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

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

Instant Pot Smoky Tofu Quinoa Biryani

Serves: 3

Marinated Tofu

12 ounces extra firm tofu

Place tofu on few sheets of kitchen paper towel. Top with another layer of paper towels and place a weight on it. Let the tofu sit for at least 30 minutes to remove excess moisture.

Cut the tofu into 1" cubes.

5.3 ounces non-dairy yogurt (I have 2 in the picture, use just 1)
1 tbsp ginger grated
1 tbsp garlic, grated
2 tbsp cilantro, chopped
2 tbsp mint, chopped
1/4 cup lemon juice
1/4 tsp garam masala
1 tsp dried fenugreek leaves
1/2 tsp chili powder
1/2 tsp smoked paprika
1/8 tsp ground cinnamon
1/2 tsp salt

In a large bowl, combine yogurt, grated ginger, grated garlic, cilantro, mint, lemon juice, garam masala, dried fenugreek leaves, chili powder, smoked paprika, ground cinnamon and salt. Mix well until combined. Add the tofu and stir to coat with the marinade.

Cover the bowl and let marinate in the refrigerator for at least 1 hour or preferably overnight.

Quinoa Biriyani

2 tbsp oil
1 cup onion, finely sliced

Press saute in instant pot.

Let the pot get hot for 2 minutes.

Add oil and spread using a spatula. Once oil is heated, add onion, sauté for 10 minutes, until they turn golden brown and caramelized. Remove the onion from the Instant Pot, transfer to a plate and set aside.

1 tbsp oil
1 red bell pepper, chopped

Heat another tbsp of oil, add red bell pepper, marinated tofu, sauté for 5 minutes, stirring regularly to prevent the tofu from sticking. Turn the sauté mode off.

1 and 1/2 cup quinoa, rinsed
2 cup water
2 tbsp raisins
2 green cardamom pods, crushed
1 cinnamon stick
1 bay leaf
1/4 tsp salt

Add the caramelized onions, quinoa, water, raisins, cardamom pods, cinnamon stick, bay leaf and salt on top of the sautéed tofu.

Close the lid and pressure cook on manual for 1 minute.

After 1 minute, let the pressure release naturally, this should take around 10 minutes. Remove the lid and fluff the quinoa.

Serve immediately topped with fresh cilantro, lime and / or dollop of non-dairy yogurt.

Taste Note: Tastes AWESOME
Yields: 7 cups (Increase quinoa and add some more vegetables to make it 4 servings)
Source: fullofplants

Instant Pot Vegan Jackfruit with Potato Curry

Serves: 4

2 tbsp coconut oil

2 tbsp curry powder
1 tsp paprika
1 tsp ground cumin
1/2 tsp turmeric powder
1 tsp dried thyme

Press saute in instant pot.

Let the pot get hot for 2 minutes.

Add oil and spread using a spatula. Once oil is heated, add dry spices, curry powder, paprika, ground cumin, turmeric powder, dried thyme and cook for a minute, stirring constantly.

1 cup onion, chopped
1 tbsp garlic, grated
1 tsp ginger, grated
2 green onion, chopped

Add onion, garlic, ginger, green onion, cook for 5 minutes.

1 can (14 ounces) jackfruit, chopped
1 pound and 4.4 oz potatoes, chopped (4 medium potatoes)
1/2 cup carrot, chopped into rounds

Add jackfruit, potatoes, carrots and stir to coat.

1 can (13.5 ounces) full-fat coconut milk
2 cups water
1 tsp Italian seasonings
1/4 tsp cayenne pepper
1 and 1/4 tsp salt
1 batch dumpling

Add coconut milk, water, Italian seasonings, cayenne pepper, salt, dumplings, rice and stir.

Close the lid, put the knob on sealing.

Cook on manual for 10 minutes.

When finished, allow Instant Pot to naturally release for 10 minutes. Carefully release the knob to release the remaining pressure. 

1/4 cup cilantro, chopped

Remove lid, stir in cilantro leaves.

Jamaican-Style Dumpling

3/4 cup gluten-free flour (1/2 cup)
1/4 cup + 2 tbsp water (start with 2 tbsp water add, if needed)
1/4 tsp salt (1/8 tsp salt)

To prepare dumpling, combine flour and salt in a medium bowl, add water and mix to combine. Using hand to knead dough to form a smooth ball. Take small pieces of dough and roll between palms of your hand to form balls and drop on top of the curry.

2 cups rice, washed and drained
4 cups water

Cook rice with water.

Taste Note: Tastes AWESOME
Source: healthiersteps

Instant Pot Channa Dal Veggie Soup

Serves: 4

Soak - Make the bracket measurements 

1 cup channa dal, washed and drained (1 and 1/2 cups)
1 cup hand pound rice / quinoa (1 and 1/2 cups)

Soak Channa dal and rice together.

1 tbsp oil
1 cup onion, chopped

1 tbsp garlic, chopped
1 tsp ginger, grated
mint leaves, chopped

Press saute in instant pot.

Let the pot get hot for 2 minutes.

Add oil and spread using a spatula. Add onion and saute for 5 minutes, add garlic and ginger and saute for a minute. Add mint leaves and sauté for a minute.

1 and 1/2 tsp cumin powder (1 and 1/2 tsp)
1 and 1/2  tsp coriander powder (1 and 1/2 tsp)
1/2 tsp turmeric powder (1/2 tsp)

1/2 tsp ground black pepper
1 and 1/2 tsp red chili powder
1/2 tsp garam masala
3 and 1/2 tsp salt (3 and 1/4 tsp)

Add the spices and cook for a minute.

1 cup tomato, chopped 

7 cups vegetables, chopped (4 small carrots, 25 beans, 1 large zucchini, 2 celery sticks, 1 cup cauliflower, 1 potato, 1 cup eggplant)

1 cup lacinato kale, chopped

Add pureed tomato and bring to a boil. Add the veggies and mix in.

1 cup channa dal, washed and drained (1 and 1/2 cups)
1 cup hand pound rice / quinoa (1 and 1/2 cups)
6 cups water (8 cups)

Add drained channa dal, rice or quinoa and water to instant pot.

Close the lid, put the knob on sealing.

Cook on Manual for 15 minutes at High Pressure. Let the pressure release naturally.

6 ounces TJ spinach, chopped

Add spinach mix well, leave it for 3 minutes.

Serve as a soup over rice.

Taste Note: Tastes AWESOME
Source: veganricha
Note: To eat this as a thick soup, use vitamix to puree this into smooth thick soup, no need to add any water. I did this 2 batches. 

Instant Pot Vegan Lasagna Soup

Serves: 5 (But if you stretch, you can make 6 servings out of this)

Vegan Pesto Ricotta

Ricotta Cheese

1/2 cup raw un-salted cashews, soak in water for 4 to 8 hours, drained and rinsed
1/4 cup + 2 tbsp water

Blend cashews and water in vitamix until smooth.

2 ounces tofu, drained

Add tofu and pulse a few times, just until the mixture takes on a ricotta-like texture.

Yields: 1 cup ricotta cheese

Basil Pesto

1/2 cup raw un-salted cashews, soak in water for 4 to 8 hours, drained and rinsed

1 cup basil (2 ounces Sprouts Basil Pack)

1/2 tsp ginger, chopped
1 large garlic clove
1/2 tsp lemon juice
1 tsp salt
1 tsp black pepper powder
1/4 cup olive oil

Grind all the above in vitamix until smooth. Since I blended this in vitamix, I used 1/4 cup water while blending. If I use food processor or magic bullet, I don't have to add water.

Yields: 1 cup basil pesto

Lasagna Soup

1 tbsp olive oil
1 cup onion, chopped
1/8 tsp salt

Press saute in instant pot.

Let the pot get hot for 2 minutes. Add oil and spread using a spatula. Add onion, salt and saute for 4 minutes.

1 tbsp garlic, chopped

Add garlic and saute for 1 minute.

1 and 1/4 cup yellow bell pepper, chopped (1 yellow bell pepper)
1 cup carrot, chopped
1 and 1/4 cup zucchini, chopped (1 zucchini)
1 and 1/2 cup eggplant, chopped

Add vegetables and saute for 3 minutes.

1 cup dried red lentil, washed
1 tsp dried basil
1 tsp dried oregano

14 ounces can diced tomatoes (If using fresh, puree 1 pound tomato)
14 ounces can crushed tomatoes (If using fresh tomatoes, chop 1 pound tomato)

9 ounces lasagna noodles, broken into pieces
5 cups water
1 and 1/2 tsp salt
1 and 1/2 tsp black pepper powder

Add all the above, mix well.

Close the lid, put the knob on sealing.

Cook on Manual for 4 minutes at High Pressure.

Let it release naturally. (It took 10 minutes for me)

5 ounces TJ spinach, chopped

Stir in greens and let it sit for 2 minutes.

To Serve

Divide the soup into 4 bowls and top each pesto and ricotta. Mix pesto, ricotta and soup before eating.

Taste Note: Tastes AWESOME
Yields 11 and 1/4 cup
Source: connoisseurusveg

Instant Pot Chickpea Rice Pulao

Serves: 4

Cook Chickpeas

1 cup chickpeas

Overnight soak chickpeas in water.

Pulao / Biryani Masala

5 tsp coriander seeds
1 tsp fennel seeds
1 tsp cumin seeds
1/2 tsp black peppercorns
1 bay leaf
1 star anise
2 green cardamom, just use the seeds
4 cloves

Note: Use whichever spices you have, omitting 1 or 2 spices works fine.

In a small skillet, dry roast all the above spices over medium heat until they get fragrant and coriander seeds change color (do not brown). Stir occasionally. This will take 2 and 1/2 minutes. Allow it to Cool.

1/2 tsp cinnamon
1/4 tsp nutmeg

Transfer the dry roasted whole spices to vitamix and grind with cinnamon and nutmeg.

Pulao

1 cup rice

Soak rice in water for 15 minutes.

1 tbsp oil
1/2 tsp cumin seeds

Press saute in instant pot.

Let the pot get hot for 2 minutes. Add oil and spread using a spatula. Add cumin seed and cook for a minute or until fragrant.

1 cup red onion, chopped lengthwise
1/8 tsp salt

Add onion, salt and saute for 5 minutes.

1 and 1/2 tbsp garlic, grated
1 tbsp ginger, grated
1/2 tsp turmeric powder

1/2 tsp black pepper powder
1/2 tsp chilli powder
pulao masala from above

Add garlic, ginger, turmeric powder, cayenne and pulao masala and mix well. Cook for few seconds or until very fragrant.

1 cup tomato, chopped

Add tomatoes and cook until tomatoes softens, about 5 minutes.

1 and 1/2 cups carrot, chopped
1 cup beans, chopped (15 beans)
1 cup cauliflower
1/2 cup peas
1 cup potato, chopped (1 small potato)

2 cups lacinato kale, chopped

1 cup soaked and drained chickpeas
2 and 1/2 tsp salt

Add vegetables, chickpeas, salt and mix well. Cook for a minute.

3 cups water

Add drained rice and mix well. Add water and mix well.

Close the lid, put the knob on sealing.

Cook on Manual for 12 minutes at Hight Pressure.

Let the pressure release naturally. Fluff the rice.

cilantro, chopped
mint, chopped
2 tsp lemon juice

Add cilantro, mint and lemon juice and mix.

Taste Note: Tastes AWESOME
Yields: 9 and 1/2 cups
Source: veganricha
Note: I prepared Garlicky Kale with 2 bunches of kale and had it with this Pulao. The Pulao tasted so awesome with and without Kale.
Raita: Next time, when I make this, I will prepare chow chow raita.