Wild Rice Soup Recipe

Cook Wild Rice

1 cup wild rice

water

Allow rice and water to boil, reduce the head and cook wild rice for 45 minutes in stove top and filter.

Yields: 6 cups cooked

Cook Beans

1 cup great northern white beans (try with 365 as well as Goya), overnight soaked and washed

water

1 tsp salt

Allow beans, water and salt to boil, reduce the heat, cook the beans for 45 minutes in stove top and filter.

Note: If you could not find dry beans, get 1 can of northern  beans

Cream

1/2 cup cashews, soaked

Soup

1 tbsp olive oil

1 and 1/2 cup red onion, chopped (1 onion)

Press saute in Instant pot, add oil, once hot, add onion, saute for 4 minutes.

1 tbsp garlic, grated

Add garlic, saute for a minute

1 cup celery, chopped (2 sticks)

2 cups carrot, chopped (4 carrots)

Add celery, carrot and saute for 5 minutes.

8 ounces mushrooms (3 cups chopped)

Add mushroom, sauté for 5 minutes

1 tsp dried thyme

1 tsp dried oregano

1 tsp red chili flakes

1/2 tsp ground black pepper

1 and 3/4  tsp salt

Add all the spices, stir for 2 minutes.

cooked wild rice

cooked beans

4 cups water 

Add all the above, seal and cook in high pressure for 15 minutes. Allow the pressure to release naturally. 

1 tsp dried sage

soaked cashews, drained

Carefully remove 2 cups of soup, along with veggies, rice, beans and liquid. Add this to the blender, along with drained cashews and sage, blend until creamy. Then pour it back to the soup.

Taste Note: Tastes good

Source: acouplecooks

Curry Fried Rice

Cook Beans

1 cup beans, overnight soaked

1 tsp salt

water

Allow water, salt and beans to boil, reduce the heat and allow to cook for 45 minutes, drain.

Cook Rice

1 cup rice, soaked

2 cups water

Cook rice in instant pot. Allow to cool completely for few hours.

1 tbsp coconut oil

1/2 onion. chopped

2 serrano pepper, finely chopped

1/4 tsp salt

Heat oil in a pan, add oil, when its hot, sauté onion, Serrano, salt for 5 minutes.

1 tbsp garlic, grated

2 tsp ginger, grated

Add ginger and garlic and sauté for a minute.

1 and 1/4 green bell pepper. chopped (1 green bell pepper)

1 cup red bell pepper, chopped (1 red bell pepper)

2/3 cup green zucchini, chopped into triangles (1 small green zucchini)

2/3 cup yellow zucchini, chopped into triangles (1 yellow zucchini)

1 cup carrot, chopped into triangles

1/2 cup green peas

1/2 tsp salt

Add veggies, salt, sauté and cook for 2 minutes. Mix, cover and cook for 8 minutes.

1 tbsp curry powder

3/4 tsp salt

Add curry powder, salt, mix well.

Note: To make red curry or green curry rice, instead of curry powder, add 2 tbsp curry paste here and cook for a minute. Also add cooked beans (or if you can eat tofu, add here).

cooked rice

1 tbsp lime or lemon juice

Add cooked rice, lime or lemon juice, mix well. Cover and cook for 2 minutes in medium flame. Let it sit covered for 5 minutes for the flavors to develop.

cilantro, chopped

Garnish with cilantro leaves.

Taste Note: Tastes AWESOME

Source: veganricha

Instant Pot Chickpea Spinach Curry (Chana Saag)

1 cup dried chickpeas, overnight soaked and drained

1 tsp salt

water

Allow water, salt and beans to boil, reduce the heat and allow beans to cook for 45 minutes and filter.

1 tbsp coconut oil

1 cup onion, chopped

Press sauté in instant pot, when its hot, add oil, add onion, seranno, sauté for 5 minutes.

1 tsp ginger, grated

1 tsp garlic, grated

Add ginger, garlic, sauté for a minute.

1 tsp ground cumin

1/2 tsp turmeric powdr

1 tsp kashmiri red chili powder

1 tsp salt

1 tomato, chopped

Add tomatoes, spices, mix well and sauté until tomatoes softens. 

cooked chickpeas, drained

1/3 cup water

Add chickpeas, water, pressure cook in high for 5 minutes.

5 ounces spinach, chopped

1/2 tsp garam masala powder

1 tbsp lemon juice or 1/2 tsp dry mango powder (aamchoor powder)

Open the instant pot, press sauté, add garam masala, lemon juice or dry mango powder and spinach, mix and cook for 3 minutes.

Taste Note: Tastes AWESOME

Source: ministryofcurry

Cumin Rice

1 cup rice, rinsed

1 tsp salt

1 tsp cumin seeds

1 bay leaf

2 cups water

Cook rice with all the above.

Instant Pot Jackfruit Curry

1 cup rice, soaked and rinsed

2 cans of jackfruit, drained, rinsed and shredded

1 tbsp coconut oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

Press sauté on instant pot, once hot, add oil, add mustard seeds, once it stats to splutter, add cumin seeds.

1 yellow onion, chopped

6 garlic cloves, grated

2" piece of ginger, grated

1 serrano pepper, chopped

Add onion, sauté for 5 minutes.

Add ginger, garlic, Serrano, saute for a minute.

2 tomatoes, chopped

Add tomatoes, sauté until tomatoes softens.

1/2 tsp turmeric powder

1/2 tsp black pepper powder

1/2 tsp garam masala

1 tsp coriander powder

2 tsp red chili powder

2 tsp salt

Add spices, sauté for a minute.

24 ounces sweet potatoes, peeled and chopped

1 cup rice

2 cans jackfruits, chopped

4 cups coconut milk + water (1 can coconut milk + rest water)

Add sweet potatoes, jackfruit, stir to combine.

Add coconut milk, water and mix well.

Pressure cook in high for 12 minutes.

8 ounce can NO SALT tomato sauce - 1 can (Instead use 2 tomatoes)

5 ounces baby kale or baby spinach

Once pressure is released, open the pan, add tomato sauce, baby kale or spinach, stir to combine. Select Saute, bring the curry to boil, let it boil for 3 minutes. 

1 tbsp lemon juice

1/2 cup cilantro leaves, chopped

Stir in lemon juice and cilantro.

Taste Note: Tastes AWESOME

Source: rainbowplantlife

Instant Pot Vegan Burrito Bowls

 1 cup black beans, overnight soaked

1 tsp salt

Cook black beans with salt and water for 45 minutes

1 tbsp olive oil

1 yellow onion, chopped

1 tbsp garlic cloves

Turn on the instant pot and hit sauté. Add oil, once warm, add onion, sauté for 5 minutes, add garlic, sauté for a minute.

1 cup red bell peppers, chopped

Add bell peppers, sauté for 5 minutes.

1 tsp red chili powder

1/2 tsp cumin powder

1/2 tsp smoked paprika

1/2 tsp dried oregano

1/4 tsp onion powder

1/4 tsp garlic powder

Add ground seasonings, sauté for a minute, until fragrant.

cooked beans

1 cup corn kernals

1 and 1/2 cup water

1 cup white rice, rinsed

1 cup salsa

Add all the above, mix well. Cook in manual high pressure for 7 minutes. Once cooked and the pressure is released, open the cooker, mix well.

Burrito Bowl

lettuce (baby or romaine)

avocado

sour cream (MUST)

Divide the rice mixture into 4 bowls, top with lettuce and avocado.

Taste Note: Tastes AWESOME

Source: delishknowledge

Instant Pot Pad Thai Stir Fry

 16 oz brown rice Spaghetti

1 tbsp salt

Boil water with salt.

Break the Spaghetti in half and cook for 15 minutes in boiling water with salt. Rinse the noodles in cold water and keep in colander.

1/2 cup peanut butter

5 tbsp tamari

1/4 cup maple syrup

2 tbsp lime juice

1 tsp crushed red peppers

1 tsp ginger, grated

1 tsp garlic, grated

In a bowl, whisk together peanut butter, Tamara, maple syrup, lime juice, crushed red peppers, ginger and garlic and set aside.

12 ounces coleslaw mix

1 cup broccoli, shredded

1 cup red bell pepper, chopped

20 snow peas, chopped into 2 pieces

1/2 tsp salt

Press sauté in instant pot, pour peanut sauce to the pot, add cabbage carrot, bell peppers, snow peas and stir well. Sauté until the vegetables are tender, about 10 minutes.

3 green onions, chopped

Add noodles, green onion and mix well.

cilantro, chopped

peanuts 

Serve with cilantro and peanuts.

Taste Note: Tastes great, but Asian Noodle Bowl with Ginger Peanut Dressing was awesome

Source: hummusapien

Instant Pot Red Curry Quinoa Fried Rice

1 and 1/2 cups quinoa, rinsed

1 can coconut milk (13.5 ounces)

4.5 ounces water

Add quinoa, water and coconut milk to instant pot. Cook on high for 2 minutes. Let the pressure release naturally. Open the lid and fluff the quinoa with fork. Transfer quinoa to a bowl. 

Note: If cooking in stovetop, cook quinoa with 1:2 ratio of coconut milk+water combo.

Wipe the instant pot and place it back in the instant pot.

1 tbsp coconut oil

1 yellow onion, chopped lengthwise

3 green onion, bottom part, chopped lengthwise

4 garlic cloves, grated

1" ginger, grated

Press the sauté button.

Once hot, add onion, sauté till onion softens, about 4 minutes.

Add white parts of green onion, ginger, garlic and sauté for a minute.

1cup carrot, cut into triangles

1 cup red bell pepper, chopped into 1/2" strips

2 cup broccoli florets, chopped

20 snap peas, optional, if available

1 cup celery, optional

1/4 cup green peas

1 baby bok choy (I didn't add it this time, we thought, it would be good to add)

1/2 tsp salt

Add veggies, salt and sauté for 5 minutes, until the veggies softens. 

3 tbsp red curry paste

1 tbsp tamari

Add curry paste, Tamari, mix well.

Add cooked quinoa and mix well.

1/4 cup thai basil, chopped

3 stalks green onions, chopped

1 tbsp + 1tsp lime juice

Unplug the instant pot, add Thai basil, green onions and lime juice.

Note: If Thai basil is not available, use mix of Italian basil and Cilantro.

Taste Note: Tastes AWESOME

Source: cookwithmanali

Instant Pot Creamy Tomato Basil Pasta

2 tbsp olive oil

1 small white onion, chopped finely

4 garlic cloves, grated

Press sauté, once hot, add oil, onion, sauté for 4 minutes. Add garlic and sauté for a minute.

1/2 tbsp Italian seasoning

1 tsp red chili flakes

Add Italian seasoning, red pepper flakes and stir well.

3 cups water

16 ounces pasta

14.5 ounces fire roasted diced tomatoes - 2 cans

2 tbsp tomato paste

1/2 tsp ground black pepper

1 tsp salt

Add all the above, mix well. Close the pan and cook in manual high pressure for 6 minutes.Quick release. Open the pot and stir everything together.

Nite: If doing in stovetop, add diced tomatoes, tomato paste, black pepper and salt, sauté for 5 minutes in medium flame.

cream cheese

Press the sauté button again and add cream cheese and stir. Stir until everything mixes well.

1 cup fresh basil, chopped

Add fresh basil and mix well.

Taste Note: Tastes AWESOME

Source: cookwithmanali

Sudha Akka's Moong Dal Soup

1/3 cup yellow split mung beans, soaked

2 cups veggies chopped (veggies of your choice, I used 2 carrots, 10 beans, 1 potato, 1/2 yellow squash)

1/2 tbsp ginger, grated

7 mint leaves

1 tsp salt

1/2 tsp whole black pepper

1/4 tsp turmeric powder

1/2 tsp cumin seeds

pinch of ajwain

pinch of anchor powder

2 cups water

Cook all the above in cooker for 3 whistles. Allow to cool.

Add all the cooked items to vitamix and blend well.

Add 2 and 1/2 cups of water

Allow the soup to boil.

Serve with tsp of ghee

Taste Note: Tastes AWESOME

Veggie choices: 

Carrot, opo squash, pumpkin

carrot, tomatoes, beetroot 

Spinach

Asparagus Poriyal (In Murungakai Style)

1/4 cup coconut

2 garlic

1 tsp fennel seeds

1/2 cup water

Grind all the above

 Costco Asparagus Packet

1 tbsp oil

mustard seeds

cumin seeds

1 onion chopped

2 garlic, grated

Sautee for 5 mins

1 tomato, chopped

sauté until softened.

1 tsp Salt?

1/2 tbsp Sambar Powder

1/2 tsp turmeric powder

1/4 tsp red chili powder

sauté and cook for 5 minutes.

Add ground masala and cook for 10 minutes

Add asparagus, mix well, close the pan and cook for 5 minutes

Add spears, mix well, close the pan and cook  for 5 minutes.

Taste Note: Tastes AWESOME

Basil Fried Rice

 Serves: 4

2 cups rice
5 cups water

Cook rice in instant pot. COMPLETELY COOL THE RICE. VERY VERY IMPORTANT.

2 cups water

Boil the water

1 cup frozen peas. 

Add peas and cook for 7 minutes, drain.

2 tbsp coconut oil
1 onion, thinly sliced
9 red chilies, broken and seeds removed

Heat oil in a pan, add onion, red chilies, ginger( 1 tsp ), sauté for 5 minutes.

3 color carrots, chopped into 1/2 moon shapes

1/2 of each color bell pepper, chopped lengthwise

1/4 tsp salt.

Sauté carrot, bell pepper, salt for 7 minutes.

1 small bunch broccoli

Add broccoli, sautee for 3 minutes.

1 cup thai basil leaves 

5 ounces spinach, chopped

Add basil, spinach and sauté until it shrinks.

2 tsp salt

Add salt, mix well.

Add cooked rice, mix well.

Yields: 
Taste Note: Tastes AWESOME

Pam's Soup

2 cups veggies (2 carrots, 10 beans, 1 potato)

1/4 tsp fennel seeds

1/4 tsp cumin seeds

3 garlic

1/2 tbsp grated ginger

1/2 tsp whole black pepper 

1/4 tsp turmeric powder

10 mint leaves 

2 cups water

Cook all the above in cooker for 3 whistles. Allow to cool.

Add all the cooked items to vitamix and blend well.

1 tbsp oil

1 garlic, mashed

Saute garlic in oil.

1 and 1/4 tsp salt

2 cups water

Add the blended mix, salt, water.

Allow it to boil.

cilantro leaves.

Garnish with cilantro leaves.

Taste Note: Tastes AWESOME