recipes

Lentil Soup Instant Pot Recipe

Equipment:

  • 6 quart instant pot with sauté and pressure cook modes
  • burger flipper
  • soup spoon
  • knife
  • measuring cups/spoons

Ingredients:

  • 1 pound ground beef
  • 5 cloves of garlic (sliced)
  • 1 onion, preferably yellow, chopped any which way
  • 2 tablespoons olive oil
  • 1/2 bunch celery sliced in 3/4 inch pieces
  • 2 cups carrots sliced
  • 1 large baking potato (or 3-5 smaller ones) cubed
  • 1 cup lentils (green)
  • (optional) 1 cup lentils (red or green) - red if you want thicker, green if you want more lentil
  • 1/2 cup nutritional yeast
  • 4 cups broth
  • 1 can (~28oz) diced tomatos
  • 1 can (~16oz) dark red kidney beans
  • 2 tablespoons worcestershire sauce
  • 2 teaspoons italian seasoning
  • 2 tablespoon broiled steak seasoning
  • some parmesan cheese

Directions:

  1. set instant pot to sauté: ground beef, onion, garlic, olive oil, 1tsp italian seasoning, until there is no pink beef
  2. dump everthing else into the instant pot. be careful of pressure-cook max-fill-line. I use broth to top the liquid off after everything else is in
  3. turn instant pot to high pressure mode for 15 minutes. quick release 10 minutes after high pressure mode is complete
  4. when serving, garnish your bowl with parmesan

by Aranjedeath

Original recipe credit to Holly of Spend With Pennies

Black Beans Recipe

Equipment:

  • a 2 or 3 quart saucepan with lid
  • stir spoon
  • colander

Ingredients:

  • one bag, one lb of black beans
  • 4+ cloves of garlic
  • 2 onions, preferably yellow, roughly chopped
  • 2 bell peppers, deseeded and roughly chopped <-- I don't use often
  • 2 tsp fresh ground black pepper
  • 1/4 tsp sea salt (heaped)
  • 2-3 bay leaves
  • 1/2 tsp cumin (heaped)
  • 1/2 tsp coriander (heaped)
  • 1/4 tsp seasoned salt (heaped)
  • 2 tsp allspice fresh ground
  • 1/2 tsp cayenne powder (heaped)
  • 1/2 tsp garlic powder (heaped)

Directions:

  • Soak beans forever (more than 4 hours) in cold water
  • Drain beans
  • Rinse them off in a colander
  • Put into a pan that has a lid
  • Add 1 quart water (four cups)
  • Add all prepared ingredients
  • Bring to boil
  • Skim water surface for excess spices and froth (not so important)
  • Turn down the heat and pop the lid on to simmer for 1 hour
  • Drain the liquid, keep for other recipes if you want
  • Remove bay leaf(s)
  • Eat!

by Aranjedeath

Tomato Soup Recipe

Equipment:

  • one skillet or similar pan for sautéing
  • one two-pint-or-so saucepan
  • wooden spoon
  • spatula
  • blender

Ingredients:

  • one slice of bacon
  • one carrot => baby carrots++
  • fistful of small sweet tomatoes
  • veggie stock (just a couple tablespoons)
  • half-and-half or richer dairy
  • butter
  • fresh basil and parseley
  • black pepper
  • two or three cloves of garlic

Directions:

  • Cook your bacon slowly, so it's crispy and crumbles when done
  • Peel the garlic and drop it into the pan with the bacon
  • Julienne the carrot(s) so they've atleast one dimension in the 3mm range, drop in with bacon.
  • blanche and then chop your tomatos
  • Put the tomatos in the saucepan and get them stewing a bit if you're ahead of schedule on it. You probably won't be.
  • transfer the carrot and garlic and all drippings to the saucepan,
  • add the herbs all nice and minced-like and let it stew for a while
  • use the stock to deglaze the pan you cooked the bacon in.
  • Really work at it with high heat and the wooden spoon to ensure you get all the goodies
  • when it's stewed fully, fish the garlic out and set it aside.
  • Blitz the soup in the blender until you like the consistency and put it back in the saucepan.
  • add butter, dairy, and black pepper to taste.
  • Salt if necessary but it usually isn't.
  • Don't let it get to a full simmer with the dairy already added
  • serve with bacon and sauteed garlic cloves (still whole) floated on top

by Khabok