Vegan Recipe Instant Pot: Delicious And Healthy Meals In No Time

Vegan Recipe Instant Pot: Delicious And Healthy Meals In No Time

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Instant Pot Vegetarian Chili {Healthy and Quick!}
Instant Pot Vegetarian Chili {Healthy and Quick!} from www.wellplated.com

Introduction

Instant Pot is a life-saver for busy people who want to eat healthily but don't have much time to cook. This multi-functional cooker can prepare a variety of dishes, including vegan recipes, in a matter of minutes. In this article, we'll share some of our favorite vegan recipes that you can make in an instant pot. These recipes are easy to follow, delicious, and packed with nutrients that your body needs.

Ingredients

Before we jump into the recipes, let's take a look at the ingredients you'll need. Most of these ingredients are readily available in your local grocery store or online.

For the Vegan Chili

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste

For the Vegan Lentil Soup

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 cup green lentils, rinsed and drained
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

For the Vegan Quinoa and Vegetable Stew

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 zucchini, chopped
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup quinoa, rinsed and drained
  • 4 cups vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste

Instructions

For the Vegan Chili

  1. Press the sauté button on the instant pot and heat the olive oil.
  2. Add the onion and garlic and sauté for 2-3 minutes until fragrant.
  3. Add the bell peppers and sauté for another 2-3 minutes.
  4. Press the cancel button to turn off the sauté mode.
  5. Add the black beans, kidney beans, diced tomatoes, chili powder, cumin, smoked paprika, salt, and pepper.
  6. Close the lid and set the instant pot to manual mode for 10 minutes.
  7. Once the cooking is done, let the pressure release naturally for 10 minutes.
  8. Carefully open the lid and stir the chili.
  9. Serve hot with your favorite toppings, such as avocado, cilantro, or vegan sour cream.

For the Vegan Lentil Soup

  1. Press the sauté button on the instant pot and heat the olive oil.
  2. Add the onion and garlic and sauté for 2-3 minutes until fragrant.
  3. Add the carrots, celery, lentils, vegetable broth, thyme, salt, and pepper.
  4. Close the lid and set the instant pot to manual mode for 15 minutes.
  5. Once the cooking is done, let the pressure release naturally for 10 minutes.
  6. Carefully open the lid and stir the soup.
  7. Serve hot with a slice of crusty bread.

For the Vegan Quinoa and Vegetable Stew

  1. Press the sauté button on the instant pot and heat the olive oil.
  2. Add the onion and garlic and sauté for 2-3 minutes until fragrant.
  3. Add the carrots, celery, zucchini, bell peppers, chickpeas, quinoa, vegetable broth, oregano, basil, salt, and pepper.
  4. Close the lid and set the instant pot to manual mode for 10 minutes.
  5. Once the cooking is done, let the pressure release naturally for 10 minutes.
  6. Carefully open the lid and stir the stew.
  7. Serve hot with a side of steamed greens, such as kale or spinach.

Nutrition

Vegan Chili

Calories: 230 | Protein: 12g | Fat: 4g | Carbohydrates: 39g | Fiber: 12g | Sugar: 6g | Sodium: 480mg

Vegan Lentil Soup

Calories: 180 | Protein: 9g | Fat: 3g | Carbohydrates: 30g | Fiber: 12g | Sugar: 5g | Sodium: 560mg

Vegan Quinoa and Vegetable Stew

Calories: 290 | Protein: 13g | Fat: 6g | Carbohydrates: 49g | Fiber: 13g | Sugar: 7g | Sodium: 620mg

Conclusion

Instant Pot is a versatile kitchen appliance that can help you prepare healthy and delicious vegan meals in no time. These recipes are just a few examples of what you can make with an instant pot. Feel free to experiment with different ingredients and seasonings to create your own unique dishes. Eating vegan doesn't have to be difficult or time-consuming, and with an instant pot, it's easier than ever.
Instant Oatmeal Cookies Recipe

Instant Oatmeal Cookies Recipe

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Instant Oatmeal Chocolate Chip Cookies Recipe Sante Blog
Instant Oatmeal Chocolate Chip Cookies Recipe Sante Blog from santeesthetic.com

Introduction

Oatmeal cookies are a classic treat that everyone loves. They are easy to make and can be baked in no time. But have you ever tried making instant oatmeal cookies? These cookies are made with instant oats, which makes them even quicker to prepare. In this article, we will share with you a recipe for instant oatmeal cookies that you can make in minutes.

Ingredients

For this recipe, you will need the following ingredients:
  • 1 cup of all-purpose flour
  • 1 cup of instant oats
  • 1/2 cup of brown sugar
  • 1/2 cup of white sugar
  • 1/2 cup of unsalted butter, at room temperature
  • 1 egg
  • 1 teaspoon of vanilla extract
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 1/2 cup of chocolate chips (optional)

Instructions

Follow these steps to make instant oatmeal cookies:
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, cream together the butter, brown sugar, and white sugar until light and fluffy.
  3. Add the egg and vanilla extract to the bowl and mix until well combined.
  4. In a separate bowl, whisk together the flour, instant oats, baking soda, and salt.
  5. Add the dry ingredients to the wet ingredients and mix until just combined.
  6. If using chocolate chips, fold them into the dough.
  7. Using a cookie scoop or spoon, drop the dough onto a baking sheet lined with parchment paper.
  8. Bake for 12-15 minutes or until the edges are lightly golden.
  9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Nutrition

Here's the nutritional information for one serving of instant oatmeal cookies (recipe makes approximately 24 cookies):
  • Calories: 130
  • Total fat: 6g
  • Saturated fat: 4g
  • Cholesterol: 23mg
  • Sodium: 92mg
  • Total carbohydrates: 19g
  • Dietary fiber: 1g
  • Sugars: 11g
  • Protein: 2g

Variations

If you want to switch up this recipe, here are a few variations you can try:

Raisin and Cinnamon Cookies

Instead of chocolate chips, add 1 cup of raisins and 1 teaspoon of cinnamon to the dough.

Peanut Butter Cookies

Replace half of the butter with peanut butter and add 1/2 cup of chopped peanuts to the dough.

Coconut Cookies

Add 1/2 cup of shredded coconut to the dough.

Tips

Here are a few tips to help you make perfect instant oatmeal cookies:
  • Make sure your butter is at room temperature before mixing it with the sugar. This will help it cream together easier.
  • Don't overmix the dough. Mix until just combined to avoid tough cookies.
  • If you're using chocolate chips, make sure to fold them in gently to avoid crushing them.
  • Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This will help them set and prevent them from falling apart.

Conclusion

Instant oatmeal cookies are a delicious and easy treat that you can make in minutes. With this recipe, you can enjoy warm, fresh-baked cookies any time you want. Try out different variations and find your favorite flavor combination. Happy baking!