Instant Pot Chickpea Potato Soup

Serves: 4
Yields: 16 cups

1 cup chickpeas

Overnight soak the chickpeas in water.

2 tbsp coconut 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.

2 cups tomatoes, chopped

Add tomatoes, mix and sauté  for 2 more minutes.

1/4 tsp fennel seeds
1/4 tsp ground cinnamon
2 tsp dried oregano
2 tsp dried thyme
2 and 1/2 tsp salt
2 and 1/2 tsp black pepper powder

Add the spices and mix well, sauté for 3 more minutes.

1 pound potato, chopped (3 cups chopped)
2 cups carrots, chopped

3 cups veggies (seasonal vegetables), chopped - I used 10 beans, 2 summer squash, cauliflower and 1 tiny bell pepper

soaked chickpeas
4 cups non-dairy milk

4 cups water

Add all the above, mix well.

Close the lid, set the timer for 15 minutes on manual.

Allow the pressure to release naturally.

6 ounces spinach

Add the spinach and sauté for a minute.

1 tbsp lemon juice

Add lemon juice and enjoy.

1/8 tsp red chili flakes / 2 cups soup - MUST

In each serving bowl, add 1/8 tsp red chili flakes while eating soup

Note: You can make this soup with red lentil, if you are making it with red lentil, instead of chickpeas, use 1 and 1/3 cups dried red lentil.
Taste Note: Tastes AWESOME
Source: veganricha

Pepper Rasam

Serves: 4 (or just 2, if you eating just this alone)

4 cups water

Allow water to boil.

2 tomatoes

Add tomatoes in boiling water. Let it stand for 10 minutes. Crush tomatoes in water to make tomato water.

2 red chilies
1 tbsp coriander seeds
1 tsp cumin seeds
1/4 tsp whole black peppers
1 tsp garlic
1/4 cup water

Grind all the above.

1 tbsp oil
1/2 tsp mustard seeds
1/2 cup shallot, sliced lengthwise
2 green chilies, slit

Heat oil in a pan, add mustard seeds, allow it to splutter, add shallots, green chilies, sauté till onion turns light brown.

1 cups water

1/4 tsp turmeric powder

asafoetida

1 tsp salt (If drinking this as a soup, if eating with rice, need 1 and 1/2 tsp salt)

Add tomato water, water, turmeric powder, asafetida, salt and ground mixture and allow to boil for 5 minutes. 

Switch off the stove and garnish with cilantro leaves.

Taste Note: Tastes AWESOME
Source: Mom
Note: Good for cold, cough, fever. Drink this like a soup or eat with rice.

Power Oatmeal Bowl

Serves: 2

1/2 cup organic gluten free Bob's Red Mill steel cut oats
1 and 1/4 cup water
1/8 tsp salt

Add oats, water, salt to instant pot, set timer to 3 minutes in manual to cook.

Place cooked oats in two bowls.

1 tbsp peanut / almond butter / serving
1/4 cup plant based milk / serving
1/4 tsp ground cinnamon / serving
1 tbsp maple syrup / serving

Mix all the above to the oatmeal.

2 tbsp walnuts / almonds / cashews, chopped / serving
1 tbsp raisins / serving
1 tbsp sunflower seeds / pumpkin seeds / serving
banana / berries

Add desired toppings and enjoy.

Taste Note: Tastes AWESOME
Source: rootcausemedicalclinic

1/4 cup uncooked oats = 170 cal
1 tbsp peanut butter (100 cal) / 1 tbsp almond butter (90 cal) = 100 cals
1 tbsp raisins = 30 cals
2 tbsp walnuts = 100 cal
2 tbsp maple syrup = 105 cals
1 tbsp sunflower seeds = 45 cals
Total = 550 cals + cals from 1/4 cup milk + cals from fruit

Vegan Potato Corn Chowder

Serves: 4
Yields: 10 cups

1/2 cup raw cashews

Soak cashews in water for 30 minutes.

1/2 cup water

Add cashews, water to vitamix, blend until completely smooth.

Soup

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

Add garlic, sauté for 30 seconds.

1 cup carrots, chopped
1 cup celery, chopped

Add carrots, celery, sauté for 2 more minutes. Press the cancel button.

6 cups potato (2 pounds), chopped

2 cups frozen corn, defrosted
1 bay leaf
1 tsp dried thyme
1 and 1/2 tsp salt
2  tsp black pepper powder
4 cups water

Add potatoes, corn, bay leaf, thyme, salt, black pepper powder, water to the instant pot, stir to combine. Close the lid, press the manual button and set the timer for 4 minutes.

Once 4 minutes is up, quick release the pressure by turning the valve. Once the pressure is released, remove the lid.

Pour in the cashew cream and stir the soup to combine and enjoy.

Taste Note: Tastes AWESOME
Source: veggiessavetheday

Beetroot Pulav

Yields: 8 cups

2 cups rice

Soak rice in water for 30 minutes.

2 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds

4 green cardamom

2" cinnamon
4 cloves
10 whole black pepper

Press saute in instant pot.

Let the pot get hot for 2 minutes. Add oil spreading using a spatula. Add mustard seeds, once mustard seeds starts to crackle, add cumin seeds, cardamom, cinnamon, cloves and whole black peppers.

1 cup onion, thinly sliced

1 tsp ginger, grated
1 tsp garlic, grated
5 green chilies

Add onion, sauté for 3 minutes. Add ginger, garlic, green chilies, saute for 30 more seconds.

2 cups beets, finely chopped / grated

Add beets and sauté for a minute.

1/4 tsp turmeric powder
1/2 tsp red chili powder
1 tsp coriander powder
1 tbsp + 1/4 tsp salt

Add turmeric powder, red chili powder, coriander powder, salt and mix well.

4 cups water

Add rice and sauté for a minute. Add water and cook in rice settings.

Let the pressure release naturally.

cilantro leaves, chopped

Garnish with cilantro and / or mint leaves.

Taste Note: Tastes OK, I like my Beetroot fried rice so much better than this.
Source: vegrecipesofindia

Spinach Biriyani

Yields: 8 cups

2 cups rice

Soak rice in water for 30 minutes.

Spinach Puree

6 ounces spinach
1/2 cup mint leaves
1/2 cup cilantro leaves
5 green chilies
1 tsp ginger, grated
1 tsp garlic grated
1/2 cup water

Add all the above to blender and blend to a smooth paste.

2 tbsp oil

1" cinnamon
4 green cardamom
4 cloves
2 bay leaves
1/4 cup cashews, chopped
1/2 tsp cumin seeds
1 tsp fennel seeds

Press saute in instant pot.

Add oil and spread using a spatula. Once oil is heated, add cinnamon, cardamom, cloves, bay leaves, cashews cumin seeds, fennel seeds and sauté till nice aroma comes.

1 cup onion, thinly sliced

Add onion and fry till they are browned. Remove some of the fried onion for garnishing (optional).

asafetida

Add asafetida and sauté for another 30 seconds.

1 cup tomato, chopped

Add tomatoes, sauté for 3 more minutes.

Add spinach puree and sauté for 5 more minutes.

1/2 tsp red chili powder
1/4 tsp garam masala powder
1/4 tsp turmeric powder
1 tsp coriander powder
1 tbsp + 1/4 tsp salt

Add all the spices and mix well.

4 cups water

Add drained rice, water and mix well for 1 to 2 minutes.

Close the lid and pressure cook in Rice setting. Let the pressure release naturally.

Open the lid and allow to stand for 5 minutes before mixing the biriyani.

Serve spinach biriyani with fried onions.

Taste Note: Tastes NOT good
Source: vegrecipesofindia

Chettinad Mushroom Biriyani

Yields: 10 cups

2 cups rice

Wash and soak the rice for 30 minutes. Wash and drain.

Ground Paste

1/2 cup mint leaves
1/2 cup cilantro leaves
5 green chilies
1 tbsp garlic cloves, chopped
1 tsp ginger, chopped
1/4 tsp turmeric powder
1/4 tsp garam masala powder
1/2 tsp red chili powder
2 tsp coriander powder
5.3 ounces unsweetened plain coconut yogurt

Grind all the above to a smooth paste.

For Marinating Mushrooms

24 ounces mushrooms, quartered

Add the ground paste, along with all the above to the chopped mushrooms, gently mix all the ingredients. Cover and keep aside to marinate for 30 to 40 minutes.

2 tbsp coconut oil
2" cinnamon stick
4 cardamom
4 cloves
6 black pepper
2 bay leaves
1 tsp fennel seeds

Heat oil in a pan, add the whole spices and sauté them till they are fragrant.

1 cup onion, thinly sliced

Add onion, sauté for 5 minutes in medium flame.

1 cup tomato, chopped

Add tomatoes and sauté for 2 more minutes.

Add marinated mushrooms, stir well and sauté for 5 minutes in medium flame and 11 minutes in high flame or till they shrink and almost all the water is gone (mushroom releases lot of water).

13.5 ounces (398 ml) coconut milk (1 can)
water (total coconut milk + water is 4 cups - 1:2 ratio)

1 tbsp + 1/4 tsp salt

Add coconut milk, water, salt and stir well. Bring the water to boil on medium flame.

soaked and drained rice

Heat a iron griddle and make it HOT.

Add rice and stir well. Cover the pan with a lid.

Reduce the iron griddle to low. Transfer the boiling mushroom biriyani pot and keep it on top of hot griddle.

Cook on low flame for 20 minutes.

After 20 minutes, turn off the flame and let it sit for 10 more minutes before opening the lid and mix well. Close the pan and keep it for another 20 minutes before serving (optional).

cilantro / mint leaves, chopped

Garnish with cilantro or mint.

Taste Note: Tastes AWESOME
Source: vegrecipesofindia