instant pot vegan recipes

Name: Tuscan Vegetable Soup Instant Pot Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 Tbsp Olive Oil; 3 Cloves Garlic (chopped fine); 1 Medium Onion, red or white (cut into chunky pieces); 2 Large Tomatoes (cut into chunky pieces); 4 Sticks Celery (cut into chunky pieces); 1 Medium Zucchini (cut into chunky pieces); 1 Large Carrot (cut into chunky pieces); 1 Cup Spinach; 1 Can Cannelini Beans (drained); 2 Tbsp Tomato Paste; 1 Tsp Rosemary, dry; To Taste Salt and Black Pepper; 5 Cups Water; 1/2 Tsp Cayenne Pepper or Fancy Paprika (this is optional but elevates the taste to another level.)

Tuscan Vegetable Soup Instant Pot Recipe

March 14, 2018 by simplyvegetarian777 30 Comments

Tuscan Vegetable Soup Instant Pot Recipe is an easy + delicious + nutritious recipe. It is loaded with seasonal vegetables and cannellini beans and mildly flavored with seasonings. The soup is light in calories but very filling. Add some shell pasta in it or put some bread on the side and make it a complete meal.

Tuscan Vegetable Soup Instant Pot Recipe

Last week was glorious with 5 out of 7 days of bright warm sun. I went for a walk almost every day basking in the gold of the sun. Birds were out and I could notice trees ready to bloom and suddenly it has been snowing since last 2 days. Ugh! Mother Nature is really unpredictable. I hope this is the last snow of the season. Weather like this calls for a warm bowl of comforting soup and this soup is just perfect to keep the warmth and comfort intact.

My kids love a warm bowl of soup as an after-school meal when they come back hungry. Therefore I am making Soups often, no matter which season it is. A bowl of good soup rids them of day long tiredness and refreshes them for home work, after school activities. The best part is that they remain full till dinner, without indulging in junk food.

If you ask me why I made it in Instant Pot, then here are my answers –

It is a ONE POT cooking and that is definitely a score for me.
The best part is that I do not have to baby sit my food when I cook in Instant Pot. Just Saute, cook, shut the lid, set the timer and forget. Food is ready whenever you open.
Another great reason is it is a mess free and convenient cooking. Making food in Instant Pot is so easy that even your teenage kids can cook in it without the fear of getting burnt or burning the food.
My time is my own with Instant Pot Cooking. I can multi-task easily.

I think above are good enough reasons to Cook in Instant Pot.

Tuscan Vegetable Soup Instant Pot Recipe

What is Tuscan Soup?

Tuscan soup is commonly known as Zuppa Toscana, which simply means “Soup in the style of Tuscany“. The Tuscan soup is cooked mainly with seasonal vegetables including greens, potatoes, canellini beans and powdered chili along with Italian Bacon in it. It is served on Toasted Italian Bread and splashed with little olive oil on the top.

American version includes sausages, bacon, heavy cream plus all the vegetables and beans.

My version is completely VEGAN and GLUTENFREE. It has no meat and no dairy. OLIVE GARDEN is famous for its Zuppa Toscana and now you can make a vegetarian version of famous soup at home.

Some other soups that I rotate on regular basis are

Home Style Minestrone Soup

Tom Yum with Tofu

Vegetarian Pho

Restaurant Style Tomato Soup

Creamy Pumpkin Bisque

Few other Instant Pot Recipes from my blog are – Instant Pot Punjabi Kadhi, Instant Pot Pav Bhaji, Instant Pot Saag Aloo, Instant Pot Matar Pulao.

This is how you make Tuscan Vegetable Soup in Instant Pot

Tuscan Vegetable Soup Instant Pot Recipe

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

Course: Side Dish

Cuisine: American, Italian

Servings: 4

Author: simplyvegetarian777

Ingredients

1 Tbsp Olive Oil
3 Cloves Garlic chopped fine
1 Medium Onion, red or white cut into chunky pieces
2 Large Tomatoes cut into chunky pieces
4 Sticks Celery cut into chunky pieces
1 Medium Zucchini cut into chunky pieces
1 Large Carrot cut into chunky pieces
1 Cup Spinach
1 Can Cannelini Beans drained
2 Tbsp Tomato Paste
1 Tsp Rosemary, dry
To Taste Salt and Black Pepper
5 Cups Water
1/2 Tsp Cayenne Pepper or Fancy Paprika this is optional but elevates the taste to another level.

Instructions

Actual time to make this soup is 10 minutes. I have written 20 minutes cooking time, keeping in mind that instant pot takes extra 7-8 minutes to warm up before it starts the actual cooking.
Place the inner pot and Plugin the Instant pot.

SAUTE MODE

Set the instant pot to Saute mode on MORE. When it displays HOT, add olive oil to it. After 30 seconds, add onions and garlic to the hot oil. Saute for 2 minutes till onions become soft. Now add celery and carrots to the pot. Cook for 1 minute and then add cannellini beans + all the remaining vegetables + tomato paste + seasonings + herbs to the pot. Give it a good stir. Add 5 cups of water. Stir again. Place the lid and Switch off the saute mode.

SOUP / BROTH MODE

Place the floating vent to CLOSE. Set the SOUP / BROTH MODE to NORMAL . It will take 7-8 minutes for the Instant Pot to warm up and start cooking.
After the cooking is done and you hear the beep. There are 2 things you can do- 1). Release the pressure immediately and serve the soup while warm. IT is fully cooked and does not need Natural Pressure Release for further cooking. OR 2). if you are making it in the morning and coming back in the evening for a hearty soup, then, do not worry about releasing the pressure. Little over cooking will make vegetables slightly soft that's it but will still taste awesome.

SERVING

Once you open the instant pot, serve it hot in a soup bowl with some toasted bread on the side. Or you may add some boiled pasta to it. Keep it VEGAN or add some Parmesan cheese to make it vegetarian.

I am sure you will be making the Vegetarian / Vegan version of Zuppa Toscana and have a hearty meal at home. Add some pasta in it or a slice bread of on the side and make it a complete meal.

Tuscan Vegetable Soup Instant Pot Recipe

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Tuscan Vegetable Soup Instant Pot Recipe

In my kitchen, you will always EAT HAPPY & STAY HAPPY!

Sonal

Saag Aloo Instant Pot Easy Recipe

February 1, 2018 by simplyvegetarian777 27 Comments

Saag Aloo is a famous dish of North Indian Cuisine. Traditionally, people use Winter Greens Mustard Leaves to make Saag. You can make this recipe in Instant Pot or Stove Top. I have used Super Food Kale Leaves in this recipe. You can use Mustard Leaves as well for this recipe. It is a tried and tested recipe.

Saag Aloo – Greens & Potato Curry {Vegan + Glutenfree + Instant Pot}

Saag Aloo

I make Saag with whatever greens I get. Sometimes I use Mustard Greens which are traditionally used in this recipe. Then there are times when I have cooked Saag with a combination of Spinach and Methi (fenugreek leaves), and then with collard greens and mustard leaves combined. Basically, I cook saag with whatever Greens I get.

Since the traditional Saag takes a long time to cook to get that authentic flavor, I loved cooking it in Instant Pot. This kitchen gadget is no less than the Magic Pot. Not only, the mess created was less with all that splattering but the time taken was much less as well.

I am going to give the recipe for Instant Pot as well as Stove Top. You can pick and choose whichever method you like. For Stove-Top SARSO KA SAAG RECIPE, CLICK ⇒HERE⇐ .

Here are few things to know about Instant Pot, before we move on to the recipe.

Do not be intimidated by Instant-Pot. Accept it and Embrace it. It takes few initial hit and runs, and after that, you operate it smoothly. I promise.
Read the manual carefully for functions.
There is no BABYSITTING on this kitchen gadget. Cooking is MESS-FREE and MULTI-PURPOSE.
Some common words that you will hear are cooking on MANUAL which is actually PRESSURE COOK. SAUTE is another favorite function. Some commonly used functions that I use are- Manual/ Pressure, Saute Mode, Bean Mode, Soup & Stew Mode.
It is your BEST FRIEND if you are a busy person. It is very convenient to use on busy days, when you are sick, or when you want to take it easy

Saag Aloo – Greens & Potato Curry {Vegan + Glutenfree + Instant Pot}

What is SAAG?

Saag is a nutrients rich dish, very popular in Northern Region of Indian Sub-continent. It is a Winter dish made with Seasonal Green Leaves. Punjabi Sarso ka Saag is made with Mustard Leaves and is much relished when lush mustard leaves are available in Winters. It is a much desired dish in the regions of Uttar Pradesh, Haryana, Kashmir and Nepal.

There are many variations available for Saag. People add Chickpeas (chhole), Paneer, Tofu, Mixed Vegetables and Potatoes (aloo) to the cooked Saag. I add paneer often but since I didn’t have paneer, I added Aloo to the Saag. And it was such a delicious and comforting addition.

Some Instant Pot Recipes from blog are – Punjabi Kadhi in Instant Pot, and Matar Pulav in Instant Pot. Some other Vegan Curries from the blog are – Aloo Akbari, Mehti Mushroom curry, Kala Chana curry, Jimikand Curry and more.

This is how you make Saag Aloo in Instant Pot. Since many people do not use Instant Pot, you can find the Stove Top instructions as well in the recipe.

Saag Aloo

Prep Time

20 mins

Cook Time

15 mins

Total Time

35 mins

Course: Main Course

Cuisine: Indian

Servings: 6

Author: simplyvegetarian777

Ingredients

12 ounce / 350 grams Kale Leaves or Mustard Leaves (I use prewashed, trimmed and bagged) If you are buying the leaves with stem then buy more than mentioned so that you have mentioned amount after removing the ribs.
1 small Red Onion roughly chopped
2 large Tomatoes roughly chopped
1-2 Green Chillies as per taste, optional if you don't like it too hot
1 thumb size piece Ginger
1/2 pound / 250 grams Baby Potatoes or Use 2 Large Potatoes peeled
1 tbsp Corn meal (makki ka atta)/ Besan (gram flour) In case you can't find either flours, then use corn starch/flour
1+2+1/2 cup Water

Oil & Spices

1 tbsp Cooking Oil Traditionally Mustard Oil is Useda.
1 tsp Cumin seeds
1 tbsp Coriander powder
1/2 tsp Turmeric / Haldi
1/2 tsp Red Chili powder
1 tsp Salt or to your taste

Tadka or Tempering (Optional)

1 tbsp Cooking Oil
1 tsp Cumin seeds
1-2 Red Chili, dry whole
1/2 tsp Red chili powder/Kashmiri lal mirch
1 pinch Hing / asafetida

Instructions

INSTANT POT COOKING

Place the 6 qt or Larger Inner Pot inside and PLUG IN the Instant Pot. Wash, Trim and Chop xthe Greens. Gather other Ingredients

SAUTE MODE

Press the Saute mode on MORE. Wait till HOT appears.
Add oil to the inner pot and wait for few seconds. Now add cumin seeds to the oil. Once the seeds start crackling, add onions to the pot. Saute for 2 minutes till the onions become soft and translucent.
Add tomatoes, ginger and green chilies to the pot. Cover with a pan lid (not instapot lid) and Cook for another 2 minutes till tomatoes are mushed.
Add all the spices and give a good stir. Now add 1 cup water and chopped Kale Leaves or Mustard Leaves, whichever you are using. Give another stir. It might get tight inside the pot but will settle down once greens are cooked.
Place the Instant Pot Lid and set the Floating Valve on SEALING.
CANCEL the SAUTE MODE.

MANUAL / PRESSURE COOK MODE

Press the Pressure cook mode on and set it to NORMAL and set Pressure to HIGH for 2 minutes.
It will take 6-7 minutes for Insta Pot to kick in after getting warm enough. When the timer goes off after 2 minutes, Release the pressure manually after 7-8 minutes.
Open the lid carefully. You will notice that the leaves have settled down at the bottom and Insta Pot has lot of space. Cancel the Manual mode.
You got to PUREE the Contents inside the Pot. Now there are 2 ways to Puree it. Either use Hand Blender and Puree the leaves OR transfer the contents into a blender and puree. Pick whichever method yo want to. If pureeing in blender, then transfer it back to the insta pot.
In a cup, dissolve 1 tbsp corn meal or besan with 1/2 cup water, leaving no lumps behind.
Add this corn meal or besan mix to the Leaves Puree plus add 2 more cups of water. Adjust salt and red chili to your taste, if required. How? do a taste check with spoon and adjust :).
Add the peeled baby potatoes or 2 large potatoes chopped into 1 inch cubes to the Kale or Mustard leaves puree. Give it all a good stir.
Set your Instant Pot on Pressure Cook / Manual Mode on NORMAL. Keep the Pressure level LOW and set the time for 4 minutes.
After few minutes, manual mode will kick in action. Once the timer goes off after 4 minutes, let it sit like that till pressure is released normally on its own.
Once pressure is released, open the IP and you will notice that Saag is cooked and so are the potatoes inside.

Making Tadka or Tempering

Heat oil in a small pan. Add cumin seeds and hing (asafetida) to the pan. Once the seeds start crackling, add dry red whole chillies and saute for few seconds. Add red chili powder and Switch off the heat. Add it to the prepared Saag.

STOVE TOP COOKING

The first part of the instructions for Stove Top cooking remain the same as in SAUTE MODE of of Instant Pot.
Part 1 - Heat Oil in a deep Sauce pan. Add cumin seeds and reduce the heat. When seeds crackle, add onions and saute for 2 minutes till onions are soft. Add tomatoes, ginger and green chili. Cover and cook on medium heat for another 2 minutes. Remove the lid and add all the spices and chopped greens along with 1 cup water. Give it a good stir. Cover it with the lid and cook on medium heat for about 8-10 minutes till greens become limp and settle at the bottom of the pan. Switch off the heat. Wait for 5 minutes and then puree it either with hand blender or in the blender.
Part 2 - Return the Puree or saag to the same sauce pan. Mix 1 tbsp corn meal or Besan in 1/2 cup water. Add it to the puree along with 2 cups water and adjust salt and red chili powder. Give it a good stir. Cover the pan with lid and cook on low medium heat for 30 minutes, till the saag becomes thick. Keep stirring in between to avoid burning.
For the Potatoes - You have to boil the potatoes separately in this case. Add it to the Saag in the last 15 minutes of cooking so that they can absorb the flavors as well.
Make Tadka or Tempering for more flavor, as mentioned above. Add Tadka when Saag Aloo is prepared.

Serving Suggestion

Saag Aloo is best served with Besani Roti, Missi Roti, Makki Roti or Naan.

If you try this recipe, do give me a shout-out and join me on Facebook, Pinterest, Twitter and Instagram.

It is a perfect recipe to make on a weekday or weekend. Busy or not, making Saag is easy now on any day. Take it for a get together or make it to treat your guests.

Saag Aloo – Greens & Potato Curry {Vegan + Glutenfree + Instant Pot}

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Can’t Make it Now? Pin Saag Aloo – Greens & Potato Curry {Vegan + Glutenfree + Instant Pot} for Later.

Saag Aloo – Greens & Potato Curry {Vegan + Glutenfree + Instant Pot}

In my kitchen, you will always EAT HAPPY & STAY HAPPY!

Sonal

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instant pot vegan recipes

Tuscan Vegetable Soup Instant Pot Recipe