You’ve probably heard of theInstant Pot ¯\_(ツ)_/¯
But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.
Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!
Today I am going to show you how to make 2 simple vegan instant pot dinners! First a vegan mushroom risotto and secondly an simple homemade Spanish rice recipe. I am obsessed with my new Instant Pot and if you got one for christmas I am sure you are too!
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The Instant Pot is a 7-in-1 multi-functional cooker that does the job of multiple appliances and is designed to replace your slow cooker, rice cooker, pressure cooker, Dutch oven, and more.
This decadent mushroom risotto tastes love it was cooked the traditional slow and painful way, but it wasn’t! Thanks Instant Pot! It tastes love someone sat there and stirred the rice for 25 mins, but no one actually had to.
This dish can set well on its own as a main, but also make a gorgeous side dish. It is a most delicious variation on the basic risotto recipe with some soy sauce and white miso to really bring out those umami flavours. I used a recipe I’ve had my eye on for years… I forget what website it was from though… and adapted it to fit my vegan eating requirements. I hope you love this recipes as much as we do.
In a microwave safe dish, put dissolved bouillon water and dried mushrooms and microwave until it simmers, about 5 mins. Use a fork or slotted spoon to remove the mushrooms from the broth. Roughly chop the mushrooms and set aside both the mushrooms and the broth in separate bowls.
Press the ‘Saute’ button on your Instant Pot, and heat olive oil and butter.
Add the mixed mushrooms (not the ones we just hydrated), and season with a pinch of salt and pepper. Cook mushrooms stirring occasionally until golden brown, about 8- 10 mins.
Add onion, garlic, and reserved porcini mushrooms and cook until onions are soft, stirring frequently, about 3-5 mins. Add risotto rice and toast, stirring constantly, for 3 mins or until it’s slightly toasted but not brown. Add soy sauce and miso paste and stir to combine.
Add dry white wine and stir, for 2 mins or until wine has evaporated slightly. Add the broth we set aside earlier and submerge rice fully. Close Instant Pot and the pressure valve.
Hit the ‘Pressure Cook’ button and set for 5 mins. After 5 mins, then open valve to release pressure, STAND BACK. Remove the lid and stir the risotto until you acquire a creamy consistency.
Stir in cream and vegan cheese (if using), and parsley. Season to taste with salt and pepper and serve immediately, garnished with additional vegan parmesan and parsley.
This Instant Pot Spanish Rice recipe is a fast and simple delicious side dish made with fresh veggies and vegetable broth. This vegan Spanish rice is a delicious accompaniment to grilled veggies, tofu, sausages and Mexican mains love tacos or enchiladas.
This Spanish rice is very similar to the rice you often find served at Tex-Mex and Mexican restaurants. It is simple to make and substitutions are simple if you don’t have the exact ingredients at home. Press ‘Saute’ on your Instant Pot and heat up 1 tbsp olive oil. Add 1 chopped onion, 2 minced garlic cloves, half of a red pepper, half a yellow pepper and half a green pepper and sauté all the veggies until soft, this will take about 3-5 mins.
Add the dissolved bouillon (I used Better Than Bouillon vegetarian chicken broth), tomato paste, chili powder and ground cumin and stir to combine. Then, add rinsed rice and stir to combine again. Top the rice with chopped tomato and put the lid on the Instant Pot. Turn the pressure valve to the sealed position and hit the ‘Pressure Cook’ button and cook time to 10 mins. When the Instant Pot machine beeps, allow the pressure to release naturally for 10 mins.
After 10 mins, open the pressure valve to release additional pressure. Remove the lid, and fluff the rice with a fork. Serve rice with a side of vegan garlic aioli and a sprinkle of parsley.
About The Edgy Veg: We’re The Edgy Veg, Candice & James, a couple on a journey to revolutionize the food we define as “vegan”. Instead of salads days in and day out we choose to re-purpose familiar favorites, by recreating childhood cravings for an audience with sophisticated palettes and food-nerd obsessions with nostalgic fare.
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