Tag Archives: Instant Pot

Instant Pot Quick and Cheesy Vegan Enchilada Soup

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!

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Instant Pot Vegan Jambalaya

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!

Ok, let’s do this!

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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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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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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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Creamy Versatile Instant Pot Cheese Sauce

I’ve tried a lot of different “cheese” sauces, and this is my favorite. It’s becoming a staple in our house. We use it on vegetables, baked potatoes, Mexican dishes, and even as queso with chips. It’s really versatile. I’ve also used this in mac and cheese and thickened small batches up with tapioca starch for grilled cheese sandwiches!

This recipe is for the basic version. If you’re looking for something spicy, like for nachos, add diced jalapeños or some chipotle spice.

This makes about 5 cups.

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