Category: Vegetable

Sweet Potatoes

By , July 31, 2017

Instant Pot Sweet Potatoes by Amy + Jacky @ Pressure Cook Recipes


  • 2 – 4 whole sweet potatoes (circumference: 6 – 12 inches, weight: 160g – 700g)
  • 1 cup (250ml) cold water


    1. Add 1 cup (250ml) cold water and trivet in the Instant Pot. Layer sweet potatoes on top of the trivet.
    2. Close lid & Pressure cook at High Pressure for 15 minutes (for 6 inches circumference sweet potatoes) – 50 minutes (for 12 inches circumference sweet potatoes) + Natural Release.
    3. Serve with maple syrup and butter.


Cauliflower Potato Soup

By , November 4, 2016

Make this budget-friendly, comforting, creamy Instant Pot Cauliflower Potato Soup.

A “healthier” low-carb soup stacked with layers of umami flavors waiting to explode in your mouth!

Have fun with your Instant Pot! :)

Full Printable Recipe & Cooking Tips: Pressure Cooker Cauliflower Soup



Lima Bean Casserole

By , November 23, 2015

Submitted by Karen G
Lima Bean Casserole

1 lb. lima beans
3/4 C. butter
3/4 C. brown sugar
1 T. dry mustard
2 tsp. salt
1 T. dark Karo syrup
1 C. sour cream

Quick soak beans adding 10 cups water and 1 tsp. salt
Cook on “Manual” setting for 4 minutes at high pressure.
Once finished, leave on “Keep Warm” setting for 10 minutes, then quick release pressure (QR) to open lid.
Drain and rinse beans, then return to pot and add the remaining above ingredients and stir gently.
Using the “Manual” setting on high pressure, cook for 10 minutes, then use QR.

Great all by themselves, or I usually add some pulled pork to mine!




By , November 23, 2015


Submitted by Kathryn M.
(Vegan, WFPB, no oil, corn, or soy)

This exotic and fragrant Moroccan stew is reminiscent of a tagine dish but ready in much less time.


1 lg onion, diced
3 cloves garlic, minced
Moroccan spice blend (below)
1 sweet potato, peeled and cut into 1″ cubes
2 carrots, peeled and diced
1 stalk celery, chopped
1 c green or brown lentils
1/2 c red lentils
2 cups vegetable broth
1/4 c raisins
1 can diced tomatoes
Diced greens (optional)

Sauté onions for 2-3 minutes, adding broth or water in small amounts as needed so they don’t stick. Add garlic and cook for another minute. Add 1/2 of the spices, sweet potatoes, carrots, celery, and raisins. Cook for another minute or two. Stir in lentils and broth. Cover and set for manual, 10 minutes pressure. Turn off when done and allow pressure to come down naturally.

Once pressure is released, take off lid, press sauté, and stir in tomatoes and the other half of the spices. Cook for 5 minutes, stirring often. Taste and adjust seasonings. Turn off and stir in greens just before serving. Delicious served over quinoa!

*Moroccan Spice Blend

1 t turmeric
1/2 t cinnamon
1 t paprika
1 t cumin
2 t coriander
1/4 t ginger
1/2 t black pepper
Pinch cloves
Pinch chili flakes

* I typically multiply each spice by 4 or more to make a large batch and keep in a sealed glass jar.

NOTE: If you are not following a whole foods plant based eating plan, this recipe can be modified to add salt. I sometimes add Himalayan salt and a pinch of smoked sea salt.

Whole Wheat Fusilli (pasta) and Spinach

By , November 23, 2015

IP PASTA AND SPINACH 300x221 Whole Wheat Fusilli (pasta) and Spinach

Submitted by Vickilynn H.
Whole Wheat Fusilli and Spinach
Servings: 8

1 pound whole wheat fusilli pasta
4 cups frozen chopped spinach, do not thaw
5 cups water
4 minced cloves garlic, more or less to taste
Salt, pepper to taste
4 Tablespoons butter, cut into cubes
1/2 cup Parmesan cheese, grated, plus more for serving

Place pasta in IP bowl. Add water to cover, about 5 cups. Add garlic and frozen spinach on top.
Manual (HIGH) for 6 minutes.
Quick release pressure (QR).
Open lid, stir and add salt, pepper, butter and Parmesan cheese and stir once more
Place lid back on the IP, close and let pasta sit for 5 minutes.
Top with additional Parmesan cheese

Lentil and Wild Rice Pilaf

By , November 23, 2015

lentil and wild rice 225x300 Lentil and Wild Rice Pilaf

Submitted by Amy T.
Lentil and Wild Rice Pilaf
Prep Time: 5 minutes (plus 30 minute soak)
Pressure Cooker Time: 5 minute saute, 9 minutes at high pressure, natural pressure release
Servings: 4-6 servings

Rice and lentils: soak the following for 30 minutes before cooking
1/2 cup black or green lentils
1/4 cup brown rice
1/4 cup black/wild rice
1 cup sliced mushrooms
1/2 medium onion, finely chopped
1 stalk celery, finely chopped
3 cloves garlic, pressed/minced
1 Tbsp italian seasoning blend (no-salt added)
1 tsp fennel seeds
1 tsp dried coriander
1 bay leaf
1/2 tsp ground black pepper
1/4 tsp red pepper flakes
2 cups vegetable broth

Pressure Cooker Instructions:
1.) Combine the lentils and rice in a medium bowl and cover with water. Allow to soak for 30 minutes before draining and rinsing thoroughly.
2.) In the pressure cooker, saute the vegetables over high heat for 3-5 minutes, adding small amounts of water as needed to prevent burning.
3.) Drain the lentils and rice, and add them along with the spices, and vegetable broth to the pressure cooker.
4.) Lock the lid in place set on manual high pressure for 9 minutes. Once time is up, allow the pressure to come down naturally.
5.) After the pressure has released, stir the pilaf. If liquid remains, allow the pilaf to sit for 5 more minutes uncovered before serving to absorb more liquid. Serve alongside fresh or steamed vegetables.

Amy’s Notes:
Fennel seeds are one of my new favorite spices, but if that doesn’t float your boat, try adding 1 tsp of your favorite dried herb instead, such as rosemary, thyme, basil, parsley, or oregano. The fennel seeds are not overwhelming, but if even just a tiny bit isn’t your thing, go with something else.

This recipe can be adapted to use just about any type of rice, so if you don’t want to scare of some away with the dark color, try just using all brown rice.

For this recipe, I used homemade vegetable broth, but feel free to use store bought instead. Just make sure to watch for the excess sodium in some store brands.

Chicken vegetable curry soup

By , October 31, 2015

Chicken vegetable curry soup

Submitted by Ezzie B.

Chicken vegetable curry soup

1 can Thai kitchen lite coconut milk
3 cans water (help get out all the coconut milk)
2 portions of Golden Curry sauce mix (about 1/3 of the brick)
1 tsp ground ginger (I have a big container of it but put it into small containers)
12 oz. frozen blend of broccoli, carrots, sugar snap peas, & water chestnut mix
6 oz frozen okra (to thicken the soup)
6 oz cooked chicken breast & chicken thigh meat chopped

Put all ingredients in the Instant Pot. Push “Soup” setting. Stir well when done. This is a lite soup with great flavor profile. Perfect for lunch!

Broccoli Cheese Soup with Homemade Processed Cheese

By , October 31, 2015
IP-BROC-CHEDDAR-SOUP 2Submitted by Vickilynn H.

Most recipes call for fresh ingredients, but sometimes fresh is not available. My Broccoli Cheese Soup is a rich, thick and comforting soup and can be made from ingredients that are in most pantries and freezers – so no running to the store in the dead of Winter or late at night when you want some yummy soup!

I make my own processed cheese (like Velveeta), but you can sub fresh cheese and milk as needed.


8 cups frozen organic broccoli florets – do not thaw
4 cups homemade chicken stock
1/2 cup dried onion pieces
2 teaspoons salt
pepper to taste

Place all the ingredients in the Instant Pot liner. Place the lid on, seal and choose MANUAL for 6 minutes.
Quick Release. Remove lid.
Turn machine OFF, then on to SAUTE.

Use an immersion blender to puree soup until smooth. Or, pour soup in batches (carefully) into a blender, blend soup and return to the pot.

MIX and add in:
4 Tablespoons corn starch or potato starch mixed in ½ cup cold milk or water, stir to dissolve, add to hot soup, whisk until soup is thickened.
4 -6 cups shredded cheese (or 4 cups homemade processed cheese – recipe below)

Optional add ins:
1 teaspoon turmeric powder
1 teaspoon smoked paprika
1/2 teaspoon mustard powder

Whisk on SAUTE until cheese is melted and soup is thick and smooth.

Taste and adjust seasonings as needed

Yield: 4 cups

16 ounces mild cheddar cheese, shredded
6 Tablespoons dry milk powder
1 1/2 teaspoons (1 package) gelatin (I use gelatin from grass-fed cows)
1 teaspoon salt
1 teaspoon mustard powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1 1/2 cup boiling water

Place all the ingredients except the water in a food processor and turn the machine on. Keep it running while the water is boiling.

With food processor running, pour boiling water into the food processor and continue to process about 2 minutes, or until the cheese is smooth.

Pour cheese immediately into a container or a loaf pan lined with parchment. Cover and chill until firm.

*This is a soft version of Velveeta, perfect for sauces, Mac and Cheese, and Broccoli Cheddar Soup, however, if you desire a more firm product, that can be sliced, like Velveeta, reduce the boiling water to 1 cup.


Mexican Polenta

By , October 1, 2015
Time: 5 minutes prep, 5 minutes at high pressure, 10 minutes natural pressure releaseServings: 3 main dish servings, 6 appetizer servingsIngredients:
1 bunch sliced green onion (approx. one cup, greens and whites)
2 tsp minced garlic
2 cups vegetable broth
2 cups boiling water
1 cup corn meal/grits
1/4 cup fresh cilantro, chopped
1 Tbsp chili powder
1 tsp cumin
1 tsp oregano
1/2 tsp smoked paprika
1/4 tsp cayenne pepper (optional)fresh cilantro to garnish

1.) In your pressure cooker, saute the green onion and minced garlic until fragrant (approximately 2-4 minutes), only adding a small amount of water as needed.
2.) Add in the vegetable broth, boiling water, corn meal, cilantro, and spices. Stir to mix.
3.) Lock the lid in place and bring to high pressure (manual, high pressure) for 5 minutes.
4.) After 5 minutes is up, allow for a natural pressure release for 10 minutes. Quick release any remaining pressure after 10 minutes.
5.) Stir and serve as is, or place into a glass dish (or dishes) to set.

Amy’s Notes:

What I love about this recipe is that it doesn’t have salt… and you would have never known. Not that the recipe tastes extra salty, but the green onion, garlic, cilantro, and spices give it such dimension that salt would never be needed.

When I ate more of the polenta the next day, I had it warmed up with fajita black beans, onions, and bell peppers. It was WOW!


Plant Based InstaPotted Lentil Pasta

By , October 1, 2015

Submitted by Nancy, inspired by: Lentil-A-Roni from Isa Does It

Inspired by the Lentil-a-Roni recipe in Isa Does It, with several ingredient changes and the method completely overhauled and adapted for the IP. This was my fifth try making a pasta dish in the IP, and I was about to give up, but the results far exceeded my expectations!

Plant Based Lentil Pasta

1 small yellow onion roughly chopped
3 cloves garlic smashed, pealed, can be left whole
1⁄2 cup raw cashews presoaked if you don’t have a high powered blender
1 cup veggie broth
2 Tbsp nutritional yeast flakes
1 tsp light miso paste
1 cup veggie broth
1⁄2 cups (dry) french lentils sorted and well rinsed
2 tsp dried thyme
1 small bay leaf
1 28 oz can crushed fire roasted tomatoes whole or diced tomatoes can be pulsed in blender until crushed
1 tsp salt optional
1 pound ditalini pasta or other pasta shape


1. Put the IP on Saute and dry saute the onions until lightly brown. Add a bit of water or broth and continue to saute until onions are translucent. Add garlic and saute another minute or two.

2. Using a high powered blender, add the sauteed onions and garlic along with the cashews, 1 cup veggie broth, nutritional yeast and miso paste. Blend on high until smooth. Set aside.

3. Add 1 cup veggie broth, lentils, thyme and bay leaf to IP. Manual, high pressure, 6 min, quick release. The lentils will still be a bit under cooked at this point.

4. Leave lentils and any remaining water in the pot and put on Saute. Add 2 1/2 cups water, bring to a boil. Add crushed tomatoes and salt (if using), bring to a simmer. Add the dry pasta and stir well. Manual, LOW pressure, 10 min, quick release. Note: allowing the mixture to come to a simmer before bringing to pressure helps to avoid the burning that can happen with tomatoes and pasta when under pressure.

5. Add cashew cream to pot and stir. Let sit a few minutes to thicken.

6. Serve and enjoy!

Three Bean Vegan Chili

By , September 23, 2015

three bean vegan chili 600x450 Three Bean Vegan Chili

Submitted by Amy T.

This is by far my family’s favorite. I make it generally once a week. It is 100% vegan as well as oil, salt, sugar, and gluten-free. while the recipe is fantastic straight out of the pressure cooker, I find that the flavor and spices are enhanced even more the next day as leftovers.

With this recipe I have mixed and matched over 10 different types of dried beans with great results. So, feel free to change the types of beans and ratios of each if you desire. In the end, the recipe needs 2 cups of dried beans total.

Also, try not to skip on the cumin seeds! They give this chili unique and fantastic flavor. Whole cumin seeds can be found inexpensively in the Mexican food section in most grocery stores and come in plastic bags.

Three Bean Vegan Chili
Time:10 minutes prep, 12 minutes high pressure, natural pressure release
Servings: 6-8

2/3 cup dried black beans, soaked for 8 hours (or 1 1/2 cup cooked black beans/1 can)
2/3 cup dried pinto beans, soaked for 8 hours (or 1 1/2 cup cooked pinto beans/1 can)
2/3 cup dried red beans, soaked for 8 hours ( or 1 1/2 cup cooked red or kidney beans/1 can)

1.) Rinse and pick over all of the dried beans. In a large bowl combine all of the dried beans and cover with water. Allow to soak for at least 8 hours. Drain and rinse after soaking. (Skip this step if you are using canned beans. Make sure to drain and rinse if you are.)
2.) In the pressure cooker, saute the cumin seeds, onion, and minced garlic for 5 minutes, adding vegetable broth or water to prevent burning as needed.
3.) Add the remaining ingredients, reserving the diced tomatoes and tomato sauce for after pressure cooking. Stir well and lock lid into place, with the venting valve closed. Set to manual high pressure for 12 minutes (6 minutes if using canned beans). Once 12 (or 6) minutes are up, allow for a natural pressure release.
4.) Stir in the can of diced tomatoes and can of tomato sauce. Allow to cool and thicken with the lid off if time allows. If you find the chili isn’t thick enough, blend 1-2 cups in a high speed blender and return to the pot, or use an immersion blender.
5.) Serve hot with any of the topping ideas below.

1 tsp cumin seeds
2 cups onion, chopped
1 Tbsp minced garlic

3 1/2 cups water or vegetable broth, boiling
3/4 cup carrots, chopped, about 2 carrot sticks
1/4 cup celery, chopped, about 1 celery stick)
1 red bell pepper, de-seeded and chopped
2 Tbsp mild chili powder
1 1/2 tsp dried oregano
1 1/2 tsp cumin
1 tsp smoked paprika
1/2 tsp coriander
1/4 tsp cayenne pepper, optional

After Pressure Cooking:
1-14.5 oz can diced tomatoes
1-14.5 oz can tomato sauce

Topping suggestions:
fresh cilantro
fresh parsley
cashew sour cream
green onions
nutritional yeast
roasted red peppers
black olives
favorite hot sauce
shredded vegan cheese

Amy’s Notes:

With the pressure cooker method, you can decrease the cooking time even more by using canned/cooked beans. If this is the case, I would reduce the cooking time at high pressure to 6 minutes with a natural pressure release. Just use your best judgement as you change the recipe!

I like the chili on its own with any of the toppings above, but it is also be great served on any type of baked potato; with a cooked whole grain like brown rice, barley, or quinoa; or with tortilla chips on the side. In this picture, I served mine with nutritional yeast, cilantro, green onions, and roasted red pepper.

Oma’s Bavarian Red Cabbage

By , September 22, 2015

12004975 917866161594599 5196969715717992649 n Omas Bavarian Red Cabbage
Submitted by Nikki G.

1 large red cabbage, about 2-2 1/2 pounds
2 tablespoons unsalted butter (or duck fat or chicken fat or bacon grease)
1 large onion, small dice
2 large tart apples, peeled, cored and finely diced (I use Granny Smith)
1/4 red wine vinegar
1 cup dry red wine
3 bay leaves
1 cup beef broth
1-2 teaspoons salt
1/2 teaspoon ground cloves
1 cinnamon stick
3 tablespoons brown sugar, light or dark
2 tablespoons all-purpose flour

To thicken red cabbage:
1 tablespoon corn starch dissolved in 2 tablespoons dry red wine + 1 tablespoon red wine vinegar
*2 tablespoons red currant jam (can also use black currant jam, plum jam, lingonberry jam, or tart cherry jam), optional

Remove the coarse outer leaves from the cabbage and discard. Cut the cabbage in half and remove the core. Lay each half cut side down and slice the cabbage into 3 pieces. Cut each piece crosswise into 1/2-inch strips. Alternatively, you can prepare the cabbage in a food processor fitted with a slicing disk. Set aside.

Set Instant Pot to Sauté and adjust to Less. Add butter and let melt. Add the onion and apple and saute until very soft, about 10 minutes. Hit Cancel button. Add the cabbage. Add the red wine vinegar, red wine, beef broth, bay leaves, salt, cinnamon stick, ground cloves and brown sugar. Sprinkle flour over top of cabbage and gently stir, just until you don’t see any lumps. Select Manual and adjust time to 8 minutes (10 minutes if living at high altitude). Do a quick release 10 minutes after end of cooking cycle. Hit Cancel. Press Sauté and adjust to More. Bring to a boil and add cornstarch slurry. Stir and let boil for about 5 minutes until thickened. If using, stir in *optional red currant jam and taste for seasoning. Discard the bay leaves and cinnamon stick before serving.

Split Pea with Ham Soup

By , September 20, 2015

Submitted by Nancy B.

2 cups dried peas
5 cups water
1/2 cup diced ham
1.5 tsp salt
1 tsp onion (or half a fresh onion chopped)

Cook in the Insta Pot for 17 minutes on “Manual”.

Pasta Florentine with Italian Sausage

By , September 20, 2015

Submitted by Tonya N.
Pasta Florentine with Italian Sausage

1 pound hot or sweet Italian sausage
1 diced onion
Minced garlic
Sliced mushrooms
12 oz bag frozen spinach
1 box penne pasta
1 jar sweet basil pasta sauce
Water (approx 2 cups)
3/4 cup shredded mozzarella
Grated pecorino romano

Using the “Saute” setting, brown the sausage along with the onions, garlic and mushrooms. Add the frozen spinach, the pasta, plus enough water so the pasta is just barely covered. 6 minutes on high (I used the “Meat” setting and reduced the time) then do a quick manual release when it beeps. Stir in shredded mozzarella. Serve it with grated pecorino romano cheese.

Pesto and Eggplant Stuffed Peppers

By , August 31, 2015
Submitted by Lisa C.
This is a modification of several online recipes, born of a need to use up the bounty of a prolific garden!
Lisas peppers
Two cups rice (prepared in the IP)
One pound ground beef
One medium onion
Two cloves of garlic
One Eggplant
One cup pesto (prepared or homemade)
Six Bell Peppers
Slice eggplant, salt generously, and let drain for 30 minutes to reduce bitterness.
Saute eggplant in a generous amount of olive oil until soft (5-10 minutes).
Remove from pan.
Brown ground beef, add chopped onion and garlic, and cook until done.
Add in eggplant, cooked rice, and pesto, adding salt and pepper to taste.
In the meantime, cut tops off of green pepper, remove seeds, and chop tops up and add to the ground beef mixture.
Stuff peppers with ground beef mixture.
Add one cup of water to Instant Pot, place trivet on the bottom of the pot, and stand stuffed peppers up in the pot.
Choose Manual setting and set to three minutes.
Once three minutes is done, use quick release method and remove peppers.
If desired, top with feta cheese and fresh chopped tomatoes.


Chocolate Chip Zucchini Nut Bread

By , August 25, 2015
Adapted to the Instant Pot by Pamela H., who loves baking in the Instant Pot on her RV travels!BAKING? In the Instant Pot???

choc zuch cake

3 eggs, egg beaters works too
1 cup applesauce (or use 1 cup oil)
2 cups sugar (less is good too)
1 Tbls. vanilla extract
2 cups grated zucchini
2 1/2 cups all purpose flour
1/2 cups baking cocoa
1 tsp salt
1 tsp baking soda
1 tsp cinnamon or pumpkin pie spice
1/4 tsp baking powder
1/2 cup chopped walnuts
1/2 c chocolate chips

1. Beat eggs, applesauce, sugar and vanilla
2. Stir in zucchini.
3. Combine all dry ingredients
4. Add zucchini mixture and blend well.
5. Pour into greased pan to fit your pressure cooker, I used an 8″ bundt pan.Pour 1 1/2 cups water into the pot and put the trivet in the bottom. Lower pan into pressure cooker in a foil sling to facilitate removal after the cake is done and set it on the trivet.
6. Cook for 25 mins on manual(high)
7. Natural release for 10 mins and then open lid and remove cake to cool


Daughter loves this Broccoli Soup

By , August 20, 2015

Submitted by Lindsay O.
My daughter loves broccoli soup. I decided that I would try making it in the IP. It was so fast & easy and perfect for a snowy night (we had this in Jan).

Daughter loves Broc Soup

Onion ~ chopped
Garlic (5 cloves) ~ minced
3 carrots ~ chopped
1 potato ~ chopped
Broccoli florets
cheese (I like sharp cheddar)

Saute your onion when it is softened add the garlic cook until fragrant. Add in two cups of stock and everything other than the cream and cheese. Place under pressure for 5 minutes. Quick release. Blend everything with an immersion blender. Add in cream and cheese. Stir until the cheese has melted. Check seasoning and serve with cheese & chives and crusty bread. Or you can be healthy and eat it with a salad. Your choice!

Garlic Mushrooms with White Beans and Farro

By , July 29, 2015

Submitted by Cher H.
Garlic mushrooms with white beans and farro

Cher mushroom bean farro soup

1 cup dried white navy beans
1/2 cup farro
2 tablespoons hulled barley
about 3 cups mushrooms, finely chopped
9 cloves garlic, finely chopped
1/2 finely chopped jalapeno pepper
1 tablespoon Thai red curry paste
1 tablespoon shallot powder
2 tablespoons onion powder
Water to cover over about 1 1/2 inches above the ingredients
2 medium tomatoes, diced
chopped cilantro
chopped scallions

Cook all of the ingredients except the tomatoes, cilantro and scallions in the Instant Pot on the “Soup” setting (30 minutes)>

Stir in the diced tomatoes when it has finished cooking, and serve topped with lots of cilantro and scallions.

It only made about 3 servings, so I would probably add another 1/2 cup beans and more mushrooms the next time I make it, and I might consider adding some minced ginger. But otherwise, this recipe really hit the spot. We love the farro because it adds a nice chewy texture. The barley makes it a little creamier – and with all of the mushrooms, it makes a nice soup!

I just love the concoctions that come out of my Instant Pot!

Spicy Indian Kadhi in Instant Pot

By , July 28, 2015

Kadhi an Indian dish which originated in Rajasthan. It is a spicy dish whose thick gravy is based on chickpea flour (besan), to which yogurt is added to lend a tart flavor. It may contain vegetable fritters called pakoras.

Submitted by Jaya N.

To put in blender:
1/2 cup gramflour (besan)
1 cup yogurt
5-6 cups water
1 tsp salt
1 tsp turmeric

For basic seasoning:
1/2 tsp fenugreek seeds
1 tsp Ajwain seeds
4 dry red chilies


1. Use a blender to blend together gramflour, yogurt, water, turmeric and salt.

2. Using “Saute” function in Instant pot, prepare a basic seasoning by heating 1 tsp oil/ghee and adding the fenugreenk seeds, ajwain seeds and the red chilies. When the aroma tells you they are ready (in a few seconds to a minute), add the blended mixture in to this.
You can also prepare basic seasoning in a saute pan and pour in to the yogurt blended mixture.

3. Cook this mixture using the “Slow cook” setting for 4 hours.

4. Add crunchy boondi to this mixture. Alternatively, add deep fried pakodas made by taking balls of this mixture and deep frying them —
1 chopped onion, 3/4th cup gramflour, 1/2 tsp salt, 1 chopped green chilly, 1/2 tsp red chilly powder.

Awesome tasting kadhi is ready!

NOTE: You may also make your own yogurt, dairy or non-dairy, using the Instant Pot DUO and Smart “Yogurt” program.

Simple Mushroom Gravy

By , July 26, 2015

Simple Mushroom Gravy
submitted by Larry S. in the Instant Pot Facebook Community Group

2 tbs of extra virgin olive oil or vegetable oil
8 oz. Sno-White mushrooms (or YOUR favorite ones)
¼ cup chicken broth or beef broth (not necessary, just add equivalent of water
2 ¾ cup water
4 tbs all purpose flour
4 tbs butter
¼ cup milk

Add oil to pot line of IP and press “Sautee” function. Add sliced mushroom to pot liner and until you can hear the pot liner sizzling. Add chicken or beef broth. Continue to cook down until mushroom appear darker in color.

Add water and close lid. Slide lever to the “Pressurize” mode.
As soon as the IP is pressurized, switch to quick release.
Drain broth and mushroom in a colander and save broth. Place mushrooms back in pot liner.

Add 4 tbs of butter to saucepan and melt to a slight simmer.
Add the 4 tbs of all purpose flour slowly and whisking constantly until the mixture smells like pie crust. Or follow other simple gravy roux recipes.

Slowly add in mushroom broth until all clumps of roux are dissolved and there is creamy texture. Add milk and bring to a boil. Add mushrooms and bring to a simmer. Continue to whisk occasionally and simmer for about 8 min.

Remove from pan and ENJOY! Serve over noodles, rice, your favorite cut of meat, or as soup. It tastes like cream of mushroom soup SHOULD taste!!