Instant Pot recipes are great but what about some basic instant pot recipes? Not those that give you a full meal but rather help you cook some basic stuff. I have already made mashed potatoes and I even wrote a full blog post on “the basic instant pot stuff you should know” but today I feel like giving you not one but three basic recipes for all of you guys out there.
As it is saturday, the post comes with a video ! Check it out right here
First basic instant pot recipe: Cooking beans
Beans in the instant pot are the basis for any vegan, vegetarian, plant based eater or just, you know, anyone that likes beans. I had covered this topic at the beginning of my tofucado year, but I wanted to update it and just show the basics. With this recipe, I make beans ahead and then reuse them in any other recipe I want!
Ingredients
- 1.5 cups of white beans
- Salt
- Some spices: rosemary, garlic powder, …
- Water to cover the beans or broth
How to
- Soak the beans for at least 12 hours before cooking them.
- Put the beans in the instant pot with the water or broth, the spices and salt.
- Close the lid, set the valve to sealing and click on manual. Set the timer to 9 minutes. The Instant Pot will take around 15 to 20 minutes to reach pressure. When the timer goes off, do a natural release. When it’s safe to do so, open the lid.
- Store your beans in an air-tight container and use them with your meals!
Some examples :
Second recipe: Veggie broth from scraps
This is my all-time, most used recipe with the Instant Pot. If you have been around for some time, you have probably noticed I use veggie broth in almost all my recipes. Since I consume a lot of veggie broth, I need a lot of it. And this recipe is a) easy to make, b) very cheap (since we use veggie scraps) and c) zero waste.
Ingredients
- All your veggie scraps. I usually make this recipe once a week, so for one full week I freeze my veggie scraps. By sunday, I usually have a large bowl of veggie scraps to use.
- Some spices if you want: rosemary, garlic powder, small garlic cloves, bouillon powder even.
How to
- Put all the veggies in the instant pot. Cover with water. Add your spices if you want some.
- Close the lid, set the valve to sealing and click on manual. Set the timer to 45 minutes. The Instant Pot will take around 20 to 30 minutes to reach pressure. When the timer goes off, do a natural release and leave unbothered until it’s cooled down. When it’s safe to do so, open the lid.
- Drain the broth and put it in glass containers.
- Store in fridge and use while you are cooking!
Third recipe: Veggie soup
This is more of an actual recipe and I had already done something similar in tofucado. But it’s just to show that sometimes, yeah we do have some veggies and we don’t know what to do with them, well : make a soup.
Ingredients
- Random veggies. In my case: carrots, pepper, onion, tomatoes, garlic.
- Spices that go well with the veggies: curcuma, garlic powder, cumin, a bit of cinnamon, one bay leaf.
- Coconut milk (1/2 cup).
- Canned tomatoes (1 cup).
- A bit of balsamic vinegar if you want.
- 1 cup of veggie broth.
How to
- Sauté all the veggies for 5 minutes with a bit of olive oil.
- Add the spices and mix well.
- Then add all the liquid (coconut milk, broth).
- Close the lid, set the valve to sealing and click on manual. Set the timer to 5 minutes. The Instant Pot will take around 10 to 15 minutes to reach pressure. When the timer goes off, do a natural release. When it’s safe to do so, open the lid.
- Use a hand blender to mix it all together.
- Serve either cold or hot, cover with some cheese, or croutons.
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