Instant Pot

Instant Pot Homestyle Vegan Beef Stew

Mmmm beef stew. When I was younger, it was one of my favorite meals my mom would make in the winter. It’s the epitome of comfort food and a welcome cure for the winter chills.

This belly-warming “beef” stew is one of the first dishes I made in the Instant Pot years ago when I got it. Since then, I’ve adjusted it a bit to make it even better. It’s a hit with the family and brings back fond memories… and the best thing about it is you can put it together in about 45 minutes in the Instant Pot!

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Bell Pepper and Thyme Fettuccine

This is a recipe I found in People magazine when they were featuring recipes submitted by celebrities. As a Dolphins and Eagles fan (and Patriots hater), I’m somewhat embarrassed to admit the original recipe was from Tom Brady. I can’t even type that without a shudder. But anywho…

I revised the recipe to remove any processed oil and converted the suggested process of roasting the peppers over an open flame (oh please, Tom, we don’t all have personal chefs!) to cooking the peppers in the Instant Pot and it works perfectly! So yeah, take that Tom Brady. Stick to deflating footballs and whining to referees.

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Amazing Vegan Stuffed Avocados

Folks, I’m speechless. I wish I could eat this every night. With most of the work done in the Instant Pot, these stuffed avocados are not only healthy and delicious, but they’re pretty easy to make too!

I came up with this recipe based on a non-vegan stuffed avocado dish I had at a local Mexican restaurant. That was years ago, and it’s been on my mind to recreate it ever since. I finally did!

There are no unhealthy processed foods in this recipe — no crappy shredded congealed oil passing off as cheese, no oils, no fake stuff.  Guilt-free and incredible. So let’s get on with it…

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Super Easy Instant Pot Lentil Loaf

When we made the switch to plant-based eating, one of the first recurring recipes in our house was a lentil loaf. But this was way back before we ever heard of an Instant Pot! So now I’ve converted our original lentil loaf recipe to the IP and shaved off about 20 minutes of cooking time!

I hope you enjoy this replacement for the meatloaf you probably grew up eating. It’s a real stick-to-your-ribs comfort food kind of meal!

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Plant-Based Instant Pot Lasagna Soup

It’s pretty common in my house to have leftover pasta sauce laying around. Sometimes I freeze it, but most times I try to incorporate it into a different dish to use it up without making our weekly “dinner list” too repetitive. Here’s a great way to do just that.

You can do a lot with lasagna soup to customize it, but here’s my favorite version. It’s simple yet delicious and has that “comfort food” feel to it.

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Instant Pot Butternut & Bean Enchiladas

Taco Tuesday is a regular occurrence in my house, but I try to mix it up as much as I can. Let’s face it, tacos every week can get old pretty quick. So Taco Tuesday has really become Mexican Tuesday — hmm maybe I should move it to Monday…

Anyway, here’s a great enchilada recipe I found but then greatly simplified for people like us who actually have other things to do besides cook all day.

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Savory Oil-Free Vegan Fried Rice

One of the simplest, yet most delicious, versatile, and crowd-pleasing dishes is fried rice. If done well, it’s the star of the show at any hibachi restaurant. But it usually has a fatal flaw — it’s oily, and we’re trying to avoid oils as much as possible, right?

Enter Savory Oil-Free Vegan Fried Rice. It’s a bit different than your traditional fried rice, but its pretty damn good! With this dish, we’re straying away from the oily, salty flavors and moving toward a sweet/savory/nutty theme. This one is a hit with the whole family.

Note: I recommend following the recipe the first time, then tinkering until you get this the way you like it: less sweet, more salt, less nutty, etc. This one is pretty easy to adjust to your own preferences.

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Baked Vegan Broccoli Mac and Cheese

After I found this cheese sauce, I started actively searching for ways to use it, since everyone loved it so much. Since my kids were already addicted to dairy-based mac and cheese, I thought why not toss something together they’ll love and their bodies will love too? Enter Baked Vegan Broccoli Mac and Cheese.

It was a hit, and it’s easily customizable. I even doused my serving with Frank’s Red Hot to spice it up a bit. What else can we do with this? Old Bay seasoning maybe? Add some tomatoes? How about some beefless crumbles for a “meaty” flavor?

You’re welcome to experiment with this and let me know how it went in the comments! I’ll do the same.

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