instantpot
Instant Pot Chili | Vegan + Dried Beans
Instant Pot Chili | Vegan + Dried Beans
In this video, I show you how to make vegan chili in the Instant Pot using dried beans.
Makes 5-6 servings
INGREDIENTS
– 2/3 cup dried kidney beans
– 2/3 cup dried navy beans
– 2/3 cup dried black beans
– 1/3 cup dried red lentils
– 1.5 bell pepper
– 3 celery stalks
– 1 cup frozen or fresh corn
– 1.5 onion
– 3 cups diced tomatoes
– 1/2 cup uncooked quinoa
– 2 tbsp tomato paste
– 2 tbsp diced garlic
– 1 tbsp Better Than Bouillon (veg)
– 1 tbsp chilli powder
– 1 tbsp cumin
DIRECTIONS
1. Chop the celery, bell peppers and onions.
2. Rinse beans and lentils.
3. Add 3 cups of water to instant pot. Add all ingredients except celery, corn, quinoa, 1/2 amount of onion and 1/2 amount of pepper. Stir well.
4. Cook on high pressure for 33 minutes. Cook your quinoa while you’re waiting.
5. Let pot release naturally for 15 minutes. Then let out any more pressure.
6. Add in the rest of veggies and quinoa. Stir and serve.
LINKS
101 Reasons to go Vegan: https://www.youtube.com/watch?v=W4HJc…
The Best Speech You’ll Ever Hear: https://www.youtube.com/watch?v=es6U0…
WATCH THESE 3 DOCUMENTARIES:
1. Forks Over Knives
2. Cowspiracy
3. Earthlings
Vegan Instant Pot Baked Beans
Vegan Instant Pot Baked Beans
Baked Beans – makes 6 servings
*Ingredients:
– 2 cups navy beans
– salt & pepper
– 1 onion
– 2 cloves garlic
– .25 cup blackstrap molasses
– .25 cup maple syrup
– 1 tbsp soya sauce
– 1.75 cups water
– 2 tsp dijon
– 2 bay leaves
– 1 tbsp apple cider vinegar
*Instructions:
1. Soak beans over night. Drain them.
2. Chop onion and garlic.
3. Create molasses mixture: maple syrup, molasses, soya sauce, water. Mix well.
4. Turn the Instant Pot to sauté and sauté the onion and garlic in some water.
5. Add in molasses mixture, beans, 2 bay leaves, and a dash of salt. Mix well and make sure beans are under liquid.
6. Pressure cook on high 20 mins + natural release 20 mins. Make sure the vent is on sealed.
7. Release any additional pressure and open lid. Change to sauté. Add in Dijon and vinegar. Stir well and remove from heat when desired consistency is reached.
8. Serve and enjoy! The beans will thicken over time.
***If you don’t own a pressure cooker, this recipe can easily be done on the stove top. It will just take longer for the beans to cook 🙂
Vegan Instant Pot Stew
Vegan Instant Pot Stew
Vegan Fall Stew – makes 6 servings
*Ingredients:
– 4 medium potatoes
– 1 onion
– 3 cloves garlic
– 3 carrots
– 2 bell peppers
– 2 cups dry beans
– 2 cups spinach
– 2 tsp Better Than Bouillon
– 1 tsp soya sauce
– 1 can diced tomatoes
– 1.5 cups hummus
– .5 tsp paprika
– 1 tsp dried basil
– .5 tsp oregano
– .5 cup cooked quinoa
– .25 cup cilantro
*Instructions
1. Chop all your veggies.
2. Sauté the onion and garlic in some water. Add the carrots and peppers til soft.
3. Add the spices, B-T bouillon, tomatoes, and soya sauce. Mix well.
4. Add the beans, potatoes, and 3 cups of water. Mix well.
5. Using your Instant Pot, cook on high pressure 30 mins + natural release 10 mins (while you’re waiting, cook some rice and the quinoa).
6. Release any additional pressure and open lid. Stir in quinoa, spinach, and hummus. Add extra seasonings if desired.
7. Serve over rice and enjoy!
***If you don’t have a pressure cooker, this can easily be made on the stove top. It will just take a bit longer for the beans to cook 🙂
