Quick and cheesy indeed! The kids loved this soup and it was so easy to put together. It’s a great departure from your typical “Taco Tuesday” repertoire. Call this taco soup or enchilada soup, or whatever you think it is, but all I know is that it got scarfed up pretty quickly in my house!
This soup takes advantage of, dare I say, the versatility of my Creamy Versatile Instant Pot Cheese Sauce. I’m not normally a big soup guy, but this one is definitely on the list to make often. It’s also a dish you can easily swap out ingredients for if you prefer a different type of bean, want to add meatless crumbles, or even a splash of hot sauce.
Put this one on your menu for the next Taco Tuesday!
Normally, I try to shy away from spicier dishes (even though I love them) because my wife and kids aren’t usually into it. But this time I wanted to try something new, and I had a plan for those who might find this Instant Pot Vegan Jambalaya a bit too spicy.
First, and most importantly, I picked a cajun spice blend that was on the mild side. There are lots of blends out there, and it’s helpful to read the ingredients. Some are heavy on the cayenne, while others rely on chili powder, black pepper, or other spices to add the heat. Some will even specify “mild” or “hot.” Depending on whether or not you want to actually taste your food, choose wisely! I chose a blend that didn’t have any cayenne in it.
Second, I tried to choose a vegan sausage that didn’t have flames all over the package! If you’re like me and need to limit the spice, look for a mild version. But if you want variation and control (and have a few extra bucks), grab a package each of mild and hot so each person can decide how spicy their dinner is. We’ll be cooking the sausage separately from the jambalaya, so variation will be a snap! Note: For WFPB, omit the sausage altogether unless you find one that doesn’t have oil in it (and isn’t disgusting).
Finally, after cooking this dish in the Instant Pot, top with sausage of choice (or none at all) and slap a dollop of plain, unsweetened plant-based yogurt on top. This really helps cool down the spiciness for those who aren’t digging it and it tastes amazing!
I’m no expert when it comes to Indian food. In fact, if I go to an Indian restaurant, I don’t have much of a clue what I’m ordering unless I’m dining with a seasoned pro who can help me out. What I can tell you though, is this oil-free vegan version of Butter Chicken (a very popular Indian dish) is incredible… and sooo easy! It’s soy curls, chickpeas, and a cashew-tomato sauce with Indian spices. No butter, no chicken, but no lack of flavor!
Not only did I love it, but the whole family did too. And that’s hard to do when we’re talking about kids who judge food based on how closely it resembles pizza.
Note: This version isn’t very spicy, but if you’re looking to spice it up, add in some cayenne in place of the chili powder.
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!
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.
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…
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!
Here’s another great go-to for a one-pot “Mexican Monday” dish that the whole family will love. You can wrap this up in a tortilla or switch it up and turn this into a burrito bowl.
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.
