Best Instant Pot Recipes | Interview and Cooking with The Veggie Girl
837Jill Nussinow is a Registered Dietitian, culinary educator and author of 4 award-winning cookbooks with more than 30 years experience teaching healthy cooking. You can find her at wwww.TheVeggieQueen.com
Check out her YouTube channel https://www.youtube.com/user/TheVQ
Simple Vegetable Stock
I prefer not to salt my stock, instead adding salt to taste when using it in cooking. Do remember to do this, as unsalted stock is bland compared to canned stock, where usually the main flavor is salt. If you are SOS-free, this stock is “perfect”.
Makes 8 cups
1 onion, peeled and quartered
2 cups roughly chopped leek or onion leaves
3 to 4 garlic cloves, optional
3 carrots, cut into chunks
3 stalks celery, cut into pieces
2 bay leaves (true bay, not California bay, which can be overpowering)
A few peppercorns, or up to 1 teaspoon
2 sprigs fresh thyme or savory, or other herbs of your choosing (beware of using rosemary as it can be overpowering)
1 (3-inch) piece of kombu, optional
10 to 12 cups pure (nonchlorinated) water, depending upon the size of your cooker (don’t fill it more than three-fourths full)
1. Put all the ingredients in a pressure cooker. Lock the lid in place. Bring to high pressure; cook 5 minutes. Let the pressure come down naturally. Remove the lid, tilting it away from you.
2. Allow the stock to cool slightly. Strain by pouring through a strainer and pressing on the solids with a spoon to extract all the
liquid and flavor. Cool and refrigerate for a few days, or keep in the freezer for up to 3 months.
Variations: Instead of making stock from purchased vegetables, you can make stock scraps by saving ends and pieces as instructed on page 156. And you can season your stock with a tablespoon of ginger, 4 to 6 cloves garlic, and 4 dried shiitake mushrooms for an Asian flair; or add 4 sun-dried tomatoes, 6 cloves garlic, 2 teaspoons rosemary, and an extra bay leaf for a Mediterranean stock.
Creamy Dreamy Zucchini Chowder4 minutes high pressure; natural release
Serves 4
2 cups finely chopped onion
3 cloves garlic, minced
4 cups (or more) zucchini or summer squash of any kind, cut into 2-inch chunks
¼ cup ground red lentils (it also works with unground red lentils)
¼ cup almond flour or meal
2 cups vegetable stock
¼ cup nutritional yeast
Salt and freshly ground black pepper
¼ cup minced fresh basil, for garnish
1. Heat a stovetop pressure cooker over medium heat or set an electric cooker to sauté. Add the onion and dry sauté for 1 minute. Add the garlic and sauté another minute. Add the squash, lentils, almond flour, and stock.
2. Lock on the lid. Bring the cooker to high pressure. Cook for 4 minutes. Let the pressure come down naturally for at least 10 minutes. Remove the lid, carefully tilting it away from you.
3. Stir in the nutritional yeast. Using an immersion blender, blender, or food processor, blend soup until creamy.
4. Add salt and pepper to taste. Pour into bowls and serve, garnished with basil.
Reprinted with permission from Vegan Under Pressure, Houghton, Mifflin, Harcourt
Quicker Soak for Beans
1 cup beans
1 3-inch piece of kombu seaweed
Water to cover beans by about 3 inches
Put beans, kombu and water into the pressure cooker. Set to 0, low pressure. When time is up, let the pressure release naturally. This usually takes about 25 minutes from start to finish. (You can also do it with multiple cups of beans.)
To cook soaked beans:
Drain the soaking water from the beans and set aside.
Add aromatics and spices to your cooker. Saute for 2 to 3 minutes, if desired. Add the soaked beans and ½ to ¾ cup liquid for each dry cup of beans that you soaked. Set the cooker to high pressure and cook for 4 to 8 minutes for most standard beans. Let the pressure come down naturally.
Quick Quinoa Perfection
Serves 4–6
Quinoa makes a great base for a variety of flavorings and vegetable additions, which you can vary according to the season. Be sure to rinse your quinoa well in a fine mesh strainer unless it states that it is pre-rinsed. If you aren’t sure how you’ll use your quinoa, leave out the onion and broth. I like to cook up a big batch and freeze the extra for later.
5 minutes high pressure; natural pressure release
1 cup quinoa, rinsed and drained
½ cup minced onion
1¼ cups water or broth
¼ teaspoon salt, to taste
Freshly ground pepper, to taste
Heat the pressure cooker over medium heat. Add the quinoa and cook a minute or two, stirring often, until the quinoa is toasted. Add the onion and sauté another minute. Add the water or broth and bring to a boil. Lock on the lid and bring to high pressure. Let stay at high pressure for 5 minutes. Remove from the heat and let the pressure come down naturally. Add the salt and pepper.
NOTE: This will be cooked at the same time as the black beans in a separate container, making cooking more efficient. This method is called “pot in pot”. Often when using this method, I will use less water in the item on top since it absorbs more steam.