Lemon Rice Soup

Serves: 4
Yields: 14 cups

1 cup hand pound semi-brown rice (1 and 1/2 cups)
1 cup red lentil (1 and 1/2 cups)

Rinse and soak rice and lentil until its needed.

2 tbsp olive oil
1 cup onion, chopped
1 cup carrots, chopped
1 cup celery, chopped

Press sauté in instant pot. Allow the pot to get hot for couple of minutes. Add oil, once oil is hot, add onion, carrot, celery and sauté for 5 minutes.

1 tbsp garlic, grated

Add garlic and sauté for 30 seconds.

1 tsp dried oregano (1 and 1/2 tsp)
salt & pepper to taste, I used vegetable broth and it had enough salt and pepper, so I didn't add any here.
If not using vegetable broth, use the following
2 tsp salt (3 tsp)
1 and 1/2 tsp black pepper powder (2 and 1/4 tsp)
1/4 tsp cayenne pepper (1/4 tsp)
1/2 tsp turmeric powder (1/2 tsp)

Add oregano, salt and ground black pepper, mix well.

3 cups seasonal vegetables, like zucchini, yellow squash, bell pepper, cauliflower, sweet potato, butternut squash

Add vegetables, sauté for a minute.

10 cups water / vegetable stock
soaked and rinsed brown rice and red lentil
1 bay leaf

Add rice, red lentil, bay leaf, water and mix well.

Set the pressure cooker to high for 20 minutes. If you are using stove top to cook this, allow to boil, reduce the head and cook for 20 minutes.

Once the times goes off, allow the pressure to release for 10 minutes and then use the quick release method before opening the lid.

1/4 cup lemon juice

Add lemon juice and mix well.

cilantro, chopped to garnish

Garnish with cilantro and enjoy.

Taste Note: Tastes AMAZING
Source: feelgoodfoodie

Easy Vegan Ramen

Serves: 4

Broth

1 tbsp sesame oil (DO NOT use 2 tbsp)
1/4 cup garlic, chopped
1/4 cup ginger, peeled and chopped
1 cup onion, chopped

Heat oil in a pan, add onion, garlic, ginger and sauté for 5 minutes in medium flame.

9 cups water
3 tbsp tamari

Add water, tamari and stir. Bring to boil over medium heat, then reduce the heat to low for at least 1 hour, up to 2 to 3, stirring occasionally. The longer it cooks, the more the flavor will deepen and develop.

1 and 1/2 tbsp white or yellow miso paste

Add miso paste at this time and mix well.

Strain the broth and discard onion, ginger and garlic.

Note: You can make the broth and keep it in the fridge for 5 days.

Taste Note: Tastes AWESOME, very mild.
Broth Yields: 8 cups

Noodles

4 pack ramen noodles

Cook noodles according to package instructions and divide into 4 soup bowls.

Miso-glazed carrots

1 cup carrots, chopped into 1/4" thick pieces on an angle, use just the top part of the carrots, tiny bottom parts gets burned in the oven.

1 tbsp yellow miso paste
1 tbsp maple syrup
1 tbsp tamari
1 tsp lime juice
1 tsp sesame oil

Whisk all the above to combine, then add carrots and toss.

Pre heat the oven to 400 degrees F.

Arrange on a oiled baking sheet in an even layer and roast for 20 to 25 minutes, stirring one at the halfway point or until tender when pierced and deep golden brown.

Miso-glazed baby boy choy

2 baby boy choy, slice boy choy in half lengthwise

Brush miso mixture over bok choy. Heat iron griddle, once hot, lay down boo choy cut-side down and sear for 1 to 2 minutes. Flip and sear on other side.

Flash fried extra-firm tofu

10 ounces extra-firm tofu

1 tbsp cornstarch
1/8 tsp salt
1/8 tsp ground black pepper

Mix cornstarch, salt and black pepper.

Press tofu until most moisture is removed, then cut into rectangular and add to a plastic bag. Add cornstarch mixture to the bag and toss to coat.

Heat iron griddle, once hot, add 1 tbsp sesame oil, and tofu, brown on one side for 4 to 5 minutes, then flip and brown the other side until light golden brown and crispy.

To serve

1/2 cup green onion, chopped
1/8 tsp red chili flakes / bowl

Divide the noodles between 4 serving bowls.

Top with strained broth, miso-glazed carrots, miso-glazed baby boy choy, flash fried tofu and green onions. Add red chili flakes for added heat.

Taste Note: Tastes AWESOME
Source: minimalistbaker

Borscht

Serves: 4
Yields: 8 cups

2 tbsp olive oil
1 cup onion, chopped

Press sauté in instant pot. Allow the pot to get hot for couple of minutes. Add oil, once oil is hot, add onion and sauté onion for 5 minutes.

1 tbsp garlic, grated

Add garlic and sauté for 30 seconds.

1/2 cup carrot, grated
1 pound beets, grated
1 pound potatoes, chopped into small cubes

Add potatoes, carrot, beets and stir through.

4 cups white cabbage, thinly sliced
3 tbsp lemon juice
1 and 1/2 tbsp tomato paste
2 tsp salt
2 tsp ground black pepper
1 cup red lentil, rinsed

Add cabbage and rest of the ingredients and stir through.

8 cups water

Add water and mix well.

Set the pressure cooker to high for 10 minutes.

Once the times goes off, allow the pressure to release for 5 minutes and then use the quick release method before opening the lid.

sour cream to serve (MUST)

Serve the soup with dollop of sour cream.

Taste Note: Tastes AWESOME.
Source: instantpoteats

Chickpea Noodle Soup

Serves: 4
Yields: 12 cups

1 cup chickpeas

Overnight soak chickpeas in water.

2 tbsp olive oil
1 cup onion, chopped
2 cups carrots, chopped
1 cup celery, chopped

Press sauté in instant pot. Allow the pot to get hot for couple of minutes. Add oil, once oil is hot, add onion, carrot, celery and sauté for 5 minutes.

1 tbsp garlic, grated

Add garlic and sauté for 30 seconds.

8 sprig fresh thyme
1 bay leaf
8 cups water
2 tsp salt
1 and 1/2 tsp ground black pepper
soaked chickpeas

Add all the above, stir well. Set the manual for 15 minutes.

Once the times goes off, allow the pressure to release for 10 minutes and then use the quick release method before opening the lid.

8 ounces fusilli pasta

Add pasta, stir well. Set the manual for 3 minutes. Allow the pressure to release for 5 minutes and then use the quick release method before opening the lid.

Taste Note: Tastes AWESOME. It does not look good, but tastes so awesome.
Source: veggiessavetheday

Sweet Potato Tortilla Soup

Serves: 4
Yields: 10 and 1/2 cups

1 cup black beans

Overnight soak black beans in water

2 tbsp olive oil
1 cup onion, chopped

Press sauté in instant pot. Allow the pot to get hot for couple of minutes. Add oil, once oil is hot, add onion  and sauté for 5 minutes.

1 tbsp garlic, grated

Add garlic and sauté for 30 seconds.

2 tbsp cilantro leaves and stems, chopped
1/4 tsp red chili powder
2 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
2 tsp salt

Add all the above and stir.

1 pound sweet potato, diced into cubes
2 cups tomatoes, chopped
6 cups water
2 tbsp lime juice
soaked black beans

Add all the above, stir well. Set the pressure cooker to high for 6 minutes.

Once the times goes off, allow the pressure to release for 5 minutes and then use the quick release method before opening the lid.

Toppings

1 avocado, diced (MUST)
corn tortilla chips, crumbled over the top (MUST)
cilantro, roughly chopped
a dollop of sour cream

Add your favorite toppings and enjoy.

Taste Note: Tastes AWESOME.
Source: instantpoteats

Vegetable Broth

Yields: 9 cups

1 tbsp coconut oil
1 and 1/4 cup onion, finely chopped
1 tbsp garlic, finely chopped
2 and 1/2 cups carrots, with skin, finely chopped
1 and 1/2 cups celery stalks, finely chopped
1 tsp salt
1 tsp ground black pepper

Heat oil in a pan, add onion, garlic, carrot, celery, salt and black pepper, stir to coat. Sauté for 5 minutes.

10 cup water
1 bunch kale or collard, chopped
1/2 cup fresh parsley
1 small handful of fresh thyme or 1 tbsp dried thyme
1 small handful of fresh rosemary or 1 tbsp dried rosemary
2 bay leaves
1 tsp salt
1 tsp ground black pepper

Add all the above, increase the heat to medium high, until the mixture comes to a boil. 

5 tbsp tomato paste

Once boiling, reduce heat to low, add tomato paste, stir to combine and loosely cover. Continue cooking for 1 hour.

Let cook slightly before pouring over a strainer into another pot. Then divide between glass mason jars,. Let cool completely before sealing. Store in the refrigerator for up to 5 days or in the freezer up to 1 month.

Taste Note: Tastes AWESOME. You can drink this as a soup on its own.
Note: It keep in the fridge for 5 days
Source: minimalistbaker

Quinoa Vegetable Soup

Serves: 4
Yields: 13 and 1/2 cups

1 cup black-eyed peas (1 and 1/2 cups)

Overnight soak chickpeas in water.

2 tbsp olive oil
1 cup onion, chopped
1 and 1/4 cup carrot, chopped
1 cup celery, chopped

Press sauté in instant pot. Allow the pot to get hot for couple of minutes. Add oil, once oil is hot, add onion, carrot, celery, collard green stems and sauté for 5 minutes.

1 tbsp garlic, grated

Add garlic and sauté for 30 seconds.

1/2 tsp dried thyme (3/4 tsp)
1 tsp cumin powder (1 and 1/2 tsp)
1 tsp coriander powder (1 and 1/2 tsp)
1/2 tsp turmeric powder (3/4 tsp)
1/4 tsp ground black pepper
1/2 tsp cayenne powder (3/4 tsp)
1/4 tsp garam masala powder 

2 and 1/2 tsp salt (3 and 1/2 tsp)

Add spices and mix well.

2 cups seasonal vegetables, I used 10 beans, 1 orange bell pepper and cauliflower

2 cups tomato, chopped

Add vegetables and tomatoes and sauté for 2 more minutes.

1 cup quinoa, rinsed (1 and 1/2 cups)

8 cups water

2 bay leaves

soaked black-eyed peas

1 bunch collard greens, chopped

1 tbsp lemon juice (2 tbsp)

Add all the above, stir well. Set the pressure cooker to high for 5 minutes.

Once the times goes off, allow the pressure to release for 10 minutes and then use the quick release method before opening the lid.

Taste Note: Tastes GREAT. We had with pickles and it tasted awesome with pickles
Source: cookieandkate

Tuscan White Bean and Kale Soup

Serves: 4
Yields: 10 and 1/2 cups

1 cup cannellini beans

Overnight soak beans in water

2 tbsp olive oil
1 cup onion, chopped
1 cup carrots, chopped
1 cup celery, chopped

Press sauté in instant pot. Allow the pot to get hot for couple of minutes. Add oil, once oil is hot, add onion, carrot, celery and sauté for 5 minutes.

1 tbsp garlic, grated

Add garlic and sauté for 30 seconds.

2 cups tomatoes, chopped
1/4 tsp dried rosemary
1/4 tsp dried thyme
3/4 tsp red pepper flakes

2 tsp salt

Sauté all the above for 2 minutes.

1 bunch kale
6 cups water

Add kale, water, stir well. Set the manual for 9 minutes.

Once the times goes off, allow the pressure to release for 10 minutes and then use the quick release method before opening the lid.

Taste Note: Tastes AWESOME
Source: thekitchengirl

Turkish Split Pea Soup

Serves: 4
Yields: 10 and 1/2 cups

2 tbsp olive oil
1 cup onion, chopped
1 cup carrot, chopped
1 cup celery, chopped

Press sauté in instant pot. Allow the pot to get hot for couple of minutes. Add oil, once oil is hot, add onion, carrot, celery and sauté for 5 minutes.

1 tbsp garlic, grated

Add garlic and sauté for 30 seconds.

1/4 tsp ground cinnamon
1/4 tsp ground cayenne
1 tsp ground paprika
1 and 1/2 tsp ground cumin
2 tsp salt
1 cup tomato, chopped

Add spices and tomatoes and sauté for 3 more minutes. Press cancel button.

2 cups split yellow peas, rinsed well
1 pound potatoes, chopped
2 tbsp lemon juice
7 cups water
3 bay leaf

Add all the above, stir well. Set the pressure cooker to high for 10 minutes.

Once the times goes off, allow the pressure to release for 5 minutes and then use the quick release method before opening the lid.

Toppings

chives, chopped
green onions, chopped
lemon
plant-based yogurt / cream

Serve with any of your favorite topping.

Taste Note: Tastes AWESOME
Note: I didn't add potatoes while making this soup, but thought it would be good, if I add potatoes to increase the calorie and to fill us up, since we eat just this and nothing else for lunch and dinner.
Source: instantpoteats

Instant Pot Vegetable and Brown Rice Soup

Serves: 4

2 tbsp oil
1 cup onion, chopped

Press sauté on instant pot, let the pot get for 2 minutes. Add oil, once the oil is hot, add onion, sauté for 5 minutes.

1 tbsp garlic, grated
1 tbsp ginger, grated

Add garlic, ginger sauté for 30 seconds.

2 cups carrot, chopped (12 ounces)
2 cups fresh green beans, chopped (10 ounces)
2 cups celery stalks, chopped (7 ounces)

Add carrots, green beans and celery, sauté for 3 minutes.

1/2 cup tomato

Add tomatoes and sauté for 30 seconds. Press Cancel to turn off the instant pot.

1 tbsp dried parsley
1 tbsp dried basil
1 tsp dried rosemary
1 tsp dried thyme

2 tsp salt
2 tsp black pepper powder

Add all the above and mix well.

1 cup dry brown rice, soaked
1 pound red or white potatoes, chopped

6 cups water

Add brown rice, potatoes, water, stir. Seal the instant pot, cook at high pressure, in manual for 20 minutes.

Allow the natural pressure release for 10 minutes before a quick pressure release to completely depressurize.

Open the instant pot and give the soup another stir.

Taste Note: Tastes ok on its own and could not call this as soup. We had this with pickles and it tasted awesome.
Source: yayforfood

Instant Pot Minestrone

Serves: 4
Yields: 15 cups

1 cup kidney beans

Overnight soak the beans in water.

2 tbsp olive oil
1 cup onion, chopped

Press sauté in instant pot. Allow the pot to get hot for couple of minutes. Add oil, once oil is hot, add onion and sauté onion for 5 minutes.

1 tbsp garlic cloves, grated

Add garlic and sauté for 30 seconds.

1 large fennel bulb, cored and diced thinly or 2 cups celery chopped
2 cups carrots, chopped
2 cup tomatoes, chopped
8 cups water
1 cup dry gluten free pasta
2 tsp salt
1 tsp red chili flakes
1 tsp italian seasonings
1 bunch kale, chopped

Add all the above, stir well. Set the pressure cooker to high for 8 minutes.

Once 8 minutes are up, release the pressure manually and serve in bowls.

Taste Note: Tastes AWESOME
Source: feastingathome
Note: I added 1 and 1/2 tsp red chili flakes and it was way way too too spicy.

Vegan Wild Rice Soup

Serves: 4
Yields: 9 and 1/2 cups

1 cup chickpeas

Overnight soak the chickpeas in water.

1/2 cup cashews

Soak cashews in water for 30 minutes.

1/2 cup water

Blend the cashews with water until very smooth.

1 tbsp oil
1 cup onion, chopped

Press sauté in instant pot. Allow the pot to get hot for couple of minutes. Add oil, once oil is hot, add onion and sauté onion for 5 minutes.

1 tbsp garlic cloves, grated

Add garlic and sauté for 30 seconds.

1  cup carrot, chopped
1 cup celery, chopped

Add carrots, celery, sauté for 2 more minutes.

soaked chickpeas

1 cup wild rice
1 bay leaf
1 tsp dried thyme
2 tsp salt
2 tsp black pepper powder
6 cups water

Add chickpeas, wild rice, bay leaf, thyme, salt, black pepper powder, water and stir to combine.

Close the lid, set the timer for 25 minutes on manual.

Allow the pressure to release naturally.

Remove the lid, once the pressure has released. Add the cashew mixture and stir well and enjoy.

Note: I added 1/8 tsp of red chili flakes and 1/8 tsp of salt in each bowl, while eating for some extra kick.

Taste Note: Tastes AWESOME
Source: veggiessavetheday