Instant Pot Lasagna Soup

HOT TIP: This soup is AMAZING.

It's quick, it's easy and it tastes exactly like lasagna - but in soup form!

Plus, it's totally vegan, gluten free and oil free so it's great for all types of eaters.

Make this for your next dinner party and your guests will absolutely LOVE you!

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- INSTANT POT LASAGNA SOUP -

inspired by Vegan Richa

vegan / gluten free / oil free

serves 6-8

INGREDIENTS:

- 1/4 c. veg broth (FYI: you'll need ~ 7 1/2 cups total)

- 1 yellow onion, chopped

- 4-5 large cloves garlic, minced

- 1/4 tsp. red pepper flakes 

- 2 tbsp. tomato paste

- 1 1/2 tbsp. Italian seasoning

- 1/2 tsp. onion powder

- 1/2 tsp. garlic powder

- 1/2 tsp. ground fennel

- 3 tbsp. nutritional yeast

- 5 c. veggies of your choice, roughly chopped 

- 1/2 c. red lentils, uncooked

- 2 c. tomato sauce

- 2 cans of diced tomatoes, undrained (~3 cups) (I used fire roasted)

- 7 c. vegetable broth

- 9 oz. lasagna sheets, broken into small pieces (I used GF brown rice/no boil lasagna noods)

- 1 1/2 tsp. salt

- 1/2 tsp. black pepper

- squeeze of fresh lemon juice

- 2 c. packed spinach

- optional toppings:

     - fresh basil

     - ricotta (I used Kite Hill Almond Milk Ricotta)

     - pesto

     - toasted pine nuts 

     - vegan mozzarella 

DIRECTIONS:

1. Heat Instant pot on sauté mode (normal heat) until hot. Add in 1/4 c. of vegetable broth as well as the onion, garlic, red pepper flakes and a pinch of salt. Cook for 3 mins, stirring occasionally, adding more vegetable broth if needed.

2. While still on sauté mode, add the tomato paste as well as the Italian seasoning, onion powder, garlic powder, fennel, and nutritional yeast and let everything get all toasty for a couple of minutes, stirring often. 

3. Add in the veggies, red lentils, tomato sauce, and diced tomatoes. Mix well. Add the vegetable broth, broken lasagna sheets salt and pepper and stir until well combined. 

4. Close the lid and cook on manual for 3 minutes. Make sure your pressure cooker is set to high and that the valve on top is turned to 'sealing'. (The settings may vary depending on the type of IP you have.)

5. After the 3 minutes is up, let the pressure release for 10 minutes and then manually release the rest of the pressure by turning the valve to 'venting'. Be careful, it's usually super hot! 

6. Open the lid, squeeze in the lemon juice and mix well. Adjust seasonings to taste. I usually end up adding a bit more nutritional yeast, salt & pepper.

7. Fold in the spinach and let the soup sit for a couple of minutes while the spinach wilts a bit. 

8. Serve with freshly chopped basil, vegan pesto, vegan ricotta, vegan mozzarella, and garlic bread. Okay, so maybe not all of those at once, but you do you! I prefer mine topped with freshly chopped basil, vegan ricotta and pesto. Mmmmm. Enjoy!

NOTE: I recommend making this ahead of time, as the flavors will get much more intense over time. 

xx Kristen

Instant Pot Quinoa

Check out this SUPER easy & quick recipe for quinoa in the Instant Pot.

It comes out perfect every single time!

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- INSTANT POT QUINOA -

- INGREDIENTS -

- 2 cups quinoa

- 2 cups water

- DIRECTIONS -

1. Rinse the quinoa and add it to the Instant Pot along with the water.

2. Make sure the valve on top is turned to 'sealing' and use the 'manual' button to cook at high pressure for 1 minute. NOTE: It usually takes about 8 minutes to come up to pressure before it starts to cook.

3. When it's done cooking, let the timer come up to 12 minutes and then switch the valve on top to 'venting', releasing any steam left in the Instant Pot.

4. Twist open the top, fluff the quinoa with a fork, and BOOM - perfect quinoa every time. Enjoy!

xx Kristen

Vegan Burrito Bowl

This burrito bowl is HEAVEN!

It's vegan, GF, oil-free and all kinds of healthy but you'd never even know it.

Hooray for easy vegan meal prep!!!

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- VEGAN BURRITO BOWL -

- INGREDIENTS -

- romaine lettuce

- brown rice

- black beans

- corn

- BBQ jackfruit

- baked potatoes

- salsa

- cilantro lime sour cream

- avocado

- cilantro

- hot sauce

- black pepper

- DIRECTIONS -

1. Compile the ingredients of your bowl however you'd like.

2. Drizzle with the cilantro lime sour cream and enjoy!

NOTE: Put whatever YOU want into your burrito bowl. There is no right or wrong! 🙂

Happy burrito bowl making!!!

Love youuuuuuu! ❤️

xx Kristen

Instant Pot Baked Potatoes

Making baked potatoes in the Instant Pot is SO easy - IT’S kind of unbelievable!

And they come out perfect every time!

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- INSTANT POT BAKED POTATOES -

- INGREDIENTS -

1 cup cold water

4-10 medium-sized potatoes, scrubbed (I used russet)

- DIRECTIONS -

1. Pour the cold water into the bottom of the Instant Pot and place the trivet on top of the water.

2. Prick each potato 5-6 times and then place them into the Instant Pot.

3. Close the lid and set the valve to sealing.

4. Cook the potatoes on high pressure for 12 minutes*.

5. After the 12 minutes is up, let the pressure naturally release for 8-10 minutes.

6. Release the rest of the pressure manually.

7. Open up your Instant Pot and the taters should be perfectly done. Enjoy!

*the cooking time may vary depending on the size of your potatoes

*for small potatoes, cook for 10 minutes

*for extra large potatoes, cook for 18-20 minutes

NOTE: If you like your baked potatoes extra crispy on the outside: Preheat your oven to 400F. Once the potatoes are done in the Instant Pot, rub them with a little bit of olive oil and sprinkle them with salt and bake them for 10 minutes. Boom. Crispy-ass baked potatoes!

Love you guys!!! ❤️

xx Kristen

Instant Pot Brown Rice

If you never made brown rice in the Instant Pot before then you're 100% missing out.

It's seriously SO easy!!!

And it turns out perfectly every single time.

You just can’t go wrong.

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 - INSTANT POT BROWN RICE -

Ingredients:

2 c. brown rice
2 1/2 c. water (or veg broth)

Directions:

1. Add ingredients to Instant Pot and set the manual timer for 22 minutes. Make sure the nozzle on top is turned to 'sealing'!

2. After the 22 minutes is up, wait 10 minutes for the pressure to naturally release and then manually release the rest of the steam by turning the nozzle from 'steaming' to 'venting'.

3. Open the lid, fluff the rice with a fork and it's all good to go! Enjoy!

xx Kristen

Instant Pot Vegan Mashed Potatoes

These no-drain, Instant Pot Vegan Mashed Potatoes are quick, easy and absolutely delish!

Plus, they’re SUPER healthy too!

What else can you ask for in a recipe?!

Not much, if you ask me!

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 - INSTANT POT VEGAN MASHED POTATOES -

(serves 4-6)

Ingredients:

- 2 lbs. russet potatoes
- 1 c. vegetable broth
- 1/2 - 1 c. unsweetened, plant-based milk
- 1 - 2 tsp. sea salt
- 1/4 tsp. white pepper

NOTE: This is a super simple recipe, so feel free to jazz it up with some roasted garlic, nutritional yeast, vegan sour cream, vegan cheese...or whatever else you'd like!

Directions:

1. Wash the potatoes and poke them several times with a fork to help steam release during the cooking process.

2. Add the potatoes, as well as the vegetable broth, to the Instant Pot and make sure the top valve is turned to sealing.

3. Set the manual timer for 10-12 minutes (depending on the size of your taters) and let the Instant Pot do it's thing.

4. When the timer goes off, manually release the pressure and open the lid.

5. Poke the potatoes with a sharp knife to test their doneness (they should be soft all the way through). Cook for longer if needed.

6. Once the potatoes are done cooking, warm up the plant-based milk and add that into the Instant Pot with the salt and pepper.

7. Mix well, adjusting the liquid (you can add more veg broth and/or plant-based milk if it's too dry for your liking) and seasonings to taste (feel free to add in whatever else you'd like) and enjoy!

xx Kristen

Instant Pot Black Beans & Rice

Making black beans & rice has never been so easy!

I love this recipe because it's quick, it's simple and it's HELLA tasty! 

You're definitely gonna want to try this at home. 

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 - INSTANT POT BLACK BEANS & RICE -

Ingredients:

- 1 cup brown rice
- 1 cup black beans
- enough water to cover the rice and beans by about 3/4 of an inch
- 1/4 onion, sliced
- 2 cloves garlic, minced
- 2 tsp. cumin
- 1/2 tsp. chili powder
- 2 tbsp. nutritional yeast
- 1/2 - 1 tsp. sea salt
- 1/4 tsp. black pepper
- Optional add ins: your favorite salsa or hot sauce
 

Directions:

1. Put the rice and beans into the Instant Pot and cover with at least a half inch of water.

2. Add in the rest of the ingredients and stir well.

3. Set your Instant Pot for 25 minutes on the manual setting (make sure the valve is turned to sealing and the pressure is on high).

4. Once the 25 minutes is up, wait until the timer counts up to 10 minutes and use a towel to turn the valve from sealing to venting. Be careful - that shit is hot!

5. Let the pressure release for another minute or so, open your Instant Pot, give the rice and beans a good stir, and boom - perfect rice and beans for all your burrito bowl needs. Enjoy!

NOTE: Cooking time may vary depending on your location, the age and size of your beans and rice, how they've been stored, etc. So keep that in mind! Play around with this recipe until it's just right for you!

I hope you love this recipe as much as I do! 

xx Kristen

P.S. Want an Instant Pot?! Get one here! 

Instant Pot Garbanzo Beans

It's so easy to cook garbanzo beans (aka chickpeas) in the Instant Pot.

You don't even have to soak the beans first!

And it takes less than an hour.

It's pretty much the best thing ever. 

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- INSTANT POT GARBANZO BEANS -

(makes around 2 cups of cooked beans)

Ingredients:

- 1 c. dry garbanzo beans
- water (enough to cover the beans by about an inch)

Directions:

1. Put your beans and water into your Instant Pot and set the manual timer to 40 minutes.

2. After the 40 minute timer goes off, wait 10 more minutes before releasing the rest of the pressure yourself. Be careful not to burn yourself!

3. Once all of the pressure has been released, pop the lid off, and drain your cooked beans.

4. Rinse well & enjoy in your favorite recipe!

If you don't have an Instant Pot yet then grab one here!

They're AMAZING!

xo Kristen

Instant Pot Pinto Beans

Making pinto beans in the Instant Pot is So easy!

You don't even have to soak the beans first.

Yayyyyy! 

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INSTANT POT PINTO BEANS

(makes around 3 cups of cooked beans)

Ingredients:

- 1 1/2 c. dry pinto beans (amounts aren't super important here)
- water (enough to cover the beans by at least 1 inch)

Directions:

1. Put the dry pinto beans and water into your Instant Pot and turn the valve on top to sealing.

2. Set the manual timer for 30 minutes, making sure that it's set on high pressure, and let the Instant Pot do its thing.

3. After the 30 minutes is up (you'll hear it beeping), let the pressure release for 10 minutes, and then release the rest of the steam yourself (using a towel to protect your hand from the hot steam).

4. Drain the beans and rinse them with cold water to stop the cooking process.

Use these delish pinto beans however you'd like! Think: burrito bowls, chili cheese dips, loaded nachos, etc.

ENJOY!

XO Kristen

Instant Pot Sushi Rice

Making sushi rice in the Instant Pot is So easy!!!

It takes no time at all and tastes just like it came from your favorite sushi restaurant.

Yay for easy, vegan sushi rice!

- INSTANT POT SUSHI RICE  -

(serves 2)

Ingredients:

- 2 cups sushi rice
- 2 cups water
- 3 tbsp. seasoned rice vinegar*

*(plus 1 tbsp. for sprinkling on after the rice has cooked)

Directions: 

1. Put all of the ingredients into the Instant Pot and stir.

 
2. Pop the lid on and make sure the nozzle is turned to 'sealing'.

 
3. Hit the manual button and use the up and down arrows to set the timer to 4 minutes (make sure it's on high pressure). 

4. After the 4 minutes is up, wait 10 more minutes before releasing the rest of the pressure by turning the nozzle to venting (use a towel to do this so you don't burn yourself). 

5. Spread the cooked sushi rice onto a plate in a thin layer.

6. Sprinkle 1 tbsp. of seasoned rice vinegar over the top (optional).

7. Let the sushi rice cool for about 20-30 minutes and you'll be all ready to roll! Enjoy!

Isn't the Instant Pot so awesome?! I'm totally loving mine! 

Now go get your vegan sushi on! 

xo

Kristen

P.S. Sushi rolling video coming sooooooon!