carrots, cleaned and diced/sliced or a bag of shredded carrots
- 3 stalks celery plus leaves, cleaned and diced/sliced to 1½ cups total, including the flavor-filled leaves
- 2 cups fresh green beans, cut up into ½” pieces
- 3 cans (14.5 oz) imported Italian diced tomatoes (San Marzano’s are the best OR better yet, use the same amount of garden-fresh, home-grown tomatoes, if you have on hand
- 3 potatoes, cut into chunks about ¼” thick
- 2-½ cups fresh spinach or swiss chard, chopped
- 2 cups fresh cabbage, chopped
- 1 can cannellini beans, drained and rinsed well
- 1 can dark red kidney beans, drained and rinsed well
- 1 can garbanzo beans, drained and rinsed well
- 8 cups of veggie broth
- 1 Tbsp freshly-diced sage
- 1 Tbsp freshly chopped oregano
- 1 Tbsp freshly chopped parsley
- Salt and pepper for added flavor
- Box of Pasta
- Turn pot to sauté and pour olive oil or veggie broth into pot
- Add onions, garlic, carrots, and celery
- Gently stir and sauté 3-5 mins.
- Add Green Beans, Potatoes, Cabbage, and Swiss Chard, stir
- Add Tomatoes
- Add Sage, Oregano, and Parsley
- Add Cannellini, Garbanzo, and Kidney Beans
- Fill the Pot with veggie broth (about 2 inches from top)
- Place lid on the Instant Pot, press the button ‘Soup’ and let the pot do its thing for 30 mins. Carefully open the lid so that steam releases ‘away’
- Add the pasta into the hot soup and allow it to cook with the lid off until the pasta is al dente if you are ready to serve. Otherwise cook the pasta in a separate pot and add to the soup when ready to eat.
Hope you enjoy! For more plant based recipe ideas that come once a week right to you CLICK HERE.